Picked predominantly over 10 days from October 14, the 2010 d’Yquem has 141gms/L residual sugar and pH 3.80. It is a slow-burner, the nose understated at first but unfurling with each passing moment with subtle scents of freshly sliced apricots, Clementine, clear honey and white flowers. There is an underlying minerality that really defines this bouquet. The palate is similar to the nose, revealing hidden facets with almost each swirl of the glass – orange blossom, limestone, white peach and honeysuckle. This is such a precise d’Yquem; it is after you have swallowed the wine that one comprehends just how brilliant it is.

Score: 96-98 Robert Parker (RP), The Wine Advocate (WA), May 2011

The purity of Botrytis in this wine is so impressive with dried fruits such apple and mango. And then spicy character. Full body and very sweet but it is incredibly fresh and lively. Such class and elegance. Perfectly manicured wine. Everything in the right place. This shows a delicacy and intensity that are spellbinding. Drink in 2018.

Score: 97 James Suckling (JS), JamesSuckling.com, February 2013

Pale to medium lemon-gold colored, the 2010 d´Yquem is just now starting to strut its stuff with gregarious scents emerging of underripe mangos, fresh pineapples, poached pears and candied peel plus nuances of waxed lemons, fungi, musk perfume and wet clay. Wonderfully poised, the seductively intense fruit is offset by beautiful freshness, supporting layer upon layer of savory nut and baked-bread notions with the tantalizing exotic fruits coming through on the long, long finish. For number crunchers: 13.5% alcohol, 138 grams per liter residual sugar, and total acidity is 3.6 grams per liter H2SO4. Tempting to drink now, I’m sensing there are still a lot of latent nuances to be revealed here. So—to get that full Yquem experience—I’d give it another five years in bottle, at least, and drink it over the next 40+ years.

Score: 98 Lisa Perrotti-Brown (LPB), The Wine Advocate (WA), August 2019