Henry Fuseler

9.1

9/2025. Nice nose. Full flavor. Sits well on the palate. Paired well with the dry aged rib eye at Halls Chophouse. — 12 days ago

Conrad Green

9.7

gorgeous plum and violet. Black cherry and gorgeous velvet texture. Really classy and rounded and long — 12 days ago

with Matt and Paul

Ron Siegel

9.4

Another great 08 showing mostly black fruits, sweet spices, cedar, leather, graphite & tobacco. — 5 hours ago

Ron Siegel

9.3

Full bodied with mostly black fruits, sweet spice, cedar, leather & tobacco — 13 days ago

Austin Hohnke

9.5

First time having the pleasure. Ok, I get it. Unctuous and thicc. Searching every corner of my palate for one more ethereal drop of elixir. Grilled peach and apricot drizzled with vanilla extract. Is that sugar I’m chewing on?
The money though? — 25 days ago

Austin Hohnke

9.1

The odd duckling of the night, yet quite good. Dusty cabinet, roasted chestnuts, and baking chocolate. Hard to place secondary notes taking the lead here. — 25 days ago

Scott Kahn

9.3

WOW! I haven’t had this wine for many years. The tertiary aromatics are amazing - mushroom, forest floor, smoke, charcoal, leather and cedar around a bouquet of blackberry and dark fruit. A real joy ! — a month ago

Dmitry Muzychak

9.2

Выпито 07.10.25 в ресторане Neoni с партнерами - Эдуардом и Евгением. Мягкое Grand Cru 2006 года из моей коллекции. В кураже отсутствуетеаберне фран. — 4 days ago

Conrad Green

9.2

dedicate. Roses, dried plum, soft resolved fruit. Fading slightly but very pretty. — 12 days ago

with Matt and Paul

Freddy R. Troya

9.5

Château Suduiraut – Sémillon 2003 (Sauternes)
Graves, Bordeaux – France 🇫🇷

Overview
Crafted primarily from Sémillon, Château Suduiraut is one of Sauternes’ premier estates, producing wines shaped by noble rot (Botrytis cinerea). The warm 2003 vintage gave concentration and richness, while time in bottle has deepened its complexity. (Educational note: Sémillon’s thick skins make it particularly susceptible to botrytis, producing the honeyed intensity Sauternes is famous for.)

Aromas & Flavors
Opulent notes of dried apricot, candied orange peel, and golden raisin layered with honey, saffron, and caramelized pineapple. Secondary tones of almond, vanilla, and beeswax show the maturity of two decades.

Mouthfeel
Lusciously full-bodied, with velvety sweetness cut by balanced acidity. The palate is rich and textured, gliding into a lingering finish of dried fruit, spice, and honeyed depth.

Food Pairings
A classic match with foie gras or blue cheese. Also pairs beautifully with fruit tarts, crème brûlée, or even spicy Asian dishes for contrast.

Verdict
A magnificent aged Sauternes — decadent yet balanced, carrying the warmth of 2003 with elegance. Honeyed, textural, and endlessly layered, this is a benchmark for botrytised sweet wines. 🍯🍷cheers!

Did You Know?
Sémillon makes up the majority of Sauternes blends, often complemented by Sauvignon Blanc and Muscadelle. Its thick skin and natural waxiness make it ideal for noble rot, creating the world’s most legendary dessert wines.

Collector’s Rarity 📌
Château Suduiraut, a Premier Cru Classé estate from the 1855 classification, produces limited amounts of Sauternes each year — with older vintages like 2003 increasingly rare treasures in the market. — 18 days ago

Sagee Aran

9.2

A full body with a ruby dark color. Drinking nicely, tanins are already soften, strong nose and an overwhelming palate with dark plums and matured dried fruits. — 20 days ago

Bill Morgan

9.1

Fruit forward and delicious — 15 days ago

John Van Trijp

10

Vandermeulen. Perfect bottle! — 13 days ago

John Bratincevic

9.4

Nose: brambly cassis, graphite.

TASTE: the nose plus charcoal and lavender. Wow! So much purpley goodness. A delight! 94. — a day ago

Andrew Cullimore

9.3

Pretty much the same as the Pavillon Rouge , ruby garnet core and garnet ruby rim. This is quite serious and classic , with blackcurrant , grafite , blackberry , mineral hints, oyster shell and cedar . The tannin is still quite grippy and a little drying , quite fresh acidity , dry spice and grafite tinged finish of good length . Mineral , grafite , oyster shell finish . Needs a little more time to integrate the tannins , but it’s promising and classic in style . Better in 5 years and will last well a further 10-15 . — 21 days ago

Tom Garland

9.5

+1 hour decant(decent chunky/fine sediment). A splendid medium dark ruby red color with bricking. On the nose: Tantalizing perfumed notes of stewed plum/cherry, worn leather, smoke, forest floor, stewed meat, cedar, eucalyptus. Taste: creamy, elegant, with power and depth wine...plum, currants, smokey earth, graphite, saline, dusty crushed gravel, tobacco leaf, and a nice medium plus finish. YUM!! — 19 days ago

with Brenda

David Koenen

9.5

Birth year tastings, evening 4.
Polished leather, nuts, ecoline, grilled red pepper, tomato leaf, gingerbread, pepper, salty savoriness, tannins still present, still youthful, lots of future. Muscular! Beautiful. — 6 days ago

Ron Siegel

9.4

Great vintage for Pavie where the 98 right banks are drinking beautifully. This had layers of red & black fruits, spice box, graphite, damp earth, leather & tobacco — 20 days ago

Patrice Conxicoeur

9.2

Gorgeous but still has plenty to share. Too young. — 21 days ago

Mike Evans

9.3

From 750ml with a couple hours of air, it’s showing bell pepper and ripe currant fruit with just a hint of leather, knit together by lovely acidity. At peak and excellent but with plenty of life remaining. — a month ago