1988 Chateau Suduiraut Sauternes Blend
Reviews of 1988 Chateau Suduiraut Sauternes Blend
88 points, Robert Parker, Wine Advocate
January 1998
The 1988 reveals a textbook, light gold color with a slight greenish hue. Although it does not display the weight of the 1990 or 1989, it has better acidity, high alcohol, and considerable sweetness. It is somewhat disjointed, needing time to knit together. It is impressive if its components are evaluated separately, but it is less noteworthy when reviewed from an overall perspective. Last tasted 11/94
88 points, Robert Parker, Wine Advocate
January 1995
The 1988 reveals a textbook, light gold color with a slight greenish hue. Although it does not display the weight of the 1990 or 1989, it has better acidity, high alcohol, and considerable sweetness. It is somewhat disjointed, needing time to knit together. It is impressive if its components are evaluated separately, but it is less noteworthy when reviewed from an overall perspective. There is bitterness as well as fiery alcohol in the finish.
The wine does not offer much delineation, so cellaring should prove beneficial as it does have admirable levels of extract. Suduiraut can make powerful, rich wines that are often rustic and excessively alcoholic and hot when young. I am told they become more civilized with age, and certainly older, classic Suduiraut vintages have proven that to be true. I feel this estate's propensity to produce a luxury cuvee (Cuvee Madame) in vintages such as 1989 tends to have a negative impact on the regular cuvee.
About 1988 Chateau Suduiraut Sauternes Blend
About the Winery Chateau Suduiraut
"Chateau Suduiraut takes its name from the Suduiraut family, who owned the chateau in the 18th Century...The Suduiraut vineyards cover 92 ha of a possible 200, lying at the southern end of the commune of Preignac. The terroir is mainly sand and gravel, and the vines are 90% Semillon and 10% Sauvignon Blanc, with an average vine age of 25 years. The nearby Garonne provides the mists that engender the Noble Rot. Harvesting at Suduiraut takes place earlier than many other chateaux, a practice that causes a few eyebrows to rise. Yields are typically less than 18 hl/ha. In the cellar, Pierre Pascaud will Chaptalise if required. The wine is largely fermented in stainless steel, but some aliquots see fermentation in oak. The wine is racked the following spring and will spend up to two years in oak. The grand vin here is Chateau Suduiraut..." www.suduiraut.com
About the Wine
"..dense and compact on the nose, with powerful botrytis on the nose, alongside plenty of sweet fruit. A full, fat and rich palate. Certainly a ripe vintage, with acidity nudging towards the low side. A wonderful, plush texture ...elegant, sweet, full-bodied...
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