Encore plus d’alcool volatile que le 2012 mais ici aussi l’aération règle le tout. Des arômes fruitiers plus secs: abricots, poires. Une touche de miel, et des notes de noix (pistaches, noisettes), sans toucher au registre oxydatif.
Huet tasting Sec, Demi-Sec and Moelleux from different vintages (Andis Home): Colour: Light yellow Nose: First a lot of confectioner's sugar mixed with vanillin covered the nose. After some time in the glass and with more temperature the wine shows aromas of apricote, ginger, fresh cutten pear, orange and almonds. Palate: As the label said before this wine is dry. At first it is very flat and without any power but getting better with more time. A nice spicy component on the mid-palate appears. Medium finish.
Deep yellow. More citrus than pear. Medium body, in fact, lacking some of the glyceral richness that I usually find in Huet. Unusually lemony, just a hint of residual sugar, some vanilla notes, sound acidity, and a ton of terroir toward the end. My quibbles with this bottle are the less than harmonious texture in the mid-palate and a drying, rather harsh finish. I recently had the Clos du Bourg Demi-Sec and found the balance and overall impression much more pleasing. This is clearly not too old, but will more time pull it together?
Wooly bully. Yeah, immediate big nose of wooliness and beeswax. As the nose becomes accustomed to this, notes of apple cider, baked apple, poached pear, graham cracker, yellow flowers, lemon chiffon all swirl about. Thick and cream attack but with almost an amaro tug rather than a soft or sweet effect.
I'd love to try BBQ ribs marinated in this instead of apple cider and lemon. But, I guess I'd rather still be drinking it instead.
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(Domaine Huet Vouvray Clos du Bourg Sec) A limpid appearance, and a transfixing yet very primary nose, redolent of fresh pear juice, cut with minerals and cream. But in the palate it is patently dry despite the richness which does carry through from the nose, but the wine never loses focus or precision. There is a fabulous depth of flavour, tangible, almost floury extract and body, and an impressive length for a finish. This is very, very impressive, and should perform wonderfully in the cellar.
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