Wine is medium gold with thick legs. On the nose medium (+) intensity of citrus, green apple, honey, vanilla, hazelnuts and smoke. Very nicely developed nose. If I tasted this blind I would tend to think this is more of a bigger 'riesling nose', say, from a Grosses Gewachs or an Australian rather than Chenin Blanc.
On the palate the first thing you will notice is how vibrant the wine is. It has very high acidity, something that one may not expect from a 16 year old wine. It is also very savoury (due to the tuffeau soil I suppose).
The golden liquid is medium bodied with a very good mouth feel. It finishes medium with hints of spices which I found quite pleasant. However, I found it a bit difficult to reconcile the impression of the bone dry liquid with the more common Demi-sec or Moelleux styles of Vouvray. But may be it is simply because I did not taste enough Sec Vouvrays
This wine feels very young to me and I would certainly be interested to see how the wine can develop in 3-5 more years, especially after the acidity stabilizes.
Food pairing: Drank with seabass and the chemistry is certainly there but I reckon it may not be to everyone's liking. May be it would work better with shellfish
Huet Masterclass with Jean-Bernard Berthomé and Sarah Hwang: Light golden colour. Ginger, quince, apple, almond and earth - this has plenty of interest from the aromatics. Still has good structure on the palate, the acidity really drives it through and lends it brightness. With more depth to the fruit this would be stunning. Another difficult vintage according to the winery, and this pre-dates the use of a sorting table (only being selected on the vine in 98) but another great wine that is drinking well now and should continue to do so over the next 5-6 years.
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