Calling an Audible (Brad & Marcia's Place, St. Paul, MN): Medium dark gold color. Drank a glass over an hour. This showed significant oxidation, aadvanced, baked apricot, baked apple, blood orange, wooly, alcohol, fading. Drinkable but not what one would hope for.
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Copper gold in color, I was worried this was very advanced. This evolved considerably over three days stored in the refer. At first, I thought it lean and tight, maybe even premoxed with subtle sherried notes but not much else consumed at cellar temp. On the second evening this opened up to show a core of bright acidity, a bit of wooliness and lots of quince and lemon flavor. On the third night it smoothed out and became more balanced with bright orange, pineapple and baked apple fruit flavors. Finishes long with good acidity, orange pith flavor and a bit of tannin, similar to an orange wine. Nice, but I would decant this next time.
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Beautiful in the glass — rich topaz; on the palate, baking spices with earth, beeswax and wool. Sweet and sour. Crisp acidic lift in the finish. Complex with what appears to be plenty of runway left.
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Took a while to open up. Dirty straw colour but a much better wine than that would suggest. Lots of apples, off dry and fine acidity. Classy as always. Years of life left.
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For once a Huet wine that appears to be showing good consistency with my last bottle in 2014 and the experience of other recent tasters. This is a tremendous full and powerful wine, with the substantial acidity almost hiding the residual sugar. Great balance and nuanced nose. A good bottle should keep well for many more years.
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Step 1, open and pray to the Loire gods for no oxidation. Step 2, colour looks good, only slightly golden in colour, phew. Step 3, have a taste, extra phew, dodged the oxidation bullet. This is completely different than the bottle I tasted over 14 years ago. There's still the funky chenin flavours on the moderately powerful nose: straw, honey, ginger, pears, quince, pineapple are all wonderfully integrated. The medium bodied, just off dry palate echoes the nose, and keeps changing, with the acidity strengthening over time to make it seem even drier. Again, all the flavours are wonderfully integrated. This still much younger than its 18 years, and sound bottles - always a worry - could last at least 5-7 years. Huet wines can really age. Intriguing, wonderful wine that went well with a vegetarian red curry (A).
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This bottle was quite good, only very slightly sweet, tons of Chenin acidity and associated tang. In contrast to BBell, I wouldn’t call this Primary, it seems mature and well-developed, but perhaps s/he knows Huet’s wines better than I do.
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Delicious and still fairly primary with notes of apple and pear, good acidity, and no apparent sweetness. Could last another ten years easily if this bottle is representative...seems like others haven’t been so fortunate although I think chenin sometimes throws people off as it has some volatile aromatic components that can come off as oxidative even when the wines are young.
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Buried deep I retrieved a bottle recently, my first in 5 years. Wow has this come on. Deep baked apple nose, lots of honey, very fine. Off-dry rather than medium this is a huge, intense wine in pristine condition. Loads of cooked apple flavours. Superb. Grand cru quality.
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My first non-Sec from Huet. Medium-light gold color, delicate looking. I laughed on reading another taster's note of the same vintage Clos du Bourgeois, which nailed the flavor 'Bit-O-Honey', which I (now) recall from my childhood. Sort of caramel and honey combined, but divorced from the sweetness. Paired nicely with the Terrine de Sanglier (boar) that Alice and I brought home from Paris in a can...uh...ten years ago.
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Vouvray (searching for value) (Dan's): Another 2002 Huet showing some oxidation issues. Not terrible, but not pristine either. When on, this rocks, and at age 14, hard to say pre-mox, yet good bottles show much younger. Golden in color. The nose shows some apple juice but also some citrus and slight salinity. On the palate, this is slightly sweet. Good texture. A bit of apple juice but depth and complexity with a nice minerality too. Good acidity. Oh well.
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GDR describes the wine well. I too was struck by the bracing acidity that surprised me as I expected more sweetness and heft. As he notes, great balance and fruit flavor says well. The crowd loved this wine which was a least the surprise as not at all a crowd of wine geeks
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Slightly oxidized nose of baked apple, with notes of honey and pineapple and a hint of nail polish. Barely off-dry, with bracing acidity (closer to a Kabinett than Spatlese, to use a comparative term). While there is no denying that this is a beautiful wine, with intense flavors and impeccable balance, it does strike me as much more mature than I would have expected, given how long these typically last. Blind, I might have guessed this was over 20 years old. Not sure where it goes from here.
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Beautifully balanced fruit and acidity, light in the mouth, with multi-layered sensations - youthful yet mature. I did not detect premox - this bottle a touch brighter than the prior, with limestone minerality, melon and honey.
Rated 1 on a scale of -1 to 3.
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Tasting Group Holiday Party (Mouton, Laurent, Essencia, Hundred Acre, Staglin, +++) (University Circle): I was nervous about opening this due to premox concerns. Deep golden in color. While there is a touch of oxidation, its probably reasonable for the age and this was drinking well. (I do admit to not being sensitive to oxidation). The nose has slight orange notes, a hint of sea air, a slightly burnt orange peel quality to it as well. On the palate, this is slightly sweet. Nice minerality. A bit of pineapple. A very slight nutty/oxidized note but not out of place. Quite complex. A sip at the end of the night showed a much cleaner wine IMO. Perhaps some air time might be in order (slow ox).
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Enjoyed this bottle over three days. Excellent condition, great intensity and acidity, nicely off-set by the mild demi-sec sweetness. no sign of premature aging at all, but certainly ready to drink now, imho. But no rush.
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Browns suck (again) - Wines are great (again) (My home): Great bottle IMO. Golden orange in color had me a bit nervous but this was right where it should be. Th nose has a slightly bitter, slightly salty mineral quality with some quince. Nice texture. Good acidity. The bottle took 30 minutes to open (and warm) and then showed a depth and a complexity. Minerals, slight citrus. Nice finish. Seems to be about at peak but no hurry.
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Bright deep golden color; melon and honeysuckle on the nose; a touch of sweetness balanced by now receding acidity, with a slightly flat finish. On opening, I thought this wine was fine; but a friend felt it was suffering from premox. Past its prime, but still quite enjoyable.
