Freddy R. Troya

9.5

Château Suduiraut, 2023, Sauternes BDX, France 🇫🇷

Overview
Premier Cru Classé Sauternes delivering pure botrytis luxury blend of 80% Semillon, 15% Sauvignon Blanc and 5% Sauvignon Gris with remarkable tension and precision. Lush honeyed richness balanced by vibrant acidity and a beautifully layered texture that feels both decadent and weightless. Sensual, polished, and deeply expressive, this is a dessert wine that seduces rather than overwhelms.

Aromas & Flavors
Orange blossom, acacia honey, apricot confit, ripe peach, saffron, candied citrus peel, subtle vanilla bean, almond paste, and a whisper of ginger spice. Floral lift intertwines with botrytis-driven sweetness and fresh citrus brightness.

Mouthfeel
Silky, viscous, and coating without heaviness. Glycerol richness glides across the palate while acidity keeps the wine lifted, focused, and endlessly drinkable. Long, luxurious, and caressing finish.

Food Pairings
Foie gras torchon, blue cheese (Roquefort or Stilton), apricot tart, almond pastries, honey-drizzled chèvre, citrus-based desserts, or simply enjoyed solo as a contemplative finale.

Verdict
Sublime, sexy, and impeccably balanced. A masterclass in tension between sweetness and freshness, delivering pleasure, elegance, and emotional impact in equal measure. A benchmark nightcap wine.

Did You Know?
Château Suduiraut sits adjacent to Château d’Yquem and shares similar gravelly terroir and noble rot influence, often delivering First Growth-level finesse at a more approachable price point.

🍯 Personal Pick
This wine feels like a French kiss, seductive tension, velvet weight, and honeyed decadence wrapped in electric freshness. The viscosity caresses the palate while the acidity keeps everything irresistibly alive. — 5 months ago

Lyle Fass

Founder Fass Selections

9.5

Great. More later.

On day 2 the nose is rich and full of gras, exotic fruits and intense minerality. Little bit of new wood peeking through as well. Palate is juicy, round and so clear. Brilliant clarity on this. Lovely finish and stunning purity here. 9.4 to 9.5. — 5 years ago

TwiLea Fletcher

8.9

10/06/21
Smooth. But not much happens after… it’s very consistent. — 5 years ago

with Neal

Rodolphe Clérac

9.7

Amazing 1994, not too sweet, fruity, delicate and very long which match perfectly with goose foie gras! Still three bottles of 1994 in the cellar!!! — 6 years ago

Matt

9.5

Maestro of St Péray! Complexity, length, energy and precision, things most don’t associate w/ Marsanne and Roussane. Ripe and baked yellow orchard fruits, orange, almond cream, marzipan, coconut, sea salt, crushed rock, acacia, jasmine. Plenty of gras but there’s so much zip from front to back, salty mineral goodness all the way. — 7 years ago

Boris Mathiszik

9.1

Good Carmenere, pairs nicely with our meal. — 8 years ago

Lee Pitofsky

9.5

Love the vintage for Yquem. Paired perfectly with a Foie Gras tartlet that even included an Yquem Gelée. — 6 months ago

Peter van den Besselaar

9.0

Vintage 2015 | very lean and fresh, citrus, apple and lychees. Also minerality. — 8 months ago

Lyle Fass

Founder Fass Selections

9.5

Always a great drop and 2020 is a banger. Nose has big time gras, green and orange melon, some papaya and mango as well. So harmonious and integrated. Huge granitic minerality. Palate is rich and ripe and super precise with insane freshness from the minerals. Really coats the palate with this delicate richness and awesome vanilla extract. Really deep and unctuous but so fresh and balanced. Love that palate coating finish with the vanilla extract. Gorgeous now but air will be this wine’s friend. Now with air the nose has plantain, vanilla essence and so much more. So complex. What a silken texture and the fruit is so precise.

On day 2 this levels up! Gras, vanilla extract, guava and so so refined on the nose. Wow, so complex and juicy. Perfect balance. Explosive. So fresh and minerally. What energy! 9.4 to 9.5.

— 3 years ago

Nicolas Duchesneau

8.9

Excellent potentiel pour l’apprécier dans 3-5 ans un mardi avec un spagh… — 5 years ago

Marc Bassot

9.3

Alain Gras Bravo! 2008 still wonderful! — 5 years ago

Fredybeans

9.1

Robe or
Nez de fruit jaune gourmand
Bouche grasse en attaque avec une densité importante en finale portant le vin
Superbe équilibre fraîcheur gras maturité — 7 years ago

Severn G

9.1

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 3 November 2019 at the Albany Institute of History & Art, Albany, NY

First Course
Foie Gras
Pawpaw Tartlet, Rhubarb Gelee, Ice Grapes — 7 years ago

Mary H

9.0

Ripe pineapple, golden straw color, has some middle weight tannins but light on the finish. Green apple, pomelo pith, flint, mineral, tropical fruit. Great wine for a meal at the Arden Waikiki. — 6 months ago

Peter van den Besselaar

9.4

Vintage 2007 | half bottle | Apricot, honey and Turkish fruit in smell and that irresistible botytris note. Beautiful balanced, vibrant. Was even uplifted in taste with some Foie Gras. Lovely effort. — a year ago

Mario Vaillancourt

8.9

Nez riche avec une forte impression sucrée que l’on retrouve en bouche aussi, gras, rond avec un peu d’acidité, finale avec de l’alcool et comme un sucre résiduel, 89. Clairement identifié comme Cotat.

Blind tasting lunch 2009 theme. Nose with strong sugar and sweetness impression that we find on the round and fairly fat palate, a little bit of acidity to balnce it but a finish with some alcool and residual sugar, clearly identified as F. Cotat. 88-89 — 4 years ago

Kyra Williams

9.5

2018 - hung out with foie gras dish and squab dish at Jean Georges. Berries. Herbs. A chill red for me. Mostly Grenache grapes which I apparently like. — 5 years ago

Gladys Xiques

9.2

Exquisite and unforgettable. Paired with gazpacho, prawns and foie gras. The salty paired with this off dry white is incredible. Savoriness balanced with honeysuckle and apricot. Sweetness with edge. — 5 years ago

Noel Geisen

9.2

great with the foie gras !!! — 7 years ago

Karen Lowenstein

9.8

2009 at Fascino. Perfect with oysters , foie gras, dinner of steak and chingali ravioli and zeppoles for desserts. Couldn’t be better. — 8 years ago