Ch. D'Yquem 2022

Château d'Yquem 2022

The "Modern 1945" – A Monument of Concentration and Organic Transition

The Vibe

In 2026, the 2022 Château d'Yquem is being hailed as one of the most significant releases in the estate’s storied history. It is a "solar" vintage defined by extreme heat and drought, which led to the second-highest concentration of sugar (160g/L) since the legendary 1945.

Crucially, 2022 marks the first officially certified organic vintage for the estate. Under the direction of Lorenzo Pasquini, the team also utilized the lowest sulfur levels ever recorded at Yquem, resulting in a wine that feels "pure," "vibrant," and remarkably "energetic" despite its massive sweetness.

The Nose

The aromatics are explosive and "multi-dimensional," requiring a bit of time in the glass to fully unfurl:

• The Botrytis: Intense notes of apricot jam, orange marmalade, and candied pear—the hallmark of top-tier noble rot.

• The Exotic: Shimmering scents of passion fruit, mango, and saffron, balanced by an intriguing hint of turmeric.

• The Florals: Delicate layers of lime blossom, frangipane, and lily of the valley provide a cooling, elegant contrast to the rich fruit.

The Taste

On the palate, the 2022 is a "powerhouse of harmony"—it is dense and deep, yet it "sails" across the tongue.

• The Balance: While the residual sugar is high, the natural acidity is so "racy" that the wine never feels cloying. It has a " Lorenzo Pasquini" signature of gastronomic bitterness (like orange pith) that keeps it incredibly fresh.

• The Texture: It is described as "powdery" and "unctuous," coating the mouth with flavors of beeswax, caramel, and quince paste.

• The Finish: Breathtakingly long (lasting over 60 seconds), finishing with a distinct saline touch and a hint of white truffle.

📋 Product Specs (2022 Vintage)

Best Paired With:

• The Purist Match: High-quality Foie Gras with sea salt and toasted brioche.

• The Seafood Surprise: Fresh lobster or oysters on the half shell—the wine's salinity loves the brine.

• Asian Spice: Spicy Szechuan or Thai cuisine; the sugar tames the heat while the acidity highlights the aromatics.

• The Classic Finish: Roquefort cheese or a simple, high-quality crème brûlée.

Pro Tip: In 2026, if you are lucky enough to open a bottle (or a Demi 375ml), serve it at 10–12°C. Do not serve it "ice cold," as that will mute the complex floral and saffron notes. It is one of the rare sweet wines that actually benefits from 1–2 hours of decanting to let the "botrytis power" settle into a graceful rhythm.