2003 Château 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
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.