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You've put together a fantastic dinner for friends or family. End it on a high note with a fantastic dessert wine that will leave your guests talking about the meal for years to come! It's the perfect after-dinner drink, and the best way to leave your guests relaxed and smiling! Browse our selection of dessert wines online at WineMadeEasy.com.
JS9595 pts. - JamesSuckling.com - Thursday, November 4, 2021 Super sticky here, giving you all you ask for in a quality Vin Santo. Toffee, dried fruit and nutty notes on the nose. Full, viscous feel on the palate with a twist of citrus that turns to salt on the finish. Long and delicious! Nicely done. Enjoy now or hold for as long as you like.WE9191 pts. - Wine Enthusiast - 5/1/2022 Made with dried Sangiovese (80%), Trebbiano (10%) and Malvasia Toscana (10%), this opens with aromas of candied orange zest, maple syrup and dried fig. The concentrated, smooth palate offers eucalyptus, honey, black cherry jam and toasted almond that carry on to the long finish.
SP9393 pts. - Wine Spectator - Dec 15, 2021 A deeply hued, golden sweetie that’s beautifully fragrant, with mouth-coating flavors of glazed apricot, candied ginger and salted caramel layered upon aromas of ground cardamom, orange blossom, incense and myrrh. Lightly mouthwatering and harmonious throughout, with a lasting, spiced finish. Drink now through 2028. 350 cases imported.
WE9191 pts. - Wine Enthusiast - 3/1/2023 The golden color hints at the richness to come. It’s intensely perfumed with notes of honey, melted butter and pineapple turnover cake. The palate is rich and unctuous, but it never loses its shape, thanks to a laser-like line of acidity, which distracts from the intense sweetness in all the best ways. (Christina Pickard)
RP9494 pts. - Robert Parker’s The Wine Advocate - 28th Jun 2019 The 2017 Riesling Ice Wine comes in with 190 grams of residual sugar, 9.3 of total acidity and 8.7% alcohol. This was frozen the old-fashioned way — on the vine. All you have to do is smell this to know what comes next. The sugar is obvious, of course, but the fruit is very ripe and concentrated, with the essence of the grape dribbling across the palate. The finish is long. This is spectacular now, so delicious that it will make you swoon. Actually, you might do that just from smelling the ripe apricots. Actually tasting it will be when you add the ooohs and aaahs. As delicious as it is, it is also balanced by good acidity.
VN9797 pts. - Vinous - Apr 2022 The 2014 Yquem was picked over four tries from 5 September to 30 October, a nine-week picking with 25% of the crop brought in before 25 September to obtain freshness. It has beautifully defined on the nose with dried honey, white peach, almond and chamomile and saffron emerging with time. The palate is beautifully balanced with fine acidity, lively and energetic, building wonderfully in the mouth with great sapidity on the finish. What a bloomin’ gorgeous Yquem. Tasted at the château. (Neal Martin)RP96+96–98 pts. - Robert Parker’s The Wine Advocate - 29th Apr 2015 The Château Yquem 2014 was picked over 9 weeks this year, with one-quarter of the grapes picked prior to 15 September. It delivers 134 grams per liter residual sugar and 7.3 grams per liter tartaric acid, with a pH 3.60. It has a captivating bouquet (I know… I know… what else were you expecting) But it entrances with its pure, wild honey notes mixed with almond and white chocolate scents, bestowed with beguiling delineation and focus. The palate is very poised with the acidity nigh on perfect. Occasionally an Yquem only reveals its components parts at this early juncture, necessitates conjecture. However the 2014 has a sense of harmony and completeness already, as if the élevage is merely there to usher it on to its finished state. There is undeniably great depth here, perhaps less conspicuous than other vintages because of that silver thread of acidity: notes of lemon sherbet, orange zest, shaved ginger and again, a few “flakes” of white chocolate. It is extremely long with tenderness rather than power on the finish. It’s not quite up there in the rarefied heights of say, the 2001 or 2009, but it is what we call in the trade, “the business.” (Neal Martin)
JS9494 pts. - JamesSuckling.com - Tuesday, October 30, 2018 Stunning papaya nose, then a very concentrated and succulent palate with a very vibrant finish that whips you along at a terrific clip. Drink or hold.RP9292 pts. - Robert Parker’s The Wine Advocate - 28th Feb 2019 The 2018 Riesling Ice Wine, made by winemaker David Breeden, was picked on January 14, 2018, and bottled on July 1, 2018. It comes in with 11.8% alcohol, 184 grams of residual sugar and 7.4 of total acidity. This, the winery is proud to point out, is a “true” ice wine — frozen on the vine, not cryogenically. The difference, they say, “is the level of concentration… prior to fermentation,” which they described as 27.29 Brix for cryogenic versus close to 40 for this wine frozen on the vine. “Additionally, grapes left out in the elements turn brown and have a raisin-like quality… the ‘Maillard Reaction’… converts sugars and amino acids into new compounds which are responsible for new and distinctive flavors…” After that buildup, you expect me to tell you this is dense and concentrated and all that? Sort of. It has plenty of concentration, but we are still in the Finger Lakes. Ice Wine, actually, is often surprisingly fresh and elegant, and not just in the Finger Lakes. It does not seem either thick or cloying, but it has a perfect expression of Riesling that doesn’t fade. It has all the complexity the winery mentioned. It is all about the fruit and character, although it could use a bit more depth. After two days in the fridge, it was brighter, livelier and better, every grape, seemingly, defined and expressive as it sat on the tongue. I bet this ages well, perhaps better than anticipated, but you can enjoy this incarnation right now if you must. It will be better in a couple of years and very different in ten — they are often more interesting with age and gentle oxidation. There were 400 six-packs produced (375-milliliter bottles, to which the price refers).
