2001 Suduiraut, Sauternes (375ml)
Robert Parker's Wine Advocate
A prodigious effort, possibly the finest Suduiraut since 1959, the medium gold-colored 2001 offers notes of creme brulee, caramelized citrus, Grand Marnier, honeysuckle, and other exotic fruits as well as a pleasant touch of oak. With terrific acidity, a voluptuous/unctuous palate, and sweet, powerful flavors buttressed by crisp acidity, it is a phenomenal Sauternes. Anticipated maturity: 2010-2040.
**Collectibles & Ranked #9 on Top 100 of 2004** Gorgeous aromas of honey, passion fruit, mango and candied lemon rind. Full-bodied and ultraconcentrated, yet balanced and refined. It lasts for minutes on the palate. This has just about everything in the right place. Stunning.
Stephen Tanzer's International Wine Cellar
Medium yellow-gold. Flamboyantly ripe, complex nose combines pineapple, apricot, toffee, clove and vanilla. Hugely sweet and rich, with deep, powerful flavors of honey, marzipan and toffee. A major mouthful of wine, with great lingering sweetness. Today, this makes the Rieussec seem almost polite by comparison.
This is just starting to open up, with a dried lemon, meringue, pineapple, and honey. Full and very sweet with a spicy character. Long and tangy, yummy. No need to wait -- enjoy.
Big and rich and massive. Waxy. Slightly burnt character with gorgeously rich, slightly decadent notes that somehow inspired the tasting note (perfectly spelt) antimacassar. Go figure, as they say. Very long. 18/20 points.
Neal Martin's Wine Journal, 95 points: "Tasted at the Chateau Suduiraut vertical in London and subsequently at the Chateau with consistent notes. Hello…one can already see thick tears on the glass. The bouquet is powerful and focused: a lot of botrytis evident here. It soars from the glass with scents of lemon curd, lanolin, dried ginger and pressed flowers, the oak perhaps a little obvious at the moment. The palate is medium-bodied with a caressing, honeyed texture, very fine acidity, just a touch of ginger inflecting the botrytis-laden finish, with just the right amount of residual sugar. This is just superb. Tasted February 2011."