Chateau Suduiraut 2025

The Wine Cellar Insider: The intense aromatic profile is created from honeyed apricots, pineapples, candied citrus, roasted nuts and saffron. On the palate, the interplay between sweet, spicy and bitter is perfectly framed by the wealth of ripe, very ripe, and overripe pineapples, apricots, vanilla, saffron, oranges, and mango that coat every part of your palate with flavor. The finish starts off with peppery spice before building to its crescendo of sweet, honeyed fruits. While this promises to be fabulous in its youth, the wine can age for decades. The wine was made from 100% Semillon. 13.5% ABV, 4.04 pH, 158 grams per liter of sugar. Drink from 2029-2065."

James Suckling: The purity in this Suduiraut is exceptional and made from 100% semillon with dried pineapples, apricots, hazelnuts and spices. Medium-bodied, with plenty of sweetness yet fresh and phenolic texture that frames the wine. pH 3.65, 158 g/L residual sugar. Fantastic."

Vinum: Expressiv, Blütenhonig, Dörraprikose, kandierte Ananas, getrocknete Mango, Safran; am Gaumen reichhaltig und gewohnt opulent, das sind schon fast zwei Mund voll Wein, dennoch ist der Wein nicht schwerfällig, sondern sehr elegant; im Abgang von grosser Länge und mit Sultaninen, im Abgang. Ein grosser Suduiraut."

Jeb Dunnuck: A blockbuster Sauternes, the 2025 Château Suduiraut is 100% Sémillon that will spend 16 to 20 months in equal parts new and one-vintage-old barrels. It delivers massive orange blossom, caramelized peach, and apricot on the nose. Checking in at 13.5% alcohol with a pH of 4.04 and 158 grams of residual sugar, it's full-bodied on the palate, with a deep, layered, unctuous mouthfeel and tons of fruit, all while holding onto a beautiful sense of vibrancy, freshness, and elegance."

Falstaff: Mittleres Goldgelb, Silberreflexe. Frische Marille, ein Hauch von Nektarinen, Nuancen von Botrytiswürze und Honig. Komplex, saftig, gelbe Tropenfrucht, reiche Fruchtsüße, elegant, verfügt über große Länge, mineralisch unterlegt, kandierte Orangenzesten und Nougat im Nachhall, sicheres Reifepotenzial."

Lisa Perrotti-Brown: The pale straw-gold colored 2025 Suduiraut is 100% Sémillon. It waltzes out with flamboyant notes of peach preserves, pineapple tart, candied ginger, and orange blossoms, plus hints of allspice, marzipan, and lime cordial. The palate delivers rich, multilayered citrus and tropical fruit layers, with a viscous texture and great tension, finishing long and opulent. It has a residual sugar of 158 grams per liter, a pH of 3.4, and the alcohol is 13.5%. It is aging in French oak barriques (50% new) for 16-20 months."

Decanter: Rich aromatics of salted caramel, vanilla, orange and white chocolate on the nose -it smells incredible. Pure straight away, this is rich and luscious for sure but the energy, focus and freshness really carries the profile -the sugar is totally covered by a cool creamy lemon aspect with touches of vanilla and pineapple. You get the texture, depth and concentration of a warm vintage but the fruit and acidity of a cool one. Surprising. This is exceptional but understated -light, almost delicate in a way, yet nuanced with some bitterness, cedar and clove spice. 100% Semillon from 55-year-old vines. 158g/l residual sugar. 4.04pH. A yield of 13hl/ha. Technical director, Pierre Montégut said the vintage is: 'Like 2023 for sugar, the same as 2009 and 2010' and that the team will start with a high percentage of new oak and slowly decrease over time so on average around 50% new, 50% one wine."