I thought this was great, plenty of dry minerality with lime and vibrancy. I really favor the dry Chenin Blancs and Rieslings (as opposed to Demi-secs or ausleses) for their flexibility with and without food. I find the mid-sweeties require food and the right type, to make them enjoyable.
Popped, poured, consumed over next two hours. Wonderful nose poured out of the bottle upon opening and the show continued on the palate where I found a slightly off-dry seamless melange of salty, steely citrus fruits and a puff of chalk wrapped around a core of white nectarine with a lengthy, saliva inducing finish. 92+
ABC (anything but Chardonnay) with Thai food: Medium straw with a touch of gold. Sweet and savory nose of yellow apples, wet wool, slight rotting peach, beeswax. In the mouth, medium-bodied, slightly sweet (feels like 7-10g/L RS). High+ acid and a clean finish (no bitterness). Between 8.5 and 9.
I'm always willing to open a bottle of Huet Vouvray sec, and this one reinforced that preference. Short cork, over 1/3 soaked. No sign of age in the aromas. Sweet/tart flavors. Very energetic. Makes me wonder if this can gain gravitas with additional age, but my bottles may not last long enough to know.
Excellent. Drink through days while protected with argon gaz. Nose of oxydised apples and a hint of scotch whiskey. Mouth energetic, green apple juice with bitterness of green lemon and a core of a reassuring honey (most of young Huet are like Riesling), the clue of this chenin. Each year, what ever the climate, the harvest, of Mr Pinguet departure, the quality is the same. Bravo.
Followed over two days. Clear yellow gold. Classic & typical style of Chenin Blanc. These wines age beautifully, but never have an out of balance period. This has stunningly focused & pure fruit in perfect step with a healthy dose of acidity. Medium bodied with a richness in the mouth, yet a freshness bordering on crisp. From the first sniff to the long classy finish, this comes in waves which dance across the senses. Summer & autumn fruits share the canvas with an array of herbal notes.
The kaleidoscope that is a Huet Vouvray is graceful enough to show nuance & those little notes came through with of all things pizza. A simple summer pie with fresh heirloom tomatoes and basil. This will obviously pair with richer and more complex dishes as well. Excellent showing from an excellent vintage.
A fine subjectively dry Vouvray, in spite of the presence of c.10g/l RS (source N.Pinguet at Brussels tasting) which is perfectly balanced by brilliant mouth-watering acidity. Fine nose of white fruit, incl. mango & quince, wax and minerals. Medium/full bodied palate showing more white fruit, fine flinty minerals, superb focus, invigorating tension and marked saline backbone with secondary notes beginning to develop. Did I notice hints of aromatic deviations in these? After a handful of badly evolved Vouvrays, not from Huet, I am beginning to become paranoid about ageing them. Very good as it is.
Nose has ginger, quince and floral notes. Palate has electric tension and vibrancy. Green apple, kiwi, ginger and tree fruits. There is some bitter almond skin here too that personally I enjoy. Touch of sweetness but drier than the Le Mont I had back in January. Great ripeness of fruit, balancing sweetness and ripping acidity. Love it!
Medium yellow. Very Chenin like in the nose, a bit waxy, apple and quince, white flowers. In the mouth, the acidity sticks out a lot when the wine is drunk warmer and develops also some sweetish notes. It's much more elegant when drunk cooler, has better balance and expression. Good bottle, will likely improve.
375 ml. palest straw-colored; gorgeous peach-skin & white floral aromatics; modest palate presence, delicate; tangy stone fruits, lemon zest & wildflower honey, w/fine tangy acids on the finish. this seems to be the most plush, forward & ready of the 3 secs, as well as the least dry, at least in this size format. super w/dinner.
Noticeable more mature than our last bottle almost 3 years. Yellow and green apple, bit o honey, but still pulsing with acidity. Nice contrast of ripe fruit and honeyed texture with the acid spine. Slightly preferred the '10 Le Mont earlier this week, which was fresher with more minerals, but this was great and a peek at where these are going.
