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Chateau Suduiraut Sauternes (Futures Pre-Sale) 2011

Other Dessert from Sauternes, Bordeaux, France
  • WE97
  • WS97
  • ST97
  • JS96
  • RP95
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Winemaker Notes

Critical Acclaim

WE 97
Wine Enthusiast

Opulent and finessed, this has great weight, and scents of ripe fruit and botrytis. Stylish flavors of yellow fruit, citrus and cinnamon combine with bright acidity on the rich palate.
Barrel Sample: 95-97 Points

WS 97
Wine Spectator

Superlively, with orange blossom, white cherry, pineapple, apricot and peach flavors all bouncing off one another. The long, piecrust-framed finish lets it all hang together nicely. Barrel Sample: 94-97

ST 97
International Wine Cellar

Bright golden yellow. Intense, deep aromas of ripe citrus, kiwi and guava are complicated by marmaladey smoky botrytis and a touch of honeyed mango, decadent notes that are rare in 2011 Sauternes. Very rich in the mouth, displaying extremely pure tropical fruit and acacia honey flavors that are given clarity and cut by harmonious acidith. Finishes very long and pure, with uncanny freshness that keeps this opulent wine light on its feet. This is far richer than most other 2011 Sauternes yet retains the vintage's freshness and crispness. Just three tries were carried out this year and the first one was done essentially to remove dirty, unhealthy-looking grapes. This is the best young Suduiraut of the last 15 years.
Range: 94-97

JS 96
James Suckling

A Sauternes that grows on the palate with beautiful dried pineapple, honey and spice character. Full and compacted with a dense palate and a sweet palate. 150 grams of residual sugar. Long and very intense with so much going on. Lively. Subtle and changes all the time in the glass.
Barrel Sample: 95-96 Points

RP 95
The Wine Advocate

Picked over three tries through the vineyard from September 12 until October 5, the Suduiraut 2011 has 150 grams per liter residual sugar counterbalanced by a pH of 3.7. It has an intense nose, albeit one that takes time to unfurl in the glass, offering attractive notes of citrus lemon, minerals, apricot and quince suffused with great tension. The palate is medium-bodied with crisp, citrus-led fruit mingling with apricot and quince. It has less bravura and ambition than the 2009 or 2010, and you might consider it a Barsac-like Suduiraut due to its racy acidity. It has wonderful focus and satisfying length, and it should drink well both early and with age. Drink 2014-2035.
Barrel Sample: 93-95 Points

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Chateau Suduiraut

Chateau Suduiraut

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Chateau Suduiraut, , France - Bordeaux
Chateau Suduiraut
Château Suduiraut is a perfect example of 18th century architecture: noble, stately and full of light. The château is surrounded by magnificent gardens designed by Le Notre, which make the estate even more attractive. The soil is composed of sandy clay and gravel.

Suduiraut is located in the commune of Preignac in the heart of the Ciron valley. The Château's privileged position fosters, from the month of September onwards, the growth of botrytis cinerea (the famous "noble rot") on the grapes. These are picked one by one in several waves. After the grapes have been pressed, the must is fermented in oak barrels for 18 to 24 months before bottling.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism...

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

An easy-going red variety with generous fruit and a supple texture...

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An easy-going red variety with generous fruit and a supple texture, Merlot’s subtle tannins make it perfect for early drinking and allow it to pair with a wide range of foods. One simply needs to look to Bordeaux to understand Merlot's status as a noble variety. On the region’s Right Bank, it dominates in blends with Cabernet Franc, and on the Left Bank, it plays a supporting role to (and helps soften) Cabernet Sauvignon—in both cases resulting in some of the longest-lived and highest-quality wines in the world. They are often emulated elsewhere in Bordeaux-style blends, particularly in California’s Napa Valley, where Merlot also frequently shines on its own.

In the Glass

Merlot is known for its soft, silky texture and approachable flavors of ripe plum, red and black cherry, and raspberry. In a cool climate, you may find earthier notes alongside dried herbs, tobacco, and tar, while Merlot from warmer regions is generally more straightforward and fruit-focused.

Perfect Pairings

Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce—overall, an extremely versatile food wine.

Sommelier Secret

Since the release of the 2004 film Sideways, Merlot's repuation has taken a big hit, and more than a decade later has yet to fully recover, though it is on its way. What many viewers didn't realize was that as much as Miles derided the variety, the prized wine of his collection—a 1961 Château Cheval Blanc—is made from a blend of Merlot and Cabernet Franc.

JOBSUDU_2011 Item# 116309

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