Classified as Premier Cru by the Bordeaux Classification of 1855, Château Suduiraut, located in Sauternes, produces a sweet wine made primarily of Sémillon. To this day, 80% the vineyards are used for Sémillon, with small parcels of Sauvignon Blanc and Sauvignon Gris providing grapes for precise blending. Moreover, its name signifies the longevity of the Suduiraut family’s ownership which began in the 16th century. It was the 1800s when Suduiraut first found significant recognition for its wine. This was partially due to its then uncommon practice of grafting French vines to American rootstock to recover from the devastation of phylloxera. The experiment worked, and set the course for Suduiraut’s ability to produce exceptional wine in the decades to follow. Utilizing the effects of Botrytis Cinerea mold to generate the noble rot that concentrates the sweetness of the grape, Suduiraut has over 90 hectares under vine; however, only those grapes optimally impacted by the mold are included in the estate’s Grand Vin, which is aged on lees inn 50% new French oak for up to two years. The barrels are closely monitored to determine which ones will yield the Grand Vin versus the Chateau’s second and third wines, Castelnau de Suduiraut and Lions de Suduiraut, respectively. Both are easily consumed at a much younger age, whereas the Grand Vin, like most of sweet fine wines from the region, are better enjoyed after a decade or more.