Château d'Yquem 1970

Somewhat less evolved than the 1971, and for me always a shade less interesting and complex, the 1970 Yquem is a large-scaled, rich, full-bodied, fairly alcoholic Yquem with significant flavor interest as well as crisp acidity. Unlike the 1971, which is close to peak maturity, this wine has a long way to go and is impressive, but not yet revealing all of its potential. Anticipated maturity: Now-2025. Last tasted, 11/84.

From a highly regarded Yquem vintage, this bottle disappointed. Tough for now, with baked apple, toasted wood and very toasted bread notes, it lacks the exciting fruit to give it balance. Might improve with age, but it's very hard and even bitter on the finish now.--Yquem vertical. Best after 2009.

Rich and very sweet with more than a hint of orange peel. (JR)

The 1970 Yquem comes from a vintage overshadowed by that year’s reds and subsequent Sauternes vintage. Lorenzo Pasquini, who took over as head winemaker from Sandrine Garbay last year, told me that this contains 102g/L residual sugar. With light greenish tints on the rim, this bottle offers enticing scents of crème brûlée, orange rind and mandarin, a dab of rose water emerging with time. The palate is fresh on the entry with Seville orange marmalade, rooibos and dried honey. It is not a complex Yquem, yet it is very commendable for the vintage. I admire how it blossoms in the glass. Bottles should be opened now and over the next decade. This is certainly the best bottle that I have encountered.

Orange in color and fruit-forward, with accents of caramel, butterscotch, grilled nuts, apricots, honey and candied citrus, the wine has freshness and energy, but it lacks the depth and sweetness found in the best vintages. This is clearly on the advanced, secondary side of its life.

Golden yellow. A one-dimensional but pleasant nose. Caramel, toasted almonds, smoke. The attack on the palate is, at first, surprisingly dry; I almost checked to make sure it wasn’t a Y. Slightly creamy character. A slight bitterness on the finish.

The best bottles are worth 17/20. But many impressions fluctuated between 15/20 and 16/20. From my cellar in 1988: a fragrant, well-balanced bouquet with a touch of apricot. On the palate, good substance with some remaining tannins. A Sauternes that leans more toward elegance and finesse. Drunk in Belgium in 1991, it was rather little fun. I increasingly believe that the labels for Yquem 1970 were mixed up with Fargues. Because Fargues is significantly better, whereas the ’70 d’Yquem becomes increasingly dry and viscous. One year later: floral nose, burnet, chalk; delicate and expansive, then after 30 minutes develops resin and pine notes, light caramel, rather reserved, honey. On the palate, a fine capsular note that is disturbing; melting on the outside, leathery within. Rated higher by the public. Above all it lacks sweetness. The chalky notes take over more and more; the palate becomes capsular. A disappointing d’Yquem. As the finale to a comprehensive ’70 red wine tasting in 1995, it did little justice to this otherwise quite successful vintage. 98: maturing golden yellow with a botrytis shimmer. Open, jammy bouquet; despite intensity, rather simple. On the palate, too little acidity, a pasty flow, fine bitterness in the extract, matures too quickly to undergo great development (17/20). 05: as a sweet finish to a truffle dinner. Peppery nose with an uncannily perky botrytis; because the wine beneath is dry-sweet, the aromatic profile almost seems a bit sharp. On the palate, it shows a polarizing sweetness and acidity—this makes it intense, but also steals a touch of harmony. Aromatically, it seems to be gaining again. 10: I served this wine alongside Rieussec and Lafaurie-Peyraguey at the Sempacherhof. It was thus able to demonstrate impressively its demonstrative greatness, and its difference from the other Sauternes. There is no need to hurry here (18/20). 12: bright golden yellow, a lightening rim. Somehow the bouquet is a bit woody; the sweetness feels dry, yet also surprisingly concentrated—caramelized orange peel, ginger notes. On the palate, lots of malt, slightly austere in the extract, somehow unfinished, and unfortunately shows very fine capsular notes on the finish. The nose is clearly better than the palate. 1970 wasn’t a Sauternes year either! Or a bad bottle? 21: the darkest color of all the Sauternes tasted in this series of four (Climens, La Tour Blanche and Guiraud). Delicate bouquet: lemon balm, orange blossom, apricot compote, a hint of bitter orange marmalade, dried apricots, saffron, as well as distinct malt and caramel notes. Velvet-textured, full, almost opulent palate; the acidity only just supports it, so this Yquem is almost Burgundian in approach, with a tightly knit finish. Now at a wonderful stage of maturity and delivering a lot of pleasure at a fairly high level. Not truly a very great Yquem. But I liked it very much because it stood above the competition. Most importantly, it can also be drunk calmly, without worry or stress, over the coming decades. A superb bottle! (19/20).

Velvety, dense, complex, creamy bouquet: orangeade, dried apricots, honey, linden blossom. Creamy, dense, velvety, subtly opulent palate with pronounced sweetness, well-integrated acidity, a rich, intense aromatic profile, and a long, dense finish. 19/20 drink now.

The 1970 Yquem has 103 grams per liter of residual sugar and a medium amber-brown color. Powerful scents of toffee, praline, dried orange peel, and cinnamon toast erupt from the glass, followed by a wonderfully pure, fruity core of preserved lemons and grapefruit. The palate is very fresh and energetic, with vibrant citrus fruit layers and a long nutty finish. Tasted at the Chateau in April 2023.

The 1970 produced an Yquem of great richness: the wine is full-bodied with magnificent saffron aromas. The overall impression is long, quite luscious, flamboyant, with a dazzling finish. 14.25% and 102 g/L. Acidity: 4.61 g H2SO4.

Coppery colour. Fruity, smoky nose. The palate is fruity, slightly liqueur-like, then flavourful, developing into more complex notes of butter and honey on the finish.