Nose

The nose initially presents aromas of pastry, fresh almond and aniseed; aeration adds a spicy, honeyed character.

Palate

The palate is full-bodied yet taut. Spices and honey are still present, then notes of candied fruit and quince jam.
The density and tautness that were perceptible on the nose are present again in the finish. With great length, the finish offers notes of pepper and candied fruit.

Growing Conditions

After a scorching hot summer, there was a week of rain from 11 to 17 September, causing the botrytis rot to develop very evenly and very quickly on the exceptionally ripe grapes.

Harvest

The 2003 harvest was exceptionally brief at Château Suduiraut. The 1st trie got off to a proper start on 17 September. Over the first three days, we began by the full, overripe grapes, before moving on to the shrivelled grapes. The second and final trie took place from 26 September through to 1st October.

Bottling

Bottling date: June 9th 2005

Winemaking

The winemaking process went smoothly without any interruptions in alcoholic fermentation, despite the fact that the grape must was very rich. Alcoholic fermentation was carried out in barrels.

Aging

40% in new barrels,
30% from barrels of one vintage,
30% in old barrels for 16 months.

Appearance

Château Suduiraut 2003 has an intense golden yellow colour, with amber tones that reflect the maturity of this wine and the solar nature of the year.