Diabetic urine gold color. Sweet orange and light minerals on the nose. Somewhat oxidized but still with living fruit. Notes of blood orange, beeswax, and honeydew melon. Dying but still drinkable .
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A private lunch (Bistrot Le Bon Georges, Paris, France): The crisp and minerally core is competely intact, with green apple and lemon curd, but the aromatic profile also displays evolved spiced apple and seal wax, the finish is dry and tight and energetic, with noticeable bitters. Still very good, but it starts to feel a bit disjointed.
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{Bought 3 recently, perfect fill and bottle condition} Flawed. Lanolin, minerals, wine in great shape but had overwhelming amounts of brett (Brettanomyces) - not corked, this was brett. Had another bottle from this lot with only a touch of brett, should have posted note on that bottle.
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Saturday hangout (socially distanced) (Chicago, IL): The nose is a mix of tropical fruit, wooly funk, spice, and other exotic things. It seems to imply a wine that is quite sweet, which is obviously misleading once you taste to. To be sure, this isn't exactly a bone-dry wine either, and I suspect it's got a few grams of residual sugar still kicking about. Still just a hint wooly on the palate, but there's also really lovely minerality overall. Not really too good to drink on its own, this would be an incredible food wine.
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Golden color. Expressive nose of honey, rhubarb, bruised apples, a little oxidative already, showing age. The palate is fresh still with bright acidity. Good length. Very popular at the table. Drink up.
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Honey and nuts. But oxidised. Drink up/sell. Structure and fruit there but oxidative overlay. Like a vin jaune. Baked apples, Lemons and candied lemon zest.
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Nice fruit (melon), nice honey, lanolin?, slight waxy/ wooliness, good acidity. Lingering finish. Really enjoyable. Varying waves of flavor on the finish. Slightly darker gold in color.
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Spectacular, absolutely lights-out stuff. One of the greatest bottles of Huet I have ever had - but then I am partial to the secs. This is cut like a diamond and still has the vibrancy and electric energy of a young wine, but so many more layers. I decanted expecting it to need some time to air out, but it didn't need it. A hint of sulfur or flint for just a couple minutes and then it hit its stride. Along with the crystal clear fruit was a mineral element like they'd bottled up the ocean. Waves of brine and oyster shells with a tactile, sandy texture on the palate to match. And there isn't a trace here of botrytis or those woolly, beeswaxy notes that sometimes give older chenin that not-so-fresh feeling. This is ridiculously alive and singing at the top of its lungs. This bottle had the old, tan label.
Souper chez Gilles Martin (Orford): Un nez fascinant, complexe, de camphre, pierre à fusil, miel, coing, pomme chaude. La bouche est d'une acidité basse, aérienne, crayeuse. J'étais sur un 2002, sa jeunesse est impressionnante. Superbe vin, qui confirme la sagesse faire vieillir les vins du domaine, même les secs. 92 pts
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Telling fact about this wine was that it was much better on Sunday night than it was on Friday when it was first opened. Initially it was slightly austere and closed, but 2 days sitting in the bottle added depth and honey and tamed down the acidity. If you are drinking this now, then open the bottle the day before and leave it in the cellar/fridge, or decant in the morning.
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An entirely different beast from the first bottle. This was all minerals and lanolin with a touch of smoke on the nose. And with after nearly 3hrs came around with a palate of stone fruit and a touch of honey. Still the acidity was a tad lacking.
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New Yorkers welcome West Coast visitors to Peking Duck House, but the wine Gods were angry. (Peking Duck House- Midtown): Hmm. Starting to sense a trend. This, too, showed oxidative on the nose and palate, but it did not overpower the wine. While dry, the wine shows richness and depth with apricot, quince, mineral and earl grey tea flavors supported by fine acid levels. Picks up some nuttiness on the finish and trying the remains of the bottle the next day, the nuttiness and oxidative character became more pronounced and the fruit had receded. B+/B.
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Thanks to those who said quince as I knew the taste but forgot the name as Cydonia is not an easy find in US and this just took me down the memory lane to my childhood which was last time I actually had it. Quince and beeswax. Not superbly complex since secondary flavors still did not kick in after 17 years but excellent purity due to acidic lift.
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Rose City Jeeb (Cafe Castagna - Portland, OR): This was a bottle that was showing some really nice fruit and elegance with some faint cork taint in the background. The taint seemed to build with time. Shame as the wine seemed to have some really nice stuff going on.
