2016 EP Coutet, Barsac
Ripe. Nosed honeyed and botrytise. Succulent, rich and powerful tropical fruit on palate. Adequate aciditites. Medium length, and is expected to improve over time and should resolve with time in barrel and bottle.
This is a dessert wine of excellent value. It is a classic Barsac and certainly might be interested to palates for riper and rich fruit.
Other notable ratings are:
The 2016 Coutet has an intriguing bouquet, more exotic than I have noticed in the past, scents of tangerine and dried pineapple, not quite the mineral drive that I expect from Coutet. The palate is serviced back to normal: a very fine line of acidity, great delineation, taut and focused with a brisk and precise finish. I just hope that the aromatics get their house in order during the barrel maturation so that it matches the palate. At the moment, I will be prudent with my score. Drink Date 2021 - 2045
93 Neal Martin, Wine Advocate (230), April 2017
This 2016 Coutet is bold, immediate and delicious. Ripe pear, tangerine, spice, mint and dried flowers build into the soft, caressing finish. This is an especially discreet, understated style with less overt sweetness than is found in many other wines.
92 Antonio Galloni, vinous.com, April 2017
The nose is quite light the palate richer with apricot and white peach. The sweet fruit is backed by freshness lighter at the back the finish lacks a bit of complexity, depth and richness. 2025-38
95 Tim Atkin MW, timatkin.com, April 2017
Correct but somewhat restrained nose, particularly in comparison with Clos Haut-Peyraguey. Just a little dull. Not the juiciest. Not the sweetest. Very youthful. 13.7%
Drink 2025-2040
16.5+ Jancis Robinson MW, JancisRobinson.com, April 2017
Oh that's lovely. Ginger and sumac spice, and a gorgeous richness with the perfect balance of minerality. Rich but pure botrytis character and gently curling smoky notes leap out of the glass. Amazing persistency, easily one of the best wines in the tasting. This is excellent; succulent and mouthwatering.
96 Jane Anson, Decanter.com, April 2017
