The elaboration of a great sweet wine requires the appearance of noble rot at the right time, that is to say when the white grapes are at good maturity with still enough acidity and rich in sugar. The 2018 vintage is a very good year in Sauternes, which will however have seen the late installation of Botrytis due to the drought of the summer and the back season, requiring a total of four pickings for the harvest that took place from October 10 to November 9.
Blend of the 2018 vintage: 100% Semillon.
The robe is an elegant pale golden yellow color, tinged with intense reflections.
The nose reveals sublime aromas of peach, candied fruits, beeswax and vanilla woody harmoniously balanced.
On the palate, it is ample and unctuous, offering a lot of freshness as well as a nice balance between sugar and roasted fruit notes. Well-structured, it blossoms wonderfully on a smooth, spicy finish with a very pleasant length.
Food and wine pairing:
Château Suduiraut 2018 can accompany both fish and meat dishes. Take the time to appreciate it on a Bresse poultry with cream and morels, a lacquered duck or a curried pork. For fish, it is perfect with monkfish in sauce, lobster or snacked scallops.
It will taste very well with blue-veined cheeses, such as Auvergne blue, Bresse blue, Fourme d'Ambert or Roquefort.
For dessert, it can be a wonderful match with lemon meringue pie, orange carpaccio or chocolate and orange cake.
Cellaring potential and tasting:
Château Suduiraut 2018 has excellent aging potential, as great Sauternes can skillfully age for decades. Its peak will be reached between 2040 and 2045, or even beyond.
However, its extreme finesse makes it accessible for tasting right now. To do so, take care to place the bottle the night before in the serving room at room temperature. Open it at least 3 to 4 hours before tasting.
The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70 %.
