Description

• Alcohol %: 13.5%
• Decant Time: 30 minutes
• Taste: white peach, nectarine, citrus, grapefruit, green apple, beeswax, acacia blossom, chestnut honey, saline/mineral, peppery spice, silky texture, fresh acidity, light oak, yellow fruit, elegant finish
• Food Matching: Meaty and oily fish (salmon, mackerel, tuna, monkfish), Cod cheeks with chorizo, Grilled rare pork loin with charred fennel and apple, Ossau-Iraty or aged sheep's cheese, Game soup or starter courses with savory croutons
• Grape Variety: Semillon : 57%, Sauvignon Blanc : 30%, Sauvignon Gris : 13%,

Tasting note

這款乾白來自旭金堡的精選地塊，葡萄藤約二十年，砂礫與沙質土壤帶來明快的果香與礦感。香氣以白桃、油桃與柑橘為主，伴有蜜蠟與花香的細緻層次。口感滑順但有活潑的酸度，帶點鹹感和黑胡椒般的溫和辛香，輕微橡木增添奶油與結構。釀造上對部分葡萄有短時間皮接觸（2–12小時），輕柔氣壓壓榨，70%在不鏽鋼槽、30%入桶低溫發酵，並以70/30的槽與桶比例熟成約6個月。年輕飲用即可享受果香，也可短期陳放讓蜂蜜與堅果風味更顯。推薦與油脂較豐的魚類或燒烤豬里肌、羊乳乾酪搭配。語氣輕鬆，適合分享與開胃前菜同享。

Bright, gourmand and immediately appealing, this dry white from Château Suduiraut is drawn from a selected plot planted with ~20‑year‑old vines on fine gravel and sandy soils. The nose shows white peach, nectarine, citrus peel, grapefruit and floral touches—honeyed beeswax and acacia blossom adding complexity. On the palate it is fresh and silky, with judged acidity, light saline minerality and a delicate peppery grip; a subtle frame of light oak adds texture without overwhelming the fruit. Winemaking includes short pellicular maceration for some lots (2–12 hours), gentle pneumatic pressing and temperature‑controlled fermentation (70% in vats, 30% in barrels), with 6 months ageing (70% vats / 30% barrels). Drink in its youth for lively aromatics, or cellar for a few years as it develops honeyed and savory layers (drinking window 2025–2035). Serve lightly chilled and decant briefly to open aromas.

Winery

旭金堡（Château Suduiraut）是波爾多的老牌酒莊，在頂級甜白之外也酌量生產清新乾白。現由AXA Millésimes管理，重視田間分級與土壤特色：砂礫與沙土讓果香明亮。釀造走現代而溫和路線：部分短時皮接觸、輕柔氣壓榨汁、控溫發酵與適度桶陳，目的在保留純淨果味與滑順口感。

Château Suduiraut is a historic Sauternes estate now producing a fresh dry cuvée from a dedicated plot within its vineyards. Under AXA Millésimes ownership the property combines careful vineyard selection on gravelly‑sandy soils with restrained, modern winemaking—short skin contact where useful, gentle pneumatic pressing, temperature‑controlled fermentation and a balanced use of barrels to give texture without masking purity of fruit.