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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.
THE 2010 VINTAGE’S CONDITIONS
The cool spring temperatures got the vines off to a late start, and this delay remained through to flowering. There were lots of bunches on the vines, requiring some adjustments later on by green harvesting on certain plots. July marked the beginning of a dry, very hot spell, speeding up swelling of the grapes and catching up the delay in the vegetation cycle. Colour change took place in sunny, very hot weather and ripening progressed rapidly.
Harvesting started on 22 September and came to a close on 9 November. We conducted 5 successive tries in the vineyard, sometimes interspersed with rainy spells which forced us to wait for the grapes to gain in concentration again, but did not have any impact on quality.
Drought and cool temperatures contribute to optimal ripeness
The sum of summer temperatures in 2010 was close to that of summer 2009 (962°C compared to 982°C), but decidedly chillier than those of 2005, which totalled 1052°C. These cool temperatures had a substantial influence on the balance of our wines, preserving a good level of acidity and attractive aromatic freshness.
Very little rainfall (only 267 mm) from March to August 2010 generating a drought of similar intensity to that of 2005, when only 227mm of rain fell.
Another feature of the 2010 vintage is the low temperatures above all in the first three weeks of August, which made for the preservation of good levels of acidity in the grapes while also maintaining attractive aromatic freshness.