Private Collection: 98 Years of Huet, 1921 - 2019

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Huet 1945 Vouvray Le Haut Lieu Moelleux

We quote the world's foremost authority on Old Huets "The ’45 is a monument. It’s complex and matured, but delicate and fresh. It should continue to evolve interestingly in good storage for many years, but you could drink it now. A hair less intense than the ’47, but not far off. They had a frost late in the spring, it might have even been May 1st or so that concentrated the crop. It’s a wonderful wine, and a great evocation of L’année de la victoire." Thank you, Joe!

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Huet 1996 Vouvray Clos du Bourg Moelleux 1er Trie

A great vintage for Huet's sweet wines, in my opinion, see Le Mont for approximate specs. Balanced and beautiful.

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Huet 1997 Vouvray Clos du Bourg Moelleux 1er Trie

A great Clos du Bourg Moelleux, bursting with exotic fruit aromas. The palate is fat but with good mineral character beneath. Less acidity than 1996 but enough to keep it for quite a while and quite a bit more sugar. Drink now for the ripe exuberant fruit but I would not be surpised if this cellars well too...

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Huet 2005 Vouvray Le Mont Demi-Sec

A bit sweeter than the Bourg (23 grams RS) and possessing more open and very lovely fruit aromas, but with good balancing acidity. Very delicious. DL

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Huet 2009 Vouvray Le Haut Lieu Sec

*This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.Usually the most forward and appropriate for early drinking, this wine is beautifully balanced with lovely mineral infused apple/quice fruit and a long finish. Drink it young if you must, but put some away if you can...DL.

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Huet 2010 Vouvray Clos du Bourg Sec

"The 2010 Clos du Bourg Sec is another absolutely brilliant wine in the making, as it soars from the glass in a blaze of apple, lemon, a touch of pineapple, bee pollen, stunningly complex minerality and a pungent topnote of white flowers. On the palate the wine is deep, full-bodied and absolutely rock solid at the core, with seamless balance, brisk acids and stunning length and grip on the zesty and laser-like finish. This is still very, very early days for this magnificent wine, but the balance here is so perfect that the wine is a great joy to drink in its youth. Like the 2010 Le Mont Sec, I would fully expect this great wine to shut down in a few years’ time and hibernate for a solid decade, after which it will be pure magic for another fifty or more years! This is a great, great young vintage of Clos du Bourg Sec! 2020-2080."

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Huet 2010 Vouvray Le Haut Lieu Sec

Le Haut Lieu generally drinks a bit better young than Le Mont and Clos du Bourg, although in 2010 it is obviously built to last. "The 2010 Le Haut Lieu Sec is an utterly superb and crystal clear bottle of young Vouvray Sec. The deep and truly lovely nose offers up a very classic blend of lemon, quince, chalky soil tones, a touch of youthful lanolin, bee pollen and a topnote of orange peel. On the palate the wine is deep, pure and full-bodied, with a rock solid core of fruit, beautiful focus and nascent complexity, crisp acids and superb length and grip on the bright, transparent and snappy finish. 2010 may well be the finest young vintage for the dry wines from Domaine Huët as I have ever had the pleasure to taste! A great wine, the 2010 Le Haut Lieu Sec will most likely offer a couple of years of early accessibility and then shut down for the remainder of this decade.. 2020- 2075+. "

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Huet 2015 Vouvray Clos du Bourg Moelleux 1er Tri

"Gaston Huët believed this to be the greatest of all Vouvray vineyards. With the Première Côte’s poorest, shallowest, stoniest soils, Clos du Bourg wines often produces the most powerful wine in the lineup, synthesizing Le Mont’s intense minerality with Le Haut-Lieu’s generous texture." 2015 Clos du Bourg Moelleux 1er Trie: 11.5% alc, 115 gr/l RS

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Huet 2015 Vouvray Le Haut Lieu Moelleux 1er Trie

2015 Le Haut Lieu Moelleux 1er Trie: 11.5% alc, 90 gr/l RS. Gorgeous tropical melon, Meyer lemon, and orange blossom at firston the nose with undertones of baked pear, walnut, and wildflower honey. You do get a sense for the botrytis, with more luscious orange marmalade and very ripe pineapple as well. On the palate it is honeyed, tropical, and almost salty, with an invigorating acidity balancing out the residual sugar. Long and very pretty; this is no doubt a beautiful wine, it will need quite a long time in the cellar to really open up. Tim Gagnon

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Huet 2015 Vouvray Le Mont Moelleux

2015 Le Mont Moelleux: 12.5% alc, 60 gr/l RS. A bit more decadent than the Haut-Lieu Moelleux, it shows notes of lemon meringue, marzipan, orange peel, pear skin, and green apple on the nose. Unctuous and powerful on the palate, the residual sugar is more perceptible, but remains balanced by a dense minerality and a chalky intensity. Grab a few for the cellar and don't think about them for ten or more years! Tim Gagnon

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Huet 2015 Vouvray Le Haut Lieu Moelleux

2015 Le Haut Lieu Moelleux: 12.5% alc, 45 gr/l RS. A very graceful wine. Ripe mango, pineapple stalk, candied grapefruit peel, lychee, and a hint of wool rise from the glass. The palate perfectly balances opulent fruit and sweetness with bright acidity and a scintillating texture. Although approachable now, it'd be great in 5-7 years. Tim Gagnon

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Huet 2018 Vouvray Le Haut Lieu Moelleux 1er Trie

2018 Le Haut-Lieu Moelleux 1er Trie: 12.6% alc; 79 g/l RS; 3.8 g/l total acidity; pH 3.37 The 2018 dessert wines from Huet are superb - this delicious Le Haut Lieu will be a perfect ending to your Thanksgiving....

