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The Château Coutet vines' deep roots extract elements from its terroir to give the grapes freshness, richness and strength. For this reason the estate carries the name "Coutet,” derived from the Gascon's word for knife, to signify the fresh, lively and crisp palate that is the wine's signature style. In its youth, the wines display generous notes of white flowers, citrus fruits, honey and vanilla. Ginger and pineapple are very typical aromas in a young Château Coutet. Time brings out deeper, warmer notes in which spices combine with exotic nectars and candied fruits, such as gingerbread mingled with marmalade. Age also enhances the harmony of its roasted Botrytis character and its distinct aromas to give Château Coutet a delicate and unique bouquet that is unsurpassed.
Area under vines: 38.5 hectares (95 acres)
- 75% Sémillon
- 23% Sauvignon blanc
- 2% Muscadelle
Soil: Clay with a limestone sub-soil
Average age of the vines: 38 years
Planting density: 7,500 plants per hectare (3,000 plants per acre)
Vineyard management: "Taille à Cot" (traditional Sauternes pruning) and rational cultivation
Harvest: By hands (successive passes, called tries)
Average yield: 9 hL/ha (0.9 ton per acre)
Ageing: 18 months in French oak barrels, 70 to 100% new
Overall, the 2011 vintage was marked by the premature onset of spring that pushed the vineyard activity forward by approximately two weeks. A dry spring forced the vines to reach deeper into the clay and limestone subsoil for nutrients. Summer was cooler with a rainy period in July. A beautiful late season provided ideal conditions for achieving rapid maturity and an early onset and proliferation of the Botrytis Cinerea. The first berries of 'noble rot' were observed in August. From that point on, the concentration of the fruit occurred at a fast pace. The beginning of harvest took place mid-September. The excellent weather experienced in September and October allowed for a harvest to occur under very good conditions. Only three tries were necessary to pick all the fruit.
|Harvest dates:||September 14 to October 3|
|Tries:||3 manual successive passes & 1 cleaning pass|
|Number of days of harvest:||14|
|Grape varieties:||75% Sémillon, 23% Sauvignon Blanc, 2% Muscadelle|
|Fermentation:||100% barrel fermented, 80% new French oak|
|Ageing:||18 month in French oak barrels|
|Estate bottled:||June 2013|
In its youth, the wine shows great complexity revealing a superb range of concentrated aromas. Floral notes of heather and honeysuckle combine with fresh fruits, such as quince, white peach, mango, pineapple, orange and lime zest, and dried fruits. This vibrant bouquet is completed with the estate's signature mineral (flint) characteristic. The palate is then wrapped with honey and spicy notes.
The wine's rare elegance is the result of a beautiful balance between rich nectar and vivid acidity. Lively and lush, it already offers remarkable freshness and power. Its racy depth and length make the 2011 vintage a wine of great potential.