Château Suduiraut 2025

Characteristics and tasting advice for Château Suduiraut 2025

Tasting

Appearance
The wine reveals a bright, golden hue.

Nose
The aromatic bouquet opens with floral and fruity notes, accompanied by aromas of candied grapes and delicate toasted hints.

Palate
The palate stands out for its immense complexity and great elegance, offering a tasting experience of remarkable persistence.

Food and wine pairings
This great sweet wine traditionally pairs with foie gras or rich poultry. It also pairs beautifully with seafood, spicy Asian dishes, and blue cheeses.

The elegance of a Premier Cru Classé from Sauternes

The estate
Born of a marriage union in 1580, Château Suduiraut is a historic estate in the Bordeaux region. Classified as a Premier Cru Classé in 1855, it has belonged to the AXA Millésimes group since 1992 and is now under the direction of Christian Seely. Covering around 91 hectares under vine, this prestigious property stands out for its gardens designed by Le Nôtre and its commitment to excellence in viticulture, producing sweet wines renowned worldwide for their concentration and minerality.

The vineyard
Located in the heart of the Sauternes appellation, the terroir benefits from a unique microclimate fostered by the proximity of the Ciron and the Garonne, ideal for the development of botrytis cinerea. The vines, averaging 35 years of age, are planted at a high density of 7,000 vines per hectare on soils of gravel, sandy clay, and limestone. The estate is certified High Environmental Value (HVE 3), reflecting sustainable farming practices that respect biodiversity.

The vintage
The winter proved mild and dry, marked by rainfall 45% lower than the previous year. The growing cycle began with early bud break around March 25. Wetter spring conditions required increased vigilance against the threat of downy mildew. Flowering then took place under stable and favorable conditions around June 3. The summer period experienced intense heat, particularly at the end of June, combined with a 30% rainfall deficit, leading to early water stress and limiting berry size. Veraison occurred on July 26 for sauvignon and July 28 for sémillon. The return of rain and cooler weather between late July and early August was beneficial for berry development while preserving freshness.

The harvest took place from September 3 to October 10 in three successive passes. The end of August, hot and dry, strongly favored passerillage. The first pass, beginning on September 3, yielded limited quantities but great qualitative richness. Rainfall on September 6 and 7 then triggered a rapid and uniform development of botrytis cinerea. Thanks to more favorable weather, this first pass was completed between September 18 and October 1, accounting for 16% of the total volume. The second pass, carried out from September 30 to October 10, proved to be the most significant and highest in quality, representing 60% of the harvest. Finally, a last pass on October 9 and 10 made it possible to harvest grapes deeply affected by noble rot (24%). The overall yield reached 13 hl/ha.

Winemaking and aging
Juice extraction begins with gentle, prolonged pneumatic pressing lasting around three hours. It is followed by vertical pressing for about fifty minutes to collect the richest juices. After cold settling at 10°C, alcoholic fermentation begins under the action of indigenous yeasts. It takes place in French oak barrels, 50% of which are new, over a period of two to three weeks. The fermentation process is then halted by cooling. Aging continues for 16 to 20 months, divided equally between new barrels and one-wine barrels. Alcohol content: 13.5% vol.

Grape variety
This Château Suduiraut 2025 is made exclusively from sémillon.