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Chateau d'Yquem, Sauternes, 1955

Dessert Wine from Bordeaux, France
by Chateau d'Yquem
$4,999.00
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Antonio Galloni

97 points

"The 1955 Yquem was opened by Pierre Lurton, since the previous bottle a couple of years earlier had been corked. Pure amber in colour, this has a sublime bouquet with marmalade, elderflower, saffron, Seville orange and just a touch of strawberry. The palate is very well balanced with fine delineation, a superb line of acidity and rich with botrytis. Orange rind, marmalade, white peaches and Vervain tea all vie for attention, whilst the finish has brilliant tension. This is a divine Yquem that might well challenge the 1959. Tasted at the château with Pierre Lurton and Sandrine Garbay." —Neal Martin

More about Chateau d'Yquem

The world's greatest sweet wine. Only château to hold Premier Cru Supérieur status, d'Yquem averages six passes through the vineyard each vintage for botrytized grapes. Yields near 2.5 acres, infinitesimal production. Thomas Jefferson knew. You should too.

Wine Details

  • Grape Variety

    Semillon

  • Vintage

    1955

  • Size

    750ml

  • Sweetness

    Sweet

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

Tasting Profile


If you are one of the lucky few who can secure a visit with Nicolas Faure in his cellar outside Nuits-St-Georges, watch your head! Yes, it is a very small cellar, really just a garage. But inside that garage is some of the most exciting wine happening in Burgundy.

Nicolas is a farmer. That sounds cliché, but here it is absolutly the truth. His day job is as vineyard manager for his equally talented wife, Amelie Berthaud of Domaine Berthaud-Gerbet. Previously he worked vineyards at Prieur-Roche and Domaine de la Romanée Contí.

His own domaine is a small collection of parcels that totals just 1 hectare, allowing him to farm them all by himself the way he wants to.

He is not certified organic or biodynamic because he does not want to have to spray copper a specific number of times (among other regulations). But everything he does in the vineyard and the cellar is to make sure the terroir comes through.

Nicolas is very thoughtful, very curious and ultimately very deliberate. Again, he does everything himself so that he has total control of the process. These wines are his expressions of the vineyard, nothing and no one else is involved.

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