Opened from 375 y/day, got a good temp on the wine tonight. The '10 Huet Secs, for me the wines are all terrific. Been a year since my last one of these L-HL, tastes as good today as it did then. Terrific texture of honey, with fruit of mandarin orange, mango, lime and lemon peel. The marriage of acid and fruit in all these Sec '10s is just fantastic, and I own a handful of each of the cuvees still, I just wish I had a case of each left.
Honey, mature green apples, elder, caramel, toffee, vanilla. Perfect texture. Lots of acidity here, really makes your saliva going. Balanced though. Lemon, lime, some grape, green apples, pears, coconut, vanilla powder, honey. Long way to go but definitely approachable right now. Wish I had more of this.
Needed a wine to go with Malaysian curried lamb and this hit the spot. Enough acids to contend with the coconut milk and spice. And, a little sweetness to help with the heat of the dish. A really nice combo. Tart stone fruit and citrus, rocks and gravel, minerals, and a hint of honeyed sweetness. Has years left but quite enjoyable now. 1/2 bottle went quickly.
Clear, bright, straw appearance. Mineral and citrus nose Wonderful mouth-watering acidity, wet stone, bright fruit and citrus (apple, lemon). Great pairing with slow-cooked garlic chicken off the bone.
Crisp, tart apples, lemon and tangerine, balanced nicely with some honey notes and a touch of toffee. A terrific sec vouvray that seemed more like a demi-sec given its sweetness level. I can't wait to see how this develops over the next few years.
It has been nearly two years since my last tasting note on this wine and it looks like it has not moved an inch - that is to say still as fresh and enjoyable as the last time. The nose has plenty of pâté and dare I say it vomit notes to add to the pineapple and citrus aromas. The less intense notes do subside and luckily only the citrus and pineapple remains on airing. This is almost a demi-sec in style with rich sweetness to counterbalance the more austere lemon and green apples notes. Some CO2 does blow off on airing. Lovely richness with a mineral base - irresistible now. I do not think this will last as long as people think but why wait anyway??
Love all of the 2010 Huet Sec's. This was the perfect match for spicy chili in the absence of beer. On the demi- side of sec, and crisply acidic (sweet & sour!) Lots of citrus and zest, white fruit, wet rocks, unctuous mouthfeel, lasting finish. Glad I went deep on this vintage.
From 375, opened last night. There is a bitterness I like about this wine, perhaps from the high level of acidity. Green apple, tangerine, nectarine skin (which is part of the bitterness) and lemon rind (the other). Finishes with stone fruits and what rings as a hint of black licorice (again, the taut expression). We had this with a kale salad last night, along with a lemon-olive oil dressing and it went smashing. For those who shy away from acidity, then you'll steer clear of this bottling. Me, I love it.
A classic Loire Chenin Blanc -- precisely focused lemon, lime, kiwi flavors with a waxy, chalky overlay. Medium weight, good acidity, tangy, bone dry but with a slight hint of sweetness on the finish. I doubt it will get any better, but should hold at this very high level for several years.
Notes from night 1, bottle opened for about 1 hour. Light gold color. Nose of white peach, citrus fruits, fresh herbs and minerality. Palate of pineapple, white peach, little herb, finishing up with chalky minerality. The finish was long in length with great minerality. Overall the wine was very solid with great acidity and structure and this has been one of my favorite vintages of this producer for sure. Bought out the store when I saw they still had 10's available. Drink or Hold: 50+5+12+17+7
Opened two days ago from 375. Had pruchases a handful more of this size recently, and now aggravated I didn't buy the rest of them, as they're now sold out. The 2010 Huet Secs are such beauties, this one again showing really good. Mandarin orange, mango, zesty lime, mint and little chalky note in the finish. Just terrific.
We really enjoyed this intensely flavorful white wine. The Haut-Lieu was pale in color, but of the three 2010 Huet wines seemed most concentrated on the palate. On the nose, aromas of golden cape gooseberries and floral tones; very long and rich on the palate yet with superb balance: the acidity of the vouvray style works well to prevent the concentration of the wine from giving it a flabby feel (an issue I've had with other intensely ripe whites in the past). Really superb!
