Chateau d’Yquem 1949: Honey, burnt orange sugar, apricots, pineapples, vanilla and crème brulee soar from the glass. But, this wine is not produced in the style of modern Yquems. This does not have the nearly the same level of sweetness or viscosity found in the best vintages of the 80’s and 90’s. Perfectly balanced with the right amount of acidity to give it lift. - 100 Points, The Wine Cellar Insider - Jeff Leve - Tasted: Jul 2026

Chateau d’Yquem 1950: In that year the launch of the Marshall Plan for European reconstruction the mornings were misty, while the afternoons were dry and breezy. Slow, steady *Botrytis* development. The highlight of the evening’s lineup. It features that sense of flowing water I’ve noted in other wines, accompanied by saffron on the finish. The fruit profile leans toward ripe melon and pepper. Notes of herbs and plenty of black tea. Watercress. And there is a hint of the yeasty finish found in Champagne. It possesses a limestone-like textural minerality. The evening’s prime example of how to marry concentration with freshness. At 75 years old, it could easily go on to reach 125. - 98 Points, Revista Adega - Tasted: Mar 2026

Chateau d’Yquem 1948: Very dark tawny with reddish hints. Burly autumnal nose. Quite savoury. Very big and quite high volatile acidity but very gorgeous and round and slightly burnt caramel. Very lively and nice dry zesty finish. Lots of nuance and intrigue here. - 19.5/20 Points, Jancis Robinson - Tasted 13 Feb 2008