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Huet 2018 Vouvray Le Mont Moelleux 1er Trie

2018 Le Mont Moelleux 1er Trie: 12.5% alc; 95 g/l RS; 3.6 g/l total acidity; pH 3.45

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Huet 2019 Vouvray Clos du Bourg Sec

Clos du Bourg is one of the most mythical sites of Vouvray, with the vines growing their roots directly in the tuffeau of the cliff overlooking the main street of the village. This vineyard tends to produce the broadest, largest wines of the domaine, built to age for decades - the vines are also older on average. All the still wines at Huet are made the same way, the only difference being the picking, and the balance of the must. Aging happens mostly in larger, older barrels and sometimes partially in tanks (50% in this vintage), but always blended, to be bottled in April.  2019 Le Clos du Bourg is quite recognizable among the 2 other vineyards as it has the most aromatic nose, going to some fresh tropical hints and more voluptuous flowers, and also shows the most assertive attack and mid-palate. This is a no-joke dry version of a sec, with more concentration yet more lift than in the previous vintage (being the only style produced from the vineyard). The palate tastes rounder than Le Haut Lieu, with a hint more RS and alcohol - as the site always gives riper grapes. The finish though has the same dynamic, with a beautiful, ripe acidity, a little bit saltier and more bitter, giving an extra-dimension. You really want to decant this bottle today, or keep it 15 years. Pairing wise, veal sweetbreads served with braised endives would be great: you can play with crispy fat and root vegetables, with some Indian spice! RS: 3,3 g, Acidity: 5,2 g. Chenin.  Pascaline Lepeltier. 

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Huet 2019 Vouvray Le Haut Lieu Sec

Le Haut Lieu is the historical, and largest, site of Domaine Huet. A bit more than 9 hectares, slightly higher on the plateau and further from the Loire, the vines are grown on a darker clay with some eolian sands. Some ungrafted Chenin is planted there, and when possible vinified separately - I encourage you to seek them out! All the still wines at Huet are made the same way, the only difference being the picking, and the balance of the must. Aging happens mostly in larger, older barrels and sometimes partially in tanks, but always blended, to be bottled in April. Le Haut Lieu tends to give the earlier drinking, lighter version of the 3 sites. 2019 is a great vintage for the Haut Lieu sec, with a precision, a tension and a concentration remarkable for the sec. Being the only style of wines produced from this vineyard - no demi-sec, no sweet - all the grapes went into it, giving it a real density. The robe is pale, but the nose is already quite open, with a lot of layers dominated by yellow tones: lemon, acacia, yellow kiwi. On the palate, beware, the attack is subtle, almost fragile, but then the finish indicates you are dealing with a very serious wine. The wine tastes dry (there are only 3 g of RS) with a little austerity on the first sip, to gain volume on the second one while keeping its focus, with a rhubarb like acidity. Decant it if you want to enjoy it now, or keep it for 10 years. I can perfectly imagine a Troisgros “saumon à l’oseille” (salmon with a sorrel infused cream sauce) today with this wine! RS: 3g, Acidity: 5g. 100% Chenin. Pascaline Lepeltier. 

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Huet 2019 Vouvray Le Mont Demi-Sec

With its green clay and its perfect exposition on the Première Côte de Vouvray just above the winery, Le Mont is an outstanding site for Chenin, and I have to admit often my favorite in the line-up. It has the lift and fruit of the Haut-Lieu, and the gravitas of Le Clos du Bourg, with a very specific wild mint freshness and a smokiness I care very much for: I think the demi-sec version is the paragon of the style! All the still wines at Huet are made the same way, the only difference being the picking, and the balance of the must. Aging happens mostly in larger, older barrels and sometimes partially in tanks (50% in this vintage), but always blended, to be bottled in April.  2019 Le Mont Demi-Sec is for me the wine of the vintage, even if all the lineup is remarkable. But I always think this style for that site is such a rare treat to taste, as you have such a unique balance rarely found anywhere else in the region, and in the world, between acidity-tannins- sugar. It is really the case in this vintage: the nose has the expected reduction from the terroir and the recent bottling, but blows off to reveal notes of plumeria flowers, shiso, persimmon. On the palate, you barely feel the sugar as the balance with the acidity is on point. The palate is more savory, herbal, with this salivating bitterness and smokiness. There is a lot happening in this bottle, so a couple of months laying down would harmonize the structure even more, and of course a decade of cellaring will make it blossom. Pair it with some roasted guinea hen with romanesco, hazelnut and chicken jus, a chickpea tagine with a lot of ras-el-hanout or a coconut shrimp curry. RS; 16,4 g, Acidity: 4, g. Chenin.  Pascaline Lepeltier.

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