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Magnum. 145 g/l RS, TA 4.5. One of the hottest summers ever recorded and dry. Heatwave continued into autumn and gave a fantastic vintage 13 Sep – 13 Oct. Very dark fox red with greenish hints at the rim. Sweet and rich and creamy on the nose – very flattering and massive. Relatively high volatility with lots of nutty interest. Not the sweetest but very lively and compelling. Dense and driven – lots of energy and power. Slightly dry finish but very impressive. Bigger than the 1948 but perhaps slightly less winning. Jancis Robinson
The pleasure derived from tasting Yquem is difficult to describe.
It offers a myriad of well-balanced, complex flavours that generate even more harmonies over time. The impression that remains is reminiscent of a quote from Frédéric Dard "the silence that follows a piece by Mozart, in which the listener remains suffused with the music". This reflects the fact that Château d'Yquem stays on the palate for a remarkable long time, providing a unique, prolonged pleasure. There is a lovely expression in French to describe Yquem's tremendously long aftertaste: il fait la queue du paon, which means that it spreads out like a peacock's tail.
It is always difficult to describe wine-tasting experiences with any precision. The senses of sight, smell, taste and touch are all stimulated virtually at the same time. While gifted tasters can identify some of the aromas and flavours in a glass of Yquem in an effort to define its complexity, they never really succeed in communicating its essence or explaining its mystery. Mere analysis, whether chemical or organoleptic, is not sufficient to account for Yquem's greatness. Yquem tells a unique story... It starts with the bouquet. Although not always very outgoing in young vintages, it is marked by fruit (apricot, mandarin, and occasionally tropical fruit) and oak (vanilla and toasty aromas). Older vintages, on the other hand, have an extraordinarily complex fragrance as soon as the bottle is opened, with hints of dried fruit (dried apricot, prune, stewed fruit, and marmalade), spice (cinnamon, saffron, and liquorice), and even flowers (lime blossom, etc.). The first impression of Château d'Yquem on the palate is always very silky, and often sumptuous. It then fills out, "coating the palate". This fine wine has a strong, but never overbearing character, with great elegance and poise. It always maintains a balance between sugar and acidity (sweetness and freshness). A touch of bitterness can also contribute to the overall harmony. Château d'Yquem's aftertaste is legendary, and it tells another story, which lasts and lasts…
Certain connoisseurs consider it outrageous to drink a young Yquem and believe that opening such a monumental wine before its thirtieth birthday is tantamount to a sacrilege. Others, on the contrary, think that Yquem can be enjoyed at all stages in its life.
If the wine producers from different regions were asked to name the best vintages from their winemaking history, the most would name 1947 or 1945 as one of the great ones. If we then compared them together there would be most likely only one vintage that the most if not every producer had named on list – 1947.
The vintage 1947 was a magical vintage. It remains in the history as one of the only vintages that all well-established quality wine regions in the world were blessed with superb weather conditions. The heat waves were experienced all around the world and for instance the whole Europe was bating under scorching sun and experiencing a heat wave during the summer. This resulted very concentrated and highly ripe grapes. The producers had challenges to handle the very ripe grapes with high sugar levels as there was a constant risk of bacterial contamination in less hygenic cellars that had no artifical cooling systems. As there was no technology to use, many invoked on huge blocks of ice to cool the room temperautre down and even putting ice in their fermentation tanks.
This vintage has proven to yield very long lasting wines from all around the world. The wines are marked with sweet and ripe fruit character and warming alcohol. Due to the poorly hygenic winemaking facilities, many of the wines show volatile characters. Some might find this as a fault, but for many mature wine lovers this feature is even a preferred character. However, when buying the wines from this vintage, one should be aware that there is high level of bottle variations and the risk of having highly volatile wines is remarkably high.
Where the 1945 represents sophistication, nuance and classic character, the 1947 is all about richness, robustness and succulence. Spring was delayed that year, which meant a late start to the growing season. Summer warmed up toward the autumn and the abundant sunshine ripened the grapes very quickly. Daytime temperatures ranged between 35-38° C. The crop was finally harvested in nearly tropical conditions, when a thunderstorm ravaged Bordeaux on 19-20 September.
Fortunately a large percentage of the grapes had already been harvested. The grapes were unusually hot during picking and volatile acids caused problems for many vineyards during fermentation. The end result was an absolutely extraordinary vintage, which turned out to be magnificent, particularly on the right bank and in Sauternes. Even young, these reds were exceptionally drinkable. Their life-cycle, on the other hand, has been surprisingly varied. The Pomerol and Saint-Émilion wines have proven superior to Médocs and Graves. The supreme wine of this vintage is most certainly the Château Cheval Blanc, which, in terms of mouthfeel, is perhaps the greatest wine of the entire 20th century. Why the Cheval Blanc was such an unparalleled success that year is something of a mystery. Unlike what happened to so many others, the Cheval Blanc didn’t suffer from excess volatile acids.
Everything from vineyard microclimate to production have been offered as explanations. Because the weather was unusually warm, there were no damp morning mists at the vineyards, which restricted the conditions conducive to the formation of natural yeasts that increase volatility. The heat also killed natural yeasts and the quantity was generally less than normal. Fermentation was done in small concrete tanks, which provided effective insulation against the outside heat and kept temperatures sufficiently low, thus preventing the formation of volatile acids. Another very interesting aspect of the Cheval Blanc’s production was its 5-10-year maturation in old barrels; this was due to the fact that new oak barrels were not available following the depression and war years. In all its glory, the 1947 Cheval Blanc caricatures modern winemaking as an incredible example of the pinnacles that can be reached with no help from technology. In addition to the Cheval, the Pétrus and Lafleur are vintage gems.
Average Bottle Price
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