x
  • Country ranking ?

    5 563
  • Producer ranking ?

    32
  • Decanting time

    45min
  • When to drink

    2020-2025

The Story

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.

Read more
Close

Vintage 2006

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.

Read more
Close

Latest Pro-tasting notes

<10 tasting notes

Tasting note

Be the first one to make a 20s tasting note!

Written Notes

Château Suduiraut 2006 very much bears the Botrytis signature with its deep golden yellow colour and amber tints. A distinctly “roasted” character on the nose mingles with crystallised fruit (melon, apricot) and spices (vanilla, cloves). As it begins to age, scents of heather honey, orange peel and beeswax make their appearance. The attack is fleshy, leading into an ample sensation on the palate and intense fruit (roasted apricot, mandarin orange), the sign of a great Botrytis vintage. The flavours linger nicely, set off to perfection by the vivacity of the vintage, with dried fig and spices (saffron, white pepper). The finish is fresh and features the menthol notes that are so typical of our terroir. Château Suduiraut 2006 is a delicious wine of great purity. 

THE 2006 VINTAGE’S CONDITIONS 

Harvesting in the Sauternes region started ten days earlier than last year, on September 11. The grapes picked then were already shrivelled by the high temperatures of early September with a potential richness in sugar of between 19% and 20% in the first batches. Whilst the start of the second trie proved very difficult because of the uncertain weather, some really lovely, rich and abundant batches were subsequently picked. The return of somewhat drier weather enabled harvesting to be continued rapidly with a third trie in the first two weeks of October. The richness of the grapes had in no way diminished. Finally, after a wait of a few days to leave the last bunches to reach optimal concentration, harvesting was completed on October 17. 

Despite the occasionally difficult conditions of the harvest and the severe losses imposed by the stringent selection, we succeeded in bringing in a rich, fruity vintage with a fine acidity.

Pale golden. Elegant peach, pineapples and apricots nose. Very fresh and pure. Fresh acidity, lovely texture, almost creamy, fresh and long.
  • 92p

Information

Origin

Sauternes, Bordeaux

Highlights

Latest news

WINERY NEWS Sena Chile / Seña 2015, First Chilean Wine to Offer Authentication The iconic wine Seña will be   more ...
WINERY NEWS Vinedo Chadwick / 100 points - On May 13th 2016, Viñedo Chadwick 2014 scored a perfect 100 points from int  more ...
WINE NEWS: Krug Vintage 2004 / Krug Vintage 2004 marks three consecutive Krug vintages “The wines of the year held great p  more ...
WINERY NEWS Château Phelan-Segur / Phélan Ségur sale confirmed Today, the Gardiniers have confirmed that they intend t  more ...
WINERY NEWS Tenuta II Palagio / Sting renamed his Message in a Bottle wine as Roxanne. The famous singer, Sting, produces a range  more ...
TASTINGBOOK WINE NEWS 14 new Masters of Wine / .
TASTINGBOOK WINE NEWS Michelin bought 40% of The Wine Advocate / .
VINTAGE NEWS: 2017 / Smaller New Zealand wine vintage is full of promise / The 2017 grape harvest has come in smalle  more ...
WINERY NEWS De Bortoli / DE BORTOLI WINES ACHIEVES FIRST PLATINUM SUSTAINABILITY RECOGNITION IN NSW Last night, NSW Enviro  more ...
WINE NEWS: Dom Pérignon 1961 / Dom Pérignon 1961 – The Choice of Charles and Diana Gilded by the morning sun, the B  more ...
WINERY NEWS Fall Creek Vineyards / 
WINERY NEWS Artadi / From 2016 vintage all ARTADI wines will include the logo of the Certification for Organic Wine In  more ...
WINERY NEWS Weingut Robert Weil / BWW - Best Wine in the World Competition! We are happy to announce, that our wines are includ  more ...
WINERY NEWS Pikes / AUTUMN 2017: IN THE RED By Neil Pike Autumn is my favourite time of the year. I like the h  more ...
WINE NEWS: Rosé vintage 2006 / Charles Heidsieck outlined important finessing of its distribution as the Champagne house unveiled i  more ...
WINE NEWS: Port Vintage 2015 / Cockburn’s has declared 2015 a vintage year, announcing the release of a Port from its Quinta   more ...
WINERY NEWS Cheval des Andes /  Cheval des Andes, the Grand Cru of the Andes, Celebrates Launch of its Latest Release at Ch&ac  more ...
WINERY NEWS E.Guigal / Maison Guigal acquires Domaine de Nalys in Châteauneuf-du-Pape The famous Rhône produ  more ...
VINTAGE NEWS: 2016 / Australia Vintage 2016 Report / The Australian wine sector recorded increases in the average pu  more ...

Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.

 Pierre Montegut / Château Suduiraut, Wine Maker (France)  tasted  Château Suduiraut 2006  ( Château Suduiraut )

Château Suduiraut 2006 very much bears the Botrytis signature with its deep golden yellow colour and amber tints. A distinctly “roasted” character on the nose mingles with crystallised fruit (melon, apricot) and spices (vanilla, cloves). As it begins to age, scents of heather honey, orange peel and beeswax make their appearance. The attack is fleshy, leading into an ample sensation on the palate and intense fruit (roasted apricot, mandarin orange), the sign of a great Botrytis vintage. The flavours linger nicely, set off to perfection by the vivacity of the vintage, with dried fig and spices (saffron, white pepper). The finish is fresh and features the menthol notes that are so typical of our terroir. Château Suduiraut 2006 is a delicious wine of great purity. 

THE 2006 VINTAGE’S CONDITIONS 

Harvesting in the Sauternes region started ten days earlier than last year, on September 11. The grapes picked then were already shrivelled by the high temperatures of early September with a potential richness in sugar of between 19% and 20% in the first batches. Whilst the start of the second trie proved very difficult because of the uncertain weather, some really lovely, rich and abundant batches were subsequently picked. The return of somewhat drier weather enabled harvesting to be continued rapidly with a third trie in the first two weeks of October. The richness of the grapes had in no way diminished. Finally, after a wait of a few days to leave the last bunches to reach optimal concentration, harvesting was completed on October 17. 

Despite the occasionally difficult conditions of the harvest and the severe losses imposed by the stringent selection, we succeeded in bringing in a rich, fruity vintage with a fine acidity.

10m 22d ago

92p
 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  Château Suduiraut 2006  ( Château Suduiraut )

"Pale golden. Elegant peach, pineapples and apricots nose. Very fresh and pure. Fresh acidity, lovely texture, almost creamy, fresh and long. "

4y 5m ago

92p
 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  Château Suduiraut 2006  ( Château Suduiraut )

"Pale golden. Elegant, peach and apricots, pineapples and very fresh. Fresh acidity, lovely texture, almost creamy, fresh and long. "

4y 7m ago

Incorrect Information
If you found some information that is wrong, let us know
Are you sure you want do delete this wine? All information will be lost.
Are you sure you want to recommend this wine?
Are you sure you want hide this written note ?
Are you sure you want show this written note ?
Great, a very good choice! Vote now this wine in the BWW-Best Wine of the World -competition 2017?
You will be able to vote again tomorrow

HOW TO USE TASTINGBOOK?

We recommend you to share few minutes for watching the following video instructions of how to use the Tastingbook. This can provide you a comprehensive understanding of all the features you can find from this unique service platform.

This video will help you get started



Taste wines with the Tastingbook


Create Your wine cellar on 'My Wines'



Explore Your tasted wines library



Administrate Your wine world in Your Profile



Type a message ...
Register to Tastingbook
Register now it's fast easy and totally free.
Register with Facebook   Register
BWW-Best Wine of the World -competition 2017

BWW -Best Wine of the World -competition has started.  We welcome You to join thousands of experts to choose the best wines of the world. You decide the winners by voting! 

 

PLEASE, VOTE YOUR FAVOURITE WINES NOW and make the difference! 

 

You can vote any Red/White wines from vintages 2008-2017 and Champagnes from 2002 vintage. Just use our search engine to find your favourite wines.

 

BWW is the largest and most important wine competition in the world in terms of amount of wines, consumers and professionals.    

Vinha da Francisca Douro Red 2012, Quinta Vale D. Maria
Heggies Vineyard Estate Chardonnay 2015, Hill & Smith Family Vineyards
Comtes de Champagne 2006, Taittinger
Command Shiraz 2012, Elderton Wines
Reserve Gewurztraminer 2009, Vinoptima