This wine is currently at its peak drinking window in my opinion. Huet has the ability to age much longer but its not going to get any better. Despite being a demi sec (off-dry) the high acidity perfectly matches the residual sugar giving it perfect balance coupled with exotic flavors of passion fruit, hint of soy sauce, pineapples, crushed rocks. Almost reminds me of a slightly lesser version of coulee de serrant but on new vintage less than half the price. Should plateau just fine for 5 years or so and will not go bad for more than 10 years but I firmly believe the peak is now! Drink and enjoy the intellectual experience for this is definitely a wine for wine nerds.
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Very smoky upon opening, something in there needs to blow off, and it does, revealing secondary aromas that are very pure and clean of wool and wax and rock - Chenin funk in spades. The wine is very rewarding, balanced and fresh tasting even though it is over 20 years old now. Pure and with a fleshy and attractive fruit character, delicious. Never really loses that flinty smoky sense though, which is not something i know from other Bourg demi-sec bottles, and which for me mars the wine a bit.
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Nice deep golden color. Nose was pretty much mute. Hard to describe why this was off, but it was. Not a lot of fruit, and the alcohol was very apparent. Disappointing.
Withholding a score because I suspect this was due to poor storage (and the perils of buying at auction).
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I did a Huet Chenin Blanc tasting for friends. This was one of the offerings. My favorite of the four along with another, with rest liking a Moelleux. Honey and pear on the nose. Lemon and stone on the palate that ends with a hint of sweetness. The finish was long. This wine just kept getting better. I really like the Demi-secs.
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Not a great showing, and I fear this bottle was mildly oxidized or at least lacking the energy and intensity one expects from a Huet. The cork was in ideal condition, without any mold on top (as had been reported below for some bottles). The color was acceptable, though perhaps a touch too golden for its age - very difficult to state with any certainty, of course. The nose and palate showed typical Vouvray characteristics along with a sherry-ish note that struck me as much too advanced for such a relatively young wine. The sweetness was not balanced by its rather anemic acidity, and was very nearly cloying. Drinkable, but unmemorable, it's complexity and intensity on a downward trajectory from first glass to last.
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Bearserkerfest Night 2-Chave Table (Sun Wah BBQ, Chicago IL): Nose: Very aromatic and perfumed nose with well balanced tones of nectarines, apricots, quince, lanolin, and white fruits. The nose was very well layered, but still with a lot of zest to it too.
Taste: Medium/full bodied with medium/high acidity. The structure is very youthful with gorgeous tones of nectarines, sweet peaches, apricots, and quince tones with some white fruits.
Overall: This was absolutely rocking. It still has a good ways to go, but it is really good right now.
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Loire based dinner at Fuleen Seafood, Chinatown, NYC w/ Brad Kane and several others. The first of 3 Demi Secs tried in a row/side by side. Light to medium yellow in the glass and medium bodied. Waxy with classic lanolin notes. Very nice but outclassed by the other 2 Demi Secs. 50+12+13+8+8 = 91
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A night of stellar wines from Vouvray, Germany and Alsace. (Fuleen Seafood House): Another bottle and another persona. This bottle was purchased on release, cellared well and was the freshest bottle I've had as of late. Deeply earthy, a character that's a hallmark to me of this vintage at Huet. It's not the typical chalky quality, but darker than that. Surprisingly, this bottle was more stone fruited than yellow, with honey notes and roasted peanut skins. Quite fresh and wonderfully balanced. I found it more burly in character than the '95 Foreau demi that followed, but equal in quality. Solid A-.
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Plenty of tasty treats as Dougherty hosts the Louis/Dressner winemakers- Huet, Foreau, Trimbach, Coche-Dury, Juge, Foillard and more. (Dougherty's.): The first few whiffs had me concerned that this would be oxidized like a bottle I had last summer, but like the '71 Moelleux, this one really freshened up with air. Initially it showed a more advanced apricot and early grey tea profile with nice earthiness, but a bit too much of an oxidative character. It soon shifted to a more quince and pear profile with the apricot moving more to the background and the earthiness taking on a more chalky character. There's a good dose of lanolin as well as dark honey note. Nice acid levels and just a hint of sweetness. Still a bit grumpy at this stage, so either give it a serious decant, or leave it be for awhile longer. A-.
