Chateau D'Yquem 1999

Classification
Type	Doux
Marque	Chateau D'Yquem
Millésime	1999
Pays	France
Région principale	Bordeaux
Région	Sauternes
Cépage	Sauvignon Blanc, Semillon
Volume	0,75
État	Extrait de son coffret en bois d'origine
Étiquette	Parfait
Consommable	-2035
Stock	6
Volume	0,375
État	Extrait de son coffret en bois d'origine
Étiquette	Parfait
Consommable	-2035
Stock	0
Volume	1,5
État	Extrait de son coffret en bois d'origine
Étiquette	Parfait
Consommable	-2035
Stock	0
Volume	3,0
État	Extrait de son coffret en bois d'origine
Étiquette	Parfait
Consommable	-2035
Stock	0
Volume	6,0
État	Extrait de son coffret en bois d'origine
Étiquette	Parfait
Consommable	-2035
Stock	0

Avis professionnels

Robert Parker (92)

Medium gold in color, the 1999 d'Yquem has shed its puppy fat and transformed into compelling cinnamon toast, creme caramel and cashew notions with emerging notes of beurre blanc, honeycomb, ginger snaps and praline over a core of peach preserves and apple pie. The palate is softly spoken with a refreshing backbone carrying loads of delicate savory and stone fruit preserves nuances to a long, beautifully restrained finish. At the 20-year mark, this wine is in the midst of its ideal drinking window, and while I hasten to add that there is no rush to drink up, there’s also no need to delay your gratification either. The alcohol this vintage is 13.8%, while the residual sugar is 128 grams per liter, and the total acidity is 4.5 grams per liter of H2SO4.

Jancis Robinson (17.50)

Deep amber. Very creamy and sweet with tangy barley sugar notes. Fresh and remarkably lively in 2022 for a wine that was perceived as very forward. Jancis Robinson

Rene Gabriel (19)

Rene Gabriel rates this wine 19/20 points.

BOW (9)

Falstaff (97)

Red-gold colour, aroma of roasted chestnuts, autumn leaves and acorns, followed on the palate by intense and complex tarte tatin, baked custard, dark bitter honey, agave and star anise. Textural and almost grainy quality as it becomes dense with some age. Generous and intense, very long, opening up over time with spicy and complex notes of aniseed, Russian leather and the classic saffron note of Botrytis. RL