Wonderful bright and lively vouvray. Just as expected from Huet in every way. Nice acid helps it stand up to almost anything. Citrus nose but quick finish. Give a other 2-4 years to really develop and blossom
Initial impression of this was fresh lemon and floral notes with a tremendous acidity. Pears, a tinge of grassiness, slight bit of slate and a tinge of salinity round it out. This is stupidly good for the price.
A little closed at first but expands nicely with air. Tart citrus-y acids and even a slight green note, but this is wonderful. Maybe not as complete a wine as the '10 Le Mont sec but I liked this a lot
White yellow. In the nose lots of pear, some quince, a bit of nutmeg. The nose is tight, slightly restrained, very elegant. Like a Paris lady. On the palate, it's nicely balanced with fresh acidity, some peach, very long. Pure harmony, needs more time, currently very tight.
Oily on the nose, with hints of pear cider. Fat and slim at the same time... Some sweetness and lots of slate minerality. Toffee, caramel and a hint of apple with some air. Then some florality and grass mixed with honey melon. Vivid and very nice, but also very young. Fat and oily also on the palate, with grapefruit and lots of minerals. Highly acidic. Will be interesting to see how it will be in 10 years, will the acidity have taken over completely? Good concentration and length. Drinking very well now and remarkably fair priced. However, the acidity makes it difficult to consume an entire bottle without risking your teeth.
Zippy acidity and a deep, nearly Chablis-like chalkiness running through this. Some beautiful citrus and a peek of pineapple develop through the palate, with a long finish with a whisper of sweetness making it even more appealing. This should cellar beautifully, for the decades-long haul of great Chenin Blanc.
Nose has some wool ( yes Chenin) and florals elements. Superbe roundness on the palate. Finish is very long, with some sweetness and acidity : think lemon pie. This is good young, and will probably age well.
Yellow gold, clear all the way through. The nose is a tad shut down, but blooms a bit to show some pear and apple aromatics. The words that come to mind are bright, fruity & tart as I sip this. The tree fruit own the front of the palate, but give way to some seriously tart citrus on the mid and back end. The acidity & dryness are striking, this is youthful, but in a good window right now. The refreshing, clean mouthfeel is striking, considering the juxtaposition with lingering, haunting Chenin-ness (I love it so much, I made up a word!).
The real strength here is the pairing with a chicken, shitake, scallion & garlic stir fry served in lettuce cups, and an Indian/Vietnamese/American fusion stew with curried beef, carrots, & potatoes along w/ lemongrass, cilantro, turmeric, ginger & garlic. I was careful to pair/taste this wine with all of the various flavor combos I could create from my plate & bowl, and it was magical each time. This sent an otherwise haphazard Asian meal cooked by an Italian on a Tuesday night into the vaults of memory.
Off the wine list at The Post, Lake Louise. Pale yellow color. Pure, luscious stone fruit on the nose and palate, but the real appeal was the almost chiseled structure delivered by the excellent acidity. Wonderful!
No formal note. If I had to resume in one word, it would be: promissing. It shows well right now with everything you may ask from a crisp and mineral/chalky dry white from the Loire, but it's nowhere near it will get. Grapefruit like zippy acidity - it punches you in the mouth and I like it. Would give it 90 now but probably could be a 92-94 once it reaches its peak.
I opened this at our 7/14/12 white wine tasting. It had a powerful and complex bouquet of apple, ginger, orange and mineral aromas. The palate was dense, powerful, tangy and dry with flavors of apple, orange, lime and minerals.
Dinner at Per Se (Per Se, NYC): Rather too young, but this was pretty good. It had a lovely nose with plenty of lanolin notes floating around green apple and pear aromas with a sweeter edge of green mango scents, all this wash by saline, sea-washed mineral notes and a waft of white flowers. An attractive bouquet full of classic Chenin character. The palate reflected a wine that was barely out of its infancy, with lots of racy, almost bracing acidity zipping through citrus flavours of lemons, limes and green apples. These were lined on midpalate with a tremendous minerality leading into a bright, energetic finish where more lanolin and white fruited notes came to the fore. There was a nice really depth and defined shape to this wine. However, it was far too young, so that it was still a bit simple and rather too bracing without food. Good promise here, it just needs time - something to revisit in 7-8 years. I must say that it was lovely when paired an exquisite lobster dish even now though. Nice.
