CHATEAU SUDUIRAUT 1er cru classe 2013

Robert Parker Score: (92-94) points

Reviewer: Neal Martin — 21230 Apr 2014

The Chateau de Fargues has a gorgeous bouquet that is going to be wondrous after bottling, mineral-rich, tensile honeyed fruit that is less flamboyant than recent vintages and yet amazingly well-focused. The palate has a spicy tincture on the entry, laser-like precision, with a zesty, citrus-driven finish. This is a more delicate, understated Chateau de Fargues, but left alone in the glass over several minutes, it really begins to blossom and gain weight. This should be outstanding after bottling.

Robert Parker Score: (91-93) points

Reviewer: Neal Martin — 21230 Apr 2014

The Raymond-Lafon has a slightly -funky- bouquet at the moment, although it appears to calm down in the glass, retaining its beeswax and nectarine note. The palate is very well-balanced with good depth. There is plenty of ripe honeyed fruit infused with apricot and quince, the finish easing back to retain the finesse. This is a fine Sauternes from Monsieur Meslier.

Robert Parker Score: (91-93) points

Reviewer: Neal Martin — 21230 Apr 2014

The Clos Haut-Peyraguey, now within the stable of Bernard Magrez, is slightly deeper in color than its peers. It has a gentle, slightly nutty and smoky bouquet that unfolds nicely in the glass. The palate is viscous on the entry with mellifluous honeyed fruit. There is plenty of botrytis here, good acidity with a concentrated, almost Climens-like finish. This is very fine and could merit a higher score after bottling.

Robert Parker Score: 92 points

Reviewer: Yohan Castaing — June 2024 Week 16 Jun 2024

Drink 2020–2040

Aromas of grapefruit, confit citron, kumquat and lemon preface the 2013 Suduiraut, a moderately weighted, juicy and textured wine with a sweet, layered and round palate that segues into a long, mineral and fresh finish. Harvested between September 26 and October 30 in three tries, with a yield of 15 hectoliters per hectare, this blend of 93% Sémillon and 7% Sauvignon Blanc was matured for 20 months in 45% new oak barrels and 55% one-year-old oak barrels. It contains 145 grams per liter of residual sugar.

Robert Parker Score: (90-92) points

Reviewer: Neal Martin — 21230 Apr 2014

The 2013 Broustet, which is raised in 100% new oak, comes from five pickings. It has a pure, confident and well-defined bouquet that soars from the glass: honey and quince at first, later joined by white peach. The palate is zesty and bright, with great animation and energy in the glass, finishing with composure and focus. Bravo! This is a name to look out for in the future as there are numerous improvements being carried out at the estate.

Robert Parker Score: (90-92) points

Reviewer: Neal Martin — 21230 Apr 2014

The 2013 de Malle has a more floral nose compared to its peers, hints of white flowers infusing the minerally citrus fruit. The palate is well-balanced with a fresh, slightly viscous entry. There is plenty of honeyed fruit cut through with penetrating acidity that lends the finish great tension. There is a sense of completeness to this Chateau de Malle - a Sauternes to keep your eye on.

Robert Parker Score: (89-91) points

Reviewer: Neal Martin — 21230 Apr 2014

The Chateau d'Arche has a light bouquet that is missing some complexity compared to its peers. The palate is more promising, especially on the entry, with attractive mandarin and orange zest notes. The acidity is well-judged and the wine finishes with the aplomb I wish was expressed aromatically. Perhaps this will develop during elevage, so I remain positive.