Chateau-Suduiraut Le Blanc Sec de Suduiraut 2019 - Carlo Russo Wine & Spirit World
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Chateau-Suduiraut Le Blanc Sec de Suduiraut 2019
SKU: 52613

Chateau-Suduiraut Le Blanc Sec de Suduiraut 2019

  • jd90-92
  • v92
  • wa87-89

750ml
$34.99
Save $10.00 (28%)
$24.99

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Category White Wine
Varietals
Region France, Bordeaux, Sauternes
Brand Chateau-Suduiraut
Alcohol/vol 13%
Our gourmand and fresh Blanc Sec de Suduiraut offers an immediate pleasure. Its bright aromatic expression makes it an ideal wine to be savoured in its youth, earlier than S de Suduiraut Vieilles Vignes. Sauvignon Blanc an Semillion
Jeb Dunnuck
  • jd90-92

There are two dry whites from this terrific estate. Starting with the 2019 Le Blanc Sec De Suduiraut, it reveals a light gold color as well as clean crisp notes of ripe melon, honeysuckle, and a touch of lemon curd as well as a balanced, medium-bodied, rich yet also fresh style that's going to be incredibly versatile on the dinner table.

June 30, 2020
Vinous
  • v92

The 2019 Blanc Sec de Suduiraut is gorgeous. Hints of apricot, tangerine oil and pineapple add an exotic flair, and yet the 2019 has plenty of freshness to match, as pretty floral top notes develop in the glass. Readers will find a unique, compelling dry white. The 2019 can be enjoyed as an aperitif, but it has more than enough substance to drink well at the dinner table too. Just bottled, the 2019 is a bit tight, but that should not be much of an issue as it arrives into the market. I loved it.

Antonio Galloni, June 2020
Wine Advocate
  • wa87-89

A blend of 52% Semillon and 48% Sauvignon Blanc harvested from the 4th to the 16th of September, the 2019 Le Blanc Sec de Suduiraut is aging for six months-25% in nearly all new French oak barrels, 75% in vats. The alcohol came in at 13.2%. The nose is redolent of uncomplicated poached pears and lemon meringue pie scents with touches of nutmeg and powdered white pepper. The medium-bodied palate has plenty of citrus and spice intensity with a lively line of freshness and a spicy finish.

Lisa Perrotti-Brown, June 17, 2020