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News
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 f...
Wine Description
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...
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, almo...
Vintage 2003
2003 was the hottest vintage ever seen in Bordeaux. The most successful châteaux have passed their exceptional 2000s and some claim to have made their greatest wines in living memory.
Very dry and extremely hot summer days and nights (16 days > 95°F compared to 2 in 2000, 6 in 2005, 4 in 2009). Need to eliminate the superscript here. I can't figure out how to do it.) The deeply colored reds, low acidities and high tannins are a departure fr...