2004 Suduiraut
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Tasting notes
A blend of 95% Sémillon and 5% Sauvignon Blanc picked in four tries between September 29 and November 4, the 2004 Suduiraut reveals aromas of spices, baked orchard fruits, mango and saffron, followed by a medium-bodied, seamless and layered texture that concludes into a tense, ethereal and somewhat short finish. Matured for 16 months in oak barrels (50% new, 50% one year). Residual sugar: 134 grams per liter.
Critic scores
Average Score
Neal Martin
Jancis Robinson MW
More reviews and scores
95% Sémillon, 5% Sauvignon Blanc. Harvested 29 September to 4 November (4 tris). Aged 16 months in oak barrels (50% new, 50% one year). RS 134 g/l, TA 4.5. First bottle had a slightly oxidised note. Second bottle fresher and with more evident botrytis. Sweet but lively and fresh at the same time. Length and line rather than opulence. For those that seek freshness in their Sauternes. (JL)
The 2004 Suduiraut is a vintage that I have encountered on three or four occasions. The bouquet feels a little smudged compared to later vintages: a touch of orange blossom, toffee apple and waxy aromas, missing the definition that one comes to expect. The palate is better with crisp acidity, notes of orange rind and spice, but it does not quite fan out towards the finish and leaves you wanting more. 134gm/L residual sugar. Tasted at the Suduiraut vertical at the château.
Pale barley sugar colour. Opulent, clean, fresh nose without dramatic intensity and only medium sweetness. Ready to enjoy and with a fine, slightly mushroomy (but not decayed) finish and real sore throat soothing qualities on the very end. Some candied peel notes. (JR)
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.