Château Coutet

History

Château Coutet, located in Barsac, Bordeaux, has a rich history dating back to the 13th century when it was originally built as an English fortress. The square tower, typical of military fortifications from that era, still stands in the main courtyard. In 1643, Charles Le Guérin, Lord of Coutet, acquired the estate and began its history as a winemaking estate, making it one of the first vineyards in the Sauternes appellation.

The estate remained in the Lord of Coutet's family until 1788. It was later acquired by Gabriel-Barthelemy-Romain de Filhot, who was president of the Bordeaux parliament and a cousin of the former owner. However, during the French Revolution, the estate was seized, and de Filhot was beheaded. The estate was later inherited by Marquis Romain Bertrand de Lur Saluces, who also owned Château d'Yquem and became the largest producer of sweet white wines in the world.

In 1923, Henry-Louis Guy, a hydraulic wine press manufacturer from Lyon, purchased Château Coutet, separating it from Château d'Yquem. The Baly family acquired the estate in 1977 and has since managed it, with significant contributions including the introduction of a dry white wine, Opalie, in 2010. Today, Château Coutet is a Premier Cru Classé and one of the oldest Sauternes producing vineyards, known for its rich and lively wines.

Terroir

Château Coutet's terroir is characterized by a complex mix of soil types, including sand, red clay, and limestone. The vineyard can be divided into 48 parcels with eight diverse soil types, which contribute to the unique flavor profiles of the wines. The vineyards are mostly planted on gradual sloping hillsides that rise up to 19 meters in elevation, providing a cooler terroir compared to other regions in Sauternes. This cooler terroir is significant as it enhances the acidity in the wines, a signature style of Château Coutet. The presence of clay and limestone in the soil allows for good water retention but not heat retention, which contributes to the longer hang-time and enhanced physiological ripeness of the grapes[3][4][5].