Château Suduiraut VV Grand Vin Blanc Sec 2024
Bordeaux 1er Grand Cru Classé
Bordeaux, France
Regular price£216.00
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Arriving: Spring 2027
| Style: White | Packaging: OWC |
| ABV: 13.1% | Closure: Cork |
| Organic: | Drink from: 2030 |
| Biodynamic: | Drink to: 2040 |
| Grapes: 56% Sémillon, 44% Sauvignon Blanc | |
Critic scores
90-92 RP, 94-95 JS, 16.5 JR, 93 JA
Critic reviews
"A blend of 56% Sémillon and 44% Sauvignon Blanc, the 2024 Blanc sec Vieilles Vignes reveals a floral, gently citrusy bouquet of acacia, white flowers and confit citrus. Medium to full-bodied, enveloping and fleshy, it has good depth at the core and is built around bright acids, concluding with a fresh, anise-inflected finish. This is a real effort."
Yohan Castaing, April 2025, RobertParker.com
"Excellent depth and finesse. Pure and medium- to full-bodied, with intense flavors and fresh but taut acidity. Long, fresh, lightly creamy finish. No malolactic fermentation. 56% semillon and 44% sauvignon blanc."
James Suckling, May 2025, JamesSuckling.com
"Bitter fennel, toasted almond and citrus peel on the opening, good depths, well structed, with white pear flesh and oyster shell salinity on the finish. Will benefit from a few years in bottle to emphasise the subtle complexities. 3.79 TA. 3.25 pH. 12% new oak. Old vines of 55 to 60 years old, fermented in oak in different sizes of barrels. 20% of overall production of dry whites."
Jane Anson, April 2025, JaneAnson.com
"Subtle aromatically with a distinct chalky, citrus edge. Ripe and plush on the palate but long and fresh as well. Plenty of depth. Balanced."
, JancisRobinson.com
Yohan Castaing, April 2025, RobertParker.com
"Excellent depth and finesse. Pure and medium- to full-bodied, with intense flavors and fresh but taut acidity. Long, fresh, lightly creamy finish. No malolactic fermentation. 56% semillon and 44% sauvignon blanc."
James Suckling, May 2025, JamesSuckling.com
"Bitter fennel, toasted almond and citrus peel on the opening, good depths, well structed, with white pear flesh and oyster shell salinity on the finish. Will benefit from a few years in bottle to emphasise the subtle complexities. 3.79 TA. 3.25 pH. 12% new oak. Old vines of 55 to 60 years old, fermented in oak in different sizes of barrels. 20% of overall production of dry whites."
Jane Anson, April 2025, JaneAnson.com
"Subtle aromatically with a distinct chalky, citrus edge. Ripe and plush on the palate but long and fresh as well. Plenty of depth. Balanced."
, JancisRobinson.com
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