Need help? Call +44 (0)20 7793 7900 or email firstname.lastname@example.org.
Despite their best efforts – burning old vines, wooden cases, wooden pallets, anything they could lay their hands on! – this magnificent Barsac estate lost 50% of its crop in April. But as with many other estates, the best blocks were spared, and so they have miraculously produced a normal amount of Grand Vin this year. The estate has a high proportion of old vines, with an average age of 40-45 years, which produce low yields from the sandy clay soils. This 2017 has a vibrant golden colour. Its aromas are a combination of sweet floral notes and bitter bergamot oil. That sweet/bitter sensation continues on the palate with flavours of crystallised ginger and Seville orange marmalade, followed by a long, generous finish.
The 2017 Coutet, which was tasted both as a final blend and directly from several different lots in barrel, has a very well defined bouquet with pure wild honey and orange blossom aromas that gain intensity with aeration. The palate is crisp and fresh, underpinned by Coutet’s trademark acidic drive that counterbalances the intense honeyed fruit laced with orange zest and white peach. Superb. 2022 - 2050
The 2017 Coutet has lovely notions of spice cake, fresh ginger and honeysuckle over a core of lemon curd, beeswax and preserved peaches. Rich, spicy and quite decadent in the mouth, it has wonderful freshness and depth, finishing very long.
66% Cabernet Sauvignon, 32% Merlot (their vines aged 80–100 did very well this year), 1% Petit Verdot, 1% Petit Verdot. Harvested 12–30 September. 60% new oak. pH 3.7, IPT 68. 40% of the harvest made it into the grand vin this year (it can be up to 60%), hence a very good Pagodes this vintage). Inky with black core and purple rim. Dark-fruited and lightly charry to give a savoury/fruit complexity. Extremely pure cassis. A little more chewy than the Pagodes but still remarkably silky, with clarity, precision and length but without excess richness. Deep and long. Amazing balance already. Great precision, helped by a decade of experience in the new chai, says technical director Dominique Arangoits. Opens in the glass to reveal a hint of something floral. Plenty of depth but no excess weight, and modest alcohol. (JH) Drink 2025-2040
The 2017 Coutet is very, very good. Nuanced and beautifully textured, throughout, the 2017 has quite a bit to offer. Silky contours add finesse to the orange peel, apricot jam, mint and spice flavors. Above all else, Coutet offers terrific depth while remaining light on its feet.
Rich sunflower yellow in colour, this has a good concentration of subtle spiced ginger on the nose, followed by rich citrus and apricot tart flavours, going almost as far as white truffles. It's gourmet without being cloying, thanks to those Barsac soils which give a wonderful freshness through the palate. The acidity is not quite as focussed as in classic years for the appellation, but it has zip and personality and is a clear success in this vintage. Drinking Window 2020 - 2038
Very clean, bright and rather magical. Not heavy in any way and yet very long and very satisfying. This is a refreshing and sensitive wine and it will appeal to all palates enormously.
Château Coutet is one of Bordeaux's oldest wine producing estates. Its original owner Charles Le Guerrin, was lord of Coutet.In 1977, the estate was sold to Marcel Baly, who immediately undertook extensive rennovations. Two of his sons, Philippe and Dominique, have since the continued and extended the renovation. This invloved restoring and re-planting the 95 acres of walled vinyards, rebuilding the cellars and winery and finally restoring the Château itself.
It is not an exaggeration to say that these are the greatest sweet wines in the world. They are the result of a serendipitous marriage of grape variety, location, annual weather conditions and human care and determination. The vineyards are located on the banks of the cool spring-fed Ciron river which, in autumn, flows into the warmer tidal Garonne and creates rolling evening mists which clothe the vines until the afternoon sun burns them off the following day. This cycle creates perfect conditions for the development of botrytis cinerea or noble rot, and the resulting grape juice is a super concentrated sweet, ambrosial nectar which makes the most heavenly and complex wines with extraordinary ability to age. In 1855 the wines were classified into first and second growths, with Ch d'Yquem rightly receivingits own super status of premier grand cru. Other stunning wines include Chx Sudiraut, Rieussec, Coutet and Climens. While seductively fragrant and sweet when young, if you can bear to wait, you will be amply rewarded with lusciously rich, exotically complex wine.