A clean modern style of Sauternes that is exceptionally moreish
With a deep and brilliant golden yellow colour, Lions de Suduiraut offers a subtle bouquet of spices, peppermint, and fresh pineapple. It is full-bodied and crisp, accentuated by tart, very fruity notes. The finish is clean, spicy with white pepper and gives a very digestible side to the wine.
The estate took the name of Suduiraut in 1580 on the marriage of Nicole d'Allard to Léonard de Suduiraut. The château was plundered and burned down during the Fronde insurrection, then rebuilt in the XVII century. It was re-named Cru du Roy in the late 18th century on being taken over by a nephew of the Suduiraut family, Jean Joseph Duroy, Baron of Noaillan. On the 18th of April 1855 the estate was classed as a Premier Cru during the official wine classification programme in the Gironde winegrowing area. Although winegrowing in the region can be traced back to Roman times, there is unquestionably a Dutch influence in the emergence of these wines. In the XVII century Dutch merchants were well-established in the Barsac vineyard, where they produced sweet white wines without using noble rot. It was only in the early 18th century that the practice of harvesting over-ripe grapes through a process of successive selections was introduced.
Duck liver pâté or a crème caramel dessert.
