The origin of Chateau Coutet, which takes its name from the Gascon word for knife, dates all the way back to the 13th century when the estate was originally built to be used as a fort. You can clearly see that in the estates design today. Chateau Coutet became a full time Sauternes wine producing estate in 1643. At one time the estate was even owned by the Lur-Saluces family, who are better known for also owning Chateau d’Yquem. The vineyard was sold to the Rolland family in 1925.
While there is clearly a lot of history at Chateau Coutet, the modern era began when Chateau Coutet was purchased by the Baly family in 1977 from the Rolland family. Aline Baly, the manager of the estate joined her family at Chateau Coutet in 2005. The first vintage for Aline Baly, where she worked full time,from start to finish on a vintage was the 2009. The 110 meter cellars of Chateau Coutet are the longest in the entire appellation. It’s one of the most interesting cellars to visit in the Sauternes appellation. Before it underwent it’s renovation and was turned into a wine cellar, the buildings were used by the owners of Chateau d’Yquem as a horse stable.
The popularity of the wines from Chateau Coutet dates back hundreds of years. In fact, our third President of the United States, Thomas Jefferson called their wines the best that could be found in entire appellation of Barsac!
Chateau Coutet is planted to 75% Semillon, 23% Sauvignon Blanc and 2% Muscadelle. At 38.5 hectares of vines, Chateau Coutet is the largest vineyard in Barsac. The vineyard has a terroir of sand, red clay and limestone with gravel soils. With vines averaging 35 years of age.
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Tasting Notes:
2007 Château Coutet
94 Points – Neal Martin, “The Wine Advocate” (Dec. 2011)
“Tasted single blind against its peers. The Chateau Coutet 2007 has a very intense bouquet with lemon curd and orange blossom mixed with clear honey. There is impressive precision here, almost crystalline. The palate is medium-bodied with very fine viscous entry, great weight and intensity with racy acidity. There is also much tension cutting through the layers of viscous fruit on the sorbet-like finish. This is a typical Coutet through and through and it should age effortlessly over 20-30 years. Tasted January 2011.”