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Vines Sauvignon Blanc (9 %), Sémillon (91 %)

Color: Bright golden yellow.
Smell: The nose is expressive, reveals great aromatic intensity of fruits such as melon, lychee, yellow peach and exotic fruit, accompanied by spicy notes of ginger and mineral notes.
Taste: On the palate it expresses fabric and sweet envelopment, nuances of melon, cedar and roasted pineapple, combined with spices and hints of black tea. Good persistence on caramel notes.
Food pairing: Perfect for desserts such as fruit tarts, cream desserts, seasoned and blue cheeses.

Aging: 10% in new barriques for 15 months.
Total acidity: 3.4.
Residual sugar: 144 g/l.
Vintage 2010: Cool temperatures in spring delay the start of the vine. This gap is maintained until flowering.
We have a good amount of clusters, which will require further readjustments, through green harvesting, on certain plots. In July, a dry and very hot period begins.
This accelerated the enlargement of the grape, recovering the initial vegetative delay. Maturation progressed rapidly.
The harvest began on September 22nd and ended on November 9th, divided into five parts.

Château Suduiraut

The Domaine took the name of Suduiraut in 1580, following Nicole d'Allard's marriage to Léonard de Suduiraut. The castle, looted and then burnt during the Fronda, was rebuilt in the 17th century and renamed Cru du Roy at the end of the 18th century, following its acquisition by a grandson of the Suduiraut family, Jean Joseph Duroy, Baron de Noaillan. The house is then adorned with a cartouche where the weapons of Suduiraut and Duroy are gathered, at the origin of the current Château Suduiraut coat of arms. Magnificent French gardens, designed by Le Nôtre, the famous gardener of King Louis XIV, later decorate the property. On April 18, 1855, the estate was classified Premier Cru during the classification of Gironde wines. It was taken over in 1992 by AXA Millésimes, whose mission is to preserve and perpetuate the great know-how of the history and culture of wine with one goal: to produce great wines, from vineyards with a glorious past, to express their full potential. If the culture of the vine dates back to the region to the Roman Empire, the Dutch influence is not foreign to the birth of these wines. In the seventeenth century, the Dutch merchants, very present in the Barsac vineyard, produced sweet white wines, but without resorting to the noble rot. It was only at the beginning of the eighteenth century that the practice of the subsequent sorting was based on a more mature harvest. Certified with high environmental value (HVE), the estate is made up of 91 hectares of vines on sandy gravel and clayey soil. The stones capture the heat of the sun and therefore allow the grapes to reach maturity more quickly. This unique terroir will thus give the wine all its opulence. This very draining and lean soil induces low yields, concentrates the grapes and forces the vine to attract food deeply. The relationship with the terroir is strengthened and expressed through strong minerality. The high density of the plantations (7000 plants / ha) and the high average age of the vines of 35 years are a guarantee of the quality of the crops, as well as reasoned cultivation, short pruning and soil cultivation. As for the selection of bespoke textures, the best is reserved for the Grand Vin Château Suduiraut. The chosen proportions of the vines are decisive in the unique profile of the wines. 90% of the Suduiraut vineyards are made up of Sémillon and 10% Sauvignon Blanc. Sémillon is a traditional grape variety from the region. When it reaches noble mold, its structure in the mouth is large and brings a lot of wine and sweetness to the wine. The wines produced are very aromatic: they evoke hints of honey, grilled dried fruit, acacia flowers and candied citrus. Sauvignon Blanc has typical aromas of this grape such as citrus fruits, white peach, exotic fruits. Vinified in sweet wines, it brings a touch of acidity to the grape, a guarantee of freshness and aromatic complexity. The richness of the Château Suduiraut terroir lies in particular in its geographical position: close to the Ciron and the Garonne. Both provide ideal conditions for an excellent development of the noble rot of Botrytis Cinerea: cool nights, morning and autumn mists, followed by splendid sunny days. The mushroom is already present in the vineyard from the flowering stage and makes its appearance on the grapes during their maturation. If the weather is too humid, the mushroom turns into gray rot and renders the crop unusable in winemaking. In optimal conditions, the mushroom develops into noble mold. It changes the skin of the berry and makes it porous. The evaporation of the water is therefore possible, favoring the concentration of berries. Botrytis Cinerea generates a berry reaction, causing a multiplication of aromas which gives the wine dimensions and complexity. The grape crystallizes, its pulp is concentrated in sugar and candied fruit aromas, characteristic of Sauternes wines, which give it great longevity. The development of Botrytis Cinerea is very random and does not affect all the vines at the same time. This requires meticulous and exclusively manual collection by the group to follow the evolution of excessive ripening. The collection is spread over time, up to 5 times between the end of September and the middle of November.

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