Medium gold colored, the 1997 d'Yquem rolls effortlessly out of the glass with super spicy gingersnap, coriander seed, cinnamon stick and cloves scents over a core of toffee, preserved kumquats, praline, lemon curd and crème brûlée. Silken textured, rich, opulent and stacked with flavor layers, it has an understated, beautifully knit backbone of freshness and a very long toasted-nut finish. The alcohol came in at 13.9% this year, with a residual sugar of 120 grams per liter, and total acidity is 4.8 grams per liter of H2SO4. LPB 95pts

A sensational Yquem, 1997 may be this estate's finest effort since 1990 (although I would not discount the 1996 turning out to be nearly as good). The 1997's light gold color is accompanied a gorgeous perfume of caramel, honeysuckle, peach, apricot, and smoky wood. Full-bodied and unctuously-textured, with good underlying acidity as well as loads of sweetness and glycerin, it looks to be a great vintage for this renowned Sauternes estate. Anticipated maturity: 2005-2055.

Robert Parker (Wine Advocate #146, Apr 2003)

A pure style, with intense acacia, white peach, apricot, nectarine and tangerine notes that are long and racy, set against a gorgeous singed almond backdrop. Pulls together orchard and tropical fruit flavors on the long, refined finish.--Non-blind Yquem vertical (July 2014). JM

A vintage of exceptional weather, 1997 was a relatively warm, drought vintage equating to a very slow onset of botrytis this year. The warm temperatures contributed plenty of sweetness, while light rains late in the season finally spurred the spread of noble rot, making for a potentially very good Sauternes vintage in the end. However, strict selection was critical, ultimately allowing d'Yquem to craft an impressive wine well above the vintage’s standard. Medium gold colored, the 1997 d'Yquem rolls effortlessly out of the glass with super spicy gingersnap, coriander seed, cinnamon stick and cloves scents over a core of toffee, preserved kumquats, praline, lemon curd and crème brûlée. Silken textured, rich, opulent and stacked with flavor layers, it has an understated, beautifully knit backbone of freshness and a very long toasted-nut finish. The alcohol came in at 13.9% this year, with a residual sugar of 120 grams per liter, and total acidity is 4.8 grams per liter of H2SO4.

I must admit to being rather underwhelmed by this feted Yquem. A slightly deeper colour compared to the -96 and like that wine, the nose is reluctant to show its colours at first but after 20-30 minutes becoming very honeyed with touches of clementine, almond and acacia honey. The palate is full-bodied and unctuous in texture, perhaps just lacking a little definition? Dare I say a tad cloying on the finish. I prefer the tension displayed on the 1996 but this does settle down in the glass. Drink 2020-2040+. Tasted November 2006.

– eRobertParker.com, Mar 2008

Mid gold. Dried citrus with more than a touch of volatility giving an almost vinegary aspect to the nose. Much better clarity on the palate with burnt sugar on the finish. Even so, it's not the freshest daisy compared with other Yquem vintages. (RH)