Revue de Presse

The Wine Doctor – Château Coutet

6 février 2012

The history of Château Coutet dates back to the 13th century, hundreds of years before anyone even dreamt of planting vines on the then-marshy, now-prosperous Médoc. Some parts of the château (pictured below) date from that period, as is obvious from even the briefest examination of the property; these parts have thick walls of stone, […]

Tasted – Château Coutet 2008

30 janvier 2012

Château Coutet, Barsac, sweet, 2008: 92 Aromatically it seems slightly less sweet, less marked by Botrytis, anyhow with gracious purity, minerality and delicious fruit, the palate offers quite intense sweetness and medium bodied structure, elegant with attractive balance, mild acidity and plenty of sweet apricot and honey on the finish, good length at present only […]

Wine Journal – No Rationing Allowed: 1950 & 1952

24 janvier 2012

1952 Château Coutet 95 Tasted at the Ledbury 1950/1952 dinner. This 1952 Sauternes, not a feted vintage, far exceeded my expectations. It has a lucid golden hue. The nose is very intense with potent aromas of treacle, orange essence, Seville orange marmalade and a slight adhesive note you often find on mature Barsac. This is […]

CNN – What to drink with dessert

16 janvier 2012

Try a dessert wine made from white grapes – anything from the classic Sauternes or Barsac (the 2008 Chateau Coutet is gorgeous…) What to drink with dessert Ray Isle (@islewine on Twitter) is Food & Wine’s executive wine editor. We trust his every cork pop and decant – and the man can sniff out a […]

CayCompass.com – Cookout starts a tribute to food, wine as well as art

9 janvier 2012

After the fourth course, Stephane Cheramy, the executive pastry chef at The Ritz Carlton Grand Lakes Orlando will sweetly finish things off with a trio of desserts that will be paired with Château Coutet, a Sauternes-Barsac from southern Bordeaux Alan Markoff

Wine Spectator – A First Look at our Editor’s most exciting new wines

4 janvier 2012

Château Coutet Barsac, 2009 95 points Very lightly toasty, this is more floral for now, with lively honey-suckle and pineapple notes up front, giving way to richer hints of warm brioche, fig, glazed pear and lemon shortbread that should emerge more with time. The long, lacy finish has the poise and balance for long term […]