2010 Coutet, Sauternes (375ml)

SKU #1137477 93-95 points Robert Parker's Wine Advocate

 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...  (5/2011)

95 points Wine Spectator

 Offers a bright inner core of honeysuckle, pineapple, star fruit and white peach flavors, coated for now with heather honey, marzipan and mango notes. Fresh and racy through the finish, this is an elegant beauty, showing terrific cut and precision. Best from 2015 through 2030.  (3/2013)

91-94 points Stephen Tanzer's International Wine Cellar

 Bright medium golden-yellow. Knockout nose offers pure, intense aromas of crystallized ginger, honey, vanilla and lemon custard, with a delicate spicy botrytis character tying all the elements altogether. Then deep, rich and dense, but with lively acidity framing and lifting the rich tropical fruit flavors. Finishes with a lovely touch of sexy botrytis and a lingering peppery nuance. A superb wine that should make a great follow-up to the outstanding 2009.  (8/2011)

94 points Wine Enthusiast

 **Cellar Selection** This is a very spicy wine with weight, great depth of flavor and concentration. Fine acidity cuts through the core, balancing sweetness and adding freshness to flavors of wild thyme-honey and orange marmalade. Drink the wine from 2017.  (2/2014)

Jancis Robinson

 RS 154 g/l. 75% Sémillon, 23% Sauvignon Blanc, 2% Muscadelle. Marmalade aromas and butter too. Thick but smooth with a light ginger beer note. 17.5/20 points.  (11/2012)

K&L Notes

Chateau Coutet is a 1er Grand Cru Classe Sauternes-Barsac and the the oldest and largest Barsac estate. Coutet has a long and prestigious history. It was once owned by the Lur Saluces family of Chateau d'Yquem renown, and was celebrated by then ambassador Thomas Jefferson in the 18th century. Now owned by the wonderful Baly family, its 95 acres of vineyards have a clay and limestone soil and are planted to 75% of Sémillon, 23% of Sauvignon Blanc and 2% of Muscadelle. The chateau produces around 3500 cases of wine per year.

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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


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