Classed as a Premier Cru in 1855, it is made from grapes selected from the finest terroirs of the property. This wine is hand crafted at every stage of its elaboration and reveals remarkable finesse and complexity and a golden colour reminiscent of the sun that made it possible. With age the bright gold evolves to a dark amber colour.
With an extensive life-span, it powerfully and harmoniously combines fruit and floral aromas with roasted and candied notes.
Its superlative elegance comes from a match of total opposites: a voluptuous texture, mineral freshness and the heat of spices. Château Suduiraut is designed for all those who enjoy sensory and emotional experiences that are both rich and full of surprises and leave a lasting memory.
Today Château Suduiraut has vineyards that spread out over a 92-hectare area in Preignac and Sauternes. The soil is dominated by gravel and a mix of clay and sand. According to Montégut, Preignac’s soil gives the wines their high acidity and mineral content and also a unique mint-like aroma. The Sauternes regions, on the other hand, contain more clay, in turn guaranteeing the wines’ rich colour and magnificent structure. In the vineyards, almost only Sémillon is cultivated, with Sauvignon Blanc forming only 10 per cent of the blend. The annual production of some 100,000 bottles is divided into three different wines: the lusciously rich and concentrated Château Suduiraut, the lighter, sweet and mineral Castelnau de Suduiraut, and a crisp, dry white wine called “S” de Suduiraut.
Montégut emphasises the fact that in all of the wines the focus is on crispness rather than sweetness.
“Every year I strive to produce a Sauternes whose aftertaste would emphasise freshness,” he says. He explains that when the grapes have been picked, they are pressed and fermented with the aid of natural yeasts. The fermentation takes place at a temperature of 20 to 25 degrees. At this temperature, according to Montégut, the generation of volatile acids is minimised and the wine’s aroma is preserved. The fermentation is finalised in oak barrels, of which half are new. The exception is the ripe vintage of 2005, when Montégut used 65 per cent new oak barrels in the production of Suduiraut. After fermenting for some 10 to 15 days, 14 per cent of the alcohol has formed and the wine is pumped into tanks where the yeasts are killed by cooling the wine to between one and six degrees Celsius. The wine is then lowered back into the oak barrels to mature. The wine is brightened at three-month intervals by moving it from one barrel to another. Finally, the wine is filtered by separating it from the sediment and crystallised wine acids. Sulphur is added to the wine, and it is bottled. The bottles are stored for 12–24 months before their release to the market. At that time, the amount of free sulphur in the wine is only 290–310 milligrams.