Wine Advisor
Suduiraut 2001
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Description
Tasting notes
Reviewed by: Neal Martin
Tasted at the Chateau Suduiraut vertical in London and subsequently at the Chateau with consistent notes. Hello…one can already see thick tears on the glass. The bouquet is powerful and focused: a lot of botrytis evident here. It soars from the glass with scents of lemon curd, lanolin, dried ginger and pressed flowers, the oak perhaps a little obvious at the moment. The palate is medium-bodied with a caressing, honeyed texture, very fine acidity, just a touch of ginger inflecting the botrytis-laden finish, with just the right amount of residual sugar. This is just superb. Tasted February 2011.
Reviewed by: Neal Martin
The Suduiraut 2001 has an attractive bouquet of honeycomb, passion fruit and a touch of petrol that are well defined, if not as complex as more recent vintages such as the 2009. The palate is well balanced with fine citrus lemon and apricot notes. This is very harmonious and focused, although it does not quite fan out with the precocity you might expect. This was Christian Seely’s first vintage at the estate, and while it is an excellent wine, I think he has overseen even better vintages since then.
Reviewed by: Robert M. Parker, Jr.
One of the most remarkable wines made at this estate over the last 30 years, the 2001 reveals notes of white flowers intermixed with honeyed peaches and tropical fruits (pineapples) along with a sweet, unctuous texture. There is tremendous freshness and definition (because of good acidity) in this seamless, full-throttle, massively endowed 2001. It appears to be a legend in the making. Anticipated maturity: 2008-2030.
Reviewed by: Robert M. Parker, Jr.
A prodigious effort, possibly the finest Suduiraut since 1959, the medium gold-colored 2001 offers notes of creme brulee, caramelized citrus, Grand Marnier, honeysuckle, and other exotic fruits as well as a pleasant touch of oak. With terrific acidity, a voluptuous/unctuous palate, and sweet, powerful flavors buttressed by crisp acidity, it is a phenomenal Sauternes. Anticipated maturity: 2010-2040.
Reviewed by: Neal Martin
Tasted on several occasions and definitely one of my favourite vintage, auguring a succession of superb wines under Christian Seely. Last tasted at the vertical in Jun-06. A lucid greeny gold colour. A stunning nose, very minerally, white flowers, reserved and focused, almost like a super-ripe Meursault. This has an understated palate, builds on the palate with notes of clear honey, lemon, lime, minerals. Brilliant poise and focus, in my opinion trumping the 2003 and 2005. Very fresh and brimming with vitality and sophistication. Wonderful, long-term Suduiraut. Tasted June 2006.
Reviewed by: Robert M. Parker, Jr.
No tasting note given.
Reviewed by: Neal Martin
One of the outstanding wines from an exceptional Sauternes vintage, the quality to price ratio is just ridiculous! The nose soars like angels from the glass with touches of honey, honeycomb, apricot and a touch of lanolin/walnut. Wonderful definition. The palate is beautifully balanced with a very good level of botrytis. Viscous and minerally towards the finish – this is sheer class. Bravo! Drink now-2040. Tasted March 2009.
Reviewed by: Robert M. Parker, Jr.
With 150 grams per liter of residual sugar, the 2001 Suduiraut is showing elegantly today with a delicate, mature bouquet of apricots, spices, candied orange, saffron and pineapple. Medium to full-bodied, it has an elegant and round palate and a somewhat metallic character, and it’s long and fresh with delicate notes of quince in the finish. This blend of 90% Sémillon and 10% Sauvignon Blanc was matured for 24 months in oak barrels (40% new, 30% one year and 30% older).
Reviewed by: Neal Martin
The 2001 Suduiraut has long been one of the standout wines of the era. It shades the future vintages up to 2006 with copious dried honey, quince, marmalade and yellow flower aromas that gain intensity with each swirl of the glass. The palate is very fresh on the entry with layers of botrytised fruit tinged with orange zest, tangerine, guava and Seville orange marmalade. There is a sense of cohesion and ambition to this 2001 that you could argue was not fully realized on a consistent basis until the end of the decade. Wonderful. 150gm/L residual sugar. Tasted at the Suduiraut vertical at the château.
About the Producer
Chateau Suduiraut is located in the Sauternes appellation of Bordeaux, France, which is known for its rich and sweet noble rot wines. In the 1855 Sauternes and Barsac classification, Chateau d'Yquem is the only Grand Cru classed. In addition, Château d'Yquem occupies one of the 11 châteaux in the classification that are now classified as First Growths. Château d'Yquem has a long history: in 1580, Nicole d'Allard married Leonard de Suduiraut, and the estate took its name. At the end of the 18th century, Jean Joseph Duroy, nephew of a member of the Suduiraut family at the time, took over the estate and renamed it Cru du Roy. The emblems of the two families, Xukin and Duroy, were then fused together to form the present logo of the estate. The château is a palace-like building with a beautiful garden designed by Le Notre, Louis XIV's royal gardener. In 1992, AXA Millesimes, the French insurance giant, acquired Château Xugene. AXA Millesimes is a powerful group that also owns the famous Pauillac estate, Chateau Pichon-Longueville Baron. The 91 hectares of vineyards at Château d'Azur are planted with 90% Semillon and 10% Sauvignon Blanc. Semillon is a traditional Sauternes variety that provides powerful structure to the wines, bringing full-bodied flavors of roasted dried fruit, acacia flowers and candied fruit. Sauvignon Blanc, on the other hand, is an aromatic, high-acid variety with very distinctive aromas of citrus and white peach that add complexity and acidity to the wine. The soil is predominantly gravelly and sandy clay, which is permeable and poor, requiring the vines to be deeply rooted to extract nutrients, resulting in low yields and intense mineral flavors. The gravel on the surface of the soil also absorbs heat from the sun, which helps the grapes to ripen more quickly. The planting density of the Chateau Xugene vineyard is 7,000 vines per hectare, and the average age of the vines is 35 years. The vineyard's proximity to the Ciron and Garonne rivers, with cool nights, early autumn mists and sunny afternoons, creates the right conditions for the formation and growth of noble rot. The winery prunes the grapes short to allow the bunches to enjoy more sunlight. The harvesting process at Château Xugene is very delicate, with workers picking the grapes in batches according to the infestation of noble rot, and even picking a vine several times. In terms of winemaking, Château Xukin adheres to a philosophy of quality first. The hand-picked grapes undergo a long and careful pressing process to obtain the most aromatic juice, and the fermented wine is then matured in oak barrels for 18-24 months to allow the wine to develop its full flavor and structure. The winery has strict quality standards, and if the quality of the wine does not meet expectations in a given year, the winery will even abandon the production of the year's main wine, Chateau Suduiraut, Sauternes, France. Currently, Chateau Suduiraut produces three sweet white wines, including Chateau Suduiraut, Sauternes, France, which are the best expression of the Sauternes terroir.
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