Vineyards and winemaking
Suduiraut’s vineyards lie at Preignac in Sauternes, on sandy clay and gravel close to the meeting of the Ciron and Garonne. Autumn mist encourages noble rot in the predominantly Sémillon fruit, while warmer afternoons aid concentration and the gravelly ground contributes the acidity needed to balance sweetness.
The 1988 grapes were selected by hand over successive vineyard passes, then fermented and matured with oak. Bottle age has drawn the wine away from youthful fruit towards marmalade, caramel and nuts, leaving a fully mature Sauternes with more restraint than modern, richer vintages.
Tasting notes
Appearance
Luminous amber gold with copper highlights.
Nose
Candied orange peel, barley sugar and apricot are layered with caramel, molasses and ginger. Grilled almond and a faint mineral note bring savoury complexity.
Palate
Supple and medium-bodied, with marmalade, honey and Mirabelle plum balanced by clear acidity. Toasted nuts and gentle spice shape a long, mature finish that is sweet without excessive weight.
Food pairing
Pair with apple tarte Tatin, ginger-poached pear, blue cheese and oatcakes, or duck-liver parfait. Its citrus edge also works with roast peach and lightly whipped crème fraîche.
Background story
Château Suduiraut was ranked a First Growth in the 1855 Classification. Its long history, formal gardens and gravelly Sauternes terroir have established a house style built around Sémillon richness, botrytised complexity and the capacity to age.
The 1988 is fully mature and bottle variation is possible. Stand upright, open the cork gently and serve at 11–13°C; decant only if necessary and enjoy promptly, as prolonged aeration may diminish its finer aromas.
