Location and landscape
Preignac is a commune in the Gironde department in the Nouvelle-Aquitaine region, in the Arrondissement of Langon and in the Canton of Les Landes des Graves. It is situated in the geographical area of the Sauternes appellation, around 40 kilometres south-east of Bordeaux on the left bank of the Garonne.
The Ciron forms the boundary of the commune and separates Preignac, Bommes and Sauternes from Barsac before flowing into the nearby Garonne. The landscape is shaped by gently rolling, gravelly-sandy elevations and terraces, which run along the Garonne valley towards the east south-east.
Climate and terroir
The area has an oceanic climate with mild, damp winters and moderately warm summers, which favour slow ripening of the white grapes. The humidity near the confluence of the Ciron and Garonne varies with daily ventilation of the vines. These conditions promote Botrytis cinerea and noble rot.
The soils of the Sauternes area may be gravelly, clayey, siliceous or calcareous. Gravelly-sandy Quaternary elevations lie on Tertiary limestone; in the subsoil, Alios—a hardened sand and gravel formation—may also occur.
Winegrowing in Preignac
The Sauternes appellation includes the communes of Preignac, Barsac, Bommes, Fargues and Sauternes. Allowed grape varieties are Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle. Harvesting is carried out manually in several selective passes of overripe grapes affected by noble rot. For the appellation, a minimum planting density of 6,500 vines per hectare applies, as does a base yield of 25 hectolitres per hectare and a maximum yield of 28 hectolitres.
The vineyard Château Suduiraut cultivates 91 hectares in Preignac on gravelly-sandy clay soils. The average planting density is 7,000 vines per hectare; the planting comprises 80 per cent Sémillon, 15 per cent Sauvignon Blanc and 5 per cent Sauvignon Gris.
Sauternes and Château Suduiraut
Sauternes is an appellation for still white wines with fermentable residual sugars. The wines can develop floral, fruity, roasted, candied, citrus and honey-like aromas and are described as having a full, supple palate. Vinification and ageing must take place in a purpose-built closed facility; ageing lasts for at least until 15 March of the year following the harvest.
Winegrowing in the area has been documented since the Middle Ages. Château Suduiraut has borne its current name since 1580; it was rebuilt in the 17th century after destruction during the Fronde and was classified as a Premier Cru in 1855.
