COLOUR
White
TYPE
Dessert
VINTAGE
1996
GRAPE
Sémillon, Sauvignon Blanc
PRODUCER
Château d'Yquem
REGION
Bordeaux
CHARACTERISTICS
Body
Full
Sweetness
Sweet
Acidity
High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Château d'Yquem is widely regarded as the world's greatest sweet wine estate, holding the unique status of Premier Cru Supérieur in the 1855 Bordeaux classification. Located on the highest hill in the Sauternes appellation, the estate benefits from a unique microclimate where the Ciron and Garonne rivers meet, producing the autumn mists necessary for the development of Botrytis cinerea, or noble rot. The 1996 vintage represents a historic milestone for the estate, marking the transition of majority ownership to the luxury group LVMH after a highly publicized family dispute, while still being managed by Comte Alexandre de Lur-Saluces, whose family had run the estate since 1785. It was also the debut vintage for legendary cellar master Sandrine Garbay, who would go on to direct winemaking at Yquem for over 25 years.
ALCOHOL
13.5%
AVG. PRICE
€485
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
10-14°C
INTERESTING FACTS
Fact 01
The 1996 vintage was the debut vintage for legendary cellar master Sandrine Garbay, who managed Yquem's cellars for over 25 years.
Fact 02
Yquem operates under an uncompromising philosophy of extreme selection, famously yielding only 'one glass of wine per vine'.
Fact 03
The 1996 vintage marked the end of an era, as LVMH acquired a majority share of the estate after a bitter family dispute.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking at Château d'Yquem is defined by an uncompromising pursuit of quality. In 1996, the harvest was conducted manually over six successive passes (tries) through the vineyard between September 16 and October 24 to select only perfectly botrytized grapes. Yields were exceptionally low, averaging under 10 hectoliters per hectare. Upon arrival at the cellar, the grapes underwent immediate pressing up to four times to extract the highly concentrated juice. Fermentation took place entirely in 100% new French oak barrels. To halt fermentation and preserve the natural residual sugars (averaging around 122 to 130 grams per liter), the temperature was dropped. The wine was then aged for 36 to 42 months in new French oak casks before final blending and bottling.
