90 % Semillon
10 % Sauvignon Blanc
Vineyard & Vinification Note
Soil: Gravely soil, with clay and sand –Area: 90 hectares- average age of vines: 25 years
The grapes arrive in baskets which are emptied into a modern horizontal pneumatic press. The pressing lasts much longer than that needed for dry white wine, taking four hours or more per charge and it is the richest juices which come out last.
Fermentation in barrels thermo-regulated during 2 or 3 weeks.
Ageing in oak barrels (30 % new oak) during 18 to 24 months
Res sugar 110 g/l
Draped in its golden yellow robes with flashes of green, the wine offers an initial nose somewhat limited to the aromas of ageing (woodiness, vanilla and a hint of lemon) which blossoms after airing to reveal the fruitiness of apricots and ripe, yellow peaches. The initial taste is smooth, developing harmoniously into a balance between sweetness and crisp freshness. The finish carries lingering flavours of candied melon, fresh pineapple and acacia honey, backed by a delicate and fresh woodiness. Although very young, this vintage is already extremely fruity and appealing. Its density, supported by a constant, fine crisp freshness, also reveals its undeniable cellaring capacity
Tasted at the Sauternes 2006 ten-year on horizontal in Bordeaux. The 2006 Suduiraut has a dried pineapple, Aszu-scented bouquet that gains intensity with aeration, although it feels a little…unorthodox! It just comes across as more exotic and tropical than I was anticipating.The palate is medium-bodied with decent botrytised fruit, fresh and crisp with notes of bitter orange, honey and mandarin, quite saline on the edgy finish. Classy, very classy. Tasted April 2016. 93 Points – Neal Martin, May 2016
Dried citrus fruit and apple crumble aromas follow through to a full, thick and intense palate, with loads of lemon curd and apple skin character. Medium sweet. Feels almost chalky. Viscous. Best after 2012. 3,450 cases made. 92 Points – James Molesworth, March 2009
Perfect match to foie gras, scallops, crème brulées and some cheeses such as Roquefort or comté.