Rated 1 on a scale of -1 to 3.
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Gold color, it initially showed some hints of sherry on the nose, but those faded and honeyed fruit took over with air. It seemed to get fresher and the acidity more pronounced as the night went on, which brought out more nuance. A very good showing for a wine that has shown variability.
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Very young and quite steely - totally different to my last bottle, which wasn't flawed but very sweet and further through its lifecycle. Weirdly variable but extremely delicious.
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Opened this with Ross at Mottzar on Friday, and we didn't think it showed any oxidation. On that first night, still fresh, with fruit that was clear and white fruit just heading into yellow, and honey notes. By Saturday night, the color looked to have darkened, and while there was still plenty of clear and white fruit like quince and nectarine marmalade, there was now more baked apple and yellow fruit to the palate, along with honey on the finish. Perhaps a touch oxidized?
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Last bottle of this and immensely successful. Bright full yellow. As with the previous bottle, honey and more citrus (in this case, orange peel) than the more typical pear or quince. Rich, off dry, zesty acidity, and again, an ususual amount of soil on the finish. Truly excellent and another bottle which escaped the epidemic of oxidation that has plagued some Huets of this vintage.
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Huet tasting Sec, Demi-Sec and Moelleux from different vintages (Andis Home): Colour: A much darker colour than the Clos du Bourg from the same flight. Nose: The nose seems to be at a high maturation level. Baked apple and citrus flavours mixed with a lot of honey. You can also recognize a slightly oxidation. Palate: The wine is nice to drink but nothing with a lot of complexity. Low acidity. Drink up.
Très bien, avec un sucre en partie digéré, une acidité toujours vive, et des notes d'évolution qui ajoutent une belle complexité, avec une touche oxydative bien dosée.
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The purest of bottles. Surprisingly pale. Honey on the nose. Not of the baked apple or oxidised character that can come on older Vouvray. Great balance and persistence.
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Seems a bit in between at the moment. Chenin nose but subdued (though that could be me). Off dry, yellow fruit, but no great complexity yet. No longer youthful but honeyed maturity still a few years away. Hold a couple more yeas before trying another.
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Full yellow. A combination of flower honey and lemon. Typical weight and entry lushness given focus and power by palate tingling acidity. This bottle finished with a lashing of earth that I more typically associate with the Clos du Bourg site than Haut Lieu. Another wonderful bottle of this. Absolutely depended upon and benefited from the modest degree of residual sugar for its balance.
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Nez puissant sur la pommes vertes, les fleurs blanches, les agrumes et le miel. Bouche tendue et grasse, vive et ample, avec un léger sucre qui balance le tout. Finale un peu chaude. Excellent vin sur son plateau.
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2002 Huet Demi-Secs: Now we are talking. A fresher/sweeter nose compared to the Le Mont that we tasted, and a crispness on the palate that really carries the wine. This wine tasted young, and it should continue to develop nicely over the coming years.
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Medium yellow. Slow start aromatically, but wow, this turned out to be really explosive. Honey, citrus and pear. Rich feel, off dry, driving pure fruit, vanilla bean and acidity. The last 4 bottles of this have all been terrific, but none possessed the focus and intensity of this one. Riveting wine.
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This is really very, very sweet (reminding me why I prefer the sec style here) and needs to be drunk with a very deep chill or it just seems kind of soft and flabby, but it actually picks up freshness with air and while it started out kind of listless it ended up nice and vibrant and packed with those typical chenin quince-like flavors.
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(375) Color is dark gold, there are some distinct oxidative notes on the nose. It actually improves a bit with air, but there are still some caramelly oxidative notes, mixed with the honey and quince. Good length, though. I enjoyed this by pretending it was 30 years old rather than 11.
Pale gold with greenish edge; quince along with citrus either kumquat or tangerine, pithy, rich, viscous, mouthfilling, extremely satisfying, white flower, almond, slight honey, and a milky texture; still very youthful.
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A. Light. Gold. N. Grassier then calligramme. Hay. Not so rich. P. very big. Lovely start and builds to the middle. Very lively on all parts. Very fresh lifted finish. Really not a sweet impression. = brilliant.
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Full yellow. Maybe a little more honeyed than the last bottle. Full bodied, rich but not sweet. Quince and citrus. Beautiful lift provided by the acidity. At a point of maturity.
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The star of Christmas lunch, opened to accompany the butternut squash soup starter but it was equally good with the Turkey. Good fruit, minerals, correct sweetness for a demi-sec, just about a point. Lovely wine.
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Funky nose at first of briny oyster juice. Thankfully this blows off to more typical honey and straw aromas. The mouth was pleasant, with a nice balance of extract, acidity and sugar. One taster thought it could have used a bit more cut, but for me it was just about right. The initial aromas were pretty weird though.
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Tulip yellow. As a few months ago, really at a great spot-crystalline acidity, perfectly poised pear fruit, intense, great length. A perfect example of how a well balanced Demi-Sec may be the best that Vouvray has to offer.
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Deep yellow. Honeysuckle and pear entry. Wonderful feel and depth. Acidity and crystalline minerality assert themselves later. Terrific. Perfectly clear that my bottle last December was tainted in some way since this is approaching a drinking peak rather than sliding by it.
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I seem to have more false alarms with Huet than any other wine. I often think it's corked, then whatever seems to blow off. This time I was worried that there were signs of oxidation, but nonlogically air seemed to help, and the wine freshened up with just a bit of time. Apple, orange zest, wool. Not the zippiest Huet, though in reality there is plenty of acid. Very tasty, drinking well from small format. B+
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Light golden. A hint of oxidation on opening, but still a lot of yellow apple and pear tones. Off dry, nice Chenin weight, muted mid-palate but better finish with assertive acidity and minerality. Last tasted 2 years ago and that bottle was much fresher and more pristine. Very depressing as the '02 Huets had (or at least seemed to have) the balance to last for decades. Not bad at all, but this bottle surely bolsters the argument of the many naysayers who have bashed the longevity of this Vouvray vintage.
