June 4, 2021 - B’s official 50th (The Medlar, London): Mid burnished gold. A touch of toffee apple. Good acidity. Rich rather than sweet now. Lots of zing. ****
April 3, 2021 - Saturday hangout (socially distanced) (Chicago, IL): Sadly corked; more so the shame as the underlying material was outstanding.
September 22, 2019 - Lunch at Sun Wah (Chicago, IL): Absolutely stunning bottle of aged chenin. Peaches, apples, apricots on the nose and palate, this is a veritable fruit salad of midwest tree fruit. There's a lovely musk melon component on the nose here too. On top of that, there's a slightly wild, feral element that I just love. It's not over the top (perhaps it's a slightly domesticated?), and to make this even more layered and complex, there's a touch of herbs, brown sugar, and caramel. I'll also note that this was definitely a fair bit sweeter than I would have expected; the presence of so much sweetness gives me confidence to say that this bottle has a long life yet.
October 5, 2018 - Mostly Older Rioja Dinner (San Francisco): Bright light golden color. Honey and a whiff of nuttiness. Fresher than it smells, only moderate sweetness, apple fruit. Fully mature and very, very good.
December 22, 2017 - Rich and complex. Great balance with a nice long finish.
May 19, 2017 - Hauntingly beautiful nose. Sweet and many layered, wonderful wine. It was best shortly after decanting though it held up well for an hour or two. The snow pea pod dropped into the decanter towards the end of the evening didn't help :)
dinner at Wu's
November 10, 2016 - Golden honey, stone fruits, balanced sweetness and an appealing dry but lingering finish.
January 23, 2016 - Somewhat oxidized. Lovely sweetness on the nose, but semi sweet now in terms of sugar levels. I've seen better old Huets.
March 16, 2013 - Plenty of tasty treats as Dougherty hosts the Louis/Dressner winemakers- Huet, Foreau, Trimbach, Coche-Dury, Juge, Foillard and more. (Dougherty's.): A beautiful, sparkling deep gold color with a knockout nose of marzipan, orange marmalade, quince paste, tea and minerals. Big time structure that almost seems tannic with the acidity so strong that it masks a lot of the wine's sweetness, though in the overall scheme of things, it's not a particularly sweet Moelleux and would work well with savory food. The wine initially showed similar flavors as aromas, but with air the fruit took on a more youthful yellow fruit profile with more pure quince, rather than quince paste, sweet yellow citrus instead of marmalade along with honeycomb notes and the sweetness did become more apparent. Extraordinary depth and complexity with light tea notes and mineral lingering on the long finish. Beautiful stuff! A/A-.
March 20, 2011 - EWG - Cafe Noir: Shockingly young and structured. But I liked the structure. The wine stood up and made itself known after a lot of food and a fair amount of wine. I like how it is fresh and fruity but any cloying sweetness is completely gone. A nice treat. Thank you David!