No tasting note given

The 2003 Suduiraut is open and demonstrative, evoking aromas of apricot, baked pineapple and spices, overlaid by nuances of curry and saffron. Medium to full-bodied, it’s perfectly balanced with a precise, delicate mid-palate, a round and enveloping texture and a fleshy core of fruit, typical of Suduiraut’s clay terroirs, that segues into a long, mineral and tense finish. With 136 grams per liter of residual sugar, this is a blend of 90% Sémillon and 10% Sauvignon Blanc picked between September 17 and October 1 in two tries.

"Poised like a ballerina on tip-toe" scribbled I when tasting this precocious Suduiraut out of barrel. Last tasted at the Suduiraut vertical in Jun-06. Slightly deeper than the 2005. The nose is quite peachy, more minerally than I recall with a touch of creme fraiche. The palate is very rich, extravagant with ripe citrus fruits, acacia honey. Very focused, great poise. Ravishing and exotic, though for me surpassed by both the 2001 and 2005. Tasted October 2005.

Bright, full yellow. Honey, pineapple and a whiff of menthol on the nose. Then impressively powerful in the mouth but with lovely acidity leavening its concentrated fruit. Very juicy and fine for Suduiraut, and not at all outsized or overly sweet. Comes across as very young, and finishes with noteworthy spine. Quite suave.

90% Sémillon, 10% Sauvignon Blanc. Harvested 17 September to 1 October (2 tris). Aged 16 months in oak barrels (40% new, 30% one year, 30% older). RS 136 g/l, TA 4.02. Rich, round and powerful. Caramel, butterscotch and confit-fruit notes. Plenty of gras and depth on the palate. Less lift and evident acidity but harmonious for such a big wine. (JL)