Curious-it held up overnight in the bottle without becoming frankly sherried, but it had a real cidery quality the second night along with some acacia honey that came out. Impure aftertaste too. I can't quite put my finger on what's odd about this bottle, but it is strange. The only good part is that I seem to have been wrong about it being over the hill due to oxidation. Time to find another bottle to try to sort out what's going on here.
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Look to earlier tasters notes for adjectives. In my view this is balanced and the sweetness a lovely counter-point to the acidity. I really like this style of Vouvray, preferring it to all but the ripest sec examples, and nobody does it better than Huet. This is a top vintage. Drinking well now but will keep.
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This bottle was in perfect condition. It opens a bit flabby, but with a half hour the mineral and acid focus becomes more apparent. The wet wool, stone, and honey flavors are very lovely and the wine is well balanced, although it never entirely sheds that slightly fat sensation. Here is a delicious Huet, if not the most profound, but there is real complexity, clarity, terroir expression, and deliciousness.
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I had this three months ago and deemed it not fully mature. Then I pulled a bottle tonight, not remembering that I wanted to age this one more. Guess what? It needs more time. Can't believe I did this. That said, this was fine, better than fine even, it was quite good. But I am going to have to come up with a better system for reminding myself about bottles I don't want to drink yet.
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WES - The Loire Valley (Imperial College London): Golden colour. Clear and bright. Almonds and nut dominate the nose with some apricot and minerality underneath. Dry, quite and apricot on the palate. Good sweet fruit with balancing acidity. Honeyed.
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Pale colour. Big waxy chenin nose with loads of minerals - youthful. To taste this opens out to be quite powerful and intense, white fruit undercut with minerals. Approachable and a big wine but more time needed for greater complexity. This will last for many years. Drink or hold.
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Starting to develop, but still a lot of upside potential here. A hard wine to resist right now for its juiciness. Bright, just off dry, apple notes, with the crispness of a fresh apple as well. As usual, a fine performance from this producer.
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Great wine. Properly funky chenin nose, then clean, expressive apple and honeysuckle fruit, good acidity. Quite open and drinking, but will obviously last forever.
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Straw yellow. Rich, complex nose with aromas of apricot, marmalade and candied fruits. Fresh and beautifully balanced with flavours of apricot, crunchy apple peel and caramel. Endless length. Lovely.
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TN: Huet, SQN, Spotteswood, ZH, Ussegglio, HL, Cos, Borgogno and lots more: I had not had this in a while. This bottle was great. Golden color. The nose was awesome from the start. Oranges, honey, and floral tones. Tight on the palate, but going back to it later in the night, it was explosive. Slightly sweet which was interesting as this is markedly less sweet than two years ago. Long finish. A Wow white that will get better. Most people pegged this a one of the WOTN's.
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Medium yellow. Orange, tropical fruit, and honeysuckle. What a glorious texture! Quince like fruit, terrific acidity, great length and acidity. The balance here was thrilling, and the wine was completely youthful and fresh. Very impressive young Vouvray.
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Dinner with the fellahs: Muscadet, Vouvray, Cornas, St. Joseph and Primitivo. (My place.): Okay. I'm a little perplexed. When exactly are these '02's going to shut down? They should be tight as nails at this stage, but this bottle was belting out arias like the fat lady with the horned helmet. Just explosive on the palate. Quince and mineral still dominate and it has yet to take on any secondary characteristics, but there is so much depth and length to this wine. It was beautiful with the lobster and corn salad and I don't know if it was because I was really thirsty from cooking up a storm, or if the wine was just so scrumptious, but I found myself chugging this wine. A.
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further evolved than i expected, perhaps pre-oxidized a bit, or damaged in some way, as I boiught this from a friend, not from a store. the wine smells and tastes great, but seems much older than it should. deep olden hue with amber notes, sherry notes on the nose to go with the ripe fruit, amazingly clean and pure on the nose, wax and intense minerals too. palate is so lovely with well integrated ripe fruit flavors, more minerals, and really vibrant acidity - shrieking at times. great balance and purity, wears its residual sugar with class and elegance. beautiful wine. i just wonder if this is showing as if today were 2015...
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1998 CdP tasting at Il Corso, NY. Gorgeous nose, so much going on in the glass. Honeysuckle/almonds/marcipan aromas. Very pure in its expression. A bit of caramel too. Still there is good freshness and acidity here. Reminds me a bit of aged Meursault or Puilly-Fuisse from Ferret. Very good lenght. This is a wine I would buy.
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Nose is very reticent at first. Palate shows sweet tart acidity and nice balance and length. With air a little talc powder minerals and some honeycomb develop, but this bottle was wound up very tight and mostly closed.
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Decadent nose of refreshing honey, corn syrup, caramel and creme brulee. In the mouth, surprisingly dry with gentle acidity. Medium body with medium finish. Would be even better if the acidity is more crisp. A most enjoyable wine with sticky rice. Outstanding. Better than the last bottle.
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Scubarex Oyster and Crab Offline (Scubarex house): I took this bottle to the scubarex oyster offline. From 1947 to 2002 this estate was run by the legendary Gaston Huet who produced Vouvray of great character on three prestigious vineyard sites. The estate is planted exclusively with Chenin Blanc. 'Le Haut Lieu' is said to be harmonious and flexible, 'Le Mont' is characterized by its elegance while 'Le Clos du Bourg' is a powerful and well constructed wine. The estate practices biodynamic farming, uses natural yeasts and does not chaptalize their still wines. From the great 2002 vintage in the Loire Valley. This was the first off dry wine I tried after the dry whites. Gold yellow color. Slightly sweet. Lush ripe white fruit notes. Very good mouthfeel and well rounded. Notes of apricot, star fruit and kumquat. 92 points.
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an amazing wine. layers of citrus wrapped around a core of honey and hay. feels rich and balanced with a finish that begs for another sip. nice now or later.
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Light gold shimmer. Nose improved as the wine warmed a bit from the cellar, and showed lanolin, beeswax, citrus and honey, but not a lot of stones yet. Palate develops a very rich, honeyed taste and texture, with good acid and a long detailed finish. Very enjoyable now, but shoudl improve significantly with age.
