• Country ranking ?

    1 005
  • Producer ranking ?

  • Decanting time

  • When to drink

    now to 2035
  • Food Pairing

    Scampi and caviar toasts

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The 2003 Suduiraut was picked with just one trie and the entire harvest was done in two weeks,” Seely told me. “The wine was matured in 40% new oak for 14 months. The final wine had 136gm/L residual sugar and 4.02gm/L total acidity. It has an unusual equilibrium for Suduiraut, but it is surprisingly fresh.” Montégut is not quite so convinced. “There was a sudden ripeness, so there is not the same complexity. There is a passerillage or Tokaji flavor on the finish.” Now at 15 years of age, the 2003 can hold its head high, given the growing season. It has retained sufficient freshness, although it is quite bold and now feels a little short.

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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

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.

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Latest Pro-tasting notes

<10 tasting notes

Tasting note





Written Notes

The deep, golden colour of the 2003 Château Suduiraut is the sure sign of a sunshine vintage, with its intense nose dominated by spices (vanilla and saffron) and candied, tropical fruit (pineapple). The initial taste is extremely powerful, full and round. All the aromas on the nose come through on the palate, enhanced by a hint of woodiness. The extremely rich finish nonetheless remains elegant thanks to its good acidity. 

95% Semillon, 5% Sauvignon Blanc. 136g/l RS, 14% alc, 15hl/ha, 40% new oak for 16 months, 100% botrytis. Lovely golden colour. Quite shy initially but eventually showed great richness and opulence with significant amount of botrytis; lots of candied orange peel on the nose. This is fat, rich and voluptuous. It lacks the freshness of the previous two wines but is still impressive albeit in a different style to that of the 2005. Drink 2010 – 2025+
  • 93p
Golden. Orange marmalade, apricots, touch of bees wax, slightly caramelly. Good acidity, honey, rich and exotic, very long.
  • 93p
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Sauternes, Bordeaux


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