While the journalists, the buyers and the best palates concentrate their effort in the release of the 2009 Bordeaux, we, at the Lords of the Manor, much prefer to taste wines that are ready to drink! Anyhow, it is obvious to me that this vintage will be amazing. How do I know? I was in Bordeaux last October during the harvest and was thrilled by the colour and taste of the Cabernet Sauvignon grapes freshly picked from the vines. But Bordeaux doesn’t only mean red wine and sweet wine with the ultra famous “Sauternes” is also very much talked about... The white grapes which they blend in this wine are the Sémillon and the Sauvignon Blanc. In the vineyards of Château Suduiraut, I could see that the fungus “Botrytis Cinerea” was all over the grapes, turning their original green colour into light brown. It also crumpled the skin and dried out the inside flesh. This meant a high concentration of sugar in most of the grapes. Easy then for everybody there to predict an abundant and delicious production!

Château Suduiraut is a favourite in our Michelin star restaurant and it pairs wonderfully with the new dessert created by Head Chef Matt Weedon: Kalamansi Soufflé, Lime Tea Mousse, Pina Colada Ice Cream, Coconut Tuile.

We have four different vintages available on the list 2001,2000,1999 and 1989. My favourite is the 1999 with its spicy mango flavour but here is my tasting notes of the 1989 today :

Château Suduiraut 1st Growth, Sauternes – Hue: Very dark gold - Nose: Roasted chestnut, rubber, prune & spices – Palate: A light to medium body with a very intense & vibrant fruit flavour of confit apricot. Hints of vanilla.The wine is bright and balanced with a very long finish.