7% Sauvignon blanc
Vineyard & Vinification Note
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.
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.
The outstanding character of the vintage is already showing through in its intensely flamboyant golden hue. The bouquet is fresh and rich at the same time, rolling out hints of crystallised fruit (pineapple, lemon), vanilla, white pepper and mint. The palate reveals an alliance of opulence and vivacity. Yellow peach, honey and spices carry the pleasure all the way through to a finish of dried apricot, crystallised grapes and caramel, set off to perfection by the slightly bitter edge that is the sign of noble rot at its best. Castelnau de Suduiraut 2009 is a powerful, nicely-balanced wine.
Round and lush, with a creamy feel to the peach, apricot and brioche notes that glide through the light toasty finish. Solid–and accessible now. Sémillon and Sauvignon Blanc. Drink now through 2017. 5,500 cases made. 90 Points – James Molesworth, March 2012
Some spice, honey and dried fruits on the nose and palate. Full and almost tannic. Sweet finish. A little disjointed. Need a year or two to come together. 88 Points – May 2013
Perfect match to foie gras, scallops, crème brulées and some cheeses such as Roquefort or comté.