Château Coutet


  • 1st Grand Cru Classé in AOC Barsac since 1855
  • A property of the Mouton Rothschild vineyards
  • Thomas Jefferson already considered it in 1788 as “the best Sauternes of Barsac”
  • The quality of the wines reflects the work done on this unique terroir.
  • Château Coutet remains one of the most famous of the Sauternes-Barsac appellation

English fortress built in the 13th century, this citadel steeped in history whose square tower is typical of the military constructions at tgus time, became a vineyard in 1643. The wine is called “Coutet”, derived from the Gascon “knife” which evokes sharpness and vivacity, freshness and nervousness, a unique style. In 1788, the estate was acquired by Gabriel-Barthélémy-Romain de Filhot, president of the Parliament of Bordeaux and already owner of Château Filhot in Sauternes. In 1794, Filhot was guillotined and the property returned to his grandson, the Marquis Romain-Bertrand de Lur Saluces.
Château Coutet is located alongside the famous Château d’Yquem, Château Filhot and Château de Malle within a group that makes the Marquis de Lur Saluces the largest producer of sweet white wines in the world. The quality of the wines produced at the time was rewarded in 1855 during the classification and obtained the rank of 1st Grand Cru Classé in AOC Barsac. The property was home to the stables of Château d’Yquem, now transformed into a winery. In 1922, Château Coutet was bought by Louis Guy, this transaction signifies the separation of Château d’Yquem. Marcel BALY and his two sons, Philippe and Dominique BALY, acquired Château Coutet in 1977. Soon, they decided to renovate the vineyard and the farm buildings. Vertical presses dating back to the 1920s, a 14th century chapel and paved courtyard personalize the property.

The area of ??the vineyard on this iconic land is 38.5 hectares. The grape varieties are 75% Sémillon, 23% Sauvignon Blanc and 2% Muscadelle. The average age of the vines is 38 years old. The conduct of the vine is in reasoned culture. The harvest is done by several manual tries (about ten) directly in the vineyards. The fermentation is done in barrels for 3 to 4 weeks. The aging is then done for 18 months in 100% new barrels.

At the tasting, we discover a surprising wine because fruity and round without being too fat, it delivers an impressive freshness that will be able to marry with many dishes.

Their Team

  • Owners: Aline, Philippe and Dominique BALY
  • Oenologist: Lucien LLORA
  • Head of Culture: Luc PAYS
  • Cellar Master: Bernard CONSTANTIN