Lur-Saluces

Foie Gras, strong blue cheese (like Roquefort). Grilled Pineapple, Gorgonzola, Caramelized Sugar and bitter-sweet chocolate.

The 2016 Château d'Yquem was picked over four tries through the vineyard, commencing on 27 September and finishing on 4 November. The crucial pass through the vines took place between 18-22 October when over half the crop was picked. In fact, 75% of the crop was picked during the final two weeks of the harvest.

Wine made from grapes picked on the same day is aged separately for six to eight months. A preliminary blend is made from selected batches in the spring following the harvest. After taste tests and laboratory analyses, wines not up to the château's strict standards are set aside. The barrels that have been retained are then moved to the ageing cellar where they will stay for twenty months. Every barrel is topped up twice a week. This consists of adding wine to fill up the airspace created by evaporation at the top of the barrel. Furthermore, every barrel is racked fifteen times to remove heavy lees. Light sediment in suspension is removed by a process called fining. The rigorous selection process continues in the cellar. Towards the end of barrel ageing, a rigorous selection takes place at blind tastings. This will determine the final blend of Château d’Yquem.

It takes no more than one hour for grapes picked at Château d'Yquem to arrive at the cellar. Pressing takes into account the texture and fragility of the fruit.The grapes are pressed three or four times at Yquem. As opposed to other white wines, the sugar content and quality increase with each pressing. The first pressing in a pneumatic winepress produces 75% of the total juice, with about 19° potential alcohol. The second yields 15% of the total juice, with about 21° potential alcohol, while the third can reach up to 25°. The hard cake of pomace is then broken up, destemmed, and put through a low-capacity vertical press. If the harvest is very small, we use these same vertical presses exclusively, without recourse to pneumatic presses. Wines from the various pressings are blended before barrel fermentation.

In 1993 Chateau d'Yquem celebrated 400 years of ownership by the same family. In 1593 the Sauvage family bought this estate which came into the Lur Saluces patrimony when Francoise Joséphine de Sauvage married Count Louis Amédée de Lur Saluces in 1785. Marquis Bertrand de Lur Saluces was one of the 20th century's most important personalities in the world of wine. Count Alexandre de Lur Saluces has followed in his Uncle Betrand's footsteps since 1968. Highly motivated to perfect this prestigious product while respecting tradition he is determined to offer maximum quality. All those who love this inimitable wine from Jefferson to Pamela Harriman former U.S. Ambassador by way of great Duke Constantine have approved this philosophy from vintage to vintage. Yquem is the result of painstaking efforts by everyone who works on the estate. However nature is the major factor in making the most of the rare soil of Yquem.