Chateau-Suduiraut Sauternes 2013 375ml - Kona Wine Market
Chateau-Suduiraut Sauternes 2013 375ml
SKU: 3760020104221

Chateau-Suduiraut Sauternes 2013

  • we94-96
  • ws94
  • v92

375ml

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Category White Wine
Varietals
Region France, Bordeaux, Sauternes
Brand Chateau-Suduiraut
Alcohol/vol 13.6%
Green gold in color, Chateau Suduiraut 2013 presents a powerful nose with tropical aromas such as mango, as well as notes of wood and spice with a touch of verbena. The palate reflects the vintage's duality with a rich attack and smooth body, and is very generous with flavors of pineapple, star fruit and milky caramel. Tautness takes over for a fresh finish with notes of tangerine and white pepper. The minerality which comes from the terroir, combined with the year's intrinsic acidity, highlights the flavors and makes the finish more persistent.
Wine Enthusiast
  • we94-96

Barrel Sample. Full and rich, this is a powerful wine. It's packed with botrytis-driven flavors of wild honey and peach, balanced by tight acidity. For long-term aging.

Roger Voss, March 1, 2014
Wine Spectator
  • ws94

This is on the exotic side of the ledger, with mouthfilling ginger, mango, quince and papaya flavors that course through, backed by a singed marshmallow note on the long, unctuous finish. Approachable, but no hurry. Drink now through 2033. 5,000 cases made.

James Molesworth, March 31, 2016
Vinous
  • v92

The 2013 Suduiraut, picked from 3 to 30 October, is destined to be overshadowed by the succeeding two vintages. The aromatics feel very "contained" with beeswax, dried honey and light spicy aromas, although it is missing the intensity of a top vintage. The palate is very well balanced with crisp acidity, very focused and poised, perhaps a more approachable Suduiraut since it does not possess the concentration of a more benevolent growing season. But it retains admirable freshness and there is a lovely spiciness, a dab of ginger on the aftertaste. 13.6% alcohol, 145gm/L residual sugar. Tasted at the Suduiraut vertical at the château.

Neal Martin, March 2019