2001 Coutet

FRANCE / BORDEAUX / BARSAC
abv 14.0%
  • 93 WA
  • 93 WS
  • 93 IWC
  • 88 JR
  • Variety
    White Bordeaux Blend
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SKU: 48990-2001
  • International Wine Cellar | Rating: 93

    ($45-$62) Subdued but pure aromas of mirabelle, peach, pear and pineapple; hints at a roasted botrytis ripeness. Then fat and rich in the mouth, with a captivating flavor of roasted peach. Impressively broad and oily but not yet filled in. Very suave, somewhat youthfully understated Barsac, and not at all overly honeyed today or dominated by its oak component. Built to age for a long time.
    Author: Stephen Tanzer
    Issue: July/August 2004
  • Jancis Robinson | Rating: 17

    A little smoky and indistinct on the nose - smudgy. Rose-petal scents. Very heavy and sweet. Super rich. Thick and dense. BIG!!!!!! GV
    Author: Jancis Robinson
  • Wine Advocate | Rating: 93

    I tasted two bottles of the Coutet 2001. The first had a distinct, rather pungent aniseed element on the nose and a slight bitterness on the palate. Calling for a second example, this is much more representative. Here is a typical Coutet nose that is just beginning to find its groove: barley sugar and quince scents typifying Barsac, augmented by Seville orange and lime. The palate is viscous and extremely well focused with fine mineralite and tension. It feels quite youthful and linear vis-a-vis its peers and concludes with a tangy, marmalade-lavished finish. This is ageing nicely though at the same time, I would suggest that the Baly family have surpassed this with subsequent vintages.
    Author: Neal Martin
  • Wine Spectator | Rating: 93

    Lots of lemon and maple syrup on the nose, with dried apricots. Full-bodied, with a very sweet and rich palate of candied lemon and orange rinds and a long finish. Beautifully sticky. Not quite as exciting as from barrel but clearly outstanding. 4,165 cases made.
    Author: James Suckling
  • Self | Rating: 92

    Author: Jimmy
  • Self | Rating: 92

    Author: Juan K
  • Self | Rating: 93

    Author: Stephen G41
  • Self | Rating:

    Although the usual suspects (baked apple, spiced pear, pineapple, creamed cantaloupe) are manifest, the presentation is subdued, closed in on itself, compacted. Unfolds a little in 24 hours, with acid and spice more prominent. Potentially excellent, this is very young and needs at least ten more years to express what it's capable of. Today, the contrast with the exuberance of '01 d'Yquem could hardly be more dramatic.
    Author: darvid
  • Self | Rating: 93

    Deep glossy, golden colour. Quite a light fresh nose; apricots, botrytis, citrus and zingy pineapple. The unctuous, rich full body is balanced well with the lively acidity. Lovely complexity of flavour. Powerfully concentrated palate of orange marmalade, apricot, vanilla brulee and maple syrup. Intense, sweet, long and lingering. Very good.
    Author: biggsy
  • Self | Rating: 93

    dinner at Dyer's - lovely, light, went fast. nedds to wait for awhile
    Author: Russell D
  • Self | Rating: 94

    Excellent body and sweetness. ripe melon, nectar
    Author: Pierre T184
  • Self | Rating: 93

    Light to medium golden color; rich botrytised nose of ripe peach, pear & pineapple; similar full flavors balanced by excellent acidity giving a rich crispness; long lovely lush finish; still quite youthful with a long life ahead.
    Drink Dates: 2010-2030
    Author: Anthony D526
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 1003 bottles owned
  • 124 collectors
  • Average collector rating: 93
    (Out of 124 collectors)