Chateau Coutet, Saint-Emilion Grand Cru 2019

A dry red wine not to be confused with the wine of the same name in Barsac, this Saint Emilion Grand Cru translates in the glass by aromas of ripe black fruit, white pepper, leather, and a touch of menthol. On the palate, this exceptional quality red wine reveals a medium body, round and fruity with plush tannins. It will be most appreciated with roasted red meats…

In the XV^th century, Sieur François Coutet gave the estate its current name. In 1601, the vineyard became property of the mayor of Libourne, Thomas d’Augereau, who was married to Marie David.

Handed down from generation to generation, Coutet has been intimately related to the David Beaulieu family for at least 400 years

Chateau Coutet's 13 hectares vineyards are established on the first hill of Saint-Émilion, 500m away from the village. Coutet’s closest neighbours are all prestigious châteaux, Beauséjour-Bécot, Beauséjour-Duffau, Angélus, and Bellevue. Two other Premiers Grands Crus Classés, Canon and Clos Fourtet, are situated within 500 m of Coutet.

Its vines have always been grown with the higher respect of the terroir and nature, as a result of which it obtained the organic certification in 2012. A walk among Coutet’s vines helps understand why the Saint-Émilion landscape is listed as a UNESCO World Heritage site.

The density of plantation is about 6,000 vines/ha. The vine population is made up of 60% merlot, 30% cabernet franc, 5% cabernet sauvignon and, as a touch of originality, 5% pressac (local malbec).

The vines are 38 years old on average.

All the classic work is done manually and no chemical treatment (weed killer, pesticide) has ever been used at Coutet. The rich biotope and diverse flora surrounding the vine make it possible to practice healthy and sustainable agriculture, allowing natural predators known as “pests” to play a role in limiting erosion and controlling yields. Natural composts are added punctually.

The vines are pruned in winter according to the double Guyot system, leaving two long canes, and additional work is done just after the flowering in order to regulate and choose the grape and foliage load of each vine. The lifting and the leaf thinning contribute to keep the vines and the harvest in good health. The grapes are obviously harvested by hand, in small crates, and the different varietals are picked at different dates, depending on their ripeness.