WTN: Su-su-su-Suduiraut

[David M. Bueker]

1989 Château Suduiraut - France, Bordeaux, Sauternais, Sauternes (6/30/2017)
Served with seared foie gras, this was a lovely match, showing spiced peach tones and nutty elements, along with an orange zest finish. The sweetness was moderate. Over time the aromatics developed more nuance, and while it was never a showstopper, the wine did exactly what it was supposed to do, by being a fine partner to the food.

The first Suduiraut I tried had a lovely nutty note and I have been disappointed that that was not the case with other vintages I have tried. Some have been quite good, but lacked that nutty flavor.

David, thanks for posting this. I have some '89 Suideraut in my cellar; nice to know it's drinking well now. I opened a '89 La Tour Blanche last night. Your tasting notes could apply to that wine as well.

-Paul W.

[David M. Bueker]

While I have not had '89 Yquem, most '89s I have had seemed very similar. Ultra-high botrytis will do that.

Nice to see it showed well, the last time I had '89 Suduiraut 7 years ago it was quite mature (though tasty).
Of course bottles/storage.
Do you have an opinion of the '88/'89'/90 debate? All very good vintages, but preferences seem to vary (I generally edge towards '88, especially with Barsac, but will drink all happily).

[David M. Bueker]

1988 Yquem is my all time favorite Sauternes. I love the freshness of the vintage. I prefer 1988 over 1989 and 1990 as a vintage. 2001 is up there though!

The '89 Lafaurie-Peyraguey was memorably wonderful in January. Doesn't hold a candle to the '88 L-P though, which is second only to the '96 d'Yquem as the greatest Sauternes I've had.

My vote is for the '88 vintage. '89 Rieussec is also showing very well these days. Botrytis is high in '89, as David pointed out.

-Paul W.