Château Coutet

WHY BUY IT ?

  • One of the most emblematic wines of Barsac
  • Classified 1st in 1855
  • Family property, acquired by the Baly family in 1977
  • A passionate work since then to achieve the recovery deserved by this exceptional terroir
  • A single vineyard of 44ha, patiently reconstituted in its original clos
  • The Barsac signature: sharpness and vivacity, at the service of the aromatic complexity

History

Château Coutet is originally an English fortress built in the 13th century, this citadel steeped in history whose square tower is typical of the military constructions at tgus time, became a vineyard in 1643. The wine is called “Coutet”, derived from the Gascon “knife” which evokes sharpness and vivacity, freshness and nervousness, a unique style. In 1788, the estate was acquired by Gabriel-Barthélémy-Romain de Filhot, president of the Parliament of Bordeaux and already owner of Château Filhot in Sauternes. In 1794, Filhot was guillotined and the property returned to his grandson, the Marquis Romain-Bertrand de Lur Saluces.

Château Coutet is located alongside the famous Château d’Yquem, Château Filhot and Château de Malle within a group that makes the Marquis de Lur Saluces the largest producer of sweet white wines in the world. The quality of the wines produced at the time was rewarded in 1855 during the classification and obtained the rank of 1st Grand Cru Classé in AOC Barsac. In 1922, Château Coutet was bought by Louis Guy, this transaction signifies the separation of Château d’Yquem. Marcel BALY and his two sons, Philippe and Dominique BALY, acquired Château Coutet in 1977. Soon, they decided to renovate the vineyard and the farm buildings. Vertical presses dating back to the 1920s, a 14th century chapel and paved courtyard personalize the property.

Terroir & Winemaking

The surface of the vineyard is 44 ha. The grape varieties present on the estate are 75% Sémillon, 23% Sauvignon Blanc and 2% Muscadelle. The average age of the vines is 38 years old. The conduct of the vine is in reasoned culture. The harvest is done by several manual tries (about ten) directly in the vineyards. The fermentation is done in barrels for 3 to 4 weeks. The aging is then done for 18 months in 100% new barrels.

Tasting

When tasting, we discover a surprising wine because fruity and round without being too sweet, it delivers an impressive freshness that will be able to marry with many dishes.

Their Team

  • Owners: Aline, Philippe and Dominique BALY
  • Oenologist: Lucien LLORA
  • Head of Culture: Luc PAYS
  • Cellar Master: Bernard CONSTANTIN