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  • Country ranking ?

    2 681
  • Producer ranking ?

    29
  • Decanting time

    6h
  • When to drink

    from 2025

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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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

2013 was a year riddled with pitfalls: first of all we had over 500 mm of rainfall in 6 months with cool temperatures, hindering the growth of vines and generating a significant risk of mildew. We therefore had to increase summer pruning. Unfortunately the cold weather nonetheless caused blossom drop during flowering, which subsequently affected yields. Luckily, very warm, dry weather set in from July 1st. Summer conditions were favourable for ripening, and the quality was exceptional

 

From the start of the harvest we found that concentrations were worthy of the greatest vintages and we picked some very fine batches until October 3rd. Rain throughout the weekend brought things to a halt until October 7th. We ended the first picking on October 14th and immediately started the second, as we found beautiful grapes with significant concentration in every plot. The third and last picking overlapped with the second as each terroir developed at a different pace and we had to juggle operations until October 22nd while continuing to pay close attention to the grapes’ concentration and their state of health. We finished on October 30th, just before severe rainfall, with the feeling that we had a great vintage…

 BLEND: 92% Sémillon, 8% Sauvignon

AGEING 16 to 18 months, 50% new barrels, 50% one-year-old barrels

 Pierre Montégut, Technical Director

 

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Vintage 2013

2013 BORDEAUX VINTAGE REPORT 

The 2013 vintage in Bordeaux was one of the most challenging since 1965 and 1968. Thomas Duroux of Chateau Palmer describes it as “the most complicated vintage in 20 years”. It rained almost continuously during spring. Flowering was uneven resulting in poor set, millerandage and coulure. The threat of mildew was mollified by the arrival of hot dry weather during summer. For a while vignerons were hopeful that plentiful sunshine and benign weather would allow the vines to catch up. Violent storms, wind and intermittent heavy rainfall in July and August hampered vine growth and created difficulties with fruiting. High humidity and cool temperatures prior to harvest led to a slowdown in ripening and the perfect environment for botrytis (grey rot) infection. Merlot did not perform well on the left bank. Chateau Margaux certainly was vulnerable to these conditions, but others, in their efforts to talk up the vintage, have shown superb Gallic denial. You would be forgiven for believing this might be an exceptional vintage; such is the brilliance of the best professional liars in the world.

 

In years gone by, the weather conditions, uneven ripening and disease pressure would have resulted in disastrous wines. Chateau Margaux avoided the worst rains by bringing in a picking team of 300 people to harvest the crop at lightning speed. Chateau Lafite also raced against the elements and won. Most Chateaux do not have this type of luxury. Sorting tables, were “derigeur” during the harvest, allowing the best berries to be selected. I can’t remember seeing any red wine with noticeable botrytis characters. The fruit, however, did not generally ripen to optimum levels. Many producers found it necessary to chaptalize their vinifications to allow the wine to reach a more attractive level of alcohol. Some Chateaux, including Cos d’Estournel at 12.7% alc, made their wines apparently without the addition of sugar. Most estates, however, found it difficult to achieve phenolic ripeness. Tannins are the framework of all red wines. They don’t have to be perfectly ripe; an “al-dente” texture can give a compelling freshness and appealing structure. But it was easy to over extract in 2013. The very best wines were those that were “unpushed” and intuitive to vintage conditions. The use of saignée (juice run off), reverse osmosis and other methods to concentrate wine, is never talked about by winemakers, but there were a few wines with soupy textures and unnatural mouthfeel.

 

Many of the 2013 primeurs wines have only been in barrel for a few weeks. This creates challenges because the oak characters can detract from the inherent quality of the young wines. Many Chateaux will no doubt adjust their oak maturation philosophies to match the character of the vintage. Others will use oak as a cosmetic or builders bog to fill the structural inadequacies of their wine. Acidity is also strongly present in the wines this year. This element is essential for the freshness, tension and life expectancy of any vintage. In riper years, acidity tends to play second fiddle, yet in 2013, it is a principal violin. Fruit character, perhaps the most important feature of any wine, inevitably varies according to sub region and vineyard. The very best wines of this vintage have the aromatic quality, persistence and depth of good vintages. Ultimately the most triumphant red wines are proportionate to the commitment and the financial resources of the wine producer.

