Labels

Sunday, July 14, 2024

Chateau Suduiraut Sauternes

 

2018 Lions de Suduiraut Sauternes...$19.99 / 375ml
The 2nd label of Suduiraut
97% Semillon 3% Sauvignon Blanc
With a deep and brilliant golden yellow colour, Lions de Suduiraut 2018 offers a subtle bouquet of spices, peppermint, and fresh pineapple. It is full-bodied and crisp, accentuated by tart, very fruity notes. The finish is clean, spicy with white pepper and gives a very digestible side to the wine.
This more delicate vintage of Lions de Suduiraut has a generous and crisp profile.
Lions de Suduiraut has been specifically designed to reveal the pleasures of tasting Sauternes wines. With a specific blending style made of Semillon and Sauvignon blanc, it gives a unique personality to the wine. Smooth, subtel, fresh and mineral, with a creative profile, Lions de Suduiraut is modern and pleasant to taste young.



2011 Chateau Suduiraut Sauternes...$49.99 / 375ml
93 % Sémillon - 7 % Sauvignon Blanc
A big, broad, powerful style, with piecrust, roasted almond and hazelnut cream notes framing the core of apricot, creamed peach and dried mango. Picks up extra fig and pear details through the toasty finish. Needs a bit of time to finish sorting itself out. Best from 2017 through 2030. 5,415 cases made.
Rated 96/100 The Wine Spectator
The dried-mango and pineapple character is so delicious in this wine. It’s full-bodied and medium-sweet, with a pretty density and a fruity finish. Wonderful balance to this super Sauternes. This is a little in reserve now, with so much for the future. Try in 2017.
Rated 96/100 James Suckling

Château Suduiraut, classed as a Premier Cru in 1855, is made from grapes selected from the finest terroirs of the property. This wine is handcrafted at every stage of its elaboration and reveals a remarkable complexity and a golden colour reminiscent of the sun. With age the bright gold evolves into a dark amber colour. With an extensive life-span, it powerfully and harmoniously combines fruit and floral aromas with roasted and candied notes.

No comments: