2003 Suduiraut
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Tasting notes
The 2003 Suduiraut is open and demonstrative, evoking aromas of apricot, baked pineapple and spices, overlaid by nuances of curry and saffron. Medium to full-bodied, it’s perfectly balanced with a precise, delicate mid-palate, a round and enveloping texture and a fleshy core of fruit, typical of Suduiraut’s clay terroirs, that segues into a long, mineral and tense finish. With 136 grams per liter of residual sugar, this is a blend of 90% Sémillon and 10% Sauvignon Blanc picked between September 17 and October 1 in two tries.
Critic scores
Average Score
Neal Martin
Jancis Robinson MW
More reviews and scores
90% Sémillon, 10% Sauvignon Blanc. Harvested 17 September to 1 October (2 tris). Aged 16 months in oak barrels (40% new, 30% one year, 30% older). RS 136 g/l, TA 4.02. Rich, round and powerful. Caramel, butterscotch and confit-fruit notes. Plenty of gras and depth on the palate. Less lift and evident acidity but harmonious for such a big wine. (JL)
The 2003 Suduiraut has a strange bouquet with melted wax, quince and wet wool aromas, rather smudged and becoming Aszú-like with time in the glass. The palate is fresh and vibrant on the entry and starts well. It is missing some precision, a little spicy in style however, the warmth of the growing season erodes some of the tension towards the ginger-tinged finish that feels a little abrupt. 136gm/L residual sugar, 4.02gm/L total acidity. Tasted at the Suduiraut vertical at the château.
About the producer
Among the very best Sauternes estates, Ch. Suduiraut is owned by AXA Millésimes, which also manages Pichon Baron. The team works meticulously to select the finest fruit from its 91 hectares of vines, bordering Yquem. The resulting wines are intensely concentrated, balanced, complex and age-worthy.