Château Coutet is one of the most historic estates in Barsac, with origins dating back to a 13th‑century fortress. In 1643 it became one of the first wine‑producing estates in Sauternes, and over the centuries it has belonged to several influential families, including the Lur‑Saluces lineage. Château Coutet was also praised by Thomas Jefferson, who called it the best Sauternes of Barsac. In 1926 the estate was acquired by the Guy family, and in 1977 by the Baly family, who modernised the property and established a partnership with Baron Philippe de Rothschild. Today, Coutet is a recognised Premier Grand Cru and an internationally acclaimed estate, featured in Wine Spectator’s global TOP 100.

Barsac’s unique microclimate forms within a triangle shaped by the Garonne River, the Ciron River and the Landes forest, where summer mists linger thanks to oceanic influence. The temperature contrast between the cool Ciron and the warmer Garonne creates ideal conditions for the development of Botrytis cinerea. At Château Coutet, this “noble rot” penetrates the grapes in the morning humidity, transforming aromas and concentrating sugars during warm afternoons. The cool clay‑limestone soils slow ripening, giving the wines exceptional freshness and vibrancy. It is in this one‑of‑a‑kind microclimate that Coutet’s golden, opalescent Sauternes are born.

Winemaking

Harvesting takes place from September to November and is done manually in several passes to select only perfectly botrytised grapes. The fruit is then slowly pressed, fermented in oak barrels in separate lots, and aged for 18 months. The final blending is a delicate and masterful process that brings together the expertise of both seasoned and younger winemakers.

Tasting notes

The vines of Château Coutet convey the cool freshness of the soils, producing a rich and lively wine that, in its youth, shows aromas of white flowers, citrus, honey and vanilla. As a Premier Grand Cru Classé, Coutet is one of the most influential wines of Barsac. With age, it develops a refined harmony of spices, exotic fruits and subtle candied notes.

Food pairing

Langoustine and asparagus ravioli with Sauternes sauce, scallop carpaccio with passion fruit, red berry sabayon, citrus‑poached pears, apricot‑glazed turkey with caramelised apples, semi‑cooked foie‑gras terrine with toasted brioche and fig chutney.