RP9393 pts. - Robert Parker’s The Wine Advocate - 28th May 2021 The 2020 Riesling Ice Wine was picked on January 20, 2020, at 15 degrees, and bottled in June 2020. It comes in with 11.8% alcohol, 198 grams of sugar and 9.7 of total acidity. This, the winery is proud to point out, is a “true” ice wine — frozen on the vine, not in a freezer. Keeping its sugar under control, this aromatic ice wine offers freshness, not just cloying fruit. It does have a somewhat darker flavor profile, perhaps even a hint of reduction. That should get better. All the while, it seems remarkably concentrated in mouthfeel. This is both delicious and beautifully structured. There’s a long finish, full of flavor and surprisingly refreshing, relatively speaking. It should age quite well, probably better than indicated, but I am always conservative in such things. The price references a half bottle, from which this was tasted. There were 650 six-packs produced.SP9191 pts. - Wine Spectator - Oct 31, 2021 Apricot and tangerine notes burst forth in this orange zest–laced dessert wine, finishing with a flash of honeycomb. Nicely done. Drink now through 2026. 325 cases made.
JD9999 pts. - Jeb Dunnuck - 6/14/2019 The 2016 Chateau D’Yquem is pure magic and dessert wines don’t get much better. Offering a pale gold color as well as a blockbuster bouquet of honeyed tangerines, tart apricots, liquid rocks, white flowers, and honeysuckle, it hits the palate with full-bodied richness, an opulent texture, vibrant acidity, and again, an incredible sense of minerality, despite having no shortage of sweetness or richness. The 2016 is a classic blend of 75% Sémillon and 25% Sauvignon that hit 14.2% alcohol with 135 grams of residual sugar. It’s already complex and approachable yet will keep for 3–4 decades. (Jeb Dunnuck)JS9999 pts. - JamesSuckling.com - Tuesday, December 3, 2019 A very classic Yquem. Breathtakingly wide spectrum of floral honey, exotic fruit (passion fruit, mango and pineapple), caramel and marzipan aromas. But none of this is a jot too much. In fact, the wine is extremely precise and finely nuanced. Wonderful freshness and textural complexity, in spite of the considerable concentration and extravagance. Very suave and sensual finish that goes on and on. Drink or hold. (James Suckling)RP98+98+ pts. - Robert Parker’s The Wine Advocate - 29th Mar 2019 Containing 135 grams per liter of residual sugar, the pale lemon-gold colored 2016 d’Yquem leaps from the glass with honeyed apricots, pineapple, green mango, crushed rocks, candied ginger, coriander seed and citrus peel with hints of orange blossom. The palate is very tightly wound, vibrant and refreshing with layer upon layer of minerals and spices, finishing with epic poise and persistence. (Lisa Perrotti-Brown)
ST94+94+ pts. - Stephen Tanzer’s International Wine Cellar - Nov/Dec 2006 Full yellow. Captivating aromas of orange peel, minerals and honey, with sweaty suggestions of vineyard peach and cumin. Wonderfully bracing and precise, with great penetration and cut to its flavors of mandarin orange, powdered stone and graphite. The tactile finish suggests dusty dry extract more than it does tannins. A very Germanic style of late-harvest wine, with an exhilarating purity to its botrytis and an impression of strong tartaric acidity. This is 9% alcohol, with 97 grams of residual sugar.SP9292 pts. - Wine Spectator - Oct 31, 2006 Fresh, even racy, with grapefruit, lemon and honey aromas and flavors matched to an elegant profile. Still tightly wound, with a vivid structure. Needs time to open and gain complexity. Best from 2009 through 2020. 300 cases made.
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