Chateau Suduiraut 2003

Professionele reviews

Robert Parker (94)

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.

Winespectator (93)

Intense aromas of pecan pie, dried apricot, apples and syrup. Full-bodied, medium-sweet, with a dense mouthfeel of very ripe fruit and a long, powerful and spicy aftertaste. Very, very impressive.

Jancis Robinson (17.50)

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)