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Open for few days, continued to be a s delicious as it first day! Crispy ,lovely sweet but not lush, vivid pleaseant acidity. lime. great balance.will age greatly.
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Last Monday Tasting Group (Fisher Compound): Not sure why this Demi-Sec was in the Moelleux flight. The aromatics of this wine are off the chart: smoke, lime, egg shell, mocha...the list goes on. Black licorice and anise. Good weight on the palate, but not overly concentrated (see: balanced). Great acidity.I found a slight hint of O2 on the nose, but it seemed to go away the more I tasted (go figure). Fantastic.
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Dinner at Inside (NYC): Pale yellow color. A steely aromatic nose with slate and white flowers. A mineral-filled palate. Ripe white fruits at the core with lemon-lime and hints of violet. A very nice wine.
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Great aromas and palate of minerality, lime zest, and slight floral component (less than usual). Sweetness is below what I had expected and braced myself for for "demi-sec". Tasted just as fresh after 72 hours in the fridge....This one has a long life ahead of it....
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Another wonderful bottle of this wine. Drinking beautifully now, but I'm going to do my best to keep my hands off the rest of my bottles for quite a while.
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Light gold in color, with a moderate nose of stonefruits, lime, and lanolin. The palate is absolutely electric, though: amazing purity and depth, a rich texture, and awesome balance. A melange of tropical and citrus fruits, minerals and a hint of butterscotch on a medium-full bodied palate. Perfect balance of dryness and sweetness. 'A' now, but I'll leave my last bottle for another 5-7 years, and it will no doubt improve. Bravo!
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Light-medium yellow colour with green flecks. Aromas of mineral, apple, white flower, honey, and spice. Medium-full bodied, off-dry, nutty, with spice and minerals. Short-moderate finish, 20s, with white fruit.
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Alinea for Elena's Birthday (Chicago, IL): Light in colour and on the nose with petit floral notes. Suprisingly direct on the palate with a viscous body and well-attenuated sweetness. Good depth with mineral component as well. Very good with foods.
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Fantastic wine. Lush, complex nose full of floral and mineral notes. Perfectly balanced, incredibly concentrated, and possessing a superlong finish. This tasted almost like a hypothetical cross between riesling and viognier to me, containing the best features of those varieties. The greatest chenin blanc I've ever had.
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2/10/2024 - rocknroller wrote:
Calling an Audible (Brad & Marcia's Place, St. Paul, MN): Medium dark gold color. Drank a glass over an hour. This showed significant oxidation, aadvanced, baked apricot, baked apple, blood orange, wooly, alcohol, fading. Drinkable but not what one would hope for.
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1/22/2024 - Pinotfanbg Likes this wine: 90 Points
Copper gold in color, I was worried this was very advanced. This evolved considerably over three days stored in the refer. At first, I thought it lean and tight, maybe even premoxed with subtle sherried notes but not much else consumed at cellar temp. On the second evening this opened up to show a core of bright acidity, a bit of wooliness and lots of quince and lemon flavor. On the third night it smoothed out and became more balanced with bright orange, pineapple and baked apple fruit flavors. Finishes long with good acidity, orange pith flavor and a bit of tannin, similar to an orange wine. Nice, but I would decant this next time.
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7/27/2023 - bhouk wrote: 99 Points
Beautiful in the glass — rich topaz; on the palate, baking spices with earth, beeswax and wool. Sweet and sour. Crisp acidic lift in the finish. Complex with what appears to be plenty of runway left.
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8/11/2022 - kevin h wrote: 92 Points
Drinking well, golden colour, cooked apples, mineral and dense yellow fruits. Long finish, off dry. Classic Vouvray Demi-sec.
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5/20/2022 - kevin h wrote: 92 Points
Took a while to open up. Dirty straw colour but a much better wine than that would suggest. Lots of apples, off dry and fine acidity. Classy as always. Years of life left.
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3/29/2022 - rwpalmer wrote: 93 Points
For once a Huet wine that appears to be showing good consistency with my last bottle in 2014 and the experience of other recent tasters. This is a tremendous full and powerful wine, with the substantial acidity almost hiding the residual sugar. Great balance and nuanced nose. A good bottle should keep well for many more years.
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5/7/2021 - kevin h wrote: 92 Points
A youthful bottle but classic Chenin, lanolin, wax, baked apples and fine acidity. Real depth to this.
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8/29/2020 - kevin h wrote: 91 Points
Lanolin, was, baked apple, dense fruit. Very classy and mature but it will hold a long time. A solid bottle but not as spectacular as it can be.
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4/19/2020 - JohnSh wrote: 93 Points
Step 1, open and pray to the Loire gods for no oxidation. Step 2, colour looks good, only slightly golden in colour, phew. Step 3, have a taste, extra phew, dodged the oxidation bullet. This is completely different than the bottle I tasted over 14 years ago. There's still the funky chenin flavours on the moderately powerful nose: straw, honey, ginger, pears, quince, pineapple are all wonderfully integrated. The medium bodied, just off dry palate echoes the nose, and keeps changing, with the acidity strengthening over time to make it seem even drier. Again, all the flavours are wonderfully integrated. This still much younger than its 18 years, and sound bottles - always a worry - could last at least 5-7 years. Huet wines can really age. Intriguing, wonderful wine that went well with a vegetarian red curry (A).
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1/30/2020 - fitzi wrote:
This bottle was quite good, only very slightly sweet, tons of Chenin acidity and associated tang. In contrast to BBell, I wouldn’t call this Primary, it seems mature and well-developed, but perhaps s/he knows Huet’s wines better than I do.
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1/25/2020 - BillBell73 Likes this wine:
Delicious and still fairly primary with notes of apple and pear, good acidity, and no apparent sweetness. Could last another ten years easily if this bottle is representative...seems like others haven’t been so fortunate although I think chenin sometimes throws people off as it has some volatile aromatic components that can come off as oxidative even when the wines are young.
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8/17/2019 - OttawaB Likes this wine: 89 Points
Sublime, marmalade, baked apples .. maybe a touch of oxidation as well.
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7/29/2019 - fitzi wrote:
Still chugging along, good with a bit of air. But, I think, drink up soon.
