Château Suduiraut 1990 - Sauternes

Estate Overview: Château Suduiraut

An immediate neighbor to Château d'Yquem, Château Suduiraut embodies the absolute excellence of the Sauternes appellation. Elevated to the rank of Premier Grand Cru Classé in the famous 1855 classification, the estate features an exceptional vineyard situated on a terroir of noble sandy-clay gravel. Bathed in the unique microclimate created by the confluence of the Ciron and Garonne rivers, Suduiraut is renowned for crafting wines of great aromatic power and incomparable richness, shaped by a draconian selection of berries affected by noble rot (Botrytis cinerea).

Appellation Overview: Sauternes

A global symbol of great sweet wines, the Sauternes AOC is the setting for a fascinating natural alchemy. Autumn morning mists favor the development of Botrytis cinerea, a microscopic fungus that concentrates sugars and aromas within the grapes. Harvested by hand through successive pickings, much like the work of a goldsmith, Sauternes wines are distinguished by their magical balance between generous sweetness and an acidic freshness that grants them legendary longevity.

Vintage Overview: The 1990 Vintage

The final act of the sumptuous trilogy of the 80s (1988, 1989, 1990), the 1990 vintage remains one of the most sun-drenched and memorable years of the 20th century in Bordeaux. Benefiting from idyllic climatic conditions and perfect botrytis development, 1990 gave birth to vintages of extraordinary concentration, opulence, and indulgence. A legendary vintage equipped to face the decades with grace.

Bottle Conservation Status Description

- Wine level: Perfect
- Wine color: Perfect
- Label: Slightly worn but very beautiful
- Capsule: Original condition preserved

Food & Wine Pairing and Serving Suggestions

Serving suggestions: Ideally serve between 10°C and 12°C to reveal the full aromatic complexity without masking the freshness. Opening the bottle 30 to 45 minutes before tasting is recommended.
Gastronomic pairings: This nectar will masterfully accompany a pan-seared foie gras escalope, a blue-veined cheese such as Roquefort or Stilton, duck with figs, or even a thin tart of roasted apricots and almonds.