Château Coutet 2002

Winery Background and History

Château Coutet, located in the Barsac appellation of Bordeaux’s Sauternes region, has a rich history dating back to the 13th century. Originally built as a fortress, the estate transitioned to winemaking in the 17th century. Known for its sweet wines, Château Coutet was classified as a Premier Cru in the 1855 classification of Sauternes and Barsac. The estate spans approximately 38.5 hectares, primarily planted with Sémillon, along with smaller amounts of Sauvignon Blanc and Muscadelle. Château Coutet is renowned for producing wines that balance sweetness with acidity, resulting in a fresh and lively profile.

Producer and Winemaker

As of the 2002 vintage, Château Coutet was under the ownership of the Baly family, who acquired the estate in 1977. The winemaking team focuses on traditional methods, emphasizing meticulous vineyard management and careful selection during harvest to ensure the production of high-quality sweet wines that reflect the unique terroir of Barsac.

Vineyards and Microclimate

The vineyards of Château Coutet are situated on clay and limestone soils, which contribute to the distinctive minerality and freshness of the wines. The proximity to the Garonne and Ciron rivers creates a favorable microclimate for the development of noble rot (Botrytis cinerea), essential for producing the rich, sweet wines characteristic of the region. The 2002 vintage experienced a challenging growing season with variable weather conditions, but careful vineyard management allowed for the production of wines with good balance and acidity.

Grape Varietals & Percentage Used

The 2002 Château Coutet is a blend predominantly composed of Sémillon, complemented by smaller proportions of Sauvignon Blanc and Muscadelle. This combination contributes to the wine’s complexity, with Sémillon providing richness and body, Sauvignon Blanc adding freshness and aromatic lift, and Muscadelle imparting floral notes.

Vinification & Aging Methods

After hand-harvesting in multiple passes to select grapes affected by noble rot, the grapes are gently pressed to extract the concentrated juice. Fermentation occurs in French oak barrels, a portion of which are new, to enhance complexity and structure. Following fermentation, the wine is aged in these barrels for approximately 18 months before bottling.

ABV (Alcohol by Volume)

Approximately 14%

Tasting Notes

The 2002 Château Coutet displays a deep amber color. On the nose, it offers aromas of marzipan and marmalade. The palate is unctuous, with balancing acidity that provides freshness. The wine is described as less unctuous than in the past, suggesting a more refined sweetness. 

Food & Wine Pairing

This Barsac sweet wine pairs beautifully with foie gras, blue cheeses, and fruit-based desserts such as tarte tatin or apricot tart. Its sweetness and acidity also complement spicy Asian cuisine, where the wine’s richness can balance the heat and enhance the flavors.

Service Methods and Temperatures

To fully appreciate its aromatic complexity and richness, serve the 2002 Château Coutet slightly chilled at around 10-12°C (50-54°F) in medium-sized white wine glasses. Allowing the wine to breathe for a few minutes after pouring can enhance its aromas.

Storage and Aging Potential

The 2002 Château Coutet is suitable for immediate enjoyment but also has the potential to age gracefully for several more years. Proper storage in a cool, dark environment with stable temperatures will allow the wine to maintain its quality and develop additional complexity over time.

Scores

• Wine Spectator: 90 Points

• Robert Parker’s Wine Advocate: 89 Points