Suduiraut 2025 (375ML)

94-96 Points, Antonio Galloni, Vinous: "The 2025 Suduiraut is 100% Sémillon picked six weeks later than the dry whites in the three tries, with most of the final blend coming from the last two picks. Tangerine oil, mint, white pepper and passion fruit are some of the notes that grace the palate. The 2025 is aromatic and light on its feet, but it also shows the natural depth and concentration of a vintage with yields of 13 hectoliters per hectare. Residual sugar is 158 grams per liter. (Drink between 2033-2065)" 04/26

97-98 Points, James Suckling, JamesSuckling.com: "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." 04/26

96-98 Points, Jeb Dunnuck, JebDunnuck.com: "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." 05/26

95 Points, Jane Anson, Inside Bordeaux: "Pale gold colour, as seductive as ever. Strikes immediately with a texture that is rich and powerful, opulent without being heavy. The 13hl/h yields are just a little higher than the last two years, a reminder of how tough Sauternes has had it in recent vinages. 50% new oak. 4.04pH, 158g/l residual sugar, mix of botryitis and 5% passerillage (often that is a sign for good vintage for reds because it suggests that there was sustained drought. The real botrytis came with the rain of September 20." 04/26

96 Points, Georgina Hindle, 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." 03/26