Wow. Apricot, slate stone and honey on the nose. Hits the palate with honey-like sweetness and transitions into a fresh lemon acidity. The lemon is pure and delicious. The acidity is powerful and well integrated. With the lemon comes a stony note. Somewhere towards the end some green apple hints appear. The weight starts a bit heavier at first with the sweetness and then lightens at the mid palate. Finish is medium to long.
POP. Drank w salmon and spicy shrimp. Still a bit tight. Clean, dry lemons and limes, minerals on palte and finsish, rsg is there but well balanced with acidity. Willrrt to save last bottle for 2+ years.
TN: A few wines at Paul's baconpalooza (Paul's): Salvation on a hot and humid day. Precise and invigorating with quince, almond, mineral and yellow fruit flavors and aromas. It's showing a surprising amount of residual sugar for a Sec and a quick check later on the stats chart I got at the domaine confirms that there's actually13.5 g/l in it. As a comparison, there's only 8.5 g/l in the '09 and 6.0 g/l in the '05. That said, the wine is brilliantly balanced. Just a delight to drink. Solid A-.
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(Domaine Huet Vouvray Clos du Bourg Sec) Residual sugar here is 13 g/l. Pears, honeyed fruits, floral tones, very fresh. Very good style on entry, a touch fatter than Le Haut Lieu, and more spice here too. More depth. Still a delicious wine, just as it was in Angers. Lots of grip and spice in the midpalate here, and overall really great substance, leading into a fine, honeyed-fruit finish.
(Domaine Huet Vouvray Clos du Bourg Sec) Pear and bitter stone fruits on the nose of this wine, which doesn't seem too expressive otherwise. The palate is superb though; fresh and clean, with good substance through the midpalate, florally precise fruit and lots of stony acidity. Firm and defined through to the finish. This is really impressive; a true vin de garde.
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