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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.
1959 was a very successful year for both red and white wines. The ideal weather during the winegrowing season followed by a very hot summer gave harvests with a high level of concentration. This vintage is very much influenced by the sun. It is reflected in its warm, deep amber colour with mahogany glints. The nose is intense, rich and smooth. Aromas of candied fruit are followed by caramel and baked apple, then fragrances of mild tobacco, cinnamon, dried fruit and crème brûlée. The mouthfeel is voluptuous; flavours coat the palate without a hint of heaviness and the terroir provides a fresh, mineral texture that takes this wine to another dimension. This is a fully developed vintage that expresses the dual nature of Suduiraut’sterroir, even in a very sunny year: opulence and elegance.
Bordeaux 1959 was proclaimed the wine year of the century by overzealous journalists. Even though it was an excellent year, it simply was not the best of the century. The year started off with ideal weather conditions. Summer was perfect all the way until the autumn, when the rains came in mid-September. But the rains made way for hot, dry weather, thus setting a magnificent stage for the start of the harvest. The result was a truly ripe and juicy crop. The reds are typically full-bodied, with soft acidity and a fat mouthfeel that comes from the high alcohol content. Even though the vintage is generally compared to 1961, it has much in common with the 1949. The Sauternes vintage was equally a success and the region produced some very long-lived wines. Once again the Château Lafite-Rothschild achieved complete success, sharing the title of best wine of the vintage with the Haut-Brion. Right on their heels is the Pétrus, which should be decanted for at least three hours before drinking, and the La-Mission-Haut-Brion.