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Upon opening, the first thing that struck me was the dark yellow-gold (almost brownish) tint; the kind of color that would make any Burgophile tremble with fears of the pox. But one whiff allayed any such concerns, as the nose was a huge mix of classic Loire Chenin scents: wax, wool, a dash of honey, and pears. The palate had a lovely interplay of chalky minerality and light sweetness, plus a bracing acidity that walked right up to the line of being overbearing but never crossed it (and with food, it was all good). As usual with Huet, you felt this wine could age for a geologic era.
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Best bottle I've had yet of this wine. It comes out so immediately fresh and pure, and so completely beautiful in its harmony of ripe orchard fruit and waxy woolly notes, honeyed mineral tones to the finish...the wine is an advertisement for saving bottles. this is truly compelling and absolutely wonderful wine.
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everything it should be. Beautiful nose that is classic Huet - elegant and controlled and highly detailed and expressive honeyed rocks, wool, smoky wax. The palate is great too, balanced and very fine, and I like that this vintage is not so powerful, it is quite light in weight actually. This wine gets by in the mouth on quality of material, not on ripeness or power. Delicious. Why don;t I have a cellar full of Huet?
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I learned my lesson from last time and opened this bottle up with some more air. Decanted and put the decanter in the fridge for an hour or two and then poured back into the bottle. Developing a darker golden hue. The metallic/wet wool upon opening the first bottle wasn't present. What was there was rich, creamy notes of pear, guava and lillacs. Shows so much more depth of pitch compared to a young CDB but hasn't begin to add the layers of complexity which one would find in a mature example. In short, the wine can use another 5-10 years to really strut its stuff. These wines age forever, but I want to keep opening them. The only solution appears to be to buy more!
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Wines before the dawn of points (Chez Dave): The wine was covered with half an inch of black mold on the top, yet it was intact and clean on the important side. It opens with piercing acidity, stone and a bit of metallic astringency. However, as the bottle came to temperature and got some more air, it really began to flesh out. Notes of lilacs, creamy applies and some Spanish Pear. The best drops were the last. A perfect way to open one’s palate. I’d recommend splash decanting the wine for an hr for service.
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My first experience with a Huet with any age, bought from Chambers St. and consumed over two days. I believe that this bottle was cellared at the Domaine until recent re-release... the mold on the cork no doubt from the humid cellars of Vouvray. Darker straw yellow in the glass, wonderful nose of floral honey and just a whiff of that aged chenin funk (some would say "wet wool"). A really nice streak of minerally acid cuts through the palate and balances the fruit quite well. Very similar to the interplay of a german riesling, with a little more heft all around. Long, mouthcoating finish that leaves a smile on the face. The wine seemed to decline and become a little more one dimensional on day two, which surprised me as I know these wines can live forever.
Really nice wine, particularly on day 1. Very elegant compared to other aged Chenins but for $55, not sure if I would do it again.
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Well, this was much more vibrant and lively than a bottle earlier this year. Something very Riesling-like in the interplay of apple and citrus fruit in the nose and front end, but it definitely asseerts itself as Chenin Blanc in the waxy, weighty finish that is dripping with soil tones. Great lemony acidity, just off dry. This was a splendid bottle.
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Youthful light yellow. Subtle nose of quince and cinnamon. Medium to lighter weight, minimal residual sugar, long, gentle finish. Very enjoyable, but this lacks the acidity and grip of this cuvee in more classic vintages. Ready now. I had a very different impression of this a year ago, so I am not sure whether the acidity has precipitously fallen away or this bottle was not representative of its current state.
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The freshness of this bottle was just thrilling. It started out austerely with a lemon twist aroma but quickly unleashed honey and white flower tones. Sharply etched acidity on the palate with more than enough surrounding flesh to remain lean but not mean. This drinks like a true Sec--nothing Demi about it despite the honey I've described, and it will last a long, long time. Tremendous food wine because of its succulent acidity.
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8/17/2022 - DaleW wrote:
On drier side of DS, wax, wool, chalk and green apple. Great length. Young but drinking well. B+/A-
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7/19/2018 - sung251 Likes this wine: 93 Points
This wine is currently at its peak drinking window in my opinion. Huet has the ability to age much longer but its not going to get any better. Despite being a demi sec (off-dry) the high acidity perfectly matches the residual sugar giving it perfect balance coupled with exotic flavors of passion fruit, hint of soy sauce, pineapples, crushed rocks. Almost reminds me of a slightly lesser version of coulee de serrant but on new vintage less than half the price. Should plateau just fine for 5 years or so and will not go bad for more than 10 years but I firmly believe the peak is now! Drink and enjoy the intellectual experience for this is definitely a wine for wine nerds.
