White, Ready, but will improve

2010 Ch. Coutet, Barsac

2010 Ch. Coutet, Barsac

White | Ready, but will improve | Code:  7817 | 2010 | France > Bordeaux > Barsac | Sauv.Blanc & Sémillon | Medium-Full Bodied, Sweet | 14.0 % alcohol

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Scores and Reviews

The Wine Advocate

95/100

Jancis

18/20

Wine Spectator

93-96/100

Decanter

19/100

The Wine Advocate - The 2010 Coutet, a blend of 75% Smillon, 23% Sauvignon Blanc and 2% Muscadelle, is pale lemon-gold in color with a nose that explodes with decadent pineapple, mango and lemon meringue pie notes with touches of acacia honey, candle wax and yuzu. Full-on opulent in the mouth, the palate sings with concentrated citrus and tropical fruit layers, finishing long and honeyed. This has 160 grams per liter of residual sugar.
Lisa Perrotti-Brown - 31/08/2018

Jancis - Smudgy and interesting, already, on the nose. Lots of richness and smoothness. Really. This approaches the idea of a classic vintage with its density and concentration. Long. Very fine.
(Jancis Robinson MW- jancis robinson.com Apr 2011)

Wine Spectator - Really ripe and fleshy, offering delicious glazed peach, apricot and honey notes, with lots of orange blossom and fig and a very rich finish. Starting to take shape now too. Impressive.
(James Molesworth – The Wine Spectator – Top Scoring Bordeaux 2010 – 31 Mar 2011)

Parker - The 2010 Chateau Coutet has 154-gms/litre residual sugar, one of the highest in Sauternes/Barsac. It is endowed with a delightful bouquet of freshly sliced mango, Tropicana and a touch of honey, with good definition and minerality. The palate is medium-bodied with very impressive balance and poise, and is slightly viscous in the mouth, with almond, lemon curd and a touch of orange peel. The finish is composed and long. The 2010 Coutet is very impressive for the vintage, although I suggest not quite reaching the stellar heights of the magnificent 2009.
(Neal Martin- Wine Advocate- May 2011)

Decanter - Perfect balance, lots of class, super-refined texture, great length, great wine: purity and power!
(Michel Bettane - Decanter – Apr 2011)

The Grape

Sauv.Blanc & Sémillon

Sauv.Blanc & Sémillon

The blend used for White Graves and Sauternes and rarely encountered outside France. In the great dry whites of Graves, Sauvignon Blanc tends to predominate in the blend, although properties such as Smith Haut Lafite use 100% Sauvignon Blanc while others such as Laville Haut Brion have as much as 60% Sémillon in their final blends. Sauvignon Blanc wines can lose their freshness and fruit after a couple of years in bottle - if blended with Sémillon, then the latter bolsters the wine when the initial fruit from the Sauvignon fades. Ultimately Sauvignon Blanc gives the wine its aroma and raciness while Sémillon gives it backbone and longevity.

In Sauternes, Sémillon is dominant, with Sauvignon Blanc playing a supporting role - it is generally harvested about 10 days before Sémillon and the botrytis concentrates its sweetness and dampens Sauvignon Blanc`s naturally pungent aroma. It contributes acidity, zip and freshness to Sauternes and is an important component of the blend.

The Region

Barsac

Barsac

Barsac is one of the communes of the Sauternes appellation (along with Bommes, Fargues, Preignac and Sauternes itself). With marginally flatter land and soils of red sand and light gravels, the commune adjoins the northern boundary of the commune of Sauternes, separated by the Ciron River, whose cold waters are so instrumental in producing the region's necessary autumn fogs.

There are just over 800 hectares under vine, producing nearly two million bottles in an average year. The châteaux can choose to sell their wine under either the Sauternes or the Barsac appellation, but stylistically the wines are arguably a little lighter in style than those of Sauternes.

The leading producers are Châteaux Climens and Coutet, with Châteaux NairacDoisy-Daëne and Doisy-Vedrines making good value, attractive wines.

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