ABOVE BORD

For most winemakers in Bordeaux, it wasn’t easy making an outstanding wine in 2013. The vintage was one of the worst in recent memory, with cold, wet weather through most of the growing season. Yet France’s most popular wine region managed to make some exceptional whites, both sweet and dry. James Suckling picks his 10 best of 2013 after tasting about 400 wines on a trip to Bordeaux in January

CHÂTEAU PAPE CLÉMENT BLANC PESSAC-LÉOGNAN

Fantastic aromas of papaya, lemon and pear with hints of cream. A full body, very layered and intense. Superb flavours, vibrant acidity and freshness. Lasts so long on the palate. One of the best wines of the vintage. A blend of 54% semillon, 36% sauvignon blanc, 8% sauvignon gris and 2% muscadelle. Drink or hold.

97 points CHÂTEAU SUDUIRAUT SAUTERNES

Phenomenal, with superb depth and texture. Full body. Very sweet, yet the bright acidity balances the wine. Creamy mouthfeel with phenolic undertones. Great finish. A super future for this. Better in 2021 but already great.

97 points CHÂTEAU HAUT-BRION BLANC PESSAC-LÉOGNAN

A special Haut-brion with exotic aromas and flavours of apricot, peach and mango. Full body, dense and agile. Wonderful acidity. Loads of dried fruit on the finish. 70% sauvignon blanc gives it a unique character. Electric fruit yet salty undertone. Drink or hold.

98 points CHÂTEAU D’YQUEM SAUTERNES

Bright aromas of sliced mango, papaya, botrytis and lemon follow through to a full-bodied, medium-sweet and phenolic palate that gives the wine structure and beauty. Electric acidity and freshness, yet an impressive energy and length. About 80,000 bottles made. This is 70% semillon and 30% sauvignon. Better in 2018.

97 points