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7/28/2016 - brooklynguy Likes this wine:
Very smoky upon opening, something in there needs to blow off, and it does, revealing secondary aromas that are very pure and clean of wool and wax and rock - Chenin funk in spades. The wine is very rewarding, balanced and fresh tasting even though it is over 20 years old now. Pure and with a fleshy and attractive fruit character, delicious. Never really loses that flinty smoky sense though, which is not something i know from other Bourg demi-sec bottles, and which for me mars the wine a bit.
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7/24/2014 - christyler wrote:
Nice deep golden color. Nose was pretty much mute. Hard to describe why this was off, but it was. Not a lot of fruit, and the alcohol was very apparent. Disappointing.
Withholding a score because I suspect this was due to poor storage (and the perils of buying at auction).
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10/29/2013 - Troon Likes this wine: 93 Points
I did a Huet Chenin Blanc tasting for friends. This was one of the offerings. My favorite of the four along with another, with rest liking a Moelleux. Honey and pear on the nose. Lemon and stone on the palate that ends with a hint of sweetness. The finish was long. This wine just kept getting better. I really like the Demi-secs.
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5/19/2013 - Riccardo Malocchio wrote:
Not a great showing, and I fear this bottle was mildly oxidized or at least lacking the energy and intensity one expects from a Huet. The cork was in ideal condition, without any mold on top (as had been reported below for some bottles). The color was acceptable, though perhaps a touch too golden for its age - very difficult to state with any certainty, of course. The nose and palate showed typical Vouvray characteristics along with a sherry-ish note that struck me as much too advanced for such a relatively young wine. The sweetness was not balanced by its rather anemic acidity, and was very nearly cloying. Drinkable, but unmemorable, it's complexity and intensity on a downward trajectory from first glass to last.
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5/18/2013 - KeithAkers wrote: 93 Points
Bearserkerfest Night 2-Chave Table (Sun Wah BBQ, Chicago IL): Nose: Very aromatic and perfumed nose with well balanced tones of nectarines, apricots, quince, lanolin, and white fruits. The nose was very well layered, but still with a lot of zest to it too.
Taste: Medium/full bodied with medium/high acidity. The structure is very youthful with gorgeous tones of nectarines, sweet peaches, apricots, and quince tones with some white fruits.
Overall: This was absolutely rocking. It still has a good ways to go, but it is really good right now.
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5/10/2013 - JeffGMorris Likes this wine:
Loire based dinner at Fuleen Seafood, Chinatown, NYC w/ Brad Kane and several others. The first of 3 Demi Secs tried in a row/side by side. Light to medium yellow in the glass and medium bodied. Waxy with classic lanolin notes. Very nice but outclassed by the other 2 Demi Secs. 50+12+13+8+8 = 91
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5/10/2013 - BradKNYC wrote:
A night of stellar wines from Vouvray, Germany and Alsace. (Fuleen Seafood House): Another bottle and another persona. This bottle was purchased on release, cellared well and was the freshest bottle I've had as of late. Deeply earthy, a character that's a hallmark to me of this vintage at Huet. It's not the typical chalky quality, but darker than that. Surprisingly, this bottle was more stone fruited than yellow, with honey notes and roasted peanut skins. Quite fresh and wonderfully balanced. I found it more burly in character than the '95 Foreau demi that followed, but equal in quality. Solid A-.
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3/16/2013 - BradKNYC wrote:
Plenty of tasty treats as Dougherty hosts the Louis/Dressner winemakers- Huet, Foreau, Trimbach, Coche-Dury, Juge, Foillard and more. (Dougherty's.): The first few whiffs had me concerned that this would be oxidized like a bottle I had last summer, but like the '71 Moelleux, this one really freshened up with air. Initially it showed a more advanced apricot and early grey tea profile with nice earthiness, but a bit too much of an oxidative character. It soon shifted to a more quince and pear profile with the apricot moving more to the background and the earthiness taking on a more chalky character. There's a good dose of lanolin as well as dark honey note. Nice acid levels and just a hint of sweetness. Still a bit grumpy at this stage, so either give it a serious decant, or leave it be for awhile longer. A-.
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2/23/2013 - Cancuk Likes this wine:
Can wait longer.
