Sauternes
Castelnau de Suduiraut

Castelnau de Suduiraut is a fresher style Sauternes with great personality. It is produced from younger vines but mostly from carefully-selected parcels within the vineyard of Suduiraut.

The team at the Suduiraut estate, passionate about their work are united in the pursuit of their goal: to extract from this great vineyard one of the world’s finest wines.

Grape

91% Sémillon – 9% Sauvignon blanc

Vineyard & Vinification Note

Wine making

Pressing – removal of the lees from the must and clarification of the grape juice. Fermentation in new French oak barrels with temperature control (24°C) during 2 to 3 weeks.

Ageing

In French oak barrels during 15 months, with 30% of 1-wine old barrels and 70% of 2-wines old barrels. Rackings every 3 months. Slight filtering before bottling.

Tasting Note

Beautiful golden robe. Expressive nose. Wide diversity of fruit aromas (melon, litchis, yellow peach, orange) with hints of coco and vanilla flavours. The palate is fruity with flavours of crystalized fruit associated to spices. The final is rich and fresh with flavours of spices and soft caramel.

Wine Spectator

A ripe, mouthfilling version, with toasted almond and coconut leading the way for apricot, creamed peach, melon and meringue flavors. The long, tropical finish lets a marzipan note play out. Drink now through 2022. 90 Points, James Molesworth, Web only 2013

James Suckling

Lots of orange blossom and ripe lemon at first. Then some white peach, mandarin and white lilacs. This dessert wine is intensely sweet on the palate with a nice juicy acidity and pure fruit. Charming and enjoyable. Another second wine of Suduiraut. Drink or hold. 90 Points, March 2013

Wine Enthusiast

Made from young vines, this is the second wine of Suduiraut. It has young, honeyed character, with a ripe, opulent texture that lays bitter orange fruits over drier noble rot flavors. It is so delicious now, but will be better from 2017. 91 Points, Roger Voss, December 2014

Food Pairing

Perfect match to foie gras, scallops, crème brulées and some cheeses such as Roquefort or comté.