2025 Chateau Suduiraut Sauternes 375ml FUTURES Prearrival

A blockbuster Sauternes, the 2025 Château Suduiraut is 100% Sémillon that will spend 16 to 20 months in equal parts new and one-vintage-old barrels. It delivers massive orange blossom, caramelized peach, and apricot on the nose. Checking in at 13.5% alcohol with a pH of 4.04 and 158 grams of residual sugar, it's full-bodied on the palate, with a deep, layered, unctuous mouthfeel and tons of fruit, all while holding onto a beautiful sense of vibrancy, freshness, and elegance. Barrel Sample: 96-98" ~ 98, Jeb Dunnuck

"The purity in this Suduiraut is exceptional and made from 100% semillon with dried pineapples, apricots, hazelnuts and spices. Medium-bodied, with plenty of sweetness yet fresh and phenolic texture that frames the wine. pH 3.65, 158 g/L residual sugar. Fantastic. Barrel Sample: 97-98" ~ 98, James Suckling

"The 2025 Suduiraut is pure Sémillon, picked mostly after October 10 (there was a first picking of more passerillé fruit that constituted around 10% of the blend). It is mainly from the second trie, with a last picking at the end of October. There were a total of 10 days of picking. This has a fragrant bouquet with wild honey, linseed, saffron and light orange pith scents that blossom in the glass, though I would not describe it as intense, but very pure. The palate is well balanced, with a viscous opening, very pure botrytised fruit and a killer line of acidity. There is no heaviness here, and despite the 158 g/L residual sugar, it feels light on its toes. Oh yes. –Neal Martin Barrel Sample: 96-98" ~ 98, Vinous

"Rich aromatics of salted caramel, vanilla, orange and white chocolate on the nose –it smells incredible. Pure straight away, this is rich and luscious for sure but the energy, focus and freshness really carries the profile –the sugar is totally covered by a cool creamy lemon aspect with touches of vanilla and pineapple. You get the texture, depth and concentration of a warm vintage but the fruit and acidity of a cool one. Surprising. This is exceptional but understated –light, almost delicate in a way, yet nuanced with some bitterness, cedar and clove spice. 100% Semillon from 55-year-old vines. 158g/l residual sugar. 4.04pH. A yield of 13hl/ha. Technical director, Pierre Montégut said the vintage is: 'Like 2023 for sugar, the same as 2009 and 2010' and that the team will start with a high percentage of new oak and slowly decrease over time so on average around 50% new, 50% one wine." ~ 96, Decanter