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Gilt Chateau Suduiraut Sauternes 2005

Bordeaux White Blends from Bordeaux, France
  • JS97
  • W&S96
  • WS93
  • RP92
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Winemaker Notes

Classed as a Premier Cru in 1855, it is made from grapes selected from the finest terroirs of the property. This wine is hand crafted at every stage of its elaboration and reveals remarkable finesse and complexity and a golden colour reminiscent of the sun that made it possible. With age the bright gold evolves to a dark amber colour. With an extensive life-span, it powerfully and harmoniously combines fruit and floral aromas with roasted and candied notes.

Its superlative elegance comes from a match of total opposites: a voluptuous texture, mineral freshness and the heat of spices.

Château Suduiraut is designed for all those who enjoy sensory and emotional experiences that are both rich and full of surprises and leave a lasting memory

Critical Acclaim

All Vintages
JS 97
James Suckling
What a wine for the vintage, with spices and furniture wax undertones, then dried citrus fruit. Great intensity in this, powerful stuff. Perhaps the best 2005.
W&S 96
Wine & Spirits
Bright gold. Perfectly balanced. Not sweet, and yet explosively sweet with flavors of fresh nectarine, scents of jasmine and honeysuckle. The sweetness pours out of the freshness, so it's impossible to taste them apart. The flavors last, perhaps because it's the kind of wine you'll want to roll around in your mouth over and over. Glorious.
WS 93
Wine Spectator
Shows dried pineapple, honey, pear, caramel and piecrust aromas. Full-bodied and very sweet, with spice, coconut, tropical fruit and apple tart flavors. Long and dense, yet lively.
RP 92
Robert Parker's Wine Advocate
Medium yellow-gold. Incredibly sweet aromas of apricot, acacia honey and marzipan. Supersweet, round and fat, but with enough ripe acidity to leaven the wine's huge impression of volume. A powerfully fruit-driven Sauternes with superb depth, but it's almost too rich today. Finishes with palate-staining sweetness and length and surprisingly fresh acidity (I suspect the actual acid number is low). I'd give this 15 years in the cellar. This is carrying a high 165 grams per liter of residual sugar, and the percentage of new oak was raised from a normal 35% to 65% for this vintage, and yet the wine does not come across as woody.
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GNYBWPII_1045_05_2005 Item# 112144

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