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Château Suduiraut 2006

Bordeaux - Sauternes - White - 14° Château Suduiraut Château Suduiraut 2006 1086/06
  • Parker : 93
  • J. Robinson : 17
Château Suduiraut is a perfect example of 18th century architecture: noble, stately, and full of light. The château is surrounded by magnificent gardens designed by Le Nôtre, which make the estate even more attractive. The soil is composed of sandy-clay and gravel. Suduiraut is located in the commune of Preignac in the heart of the Ciron valley. The Château's privileged position fosters, from the month of September onwards, the growth of botrytis cinerea (the famous "noble rot") on the grapes. These are picked one by one in several waves. After the grapes have been pressed, the must is fermented in oak barrels for 18 to 24 months before bottling

Wine Advocate-Parker :
Tasted at the Sauternes 2006 ten-year on horizontal in Bordeaux. The 2006 Suduiraut has a dried pineapple, Aszu-scented bouquet that gains intensity with aeration, although it feels a little...unorthodox! It just comes across as more exotic and tropical than I was anticipating.The palate is medium-bodied with decent botrytised fruit, fresh and crisp with notes of bitter orange, honey and mandarin, quite saline on the edgy finish. Classy, very classy. Tasted April 2016.
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£56.48
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GBP 480.0 Millesima In stock

Millesima offers Chateau Suduiraut, purchased exclusively from their producing estates. In stock in our cellars in Bordeaux in their original case from the Château or Estate.

Château Suduiraut is a perfect example of 18th century architecture: noble, stately, and full of light. The château is surrounded by magnificent gardens designed by Le Nôtre, which make the estate even more attractive. The soil is composed of sandy-clay and gravel. Suduiraut is located in the commune of Preignac in the heart of the Ciron valley. The Château's privileged position fosters, from the month of September onwards, the growth of botrytis cinerea (the famous "noble rot") on the grapes. These are picked one by one in several waves. After the grapes have been pressed, the must is fermented in oak barrels for 18 to 24 months before bottling

Wine Advocate-Parker :
Tasted at the Sauternes 2006 ten-year on horizontal in Bordeaux. The 2006 Suduiraut has a dried pineapple, Aszu-scented bouquet that gains intensity with aeration, although it feels a little...unorthodox! It just comes across as more exotic and tropical than I was anticipating.The palate is medium-bodied with decent botrytised fruit, fresh and crisp with notes of bitter orange, honey and mandarin, quite saline on the edgy finish. Classy, very classy. Tasted April 2016.
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