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4/12/2019 - kevin h wrote: 93 Points
Buried deep I retrieved a bottle recently, my first in 5 years. Wow has this come on. Deep baked apple nose, lots of honey, very fine. Off-dry rather than medium this is a huge, intense wine in pristine condition. Loads of cooked apple flavours. Superb. Grand cru quality.
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4/14/2018 - Mr T wrote:
showing its age but still drinking well. that said, I would not linger here and would drink reasonably soon
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10/9/2017 - ProfByron Likes this wine: 92 Points
Sublime. A very light layer of (dry) honey tones, over minerally acidity. Complex yet relaxed, a wine to enjoy.
I don't think this needs anymore cellar time.
{12.5%, cork}.
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8/12/2017 - M.Batard wrote: 91 Points
My first non-Sec from Huet. Medium-light gold color, delicate looking. I laughed on reading another taster's note of the same vintage Clos du Bourgeois, which nailed the flavor 'Bit-O-Honey', which I (now) recall from my childhood. Sort of caramel and honey combined, but divorced from the sweetness. Paired nicely with the Terrine de Sanglier (boar) that Alice and I brought home from Paris in a can...uh...ten years ago.
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11/25/2016 - colmanstephenson Likes this wine:
Gorgeous
Fresh and loads more life.
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7/20/2016 - Loren Sonkin wrote: 90 Points
Vouvray (searching for value) (Dan's): Another 2002 Huet showing some oxidation issues. Not terrible, but not pristine either. When on, this rocks, and at age 14, hard to say pre-mox, yet good bottles show much younger. Golden in color. The nose shows some apple juice but also some citrus and slight salinity. On the palate, this is slightly sweet. Good texture. A bit of apple juice but depth and complexity with a nice minerality too. Good acidity. Oh well.
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4/10/2016 - Mr T wrote:
GDR describes the wine well. I too was struck by the bracing acidity that surprised me as I expected more sweetness and heft. As he notes, great balance and fruit flavor says well. The crowd loved this wine which was a least the surprise as not at all a crowd of wine geeks
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1/24/2016 - Guy Des Rosiers Likes this wine: 87 Points
Slightly oxidized nose of baked apple, with notes of honey and pineapple and a hint of nail polish. Barely off-dry, with bracing acidity (closer to a Kabinett than Spatlese, to use a comparative term). While there is no denying that this is a beautiful wine, with intense flavors and impeccable balance, it does strike me as much more mature than I would have expected, given how long these typically last. Blind, I might have guessed this was over 20 years old. Not sure where it goes from here.
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12/20/2015 - IJC Likes this wine:
Beautifully balanced fruit and acidity, light in the mouth, with multi-layered sensations - youthful yet mature. I did not detect premox - this bottle a touch brighter than the prior, with limestone minerality, melon and honey.
Rated 1 on a scale of -1 to 3.
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12/16/2015 - Loren Sonkin wrote: 93 Points
Tasting Group Holiday Party (Mouton, Laurent, Essencia, Hundred Acre, Staglin, +++) (University Circle): I was nervous about opening this due to premox concerns. Deep golden in color. While there is a touch of oxidation, its probably reasonable for the age and this was drinking well. (I do admit to not being sensitive to oxidation). The nose has slight orange notes, a hint of sea air, a slightly burnt orange peel quality to it as well. On the palate, this is slightly sweet. Nice minerality. A bit of pineapple. A very slight nutty/oxidized note but not out of place. Quite complex. A sip at the end of the night showed a much cleaner wine IMO. Perhaps some air time might be in order (slow ox).
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12/8/2015 - 14frimaire wrote:
A beautiful showing. Fully mature. Yes, hints of oxidation, but appropriate ones.
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11/8/2015 - Guy Des Rosiers wrote: flawed
Badly oxidized. Too bad.
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10/3/2015 - fitzi wrote:
Enjoyed this bottle over three days. Excellent condition, great intensity and acidity, nicely off-set by the mild demi-sec sweetness. no sign of premature aging at all, but certainly ready to drink now, imho. But no rush.
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9/14/2015 - Loren Sonkin wrote: 92 Points
Browns suck (again) - Wines are great (again) (My home): Great bottle IMO. Golden orange in color had me a bit nervous but this was right where it should be. Th nose has a slightly bitter, slightly salty mineral quality with some quince. Nice texture. Good acidity. The bottle took 30 minutes to open (and warm) and then showed a depth and a complexity. Minerals, slight citrus. Nice finish. Seems to be about at peak but no hurry.
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8/20/2015 - IJC Likes this wine:
Bright deep golden color; melon and honeysuckle on the nose; a touch of sweetness balanced by now receding acidity, with a slightly flat finish. On opening, I thought this wine was fine; but a friend felt it was suffering from premox. Past its prime, but still quite enjoyable.
Rated 1 on a scale of -1 to 3.
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6/13/2015 - MikeATL Likes this wine: 92 Points
Gold color, it initially showed some hints of sherry on the nose, but those faded and honeyed fruit took over with air. It seemed to get fresher and the acidity more pronounced as the night went on, which brought out more nuance. A very good showing for a wine that has shown variability.
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3/12/2015 - Vinomark wrote: 92 Points
with air time, it shines!
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1/24/2015 - acheng wrote: 92 Points
Drinking beautiful. Warm golden. Musk melon, off dry, barley syrup and great length.
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12/26/2014 - abh wrote:
Very young and quite steely - totally different to my last bottle, which wasn't flawed but very sweet and further through its lifecycle. Weirdly variable but extremely delicious.
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11/29/2014 - Pknut wrote:
Opened this with Ross at Mottzar on Friday, and we didn't think it showed any oxidation. On that first night, still fresh, with fruit that was clear and white fruit just heading into yellow, and honey notes. By Saturday night, the color looked to have darkened, and while there was still plenty of clear and white fruit like quince and nectarine marmalade, there was now more baked apple and yellow fruit to the palate, along with honey on the finish. Perhaps a touch oxidized?
