The palate is medium-bodied with a viscous opening, quite sharp and pointed, fresh as a daisy and one of the most mineral-driven Suduiraut of the decade. There are touches of white pepper, almond flakes and bitter orange towards the saline finish that lingers in the mouth. This is what you might call a "very useful" Suduiraut. 143gm/L residual sugar. Tasted at the Suduiraut vertical at the château. Neal Martin (92)
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The estate covers 92 hectares of vine planted with 90% of Sémillon and 10% of Sauvignon grapes, with an average of 30 years old vines. Wines slowly mature in oak barrels for 18 to 24 months.
Established in 1580 Château Suduiraut was burnt down during the Fronde insurrection and rebuilt in the 17th century. It was classified as a Premier Grand Cru Classé in the 19th century and, in 1992 AXA Millésimes acquired the estate. The new management in place has enabled the fantastic and renown wines of Suduiraut to fulfil their potential today.
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