A Barsac wine classified as a Premier Grand Cru Classé in 1855, whose 2023 vintage stands out for its balance between sweetness and bright acidity. It is a rich, concentrated sweet wine whose freshness prevents the sweetness from becoming too heavy.
On the nose, notes of grape blossom, lime, citrus, dried fig and honey are complemented by hints of flint, ginger and botrytis.
On the palate, the wine is sweet, rich and concentrated, while retaining bright citrus acidity that balances the sweetness. The texture is full and dense, with mineral, citrus and subtly bitter notes emerging on the finish.
A sweet wine made from Sémillon, Sauvignon Blanc and Muscadelle. The grapes are hand-harvested over four successive passes, selecting the berries most affected by botrytis.
The wine is aged for 18 months in 100% French oak barrels.
Residual sugar: 165 g/l; pH: 3.66.
Serve at a temperature of 10–12 °C; pair with foie gras, blue cheese, and a lemon tartlet.
“Château Coutet” is one of the leading estates of Barsac and one of the historic producers of sweet wines in Bordeaux. Its winemaking history dates back to 1643, when Charles Le Guérin, known as the Lord of Coutet, turned the estate into one of the first vineyards in the Barsac–Sauternes region. In the 1855 Classification, “Château Coutet” was classified as a Premier Grand Cru Classé. At the beginning of the 20th century, the estate passed to the Guy family, and since 1977 it has been owned by the Baly family, who over several decades restored the historic vineyard area.
Today, “Château Coutet” owns around 38.5 hectares of vineyards, making it one of the largest vineyard estates in the Barsac appellation. Three traditional regional varieties are grown in the vineyards: approximately 75% 'Sémillon', 23% 'Sauvignon Blanc' and 2% 'Muscadelle'. The average age of the vines is around 52 years, while the oldest vines are approximately 80 years old. For more than 25 years, the estate has carried out selection from its best old vines.
The most important element of “Château Coutet”’s character is the Barsac terroir. The vineyards are planted on clay-limestone soils: the upper layers contain alluvial deposits brought by the Garonne River, while deeper layers consist of clay and red clay, underlain by limestone. The limestone helps preserve acidity in the wines, while the cooler soils slow grape ripening. As a result, freshness and acidic structure are as important to the “Coutet” style as sweetness and concentration.
The estate is located in the so-called “golden triangle” of Barsac and Sauternes, between the Garonne and Ciron rivers and the Landes forest. The fog that forms here, together with the temperature difference between the Ciron and Garonne, creates favourable conditions for the development of Botrytis cinerea, or noble rot. Moisture in the morning encourages the spread of botrytis, while warmer and drier afternoons allow sugars and aromatic compounds to become concentrated in the grapes.
“Château Coutet”’s sweet wines are made from botrytised grapes, with the harvest carried out in several passes, selecting bunches at different stages of ripeness and with varying degrees of botrytis development. The estate emphasises that a significant proportion of botrytised grapes is essential for producing high-quality Barsac wines. 'Sémillon' makes up the majority of the vineyard because of its suitability for noble rot, while the thinner-skinned 'Sauvignon Blanc' is harvested earlier.
Historically, “Château Coutet” has produced sweet Barsac wines, but since 2010 the estate has also produced a dry white wine, “Opalie de Château Coutet”. It is made from grapes grown on the same Barsac terroir, but without botrytis and in smaller quantities. Since 2025, “Opalie” has been made from equal proportions of 'Sémillon' and 'Sauvignon Blanc'.
Today, “Château Coutet” can essentially be seen as an expression of Barsac terroir in which sweetness is balanced by acidity and freshness. The limestone soils, cooler microclimate, conditions favourable to botrytis and the high proportion of 'Sémillon' all contribute to the estate’s style. The result is a sweet wine whose structure is determined not only by sugar concentration, but also by acidity and aromatic tension.
