| Producer | Castelnau de Suduiraut Sauternes |
| Country | France |
| Region | Bordeaux |
| Subregion | Sauternes |
| Varietal | Dessert Blend |
| Vintage | 2016 |
| Sku | 102138 |
| Size | 375ml |
 |
90 % Semillon and 10 % Sauvignon Blanc. The nose is subtle and reveals initial aromas of tropical fruit before leading into notes of gingerbread and candied citrus fruit, with a spicy, lightly toasted bouquet from barrel aging. The attack is smooth, the palate powerful with great freshness. The bouquet from barrel aging is again apparent, and notes of Botrytis. The long finish reveals candied fruit and spices.
Castelnau de Suduiraut History
The founding of the estate
The estate took the name of Suduiraut in 1580 on the marriage of Nicole d'Allard to Léonard de Suduiraut. The château was plundered and burned down during the Fronde insurrection, then rebuilt in the XVII century. It was re-named Cru du Roy in the late 18th century on being taken over by a nephew of the Suduiraut family, Jean Joseph Duroy, Baron of Noaillan. The family home then acquired a cartouche featuring the Suduiraut and Duroy coats of arms, which was to give rise to the escutcheon used by Château Suduiraut today. The property was planted with magnificent formal gardens, designed by Le Nôtre, King Louis XIV's renowned gardener.
On 18 April 1855 the estate was classed as a Premier Cru during the official wine classification programme in the Gironde winegrowing area.
AXA Millésimes acquired Château Suduiraut in 1992 with the aim of preserving and perpetuating the estate's remarkable tradition of vineyard management and winemaking. Inspired by the great Suduiraut wines of the past, the new management has enabled this great vineyard to fulfil its full potential in recent years.
The birth of Sauternes
Although winegrowing in the region can be traced back to Roman times, there is unquestionably a Dutch influence in the emergence of these wines. In the XVII century Dutch merchants were well-established in the Barsac vineyard, where they produced sweet white wines without using noble rot. It was only in the early 18th century that the practice of harvesting over-ripe grapes through a process of successive selections was introduced.
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