(97-98 points) The purity in this Suduiraut is exceptional and made from 100% semillon with dried pineapples, apricots, hazelnuts and spices. Medium-bodied, with plenty of sweetness yet fresh and phenolic texture that frames the wine. pH 3.65, 158 g/L residual sugar. Fantastic.

(96-98 points) A blockbuster Sauternes, the 2025 Château Suduiraut is 100% Sémillon that will spend 16 to 20 months in equal parts new and one-vintage-old barrels. It delivers massive orange blossom, caramelized peach, and apricot on the nose. Checking in at 13.5% alcohol with a pH of 4.04 and 158 grams of residual sugar, it's full-bodied on the palate, with a deep, layered, unctuous mouthfeel and tons of fruit, all while holding onto a beautiful sense of vibrancy, freshness, and elegance.

(96-98 points) The pale straw-gold colored 2025 Suduiraut is 100% Sémillon. It waltzes out with flamboyant notes of peach preserves, pineapple tart, candied ginger, and orange blossoms, plus hints of allspice, marzipan, and lime cordial. The palate delivers rich, multilayered citrus and tropical fruit layers, with a viscous texture and great tension, finishing long and opulent.

(96-98 points) The 2025 Suduiraut is pure Sémillon, picked mostly after October 10 (there was a first picking of more passerillé fruit that constituted around 10% of the blend). It is mainly from the second trie, with a last picking at the end of October. There were a total of 10 days of picking. This has a fragrant bouquet with wild honey, linseed, saffron and light orange pith scents that blossom in the glass, though I would not describe it as intense, but very pure. The palate is well balanced, with a viscous opening, very pure botrytised fruit and a killer line of acidity. There is no heaviness here, and despite the 158 g/L residual sugar, it feels light on its toes. Oh yes. - Neal Martin

Rich aromatics of salted caramel, vanilla, orange and white chocolate on the nose –it smells incredible. Pure straight away, this is rich and luscious for sure but the energy, focus and freshness really carries the profile –the sugar is totally covered by a cool creamy lemon aspect with touches of vanilla and pineapple. You get the texture, depth and concentration of a warm vintage but the fruit and acidity of a cool one. Surprising. This is exceptional but understated –light, almost delicate in a way, yet nuanced with some bitterness, cedar and clove spice. 100% Semillon from 55-year-old vines. 158g/l residual sugar. 4.04pH. A yield of 13hl/ha. Technical director, Pierre Montégut said the vintage is: 'Like 2023 for sugar, the same as 2009 and 2010' and that the team will start with a high percentage of new oak and slowly decrease over time so on average around 50% new, 50% one wine.

(93-96 points) Very round and creamy with notes of caramel, toffee and exotic fruits. This vintage of Suduiraut has a very fine layer of freshness to it that goes very well with the backbone of liquorice, fruit and notes of fresh pears. This is a very good and fresh example of Suduiraut that should be great to consume even from young age.

Pale gold colour, as seductive as ever. Strikes immediately with a texture that is rich and powerful, opulent without being heavy. The 13hl/h yields are just a little higher than the last two years, a reminder of how tough Sauternes has had it in recent vinages. 50% new oak. 4.04pH, 158g/l residual sugar, mix of botryitis and 5% passerillage (often that is a sign for good vintage for reds because it suggests that there was sustained drought. The real botrytis came with the rain of September 20.