1998 Chateau d'Yquem Sauternes Premier Cru Superieur has following scores - Vinous 95 , The Wine Advocate 95, The Wine Independent 95, CellarTracker 94. 1998 Chateau d'Yquem Sauternes Premier Cru Superieur has the score of 95 from Robert Parker and the tasting note -Pale gold colored, the 1998 d'Yquem features a flamboyant, rock-star nose of allspice, candied ginger, honeycomb and crème brûlée with a core of preserved lemons, mandarin peel and musk perfume plus a waft of potpourri. Beautifully balanced in the mouth, with seamless freshness lifting the decadent sweetness (134.4 grams per liter of residual sugar), it culminates with fantastically persistent layers of exotic spices. 2006 Chateau d'Yquem Sauternes Premier Cru Superieur has following scores - The Wine Advocate 98, Wine Enthusiast 96, Jeff Leve The Wine Cellar Insider 96, The Wine Independent 96. 2006 Chateau d'Yquem Sauternes Premier Cru Superieur has the score of 98 from Robert Parker and the tasting note -A monumental bottle of Sauternes despite a moderate level of residual sugar (122 grams per liter), the 2006 d'Yquem displays a singular, distinctive and elegant bouquet with aromas of thyme, sage, curry, baked pineapple and oregano. Full-bodied, layered and multidimensional, it’s rich and concentrated, with superb acidity on the mid-palate as well as freshness, tension and crystalline texture, concluding on an endless, ethereal finish with a racy bitterness. Simply stunning! 2003 Chateau d'Yquem Sauternes Premier Cru Superieur has following scores - Wine Spectator 98, Jeff Leve The Wine Cellar Insider 97, The Wine Advocate 96, The Wine Independent 96. 2003 Chateau d'Yquem Sauternes Premier Cru Superieur has the score of 96 from Robert Parker and the tasting note -The average June temperature for 2003 was the warmest ever recorded at Yquem since they installed their first weather station in 1896. And things were only just starting to heat up. This notoriously hot vintage nonetheless produced some very pleasant Bordeaux surprises, Yquem being one. As readers can guess, obtaining the necessary sugar levels was not the problem this year. If it was a question of sugar alone, berries could well have been harvested in August. But come September, the wait was on for the botrytis. Fortunately, a little rain beginning on the 5th of September kick-started proceedings, and with the help of continued warm temperatures, the noble rot took off like a rocket! After this, frenetic harvesting and strict selection ensued. Harvest was over in a record nine days, resulting in a super rich, concentrated and full botrytized expression that beautifully does justice to both the vintage and to Yquem. Medium lemon-gold colored, the 2003 d'Yquem seems to be emerging from a slumber, awakening with gloriously expressive notes of ginger ale, pineapple upside-down cake, toasted hazelnuts, star anise, cinnamon stick and preserved mandarin peel plus hints of lemon butter, crushed rocks, musk perfume and chalk dust. Full-bodied, super concentrated and decadently unctuous, the palate exudes waves of preserved tropical fruits and citrus sparks charged with energetic freshness, finishing epically long and wonderfully spicy. Alcohol is 13.5% this year, while the residual sugar comes in at a whopping 147 grams per liter, nicely balanced by a total acidity of 4.2 grams per liter H2SO4.