The 2022 Suduiraut comes from a quick and late harvest in October (three tries between 17 and 27 October with some passerillé grapes in September). Bunches were affected by botrytis but did not concentrate, at least not until a period of wind and warmth. Wild honey, quince and touches of marmalade on the nose; this opens nicely in the glass.
The palate is pure and viscous in texture, with marmalade, again, and dried honey. Very open and approachable on the finish. Not profound, but quite delicious. Christian Seely said he drank this for breakfast the previous day - why not?
Drink 2025 - 2055
Neal Martin, Vinous.com (April 2023)
The 2022 Suduiraut is laced with hints of tangerine peel, spice, vanillin, chamomile and dried flowers. It offers a lovely mix of botrytis-inflected flavours and textures while also showing quite a bit of freshness. The 2022 is done in the lighter style the château favours these days. My impression is that it is still coming together, as the wine shows a very slight lack of cohesion that is not typical.
Drink 2027 - 2047
Antonio Galloni, Vinous.com (April 2023)
100% Sémillon. RS 190 g/l. Cask sample.
Deep gold colour. Aromatically resplendent. Great purity as well. Honey, marmalade and tropical-fruit notes. Botrytis evident. Palate rich, luscious and intense. Sweet and packed with fruit, the bitter edge of the botrytis providing balance. Very long finish.
Drink 2027 - 2050
James Lawther MW, JancisRobinson.com (May 2023)
About this WINE
Château Suduiraut is located in the commune of Preignac and its vineyards border those of d`Yquem. The property has a long history stretching back to the 15th century. Only a solitary wing remains of the original château, as it was destroyed by the Duc d`Eperon in the 16th century. The present château was built in the 17th century by the Suduiraut family, who also commissioned a spectacular garden designed by Le Nôtre. Suduiraut was classified as a 1er Cru Classé in 1855.
Suduiraut's 90 hectares of vineyards are planted with 80% Sémillon and 20% Sauvignon Blanc. The grapes are harvested in several "tries" and are fermented in 50-hectolitre stainless steel tanks. The wine is then aged in small barriques (33% new) for 24 months.
Suduiraut's winemaker Pierre Pascaud has produced a series of outstanding wines which are powerful, complex and beautifully harmonious. The wines show at their best with at least 10 years of bottle age.
Sauternes is where arguably the world's finest sweet white wines are produced. The Sauternes appellation actually consists of five communes: Barsac, Preignac, Bommes, Fargues and Sauternes itself. Barsac is also an appellation in its own right.
Sauternes literally has an atmosphere different from any of the other major communes. At the southern tip of the Graves,close to the Garonne, not only is the land hillier and decidedly more bucolic but it also enjoys a specific mesoclimate of evening autumn mists which linger until well into the following day, unless burnt off by warm sunshine.The mists are caused by the cool, spring-fed waters of the Ciron River meeting the warmer tidal Garonne, and the result is an ideal environment for the growth of the mould botrytis cinerea. When its arrival is felicitous, it feeds on the water in the ripe grapes, dehydrating them and leaving sweet, shriveled fruit.
Recommended Châteaux : Ch. D'Yquem, Ch. Climens (Barsac), Ch. Suduiraut, Ch. Rieussec, Sigalas- Rabaud, Ch. Coutet (Barsac), Ch. de Fargues, Ch. Lafaurie-Peyraguey, Ch. Doisy-Védrines (Barsac), Chateau Partarrieu, La Tour Blanche
The main grape for Sauternes and particularly successfully grown in Australia's Hunter Valley. Hunter Valley Sémillon is one of Australia’s iconic and unique wines, totally unlike any wine produced elsewhere in the world from the same grape variety.
In youth the wines are quite citrusy and fresh, but are generally perceived to gain hugely in complexity as they age and are deemed to be best drunk when at least 5 years old, frequently lasting for 10 or more years. Unusually for Australia, the alcohol levels rarely exceed 11.5%.
In Bordeaux it is the most widely planted white grape and is blended with Sauvignon Blanc to produce the great long-lived dry whites of Graves as well as the great sweet wines of Sauternes. It is high in alcohol and extract and relatively low in aroma and acidity. Its thin skin makes it very susceptible to botrytis which is prerequisite for the making of Sauternes. It responds well to oak ageing and, while having a lightly lemony aroma when young develops lanolin flavours which some describe as "waxy", as well as a rich, creamy, intense, texture and a deep golden colour.