Lions de Suduiraut 2025

Characteristics and tasting advice for Lions de Suduiraut 2025 from Château Suduiraut

Tasting

Color

Bright, the color reveals a pale yellow hue with green highlights.

Nose

Expressive, the nose reveals aromas of citrus and white-fleshed fruits, accompanied by delicate floral notes and a saline touch.

Palate

The attack is round, followed by a rich, creamy texture carried by flavors of yellow fruits. The fresh finish stands out with saline and menthol nuances.

Food and wine pairings

This Lions de Suduiraut 2025 is an ideal match for a seafood platter, grilled fish, or poultry in a cream sauce. It also pairs very well with fresh goat cheeses.

Serving and cellaring

To fully appreciate this Lions de Suduiraut 2025, it is recommended to serve it at a temperature between 10 and 12°C.

An expressive, creamy dry white wine from Bordeaux

The estate

Château Suduiraut, owned by AXA Millésimes since 1992, takes its name from the marriage of Nicole d'Allard to Léonard de Suduiraut in 1580. Classified as Premier Cru in 1855, this estate in Preignac, Bordeaux, spans 200 hectares, including 92 hectares of vineyards. Under the leadership of Christian Seely and Pierre Montégut, the château perpetuates the excellence of Sauternes sweet wines while also developing innovative dry whites.

The vineyard

The vines of this Dry White Bordeaux are planted on sandy fine gravel soils. With an average age of 20 years, they are composed of sémillon, sauvignon blanc, and sauvignon gris, which thrive in this terroir well suited to crafting elegant, aromatic dry white wines.

The vintage

The 2025 vintage was marked by a mild, dry winter, with rainfall down 45% compared to 2024. Budbreak occurred around March 25, followed by flowering in early June. The summer proved hot, with heatwave episodes in late June and pronounced drought, leading to water stress and small berries. The harvest took place from August 18 to 27, with yields down 45% compared to the previous year.

Vinification and aging

The grapes for Lions de Suduiraut 2025 underwent skin maceration for 2 to 12 hours, for sauvignon blanc and sauvignon gris only. Gentle pneumatic pressing of about two and a half hours was carried out. Fermentation took place 70% in temperature-controlled tanks and 30% in barrels, at temperatures between 17 and 22°C. The six-month aging followed the same split, with stirring of the fine lees performed about once a week or every two weeks.

Grape varieties

Sémillon (69%), sauvignon blanc (24%), sauvignon gris (7%).