2013 Suduiraut, Sauternes (Previously $70)

SKU #1273885 97 points James Suckling

 This is phenomenal with superb depth and texture. Full-bodied, very sweet, yet the bright acidity balances the wine out. Creamy mouthfeel with phenolic undertones. Great finish. This wine has a great future. Better in 2021 but already great.  (2/2016)

94-96 points Vinous

 The 2013 Suduiraut is magnificent. A bold, direct Sauternes, the 2013 hits the palate with an exotic mélange of apricot jam, lychee, spices, mint and honey. One of the bigger, deeper wines of the vintage, the Suduiraut is firing on all cylinders today. This is a great showing. (AG)  (4/2014)

94-96 points Wine Enthusiast

 Barrel Sample. Full and rich, this is a powerful wine. It’s packed with botrytis-driven flavors of wild honey and peach, balanced by tight acidity. For long-term aging. (RV)  (4/2014)

93-95 points Robert Parker's Wine Advocate

 The 2013 Suduiraut has one of the more flamboyant bouquets of the vintage, one that is actually reminiscent of de Fargues. There are copious Satsuma and dried honey scents, hints of beeswax and almond that keep your snout in the glass. The palate is very well-balanced with a viscous entry, just a touch of marmalade and quince coming through, and then blossoming toward the weighty finish that shows just a touch more oak at the moment. This is an excellent Suduiraut. (NM)  (4/2014)

93-95 points Stephen Tanzer's International Wine Cellar

 (92% semillon and 8% sauvignon blanc; 50% new oak): Bright yellow with a golden tinge. Deep, pure and rather refined on the nose, with aromas of exotic fruits, hazelnut and honey complicated by a boatload of smoky botrytis. Opulent on the attack, then large-scaled and solidly structured in the middle palate, delivering very pure, precise flavors of caramel apple, mango, papaya, grapefruit and honey. Big but not heavy, this finishes rich, strong and long, with notes of vanilla and sweet spices framed by laser-like acidity. A knockout Suduiraut. The estate performed three tries from late September to late October, but the wine is made up almost entirely of the second picking. This marvelously balanced wine sports roughly 145 grams per liter of residual sugar and about 5.6 grams of total acidity. (ID)  (5/2014)

94 points Wine Spectator

 This is on the exotic side of the ledger, with mouthfilling ginger, mango, quince and papaya flavors that course through, backed by a singed marshmallow note on the long, unctuous finish. Approachable, but no hurry. Drink now through 2033. (JM)  (3/2016)

90 points Decanter

 A rich style with lots of botrytis and an oily texture. Discreet mango and peach nose while the palate has good underlying acidity with a marked pineapple character. Will age well. Stephen Brook 90+ Sebastian Payne MW 91  (1/2016)

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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


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