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10/16/2014 - drwine2001 wrote:
Last bottle of this and immensely successful. Bright full yellow. As with the previous bottle, honey and more citrus (in this case, orange peel) than the more typical pear or quince. Rich, off dry, zesty acidity, and again, an ususual amount of soil on the finish. Truly excellent and another bottle which escaped the epidemic of oxidation that has plagued some Huets of this vintage.
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10/3/2014 - Rangstrom wrote: 93 Points
Still fresh and very tasty. No oxidation problems at all.
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9/13/2014 - m_arcon wrote: 89 Points
Huet tasting Sec, Demi-Sec and Moelleux from different vintages (Andis Home): Colour: A much darker colour than the Clos du Bourg from the same flight.
Nose: The nose seems to be at a high maturation level. Baked apple and citrus flavours mixed with a lot of honey. You can also recognize a slightly oxidation.
Palate: The wine is nice to drink but nothing with a lot of complexity. Low acidity. Drink up.
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9/9/2014 - Villon wrote: 91 Points
Très bien, avec un sucre en partie digéré, une acidité toujours vive, et des notes d'évolution qui ajoutent une belle complexité, avec une touche oxydative bien dosée.
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8/12/2014 - fitzi wrote:
A good bottle.
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7/25/2014 - 14frimaire wrote:
Beautiful. No oxidation here.
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6/22/2014 - rwpalmer wrote: 92 Points
The purest of bottles. Surprisingly pale. Honey on the nose. Not of the baked apple or oxidised character that can come on older Vouvray. Great balance and persistence.
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4/19/2014 - kevin h wrote: 90 Points
Seems a bit in between at the moment. Chenin nose but subdued (though that could be me). Off dry, yellow fruit, but no great complexity yet. No longer youthful but honeyed maturity still a few years away. Hold a couple more yeas before trying another.
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1/29/2014 - drwine2001 wrote:
Full yellow. A combination of flower honey and lemon. Typical weight and entry lushness given focus and power by palate tingling acidity. This bottle finished with a lashing of earth that I more typically associate with the Clos du Bourg site than Haut Lieu. Another wonderful bottle of this. Absolutely depended upon and benefited from the modest degree of residual sugar for its balance.
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12/5/2013 - Villon wrote: 91 Points
Nez puissant sur la pommes vertes, les fleurs blanches, les agrumes et le miel. Bouche tendue et grasse, vive et ample, avec un léger sucre qui balance le tout. Finale un peu chaude. Excellent vin sur son plateau.
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10/8/2013 - kevin h wrote: 91 Points
as before though a cold impaired my taste buds.
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10/1/2013 - Vinomark wrote: 91 Points
Hu-excellent!
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8/14/2013 - 14frimaire wrote:
Dale's note was spot on. There were some oxidative notes, but the wine got much better as it breathed. Hard to know what to make of this.
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7/27/2013 - rm wines wrote:
2002 Huet Demi-Secs: Now we are talking. A fresher/sweeter nose compared to the Le Mont that we tasted, and a crispness on the palate that really carries the wine. This wine tasted young, and it should continue to develop nicely over the coming years.
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7/2/2013 - drwine2001 wrote:
Medium yellow. Slow start aromatically, but wow, this turned out to be really explosive. Honey, citrus and pear. Rich feel, off dry, driving pure fruit, vanilla bean and acidity. The last 4 bottles of this have all been terrific, but none possessed the focus and intensity of this one. Riveting wine.
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5/14/2013 - Keith Levenberg Likes this wine:
This is really very, very sweet (reminding me why I prefer the sec style here) and needs to be drunk with a very deep chill or it just seems kind of soft and flabby, but it actually picks up freshness with air and while it started out kind of listless it ended up nice and vibrant and packed with those typical chenin quince-like flavors.
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5/13/2013 - abh wrote:
In wonderful shape, significantly more mature seeming than my last bottle but rich, honeyed, sweetness perfectly balanced with acidity.
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5/6/2013 - DaleW wrote:
(375) Color is dark gold, there are some distinct oxidative notes on the nose. It actually improves a bit with air, but there are still some caramelly oxidative notes, mixed with the honey and quince. Good length, though. I enjoyed this by pretending it was 30 years old rather than 11.
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5/5/2013 - Rieslingfan wrote: flawed
oxidized
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4/19/2013 - Rezy13 Likes this wine: 92 Points
Pale gold with greenish edge; quince along with citrus either kumquat or tangerine, pithy, rich, viscous, mouthfilling, extremely satisfying, white flower, almond, slight honey, and a milky texture; still very youthful.
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3/7/2013 - colmanstephenson Likes this wine:
A. Light. Gold.
N. Grassier then calligramme. Hay. Not so rich.
P. very big. Lovely start and builds to the middle. Very lively on all parts. Very fresh lifted finish. Really not a sweet impression.
= brilliant.
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1/19/2013 - drwine2001 wrote:
Full yellow. Maybe a little more honeyed than the last bottle. Full bodied, rich but not sweet. Quince and citrus. Beautiful lift provided by the acidity. At a point of maturity.
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12/25/2012 - kevin h wrote: 92 Points
The star of Christmas lunch, opened to accompany the butternut squash soup starter but it was equally good with the Turkey. Good fruit, minerals, correct sweetness for a demi-sec, just about a point. Lovely wine.
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11/16/2012 - marc d wrote:
Funky nose at first of briny oyster juice. Thankfully this blows off to more typical honey and straw aromas. The mouth was pleasant, with a nice balance of extract, acidity and sugar. One taster thought it could have used a bit more cut, but for me it was just about right. The initial aromas were pretty weird though.
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9/19/2012 - br wrote: flawed
oxidized
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6/9/2012 - drwine2001 wrote:
Tulip yellow. As a few months ago, really at a great spot-crystalline acidity, perfectly poised pear fruit, intense, great length. A perfect example of how a well balanced Demi-Sec may be the best that Vouvray has to offer.
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3/19/2012 - drwine2001 wrote:
Deep yellow. Honeysuckle and pear entry. Wonderful feel and depth. Acidity and crystalline minerality assert themselves later. Terrific. Perfectly clear that my bottle last December was tainted in some way since this is approaching a drinking peak rather than sliding by it.
