Discover Sauternes Wines at NYC’s BurdiGala
Botrytized Grapes in Sauternes

Discover Sauternes Wines at NYC’s BurdiGala

BurdiGala is New York City’s unmatched full-day celebration, including a Grand Tasting and a Gala Dinner, of the best of Bordeaux. Millesima is proud to be a Participating Retailer Partner for the 2nd Edition of this amazing non-profit event held March 13, 2015 at Saint Bartholomew in Midtown Manhattan.

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Chateau d'Yquem

©Chateau d’Yquem

Perched in the greater Graves region, Sauternes produces wines unlike any other in Bordeaux. Requiring great patience and superbly attentive winemaking, the wines are unfortified sweet whites consisting of Botrytized Semillion, Sauvignon Blanc and Muscadelle. Uniquely situated at the meeting of the cool spring fed River Ciron and the warmer Garonne, the region is the beneficiary of an evening mist that lingers throughout the night and into the morning. This mist encourages the development of Botrytis Cincera, or Noble Rot, which splits the grape skins and in the warm, dry afternoons allows for the desiccation and concentration of the grapes. Carefully harvested berry by berry, over multiple passes, these wines require unmatched patience. These sweet, rich-textured, floral wines have been produced in this unique microclimate for hundreds of years, maybe even dating back to the 1600s. But they remain a bastion of powerful, voluptuous, elegant and long-lived thick golden nectar.

Chateau d’Yquem will be representing Sauternes during BurdiGala with both the tradition sweet whites and the celebrated dry white, Y.

Sauternes Wines at the Grand Tasting

  • Chateau d’Yquem Y 2011, 94 Points Wine Spectator. “Creamy and caressing overall, with brioche and macadamia nut flavors framing the core of white peach, yellow apple and green almond notes. The long, salted butter finish also features pleasant echoes of quinine and tangerine.”
  • Chateau d’Yquem 2011, 97 Points Robert Parker. “Light gold in color, restrained but pure and noble, it offers an intense bouquet of honeysuckle, caramelized apricot and white peach with a subtle hint of toasty oak. It builds slowly but beautifully to a full-bodied wine with a long finish. This vintage is about restraint and perfect balance despite the 144 grams of residual sugar.”

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  • Chateau d’Yquem 2009, 100 Points Neal Martin. “It has a wonderful nose that expresses the Semillon component majestically: heady aromas of lemon curd, nectarine, jasmine and honeysuckle that all gain momentum in the glass. The oak is supremely well-integrated. The palate is extremely well-balanced with an unctuous entry. You are immediately knocked sideways by the palpable weight and volume in the mouth, which is almost “bulbous,” with layer upon layer of heavily botrytized fruit. It builds to a spicy finish with hints of marzipan and pralines in the background that lend it an untrammeled sense of exoticism. The 2009 is utterly fabulous and decadent, a star that will blaze brightly and undimmed for many years.”

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Sauternes Wines at the Gala Dinner

  • Chateau d’Yquem 2005, 96 Points Neal Martin. ” The bouquet is well-defined, although there is clearly some new oak that will need another two or three years to fully integrate. The aromatics seem to show a little more botrytis than the 2006, richer and headier. The palate is unctuous on the entry, beautifully balanced and lacquers the mouth in pure honeyed fruit interlaced with white pepper, quince jus and nectarine.”
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