Neil Valenzuela

9.3

Medium amber color. Aromas of crushed pineapple, dried apricot and orange marmalade. Burnt honey on the palate, tropical fruit flavors and caramel on the finish. Very tasty Sauternes! — 2 days ago

with Quentin

Austin Hohnke

9.5

First time having the pleasure. Ok, I get it. Unctuous and thicc. Searching every corner of my palate for one more ethereal drop of elixir. Grilled peach and apricot drizzled with vanilla extract. Is that sugar I’m chewing on?
The money though? — 25 days ago

Tom Garland

9.1

Pop and pour. A splendid light straw color. On the nose: subtle notes of lemon, grass, Asian pear, brioche. Taste: lean, chalky wine with lemon, grapefruit, minerals, and a sour lime finish. Works with all the fresh fish tonight. — a month ago

with Brenda

Peter van den Besselaar

9.3

Vintage 2002 | wonderful vintage with apricot in smell and a vital, vibrant taste with nice acidity | paired with Blue de Gex | at Les Rousses — 8 days ago

Freddy R. Troya

9.5

Château Suduiraut – Sémillon 2003 (Sauternes)
Graves, Bordeaux – France 🇫🇷

Overview
Crafted primarily from Sémillon, Château Suduiraut is one of Sauternes’ premier estates, producing wines shaped by noble rot (Botrytis cinerea). The warm 2003 vintage gave concentration and richness, while time in bottle has deepened its complexity. (Educational note: Sémillon’s thick skins make it particularly susceptible to botrytis, producing the honeyed intensity Sauternes is famous for.)

Aromas & Flavors
Opulent notes of dried apricot, candied orange peel, and golden raisin layered with honey, saffron, and caramelized pineapple. Secondary tones of almond, vanilla, and beeswax show the maturity of two decades.

Mouthfeel
Lusciously full-bodied, with velvety sweetness cut by balanced acidity. The palate is rich and textured, gliding into a lingering finish of dried fruit, spice, and honeyed depth.

Food Pairings
A classic match with foie gras or blue cheese. Also pairs beautifully with fruit tarts, crème brûlée, or even spicy Asian dishes for contrast.

Verdict
A magnificent aged Sauternes — decadent yet balanced, carrying the warmth of 2003 with elegance. Honeyed, textural, and endlessly layered, this is a benchmark for botrytised sweet wines. 🍯🍷cheers!

Did You Know?
Sémillon makes up the majority of Sauternes blends, often complemented by Sauvignon Blanc and Muscadelle. Its thick skin and natural waxiness make it ideal for noble rot, creating the world’s most legendary dessert wines.

Collector’s Rarity 📌
Château Suduiraut, a Premier Cru Classé estate from the 1855 classification, produces limited amounts of Sauternes each year — with older vintages like 2003 increasingly rare treasures in the market. — 18 days ago

Stefan Dolhain

9.3

2023 vintage. — 23 days ago

Peter van den Besselaar

9.3

Vintage 2016 | Excellent effort, could easily be mistaken for Sauternes | at Fort Des Rousses — 6 days ago

Andrew Cullimore

9.1

Medium light lemon gold , quite young looking . Aromatic apricot , white flowers , saffron , honey and citrus peel . On the palate quite rich with barley sugar , saffron , lemon peel , apricot , decent acidity , and ok length with apricot and honied lemon peel finish . Not overly complex but well balanced , with ok acidity , drinking perfectly now . Now and over the next 10 years — 17 days ago

Patrice Conxicoeur

9.4

Alive and kicking! And beautiful at that. The balance you want and come to expect in a top notch Sauternes between sugar, alcohol, fruits.
— 21 days ago

John Willison

9.0

Sauvignon Blanc and Chardonnay: good blend of fruit and earth/minerality. — 13 days ago