Chateau Suduiraut 2017

Professionele reviews

Robert Parker (95)

The 2017 Suduiraut has a compelling brininess to the nose with a core of lemon curd, lime cordial and green mango with touches of musk perfume and chalk dust. The mouth is very rich and packed with decadent layers, with just enough freshness and great length.

James Suckling (97)

Yum. Aromas of orange blossom, lemon curd, dried apricot and cooked pears fill the glass. It’s full-bodied and very sweet, yet tangy and lively from the vibrant acidity. Extremely long on the finish. Better in 2025, but already a joy to taste.

Wine Enthusiast (95)

94–96. Barrel Sample. Very concentrated, this is a great wine with rich intensity and balancing acidity. Honey and lemon flavors with a dry core of botrytis give the wine great balance as well as great potential for aging. Roger Voss

Vinous (97)

Just as impressive as it was in barrel, the 2017 Suduiraut is positively dazzling. Pineapple, orange peel, crême brulée, white flowers, honey, apricot and hazelnut are some of the many nuances that develop in the glass. Rich and heady, yet also wonderfully vibrant, the 2017 is developing into a stunning Suduiraut. The 140 grams of residual sugar is very nicely integrated. Only the fruit from the last two picks made it into the Grand Vin.

Jeb Dunnuck (98)

The 2017 Chateau Suduiraut is 94% Semillon and 6% Sauvignon Blanc, with 240 grams of residual sugar. It has rocking botrytis notes of honeyed citrus, orange blossom, white flowers, and caramelized peach. These carry to a full-bodied, beautifully pure, precise Sauternes that has good acidity, flawless balance, and just fabulous purity of fruit. It's a brilliant Sauternes.

Jancis Robinson (18)

Golden hue. In an expressive phase on the nose with citrus (mandarin) fruit notes evident. Lovely freshness but the palate incredibly rich and intense. Real density with a minerally note on the finish. Enormous potential.

BOW (9)

94% Sémillon, 6% Sauvignon Blanc. Harvested 26 September to 19 October (3 tris). Yield 15 hl/ha (25–30% of the crop lost to frost). Aged 18 months in oak barrels (50% new, 50% one year). RS 140 g/l, TA 3.9.