| Region | |
|---|---|
| Subregion | France > Bordeaux > Sauternes and Barsac |
| Colour | Sweet White |
| Type | Still |
The 2006 Suduiraut was raised in 50% new oak for 18 months, still has that distinctive Tokaji Aszú aroma that I have picked up upon on several previous bottles, attractive in its own Hungarian way. The palate is medium-bodied with a viscous opening, quite sharp and pointed, fresh as a daisy and one of the most mineral-driven Suduiraut of the decade. There are touches of white pepper, almond flakes and bitter orange towards the saline finish that lingers in the mouth. This is what you might call a "very useful" Suduiraut. 143gm/L residual sugar. Tasted at the Suduiraut vertical at the château. (Drink between 2019-2036)
Quite sweet and toasty on the nose. Pretty massive ripeness and an undertow of succulence. One of the few wines that is almost short of acidity(!). Big and bold and rather flashy but it does the job. Not subtle.
Bright medium gold. Sexy, perfumed nose offers pineapple, honey, caramel, marzipan and spicy oak. Big, rich and voluminous; one of the most unctuous wines of the vintage, with enticing, sweet flavors of exotic fruits, spices and honey. As chewy as this is, the texture maintains a distinctly refined quality. Finishes long and sweet.
Tasted blind at Southwold '06 Bordeaux tasting. The Suduiraut is in a different league to its barrel showing when it seemed to lack a little vitality. This does not quite have the vigour of Yquem on the nose, but I think that it is rather closed at the moment but it unfurls gracefully with lanolin, beeswax, honeysuckle...but tightly coiled. The palate is viscous and waxy on the entry, good acidity, a shave of ginger, marmalade, lemon curd and apricot. It has a sensual residue of clear honey on the finish. Wonderful. Tasted January 2010.
A lot of new oak on the nose with lemon curd, apple and a touch of honey. Good definition, with scents of white flowers developing all the time. The palate is quite extrovert with moderate acidity. Honey, peach and a touch of rosewater. Lacking a little weight on the finish but there is an attractive citrus kick that lends this Suduiraut freshness and poise. Tasted March 2007.
