Château Suduiraut

Gironde

Vieilles Vignes Grand Vin Blanc Sec

Sauternes

$ EUR

Release Price

Drink Window

13.5%

ABV

pH

3.1

TA

RS

Nose

The floral and mineral nose then reveals aromas of white fruit, citron, menthol and a touch of wood.

Palate

The attack is full-bodied, and the smooth palate offer flavours of ripe yellow fruit, pear and wood spices. The finish is long and mineral, with notes of toasted hazelnut.

A wine in the making, reflecting the power of the vintage.

Growing Conditions

- Moderately rainy and cold winter until February, then milder weather returned.
- 1st and 2nd April: a severe frost episode affected the vineyard. Loss of 40% on our yield.
- May/June: rapid flowering and the phenological stages ensued rapidly.
- Mid-June: first heat wave. End of June: between 5 and 30% of our vineyard was affected, depending on the plot, by thunderstorms with some hail.
- Hot, dry summer with high temperatures.
- End of July: relatively fast veraison.
- Mid-August: some rainfall beneficial to the vines.

Harvest

We started harvesting early, on 18th August, breaking all our records. The grapes were beautiful with a very good level of acidity. We fine-tuned the harvest by keeping a close watch on the aromatic maturity of each plot, alternating Semillon and Sauvignon Blanc according to the terroir.
For Château Suduiraut Vieilles Vignes Grand Vin Blanc Sec, the 45-year-old plots were harvested from August 22nd to September 2nd. The grapes were rich, concentrated, with thick skins, reflecting the sunny side of the vintage. The quality is exceptional with a perfect balance between the fruity and floral aromas, the richness on the palate and the delicate acidity on the finish. The yield is quite low, due to the different climatic episodes.

Bottling

Bottling date: June 20th 2023

Winemaking

- Pellicular maceration only for the Sauvignon Blanc, for 2 hours to 12 hours depending on the harvest.
- Gentle and long pneumatic pressing: around 2.5 hours.
- Cold settling at 10°C.
- Fermentation in barrels with 15% of new oak, at a controlled temperature of 17 to 22°C.
- No malolactic fermentation.

Stirring of the fine lees at a variable rate depending on the vintage, on average once a week or every 2 weeks.

Aging

70% from barrels of one vintage,
30% in new barrels, for 9 months.

Appearance

Château Suduiraut Vieilles Vignes 2002 reveals a fairly dense yellow colour.

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