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12/16/2012 - Billigan wrote: 92 Points
Upon opening, the first thing that struck me was the dark yellow-gold (almost brownish) tint; the kind of color that would make any Burgophile tremble with fears of the pox. But one whiff allayed any such concerns, as the nose was a huge mix of classic Loire Chenin scents: wax, wool, a dash of honey, and pears. The palate had a lovely interplay of chalky minerality and light sweetness, plus a bracing acidity that walked right up to the line of being overbearing but never crossed it (and with food, it was all good). As usual with Huet, you felt this wine could age for a geologic era.
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5/24/2012 - brooklynguy wrote:
Best bottle I've had yet of this wine. It comes out so immediately fresh and pure, and so completely beautiful in its harmony of ripe orchard fruit and waxy woolly notes, honeyed mineral tones to the finish...the wine is an advertisement for saving bottles. this is truly compelling and absolutely wonderful wine.
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1/14/2012 - brooklynguy wrote:
everything it should be. Beautiful nose that is classic Huet - elegant and controlled and highly detailed and expressive honeyed rocks, wool, smoky wax. The palate is great too, balanced and very fine, and I like that this vintage is not so powerful, it is quite light in weight actually. This wine gets by in the mouth on quality of material, not on ripeness or power. Delicious. Why don;t I have a cellar full of Huet?
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7/14/2011 - Faryan wrote: 92 Points
I learned my lesson from last time and opened this bottle up with some more air. Decanted and put the decanter in the fridge for an hour or two and then poured back into the bottle. Developing a darker golden hue. The metallic/wet wool upon opening the first bottle wasn't present. What was there was rich, creamy notes of pear, guava and lillacs. Shows so much more depth of pitch compared to a young CDB but hasn't begin to add the layers of complexity which one would find in a mature example. In short, the wine can use another 5-10 years to really strut its stuff. These wines age forever, but I want to keep opening them. The only solution appears to be to buy more!
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10/17/2010 - Faryan wrote: 91 Points
Wines before the dawn of points (Chez Dave): The wine was covered with half an inch of black mold on the top, yet it was intact and clean on the important side. It opens with piercing acidity, stone and a bit of metallic astringency. However, as the bottle came to temperature and got some more air, it really began to flesh out. Notes of lilacs, creamy applies and some Spanish Pear. The best drops were the last. A perfect way to open one’s palate. I’d recommend splash decanting the wine for an hr for service.
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2/21/2010 - herberto wrote: 94 Points
A bit musty at first, but then wonderful petrol tinged apples and stone.
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12/13/2009 - Chris Newport wrote:
My first experience with a Huet with any age, bought from Chambers St. and consumed over two days. I believe that this bottle was cellared at the Domaine until recent re-release... the mold on the cork no doubt from the humid cellars of Vouvray. Darker straw yellow in the glass, wonderful nose of floral honey and just a whiff of that aged chenin funk (some would say "wet wool"). A really nice streak of minerally acid cuts through the palate and balances the fruit quite well. Very similar to the interplay of a german riesling, with a little more heft all around. Long, mouthcoating finish that leaves a smile on the face. The wine seemed to decline and become a little more one dimensional on day two, which surprised me as I know these wines can live forever.
Really nice wine, particularly on day 1. Very elegant compared to other aged Chenins but for $55, not sure if I would do it again.
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10/3/2009 - drwine2001 wrote:
Well, this was much more vibrant and lively than a bottle earlier this year. Something very Riesling-like in the interplay of apple and citrus fruit in the nose and front end, but it definitely asseerts itself as Chenin Blanc in the waxy, weighty finish that is dripping with soil tones. Great lemony acidity, just off dry. This was a splendid bottle.
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5/15/2009 - drwine2001 wrote:
Youthful light yellow. Subtle nose of quince and cinnamon. Medium to lighter weight, minimal residual sugar, long, gentle finish. Very enjoyable, but this lacks the acidity and grip of this cuvee in more classic vintages. Ready now. I had a very different impression of this a year ago, so I am not sure whether the acidity has precipitously fallen away or this bottle was not representative of its current state.
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5/3/2008 - drwine2001 wrote:
The freshness of this bottle was just thrilling. It started out austerely with a lemon twist aroma but quickly unleashed honey and white flower tones. Sharply etched acidity on the palate with more than enough surrounding flesh to remain lean but not mean. This drinks like a true Sec--nothing Demi about it despite the honey I've described, and it will last a long, long time. Tremendous food wine because of its succulent acidity.
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9/1/2004 - cweiss wrote:
With B&R. Great with lobster. Still young but drinking well. Rich.
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