 

Although Merlot struggled in the Medoc, it performed well on the right bank. Pomerol was comparatively resplendent with generous fruit and riper tannin backbones than elsewhere. St Emilion was also capable of making some lovely wine, but as usual the results were mixed. Pessac Leognan reds were muscular and on the rustic side, whereas the whites were minerally and fresh with strong acidities. Many feel that the dry whites are excellent. For most Australians, these wines don’t really offer value. There were some good Cabernet Sauvignon-dominant red wines made in the Medoc. However, no single sub region prevailed. If anything I preferred Pauillac, especially Chateau Grand Puy Lacoste and Chateau Batailley.

 

The humidity that hampered the 2013 harvest in the Medoc and elsewhere worked in favour of Sauternes and Barsac producers. There was a ‘widespread proliferation” of botrytis cinerea (noble rot) during Bordeaux’s wet autumn. The wines range from magnificent to standard in quality. The very best have a beautiful honey, barley water complexity, understated richness and viscosity and fresh acidity. Chateau d’Yquem is remarkably good. The biodynamic Chateau Climens is a beautiful expressive wine. Every year, I taste it in barrel and in parts. I can imagine the final blend and it will not disappoint.

 

The 20% drop in exchange rates between the Australian Dollar and the Euro over the last year will make the 2013 more expensive that the better 2012 and 2011 vintages. Unfortunately this will have a significant impact on market opportunities in Australia. It is unlikely the Chateau owners will drop their prices significantly enough to make this campaign worthwhile. The drop in demand from China and the “pipeline” full in other markets will result in sluggish sales across the world. Although this year’s primeur campaign will test the resilience of the traditional Bordeaux wine trade, there is still an impressive level of optimism. I think everyone is looking forward to moving on from the 2013 vintage. On the other hand this is the type of vintage, with a touch of bottle age, that could reappear in a more favourable light in a few years time.

by ANDREW CAILLARD MW

 

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

ending

Medium, Extensive and Flavorful

nose

Wide, Fresh, Opulent and Seductive

recommend

Yes

taste

Average in Acidity, Balanced, Well-structured, Round, Rich and Silky tannins

Verdict

Well-rounded and Full-bodied

Written Notes

Fresh and zesty with an almost minty-herbal edge. Deceptively rich as well (150g/L RS). Sweet attack on the palate, then long and linear on the finish. The acidity is present but wrapped in fruit.

  • 93p
Bright yellow colour with green hue. Closed character but showing a certain concentration and power, slowly opening up displaying aroma reminiscent of dried pineapple and apricots, vanilla and mild spices. On the palate rich and well structured with distinct sweetness and elegant acidity.
  • 95p
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Information

Origin

Sauternes, Bordeaux

Vintage Quality

Excellent

Investment potential

Below Average

Fake factory

None

Inside Information

eRobertparker.com, 93-95/100

The 2013 Suduiraut has one of the more flamboyant bouquets of the vintage, one that is actually reminiscent of de Fargues. There are copious Satsuma and dries honey scents, hints of beeswax and almond that keep your snout in the glass. The palate is very well-balanced with a viscous entry, just a touch of marmalade and quince coming through, and then blossoming toward the weighty finish that shows just a touch more oak at the moment. This is an excellent Suduiraut.
Neal Martin, April 2014

 Wine Enthusiast, 94-96/100

Full and rich, this is a powerful wine. It’s packed with botrytis-driven flavors of wild honey and peach, balanced by tight acidity. For long-term aging.
Roger Voss, March 31, 2014

 M. Bettane / T. Desseauve, 18/20

All the samples are in agreement; this is one splendid wine, with its incomparable notes of citrus (mandarin, lemon, and Seville orange) and charming texture. An obviously great vintage, event for the dry S cuvée, with big structure.
The World of Fine Wine, Issue 44 – 2014 Q2

 

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