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1/1/2012 - DaleW wrote:
I seem to have more false alarms with Huet than any other wine. I often think it's corked, then whatever seems to blow off. This time I was worried that there were signs of oxidation, but nonlogically air seemed to help, and the wine freshened up with just a bit of time. Apple, orange zest, wool. Not the zippiest Huet, though in reality there is plenty of acid. Very tasty, drinking well from small format. B+
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12/29/2011 - drwine2001 wrote:
Light golden. A hint of oxidation on opening, but still a lot of yellow apple and pear tones. Off dry, nice Chenin weight, muted mid-palate but better finish with assertive acidity and minerality. Last tasted 2 years ago and that bottle was much fresher and more pristine. Very depressing as the '02 Huets had (or at least seemed to have) the balance to last for decades. Not bad at all, but this bottle surely bolsters the argument of the many naysayers who have bashed the longevity of this Vouvray vintage.
Curious-it held up overnight in the bottle without becoming frankly sherried, but it had a real cidery quality the second night along with some acacia honey that came out. Impure aftertaste too. I can't quite put my finger on what's odd about this bottle, but it is strange. The only good part is that I seem to have been wrong about it being over the hill due to oxidation. Time to find another bottle to try to sort out what's going on here.
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11/27/2011 - rwpalmer wrote: 91 Points
Look to earlier tasters notes for adjectives. In my view this is balanced and the sweetness a lovely counter-point to the acidity. I really like this style of Vouvray, preferring it to all but the ripest sec examples, and nobody does it better than Huet. This is a top vintage. Drinking well now but will keep.
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11/23/2011 - brooklynguy wrote:
This bottle was in perfect condition. It opens a bit flabby, but with a half hour the mineral and acid focus becomes more apparent. The wet wool, stone, and honey flavors are very lovely and the wine is well balanced, although it never entirely sheds that slightly fat sensation. Here is a delicious Huet, if not the most profound, but there is real complexity, clarity, terroir expression, and deliciousness.
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9/16/2011 - bhouk wrote:
I had this three months ago and deemed it not fully mature. Then I pulled a bottle tonight, not remembering that I wanted to age this one more. Guess what? It needs more time. Can't believe I did this. That said, this was fine, better than fine even, it was quite good. But I am going to have to come up with a better system for reminding myself about bottles I don't want to drink yet.
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7/28/2011 - tendring Likes this wine: 91 Points
Wine Education Service - The Loire Valley (Imperial College): Light gold.
Vegetal nose - not farmyard - mineral, apricots.
Definitely off dry, refreshing, very well balanced, lovely length, will keep for years.
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7/28/2011 - hadwin Likes this wine: 88 Points
WES - The Loire Valley (Imperial College London): Golden colour. Clear and bright. Almonds and nut dominate the nose with some apricot and minerality underneath. Dry, quite and apricot on the palate. Good sweet fruit with balancing acidity. Honeyed.
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6/17/2011 - bhouk wrote:
Consumed over two days and far better on day two. This is tasty but really deserves more time in the bottle.
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5/22/2011 - kevin h wrote: 91 Points
Pale colour. Big waxy chenin nose with loads of minerals - youthful. To taste this opens out to be quite powerful and intense, white fruit undercut with minerals. Approachable and a big wine but more time needed for greater complexity. This will last for many years. Drink or hold.
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12/27/2010 - Mr T wrote:
like most of the comments below...aging properly with good balance of the funk, sweetness and acid
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7/17/2010 - bhouk wrote:
Starting to develop, but still a lot of upside potential here. A hard wine to resist right now for its juiciness. Bright, just off dry, apple notes, with the crispness of a fresh apple as well. As usual, a fine performance from this producer.
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7/17/2010 - abh wrote:
Great wine. Properly funky chenin nose, then clean, expressive apple and honeysuckle fruit, good acidity. Quite open and drinking, but will obviously last forever.
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7/12/2010 - Biggsy wrote: 92 Points
Straw yellow. Rich, complex nose with aromas of apricot, marmalade and candied fruits. Fresh and beautifully balanced with flavours of apricot, crunchy apple peel and caramel. Endless length. Lovely.
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12/13/2009 - Loren Sonkin wrote: 94 Points
TN: Huet, SQN, Spotteswood, ZH, Ussegglio, HL, Cos, Borgogno and lots more: I had not had this in a while. This bottle was great. Golden color. The nose was awesome from the start. Oranges, honey, and floral tones. Tight on the palate, but going back to it later in the night, it was explosive. Slightly sweet which was interesting as this is markedly less sweet than two years ago. Long finish. A Wow white that will get better. Most people pegged this a one of the WOTN's.
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12/10/2009 - drwine2001 wrote:
Medium yellow. Orange, tropical fruit, and honeysuckle. What a glorious texture! Quince like fruit, terrific acidity, great length and acidity. The balance here was thrilling, and the wine was completely youthful and fresh. Very impressive young Vouvray.
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8/5/2009 - BradKNYC wrote:
Dinner with the fellahs: Muscadet, Vouvray, Cornas, St. Joseph and Primitivo. (My place.): Okay. I'm a little perplexed. When exactly are these '02's going to shut down? They should be tight as nails at this stage, but this bottle was belting out arias like the fat lady with the horned helmet. Just explosive on the palate. Quince and mineral still dominate and it has yet to take on any secondary characteristics, but there is so much depth and length to this wine. It was beautiful with the lobster and corn salad and I don't know if it was because I was really thirsty from cooking up a storm, or if the wine was just so scrumptious, but I found myself chugging this wine. A.
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7/4/2009 - brooklynguy wrote: 91 Points
further evolved than i expected, perhaps pre-oxidized a bit, or damaged in some way, as I boiught this from a friend, not from a store. the wine smells and tastes great, but seems much older than it should. deep olden hue with amber notes, sherry notes on the nose to go with the ripe fruit, amazingly clean and pure on the nose, wax and intense minerals too. palate is so lovely with well integrated ripe fruit flavors, more minerals, and really vibrant acidity - shrieking at times. great balance and purity, wears its residual sugar with class and elegance. beautiful wine. i just wonder if this is showing as if today were 2015...
