Château Suduiraut 2025
Sauternes 1er Grand Cru Classé
Bordeaux, France
Regular price£249.00
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Arriving: Mid 2028
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| Style: Sweet | Packaging: OWC |
| ABV: 13.5% | Closure: Cork |
| Organic: | Drink from: 2028 |
| Biodynamic: | Drink to: 2060 |
| Grapes: 100% Sémillon | |
Critic scores
96-98 NM, 94-96 AG, 97-98 JS, 96-98 JD, 96-98 LPB, 95 JA, 96 DC, 97-99 DB, 96 GM
Critic reviews
"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, May 2026, Vinous.com
"The 2025 Suduiraut is 100% Sémillon picked six weeks later than the dry whites in the three tries, with most of the final blend coming from the last two picks. Tangerine oil, mint, white pepper and passion fruit are some of the notes that grace the palate. The 2025 is aromatic and light on its feet, but it also shows the natural depth and concentration of a vintage with yields of 13 hectoliters per hectare. Residual sugar is 158 grams per liter."
Antonio Galloni, April 2026, Vinous.com
"Pale gold colour, as seductive as ever. Strikes immediately with a texture that is rich and powerful, opulent without being heavy. The 13hl/h yields are just a little higher than the last two years, a reminder of how tough Sauternes has had it in recent vinages. 50% new oak. 4.04pH, 158g/l residual sugar, mix of botryitis and 5% passerillage (often that is a sign for good vintage for reds because it suggests that there was sustained drought. The real botrytis came with the rain of September 20."
Jane Anson, April 2026, JaneAnson.com
"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. "
Georgina Hindle, April 2026, Decanter.com
"(Sauternes; 100% Sémillon; 158 g/l of residual sugar; a final yield of 12 hl/ha; pH 4.04; 13.5% alcohol; tasted at Pichon Baron with Christian Seely). There's almost no first trie in this, so all of the signature freshness and brilliance of this wine comes from fully botrytised grapes (picked in the second and third tries). Glorious. Radiant. Incredibly pure. Fresh almond, frangipane and marzipane, fresh pineapple, scorched pineapple, a little wild strawberry, a little burnt sugar and mandarin rind. Fresh ginger, a little confit ginger, tarte tatin, angelica. This has grace, charm, poise and such a well-distributed natural acidity. I'm in raptures."
Colin Hay, April 2026, DrinksBusiness.com
Neal Martin, May 2026, Vinous.com
"The 2025 Suduiraut is 100% Sémillon picked six weeks later than the dry whites in the three tries, with most of the final blend coming from the last two picks. Tangerine oil, mint, white pepper and passion fruit are some of the notes that grace the palate. The 2025 is aromatic and light on its feet, but it also shows the natural depth and concentration of a vintage with yields of 13 hectoliters per hectare. Residual sugar is 158 grams per liter."
Antonio Galloni, April 2026, Vinous.com
"Pale gold colour, as seductive as ever. Strikes immediately with a texture that is rich and powerful, opulent without being heavy. The 13hl/h yields are just a little higher than the last two years, a reminder of how tough Sauternes has had it in recent vinages. 50% new oak. 4.04pH, 158g/l residual sugar, mix of botryitis and 5% passerillage (often that is a sign for good vintage for reds because it suggests that there was sustained drought. The real botrytis came with the rain of September 20."
Jane Anson, April 2026, JaneAnson.com
"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. "
Georgina Hindle, April 2026, Decanter.com
"(Sauternes; 100% Sémillon; 158 g/l of residual sugar; a final yield of 12 hl/ha; pH 4.04; 13.5% alcohol; tasted at Pichon Baron with Christian Seely). There's almost no first trie in this, so all of the signature freshness and brilliance of this wine comes from fully botrytised grapes (picked in the second and third tries). Glorious. Radiant. Incredibly pure. Fresh almond, frangipane and marzipane, fresh pineapple, scorched pineapple, a little wild strawberry, a little burnt sugar and mandarin rind. Fresh ginger, a little confit ginger, tarte tatin, angelica. This has grace, charm, poise and such a well-distributed natural acidity. I'm in raptures."
Colin Hay, April 2026, DrinksBusiness.com