2001 Suduiraut, Sauternes

SKU #1016363 98 points 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. (RP)  (6/2004)

98 points Wine Spectator

 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. *Collectables, #9 Top 100 Wines of 2004* (JS)  (9/2004)

95 points 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. (ST)  (8/2004)

94 points Vinous

 The 2001 Suduiraut has long been one of the standout wines of the era. It shades the future vintages up to 2006 with copious dried honey, quince, marmalade and yellow flower aromas that gain intensity with each swirl of the glass. The palate is very fresh on the entry with layers of botrytised fruit tinged with orange zest, tangerine, guava and Seville orange marmalade. There is a sense of cohesion and ambition to this 2001 that you could argue was not fully realized on a consistent basis until the end of the decade. Wonderful. 150gm/L residual sugar. Tasted at the Suduiraut vertical at the château. (NM)  (3/2019)

93 points James Suckling

 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.  (4/2012)

93 points Wine & Spirits

 The brilliance of the 2001 vintage in Sauternes is apparent from the color and the classical scent of sweet William in this youthful wine. It matches the smokiness of botrytis to the nerve of acidity, in combination, they feel like an electric current running through the round, supple, honeyed nectarine flavors. Castelnau comes mainly from one sector of the estate, a different selection from Suduiraut. The finesse of the wine is already apparent, but it will need years to mellow and fulfill its potential.  (10/2006)

Jancis Robinson

 Beautiful amber colour and great gravitas as well as sweetness. Already very enjoyable but obviously with a long way to go. Complex already. Barley sugar at its best. (JR) 18+/20 points  (4/2018)

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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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