Sauternes is made from grapes deliberately left to rot. Noble rot, botrytis, shrivels the berries on the vine and concentrates everything inside them, and pickers go through the vineyard several times taking only the affected fruit.
Tasting Notes
Bright golden yellow. Aromas of honey, apricot, orange peel and tropical fruit with floral undertones. Lush and velvety on the palate, offering layers of candied citrus, ripe mango and hints of vanilla, balanced by refreshing acidity and leading to a long, elegant finish. The acidity is what makes great Sauternes work, since without it the sweetness would simply cloy.
Quick Facts
- Grapes: Primarily Sémillon, blended with Sauvignon Blanc
- Origin: France, Bordeaux, Sauternes (gravel and sand over clay subsoil)
- ABV: 13.5%
- Style: Sweet white, botrytised, barrel fermented
- Status: The second wine of Château Suduiraut, a Premier Cru Classé of 1855
- Winemaking: Manual harvest in several passes selecting only botrytised grapes, fermented in oak barrels, aged on lees in French oak for 12 to 18 months
Food Pairing
Blue cheeses such as Roquefort or Stilton, foie gras, fruit desserts such as tarte tatin or poached pears, and spiced Asian dishes where the sweetness offsets the heat.
Serving
Serve well chilled at 8 to 10°C, in a small pour.
About the Producer
Château Suduiraut lies in Preignac, next to Château d'Yquem, and was classified a Premier Cru in 1855. Its position beside the Ciron river is what makes the wines possible: the cold water meets the warmer Garonne and produces the autumn mists that allow noble rot to develop.