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4/7/2009 - pbaek wrote:
1998 CdP tasting at Il Corso, NY. Gorgeous nose, so much going on in the glass. Honeysuckle/almonds/marcipan aromas. Very pure in its expression. A bit of caramel too. Still there is good freshness and acidity here. Reminds me a bit of aged Meursault or Puilly-Fuisse from Ferret. Very good lenght. This is a wine I would buy.
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12/13/2008 - marc d wrote:
Nose is very reticent at first. Palate shows sweet tart acidity and nice balance and length.
With air a little talc powder minerals and some honeycomb develop, but this bottle was wound up very tight and mostly closed.
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6/7/2008 - acheng wrote: 91 Points
Decadent nose of refreshing honey, corn syrup, caramel and creme brulee. In the mouth, surprisingly dry with gentle acidity. Medium body with medium finish. Would be even better if the acidity is more crisp. A most enjoyable wine with sticky rice. Outstanding. Better than the last bottle.
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5/31/2008 - Vino Me wrote: 92 Points
Scubarex Oyster and Crab Offline (Scubarex house): I took this bottle to the scubarex oyster offline. From 1947 to 2002 this estate was run by the legendary Gaston Huet who produced Vouvray of great character on three prestigious vineyard sites. The estate is planted exclusively with Chenin Blanc. 'Le Haut Lieu' is said to be harmonious and flexible, 'Le Mont' is characterized by its elegance while 'Le Clos du Bourg' is a powerful and well constructed wine. The estate practices biodynamic farming, uses natural yeasts and does not chaptalize their still wines. From the great 2002 vintage in the Loire Valley. This was the first off dry wine I tried after the dry whites. Gold yellow color. Slightly sweet. Lush ripe white fruit notes. Very good mouthfeel and well rounded. Notes of apricot, star fruit and kumquat. 92 points.
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8/31/2007 - vulgar little monkey wrote:
Great. Wish I had more wits when drinking it.
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6/20/2007 - mdefreitas wrote: 94 Points
Wonderful citrus, waxy, custard and minerally laced wine. Fine mouthfeel, and perfectly ripe acid. Chalky finish.
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6/10/2007 - br wrote:
an amazing wine. layers of citrus wrapped around a core of honey and hay. feels rich and balanced with a finish that begs for another sip. nice now or later.
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3/5/2007 - DaleW wrote: 89 Points
Some oxidative notes, but strangely never got worse over several days. Baked apple Betty with honied apricot notes, lively acidity, long finish.
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2/22/2007 - mjpaustin wrote:
Light gold shimmer. Nose improved as the wine warmed a bit from the cellar, and showed lanolin, beeswax, citrus and honey, but not a lot of stones yet. Palate develops a very rich, honeyed taste and texture, with good acid and a long detailed finish. Very enjoyable now, but shoudl improve significantly with age.
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2/12/2007 - Employee500 wrote: 91 Points
Very nice, the best of my '02s so far...Great with cracked crab!
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1/14/2007 - blue wrote:
Open for few days, continued to be a s delicious as it first day! Crispy ,lovely sweet but not lush, vivid pleaseant acidity. lime. great balance.will age greatly.
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7/14/2006 - dougg56 wrote: 92 Points
Drunk with the pate' course at a French dinner. Excellent choice, a very above average Vouvray.
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7/3/2006 - vulgar little monkey wrote:
Has started to shut down a bit. Put this to sleep for a while. 5-7 years, maybe.
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5/22/2006 - RossM wrote: 92 Points
Last Monday Tasting Group (Fisher Compound): Not sure why this Demi-Sec was in the Moelleux flight. The aromatics of this wine are off the chart: smoke, lime, egg shell, mocha...the list goes on. Black licorice and anise. Good weight on the palate, but not overly concentrated (see: balanced). Great acidity.I found a slight hint of O2 on the nose, but it seemed to go away the more I tasted (go figure). Fantastic.
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5/17/2006 - Nanda wrote: 92 Points
Dinner at Inside (NYC): Pale yellow color. A steely aromatic nose with slate and white flowers. A mineral-filled palate. Ripe white fruits at the core with lemon-lime and hints of violet. A very nice wine.
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5/9/2006 - nomerlot wrote: 92 Points
Great aromas and palate of minerality, lime zest, and slight floral component (less than usual). Sweetness is below what I had expected and braced myself for for "demi-sec". Tasted just as fresh after 72 hours in the fridge....This one has a long life ahead of it....
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4/16/2006 - Spencer wrote: 95 Points
Another wonderful bottle of this wine. Drinking beautifully now, but I'm going to do my best to keep my hands off the rest of my bottles for quite a while.
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2/17/2006 - JohnSh wrote: 94 Points
Light gold in color, with a moderate nose of stonefruits, lime, and lanolin. The palate is absolutely electric, though: amazing purity and depth, a rich texture, and awesome balance. A melange of tropical and citrus fruits, minerals and a hint of butterscotch on a medium-full bodied palate. Perfect balance of dryness and sweetness. 'A' now, but I'll leave my last bottle for another 5-7 years, and it will no doubt improve. Bravo!
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7/7/2005 - futronic wrote: 88 Points
Light-medium yellow colour with green flecks. Aromas of mineral, apple, white flower, honey, and spice. Medium-full bodied, off-dry, nutty, with spice and minerals. Short-moderate finish, 20s, with white fruit.
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5/14/2005 - AndrewSGHall wrote:
Alinea for Elena's Birthday (Chicago, IL): Light in colour and on the nose with petit floral notes. Suprisingly direct on the palate with a viscous body and well-attenuated sweetness. Good depth with mineral component as well. Very good with foods.
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3/31/2005 - Spencer wrote: 95 Points
Fantastic wine. Lush, complex nose full of floral and mineral notes. Perfectly balanced, incredibly concentrated, and possessing a superlong finish. This tasted almost like a hypothetical cross between riesling and viognier to me, containing the best features of those varieties. The greatest chenin blanc I've ever had.
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10/14/2003 - tendring wrote:
Visit to Domaine Huet: Honey nose.
Sweet, fruity, rich.
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