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Technical Sheet
Château Suduiraut Lion de Suduiraut Blanc Sec 2024

Château Suduiraut Lion de Suduiraut Blanc Sec 2024

Château Suduiraut - Lions de Suduiraut Blanc Sec 2024

柑橘の皮が締める、活力ある辛口。

淡いイエローの色調に、グレープフルーツやレモンの柑橘、控えめな白い花、ミネラルのアクセントが重なる開放的な香り。アタックは丸みと爽快感を併せ持ち、洋梨やグラニースミスを思わせる果実味が広がります。キレのある酸が全体を引き締め、レモンピールのニュアンスとミネラルが余韻を支える構成。帆立貝のポワレや白身魚のカルパッチョと。今すぐ楽しめ、5年ほどの熟成にも応えます。

Item code

C24W4251

Producer

Château Suduiraut

Type

White

Region

Bordeaux

Appellation

Bordeaux

Vintage

2024

Grape varieties

Semillon 56%, Sauvignon Blanc 15%, Sauvignon Gris 15%

Alcohol

12.7%

Volume

750ml

Serving temperature

10–12°C

Recommended glass

White wine glass (larger bowl)

Tasting note

The appearance is pale yellow. The aroma is open and very fresh, with subtle hints of white flowers, as well as citrus fruits such as grapefruit and lemon, and mineral accents. The attack is round and refreshing, followed by fruity notes of pear and Granny Smith, accompanied by a minerality reminiscent of lemon peel. The finish is firm, with nuances of citrus peel and minerality supporting the aftertaste. This wine is highly digestible, well-balanced, and lively. Enjoy it now and have the potential to age beautifully for the next five years.

Food pairing

Pan-fried scallops with citrus and herb beurre blanc White fish carpaccio with lemon oil and herbs Roasted chicken breast with thyme and lemon jus

Winemaking & technical data

Cultivation

・From the Château Suduiraut vineyards, Semillon, Sauvignon Blanc,
We carefully select specific plots to plant with Sauvignon Gris.
- A plot where grapes with an average age of about 20 years are rooted in fine gravel soil.

Winemaking

Skin contact only for Sauvignon Blanc and Sauvignon Gris
(2-12 hours, depending on the harvest area)
Gentle, long-lasting compression using a pneumatic press (approximately 2.5 hours).
70% is fermented in temperature-controlled stainless steel tanks (17-22°C).
30% is fermented in barrels (same temperature control).
Aging: 70% tank aging, 30% barrel aging, total 6 months.
The frequency of batonnage is adjusted depending on the vintage (on average once a week to once every two weeks).