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  • Country ranking ?

    4 973
  • Producer ranking ?

    53
  • Decanting time

    1h
  • When to drink

    Now

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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.

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Wine Information

The estate as it now stands has its roots in the early 1600s, when Count Blaise de Suduiraut, grandson of the estate’s founder Leonard de Suduiraut, commissioned the construction of the fabulous castle and gardens. The count turned to the designer of the park of the Palace of Versailles, the landscape architect of the Sun King, André Le Nôtre, requesting a design for a stunning château setting. Le Nôtre turned Suduiraut’s estate into the most beautiful in Sauternes.
The count passed the estate on to his daughter, and she to her cousin Joseph du Roy. The du Roys were at the helm for three generations, after which the heirless Louis-Guillaume du Roy left the estate in his will to its steward, Nicolas Guillot. Guillot carried out major developments at the estate. In 1831 he significantly expanded the lands by buying up the neighbouring Castelnau. Led by Guillot and his descendants, Château Suduiraut came into great esteem. In the 1855 Bordeaux classification, it was named as one of the premier crus of Sauternes and Barsac.
In 1875 the estate ended up in the hands of Emile and Lucie Petit de Forest, who further increased the reputation of its wines, receiving great acclaim in several competitions and exhibitions. Before his death in 1899, engineer Emile Petit de Forest managed to revive the plots ravaged by phylloxera through extensive replanting and his widow was able to continue the successful production of Suduiraut wines until her own death in 1929. That event was the start of Château Suduiraut’s decline.
The couple’s daughter, Isabelle Petit de Forest, and her husband were unable to maintain the high quality of the wines and Suduiraut’s reputation plummeted. Finally, the 1930s’ recession and the Second World War forced them to sell the estate to a successful industrial tycoon, Leopold-François Fonquernie, in 1940. Fonquernie made large-scale investments into the estate in order to restore its historic reputation, but it took him over forty years to manage it. There were no major changes in wine quality until Pierre Pascaud was hired as the estate’s manager and focused on improving production methods.
He changed the old barrels that lay in the cellars, partly gave up the use of large cement vats and concentrated on being more selective in his winemaking. Quality improved, and by the 1980s, Suduiraut’s wines were again valued around the world. In 1992 the estate changed hands again when the French insurance giant AXA Millésime bought it from Fonquernie’s daughters. Pierre Pascaud continued working there until his retirement in 1995. Pascaud’s son Alain followed in his father’s footsteps and was in charge of winemaking on the estate until succumbing to an illness that led to his eventual death. Since 2004, wine production has been under the management of Loire-born winemaker Pierre Montégut.

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Vintage 1988

The first in a trio of great vintages and one that has been rather overshadowed by the 89s and 90s.Definitely the most "classic" of the trio, with many of the wines not being overtly fruit-driven but having levels of extract and concentration that that make them perfect candidates for extended cellaring.

The first half of the year was unusually cold and wet and the vintage was saved by a long, dry, warm summer. Harvesting began in mid September and some of the Cabernets were not picked until the 3rd week of October. Most of the wines are now approaching their plateau of maturity with the pick of the bunch being the Cabernet-dominated Médocs and GravesPauillac was particularly successful.

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Latest Pro-tasting notes

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Written Notes

Golden. Some burnt sugar, rich, intense, apricots, caramel, intense nose. Fresh acidity, fruity, intense, burnt sugar and caramel, lacks some freshness, typical of the vintage for me, long. 92

  • 92p

From a 0.75l bottle, level in neck, good cork. Nice golden colour, not yey amber, on the nose orange zest, marmalade , pineapple, peach.Medium body,quite full in the mouth, but missing the balance , still lots of acidity. Medium sweet, I guess it can still improve

with time. Not on the same level (yet) with Climens and esp. de Fargues of the same year.Nice long finish with bitter almond taste.

  • 90p
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Information

Origin

Sauternes, Bordeaux

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