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THE WINE CELLAR INSIDER: "Intensity is the keyword here. The wealth of ripe, and overripe white peaches, pineapples, pears, roasted cashews, apricots, spice, and vanilla is off the hook! The wine is rich, opulent, and seductive, but there is ample racy acidity giving this sweet treat the lift it needs. Long, and seamless, this is a true, decadent treat, that lovers of sweet wines should have in their cellars. It will age for decades. The wine was made from 100% Semillon. Drink from 2025-2060."
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JAMES SUCKLING: "The purity of the botrytis grabs your attention, with density and intensity to the dried fruit, sweetness and length. Very spicy and long. Almost oily. Really rich. 150g/L residual sugar. 100% semillon."
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JEB DUNNUCK: "Killer juice, the 2023 Château Suduiraut has a drop-dead gorgeous nose of honeyed orange, white flowers, warm croissant, and spice. This carries to a full-bodied Sauternes with a round, layered mouthfeel, terrific sweetness of fruit, and bright acidity."
96
VINUM: "Dörraprikosen, Nüsse, Rosinen, Datteln, Honigblüten; reichhaltig, rund, mit Schmelz, Opulenz, die Säurestruktur belebt, lässt die Aromen fast endlos nachhallen. Ein Klasse-Wein."
95
FALSTAFF: "Mittleres Goldgelb, silberfarbene Reflexe. Zart nach Lanolin, reife Tropenfrucht, zarter Honigtouch, Aranzini, ein Hauch von Marillenkonfitüre. Am Gaumen feiner Holzkuss, reife Mangofrucht, angenehme, integrierte Süße, kraftvoll und mineralisch, feine Honignote, sicheres Entwicklungspotenzial."
18
JANCIS ROBINSON: "Golden hue. Marmalade and barley-sugar notes on the nose. Smooth and suave on attack with a density of fruit behind. Sweet but refreshing, the bitter-botrytised character and enhanced acidity leaving the palate fresh and clean. Very pure and long. Appetising and with great potential. Drink 2029 – 2055"