Very intersting white and I am not a Vouvray expert. Nice acidity with some quinine, mineral and citrus and other interesting notes emerging from behind the green apple attack. Quite nice. 91+? I would probably hold this.
This is a beautiful wine....the nose is very shy, only giving up the faintest hints of citrus, a suggestion of tea-tree oil and a chalky essence after several minutes of air and a bit of warming. But what it lacks on the nose it makes up for on the palate; the entry is rich but not overly ripe....it's medium bodied with nice viscosity and an oily, citrusy freshness. The finish has great acidity which is a perfect complement to the wine's texture.....this is a textbook example of a perfectly balanced wine....delicious. This has the texture and the balance to age, and so I will patiently consume my remaining bottles over the next 3, 5 or more years.
Very lovely wine. At 12.5% alcohol it's lower than Bourg sec, and I think that it comes off as a better balanced wine at this early stage. It shows typical fruit and hints at wool and herbs, and is very mineral, with a long finish that shows great intensity of flavor. I like this very much and it seems to have excellent potential.
From a .375. Golden in color. The nose is great with some pear and some orange peel. Also some minerals. On the palate, this is crisp with a nice streak of acidity. It also has great fruit to match. Blood oranges and some pears. Despite its youth there is a nice complexity here. A slight bitter note on the finish is off putting at first, but I got used to it, and enjoyed it.
This bottle followed the 2010 Sec Le Mont that we finished off just along side this Haut Lieu. Having the benefit of both bottles together makes for a vivid tasting comparison. All in, I have to give the better praise to the Le Mont, as to me it seems more complete. So the differences? Well, the Haut Lieu seems to have much higher acid to me, seen in both green apple, mango and crisp pineapple. The acid really dominates the fruit, and I love acid, but it's more treble than balance in comparison to the Le Mont. There is a grapefruit note here, a tart lemon, both in the finish, along with what is a very nice, pure mineral water type component. The Haut Lieu is simply has more acidic tension, it will need more time to sofen that the Le Mont, which shows great potential but also is in better balance now.
The color is exceptionally clear, bright pale gold. Not very intense but very elegant citrus and flower nose. The palte is clean, very fresh-feeling. The mid-palate is dominated by citrus. Great stucture and concentration but the acid a little too loud. The finish is long and full of minerality.
Tight, beautiful mineral water complimented by white and yellow fruits, saline & fine acids. This opened and grew fuller, rounder, and more integrated after a week in the fridge; I am confident these will provide great pleasure with age.
Full straw color. Nose: golden apple, pineapple core, and honeydew melon rind with accents of lemon/lime peel, river stone, yeast/lees, raw honey, and dried hay. Medium body on the palate: lime, grapefruit, green/golden apple, and melon rind framed by orange blossom, citrus peel, river stone, almond, beeswax, and a yeast/lees note. Aggressive acidity. Lingering golden apple skin, river stone, beeswax, and almond on the long finish. Outstanding complexity, acidic/mineral structure, and intensity. Delicious now, but has the stuffing to develop very well over the next 10 years.
Fantastic as usual from Huet. Bitter strawberry laced with honey on the nose. Silky soft on the palate with incredibly delicate finish. A plethora of tropical notes on the tongue. Paired with glazed grilled ham steak and scalloped potatoe. Marvelous.
