Château Suduiraut 2003

Tasting Profile: An intense golden yellow colour, with amber tones that reflect the maturity of this wine and the solar nature of the year. The nose initially presents aromas of pastry, fresh almond and aniseed; aeration adds a spicy, honeyed character. The palate is full-bodied yet taut. Spices and honey are still present, then notes of candied fruit and quince jam. The density and tautness that were perceptible on the nose are present again in the finish. With great length, the finish offers notes of pepper and candied fruit.

Grape: Sauvignon Blanc and Sémillon.

Serving Tips: Serve chilled 14°C, well known to pair with seafood dishes, especially shellfish, lobster, crab, and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics. Chateau Suduiraut can also be paired with roasted chicken, veal, and pork dishes that are either spicy or prepared with a touch of sweetness.

Winemaking: In the cellar the long and intricate pressing process extracts the richest juice before it is vinified and slowly matured in oak barrels, where the precious liquid will remain for 18 to 24 months. Total control of fermentation, barrel by barrel, ensures that the aromas produced by the raisined, botrytised grapes are preserved intact. In years when the harvest has not reached the required quality, no Grand Vin will be bottled.