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 TanzerIssue: July/August 2004
Jancis Robinson | Rating: 17A little smoky and indistinct on the nose - smudgy. Rose-petal scents. Very heavy and sweet. Super rich. Thick and dense. BIG!!!!!! GVAuthor: Jancis Robinson
Wine Advocate | Rating: 93I 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: 93Lots 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: 92Author: Jimmy
Self | Rating: 92Author: Juan K
Self | Rating: 93Author: 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: 93Deep 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: 93dinner at Dyer's - lovely, light, went fast. nedds to wait for awhileAuthor: Russell D
Self | Rating: 94Excellent body and sweetness. ripe melon, nectarAuthor: Pierre T184
Self | Rating: 93Light 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: 2010-2030Author: Anthony D526
White Bordeaux blends are most commonly composed of and , 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 .
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 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 , , and in and . 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)