12,5% d'alcool, 100% Chenin blanc Oeil : paille jaunâtre léger, chrystallin, viscosité moyenne à forte en parois, larmes rapides Nez : projection d'intensité 3/10, très frais, floral au premier plan, citronnné, citron crystallisé, gingembre frais, minéral, odeurs de mer, salin, fleur de sel, très légère touche séveuse, sable chaud, fruité rappelant le kumquat, le citron frais et la lime Bouche : sec à demi-sec (?), ample, texture satinée, acidité tranchante, prise minérale plutôt forte, amertume moyenne, persistance longue, rétro minérale, végétale, florale, fruitée, acidulée Conclusion : beaucoup d'énergie ici, très tendu, très intense, presque trop, aura besoin de beaucoup de temps pour gagner en charme. À ce stade-ci c'est un exercice intellectuel intéressant mais rien pour charmer la marquise... pas tout de suite du moins. L'acidité tranchante est presque violente, laissant une très forte impression d'acide malique, ce qui est agressant. La matière demeure belle, mais tout de même une déception ici. Manque d'équilibre par beaucoup trop d'acide malique. Tout de même très bon, mais sans plus à ce moment-ci. À revoir en 2017
Beautiful light gold color. Apples and pears on the nose and palate with some light citrus undertones. Medium body, with a great mouthfeel, with what seems like the perfect amount of tartness. This is one delicious bottle of wine.
At first there were pears and apples and subtle white flower aromas; on opening I found more pineapple notes. Green apples were foremost on the palate, as many tasters have mentioned, but they were the ripe kind (sweet and acid) and yet there was also a pineapple style richness with quince and pink grapefruit. Oh, and don't forget the wet rocks for the mineral tones. I loved the different waves of flavors - this wine packs a punch for the price!
Smells like fresh cut apple and a spring breeze. Medium bodied with medium+ acidity. Ripe apple, lemon and a slightly viscous mouthfeel, transitions to lemon pith, crushed rocks and quinine. Great weight, acidity and mouthfeel. Delicious.
Shimmery, very light gold color and some obvious viscosity. Light, very well defined nose offers a bit of peach, citrus, and lanolin. Wonderfully tart palate with long and deep persistence and amazingly clean and pure fruits. Just a little passing sweetness cuts through the dry stone. No burn, no astringency, no soapy-soap... just good stuff. 5+10+17+8 = 90
Carafe'd 1 hr. Dry with only the barest hint of honeyed sugar, lime, and a very densely-extracted crushed rocks minerality. Deceptively light, elegant on entry and very finely etched, leading to a rich midpalate underlain by a tangy, tingly spine of acidity.
Opened and poured, this wine showed well from the beginning with a complex aromatic mix of green apple, minerals and floral notes. The color is a vibrant light yellow that is correct for the wine's age. The light/medium bodied palate shows good initial balance with a finely grained texture that gives way to acidity on the medium length finish. This is youthful and vibrant. This should benefit from a couple of years of bottle age.
Light lemon color. This reminds me of a young Riesling, with aroma of cut white fruit and notes of herb. Full and rich on the palate with racy acidity and a long finish. Lots of complexity but will likely take time to develop. 90+ pts.
Popped and poured. Quite light aromas, but they do an elegant dance. Luscious and thick on the palate, this has impressive viscosity. The minerality is light on the palate, and there's a slight notion of a rubber band. Nice sharp acids on the finish, which is the dominant play, and this is coupled with a tart green apple skin and all kinds of white minerals. Pretty intense finish that's really ripping and bordering on aggressive for those averse to acid. Awesome for me. Aside from the texture on the palate, this shows no hints of any RS. Definitely feels like a baby, but has all the trimmings to age well. I won't be touching the remainder for years.
This is a bit more in my zone than the 2009 vintage was. For one thing, it tastes much drier. Flavors are the usual intense apple (have to age it for the more interesting stuff to come out), at least as expansive in scale and as saturating as any vintage of Huet I've ever had at this age.
There is a lot to like in this serious Vouvray. A fine combination of fruits (waxy peaches and lemons), minerals and lanolin. Perhaps a bit richer than I would expect for a sec, but this is still finely chiseled. Impressive complexity, cling and texture. Very fine wine.
Glorius nose of dry peach and wet stones. Flavors are very firm rich and dry with lots of lychee, mineral and dried banana components. This wine is built to handle a vast array of food pairings. Are really fine effort.