150g/l residual sugar is extremely well hidden in a voluptuous, round-edged wine which is totally powered by rich, cooked fruit and which yet retains a surprising zip. The nose is complex, layered and enticing with jasmine, pears, honey and sweet spice and the palate is reminiscent of syrup-poached pears with cinnamon. Long, long finish. If this wine is on the table you will want dessert to just run and run!

A Sauternes that grows on the palate with beautiful dried pineapple, honey and spice character. Full and compacted with a dense palate and a sweet palate. 150 grams of residual sugar. Long and very intense with so much going on. Lively. Subtle and changes all the time in the glass.

Superlively, with orange blossom, white cherry, pineapple, apricot and peach flavors all bouncing off one another. The long, piecrust-framed finish lets it all hang together nicely.-J.M.

[93SM/7SB] Green tinge; fresh, complex nose; beautifully balanced, a particularly elegant Sauternes, a fresh, concentrated, very sweet wine, long and racy across the palate, vital, energetic, complex and persistent, and with great length; the 2011 impression of ‘richness contained’. Poised, complete and refined, in a slightly more restrained expression of the cru typical of many of the year. Fine Suduiraut. [M.Schuster, Bordeaux Mar/Apr 2012]

Picked over three tries through the vineyard from September 12 until October 5, the Suduiraut 2011 has 150 grams per liter residual sugar counterbalanced by a pH of 3.7. It has an intense nose, albeit one that takes time to unfurl in the glass, offering attractive notes of citrus lemon, minerals, apricot and quince suffused with great tension. The palate is medium-bodied with crisp, citrus-led fruit mingling with apricot and quince. It has less bravura and ambition than the 2009 or 2010, and you might consider it a Barsac-like Suduiraut due to its racy acidity. It has wonderful focus and satisfying length, and it should drink well both early and with age. Drink 2014-2035.

Characterized by notes of volatile acidity, the 2011 Suduiraut reveals aromas of quince, dry apricots and spices with air and time in the glass. Medium-bodied, round, and enveloping with a sweet core of fruit, it’s fresh despite its heavy finish. Crafted from a challenging vintage, this blend of 93% Sémillon and 7% Sauvignon Blanc was matured for 20 months in 45% new oak barrels and the rest one-year-old barrels and contains 148 grams per liter of residual sugar. Harvested in three tries from September 12 to October 5, it is fully mature and offers straightforward enjoyment today.

93% Sémillon, 7% Sauvignon Blanc. Harvested 12 September to 5 October (3 tris). Yield 12 hl/ha. Aged 20 months in oak barrels (45% new, 55% one year). RS 148 g/l, TA 3.5. Rich and concentrated, the botrytis evident. More going on than the 2010. Apricot and confit-fruit notes. Lush and intense on the palate but a lovely lift of acidity so fresh and balanced. Long on the finish. A pleasure now but will age. (JL)

Divine vanilla and mixed-peel aromas, cinnamon and saffron. Rare yet generous, with burnt sugar and blossom on the finish. Not at all heavy, but loads of sweetness. Lemon fruit gives zingy persistence. Not the most botrytic of styles – eg not mushroomy – but there is a touch of soy savoury character too. (RH)

Drink 2020-2035 RS 150 g/l, TA 3.9 g/l, pH 3.7. Short harvest – three tries between 12 September and 5 October. The finest was the second, which constitutes the heart of the wine. 93% Sémillon, 7% Sauvignon Blanc. 16-18 months in oak, 50% new. Pale gold. Fragrant, light spice, creamy lemon and a touch of pineapple. Subtle first impression. Some green fruits as well as lemon and orange-rind freshness. Vital and long and utterly clean. Rich but beautifully fresh so it seems less than its 150 g/l. Very viscous and spicy on the palate. Intense and concentrated and long. Deep too. All through there is a tension that seems to be mineral rather than fruit. Mouthwatering finish.(JH) 13.5%