Served from an ex-chateau bottle. The 2006 Chateau d’Yquem has a slightly reticent bouquet at first that unfolds in the glass. There aromas are well-behaved at first, but then start having some fun with lovely scents of dried honey, dried quince, marzipan and beeswax. Delving further into the aromatics there is a hint of spice and white pepper. The palate is extremely well-balanced with a viscous opening. There is great harmony and composure here – certainly not as voluminous or ravishing as the 2009 – but a controlled and very focused Yquem with a slight saltiness coming through toward the finish. The edginess is absorbing and it should play out nicely with bottle age. This could be the dark horse between the 2001 and 2009. Drink now-2050. Tasted March 2014.
Source: Robert Parker (eRobertParker.com) by Neal Martin. January, 2014

Medium lemon-gold colored, the 2006 d'Yquem is a little reticent at this stage, slowly revealing notes of pineapple pastry, dried apple slices, orange preserves and spice cake plus nuances of crème brûlée, preserved ginger, nutmeg and baking bread. The palate offers mouth-coating tropical fruit and baking spice layers with a seductive oiliness to the texture and loads of citrus sparks, finishing with bold freshness and amazing length. Allow it just a couple more years in bottle to get over this slightly muted hump, then drink it for the next 25+ years. For number crunchers: 13.8% alcohol, 122 grams per liter residual sugar, and total acidity is 4.2 grams per liter H2SO4.
Source: Robert Parker (Robert Parker Wine Advocate) by Lisa Perrotti-Brown. August, 2019

The 2006 Yquem, which I last tasted in 2014, continues to be a great Yquem, not quite among the top tier but let's slot it in one level below. It possesses virtually the same aromatics as the last bottle that I tasted at the château: beeswax and lanolin merging with honeyed fruit, dried quince and marzipan. The palate is medium-bodied, viscous, a dash of spice on the entry with very good weight in the mouth. There is still that lovely saltiness on the finish that leaves you begging for another sip - completing a long-term Yquem that is only just finishing its first couple of chapters. Tasted April 2016.
Source: Robert Parker (Robert Parker Wine Advocate) by Neal Martin. May, 2016