Wine Spectator · 97 Points

"White peach, pineapple, white ginger, orange zest and green fig notes are clear and racy, while green almond, brioche, pear and yellow apple details wait in reserve. Offers stunning range and polish, showing terrific energy and cut on the finish. This just makes you feel special when you drink it. Best from 2016 through 2035." — James Molesworth (Mar 2014)

Wine Enthusiast · 96 Points

"Well balanced, this gorgeous ripe wine is packed full of fresh yellow fruits, ripe oranges and lemon. The fruit counterpoints the generous, dense structure, offering the dry core of botrytis. Acidity gives a line of freshness at the end." — Roger Voss (May 2015)

Decanter · 95 Points

"The nose has opened up impressively, with sumptuous aromas of mandarins, apricot and pineapple. The attack is intense and racy thanks to the vibrant acidity. Very sweet and concentrated, but there's no heaviness. The finish is as focused and pure as the attack. Very long. Drink 2021–2040." — Stephen Brook (May 2021)

Vinous · 95 Points

"Big, dense and suave on the palate, with rich, ripe peach and apricot flavors lifted by a bright floral note. Finishes very long and creamy, with hints of earth and herbs. This marvelously balanced wine magically combines power and refinement. Another great Coutet in the making." — Ian D'Agata (Jun 2014)

Owen Bargreen · 100 Points

"A resounding success from this great vintage. Weightless, highly complex and absolutely scintillating. The gorgeous bouquet offers intense tropical fruits alongside vanilla crème brûlée, pineapple upside down cake and shades of Meyer lemon cream. The palate is seamless and smooth, with plenty of stony minerals that meld well with passion fruit, bananas foster and toasted macadamia nut flavors. Beautiful weight and intensity, with a really long life ahead of it. Drink 2024–2050." (Nov 2025)

Wine Advocate · 97 Points

"Just soars from the glass with layers of clear honey, marmalade, nectarine and minerals all beautifully carved. The palate is medium-bodied with fresh, vibrant honeyed fruit that builds and builds in the mouth in tandem with a killer line of acidity. You have the impression that it is only just beginning to show what it is capable of. Bérénice Lurton and her team excelled in this vintage. Strongly recommended." (Jun 2015)

Wine Spectator · 95 Points

"Toffee, dried lemon rind and tropical fruit on the nose. Full-bodied and very sweet, with a dense palate of candied fruit and a long, sweet finish. Very concentrated. The botrytis spice creeps up on the finish." (Mar 2008)

The Wine Independent · 100 Points

"A blend of 75% Sémillon and 25% Sauvignon Blanc, with 144 grams per liter of residual sugar. Beautiful and it knows it! Subtle savory notions of almond croissant, nutmeg, powdered ginger, and toasted nuts, over a core of peach preserves, quince, musk melon, and grapefruit oil. Opulent, concentrated and so seductive, the palate delivers amazing texture and tension, finishing with a profound sense of extravagance. Drink 2027–2097." — Lisa Perrotti-Brown (Sep 2023)

Wine Advocate · 99+ Points

"A multifaceted, entrancing bouquet with aromas of jasmine, lime leaves, grilled bread, saffron, ripe orchard fruits, lemon oil and spices. Crystalline and pure, full-bodied, seamless and layered. An opulent but charming vintage that could reach the optimum score with a minimum of 20 years of aging. Drink 2023–2070." — Yohan Castaing (Oct 2023)

Decanter · 99 Points

"A profound, memorable Yquem that has huge intensity and concentration, amazing purity and crystalline fruits, and an impeccable balance between sweetness, acidity and structure. Despite its power, it can be enjoyed now, or kept 50+ years. Drink 2022–2070." (Nov 2019)

James Suckling · 99 Points

"Very powerful yet at the same time bright. Full-bodied, sweet yet phenolic and layered. Love the combination between tannin and sweetness. The purity and beauty are incredible; it's the freshness and lightness that make this wine, yet the depth and richness are undeniable." (Apr 2018)

Jeff Leve / Wine Cellar Insider · 99 Points

"Lush, sweet, rich and opulent, the intensity of the tropical fruits does not quit. Pineapple, apricot and nutty sensations remain with you for at least 60 seconds. Concentrated, vibrant and has the ability to age for generations."

Wine Spectator · 98 Points

"Fresh-cut orange, peach and nectarine notes lead the way, followed by lightly singed almond and warm piecrust notes. Rich and honeyed in feel, with obvious power, balanced by an energy in the inner core that should help this cruise in the cellar for some time. Best from 2020 through 2050." — James Molesworth (Nov 2014)

The Classic · Foie Gras

The immortal pairing. Seared foie gras with a glass of Coutet or Climens — the richness of the liver meets the acidity and honeyed sweetness of the wine. This is the pairing that made Sauternes famous.

The Surprise · Blue Cheese

Roquefort, Stilton, or Gorgonzola with Sauternes is one of the world's great pairings. The salt and funk of the cheese against the honeyed sweetness creates an electric contrast. Serve with toasted walnuts.

The Asian Secret · Spicy Thai & Chinese

Sauternes is extraordinary with spicy cuisine. The residual sugar tames the heat while the acidity keeps everything bright. Try it with Thai green curry, Szechuan mapo tofu, or Chinese honey walnut shrimp. A revelation.

The Indulgence · Crème Brûlée & Tarte Tatin

The classic dessert course. Crème brûlée, tarte Tatin, peach galette, or panna cotta with stone fruit compote. The wine should always be sweeter than the dessert — these Sauternes deliver that effortlessly.

The Brunch Move · Lobster & Shellfish

Buttered lobster, seared scallops, or crab cakes. The sweetness of shellfish harmonizes beautifully with Sauternes. Pour the Coutet alongside lobster benedict for Mother's Day brunch — unforgettable.

The Sommelier's Move · Just a Glass

Serve well-chilled (45–50°F) in a small white wine glass. No food needed. A half bottle of Coutet or Climens is the perfect pour for two — 2.5 glasses each. Open, pour, and let the wine do all the talking.