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Beautiful golden colour. Not the most intoxicating of noses but sumptuous mouthful of lightly honied quince and pear that is in no way heavy or cloying. The acidity provides exceptional balance to the relative richness of the flavours as well, being delivered as it is in a gentle wash rather than the searing wave of youthful Vouvray. Lovely wine if, as noted before, not particularly complex.
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White Icons @ my place (Netherlands): Wonderful showing of this wine. Lots of austere, sauvage, out-doorsy, animal-like impressions. Hay, wet wool, barnyard, some seaweed, lots of toast (unless the fact that this wine didn't see any oak, so I was told). But also underripe bananas, wet pebbles. Not as fine-tuned and deep as the other wines in this flight. Slightly boastful but has good identity, fascinating and tasty. 17.5/20
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Light golden color. Complicated array of honey and dry sherry tones, in a way more like a Savennieres than a Vouvray aromatically. Terrific minerality and acid on the palate, with citrus and marmalade fruit. For me, it did not all come together, and we had some disagreement as to whether the wine had peaked or had some life ahead of it. Here, some residual sugar would have helped the balance, I think.
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Chicago Wine Geeks do the Loire Valley (Bill's Place - Lakeview, IL): Gold in color with honey and ripe white fruits on the nose. Lighly viscous with boytris and bees wax on the palate. Elegant fruit and weight but lacking lift and liveliness. Some acid would've taken this flat effort from just good to special.
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Loire at Bill's (Bill's): Gold color betrays the age on this. It has an oxidized/sherry-like aroma at first pour and then becomes sweet and concentrated, with some botrytis-influenced raisins showing. Not much complexity though. This was rich and concentrated on the palate, with too little acidity for its ripeness. It did show better balance upon returning to it half an hour or so later. The finish was not very complex. This did seem to settle down into a more complex wine with time, but I don't have anything in my notes from the second taste.
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6/2/2023 - Collector1855 wrote: flawed
Unfortunately corked.
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3/5/2023 - TexasBob Likes this wine: 89 Points
Diabetic urine gold color. Sweet orange and light minerals on the nose. Somewhat oxidized but still with living fruit. Notes of blood orange, beeswax, and honeydew melon. Dying but still drinkable .
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4/3/2022 - Xavier Auerbach wrote: 92 Points
A private lunch (Bistrot Le Bon Georges, Paris, France): The crisp and minerally core is competely intact, with green apple and lemon curd, but the aromatic profile also displays evolved spiced apple and seal wax, the finish is dry and tight and energetic, with noticeable bitters. Still very good, but it starts to feel a bit disjointed.
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9/23/2020 - Musigny1955 wrote: flawed
{Bought 3 recently, perfect fill and bottle condition} Flawed. Lanolin, minerals, wine in great shape but had overwhelming amounts of brett (Brettanomyces) - not corked, this was brett. Had another bottle from this lot with only a touch of brett, should have posted note on that bottle.
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9/8/2020 - dnnk88 Likes this wine: 93 Points
Tues Wine Night @ Imperial GWC!: Yellow fruits, nectar, minerals with a nice zesty, saline finish. Enjoyed this tonight, bravo! Open up
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7/18/2020 - acyso wrote: 93 Points
Saturday hangout (socially distanced) (Chicago, IL): The nose is a mix of tropical fruit, wooly funk, spice, and other exotic things. It seems to imply a wine that is quite sweet, which is obviously misleading once you taste to. To be sure, this isn't exactly a bone-dry wine either, and I suspect it's got a few grams of residual sugar still kicking about. Still just a hint wooly on the palate, but there's also really lovely minerality overall. Not really too good to drink on its own, this would be an incredible food wine.
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12/13/2019 - Collector1855 wrote: 94 Points
Golden color. Expressive nose of honey, rhubarb, bruised apples, a little oxidative already, showing age. The palate is fresh still with bright acidity. Good length. Very popular at the table. Drink up.
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8/16/2019 - bookert wrote: 88 Points
Pure acid, couldn't make out much complexity or character
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7/13/2018 - Philip67 Does not like this wine: 85 Points
Honey and nuts. But oxidised. Drink up/sell. Structure and fruit there but oxidative overlay. Like a vin jaune. Baked apples, Lemons and candied lemon zest.
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1/28/2017 - fedro Likes this wine: 93 Points
Absolutely exceptional and a bargain at the price. Drank with roasted rabbit with chips and alioli.
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8/12/2016 - JJKinch wrote: 92 Points
Nice fruit (melon), nice honey, lanolin?, slight waxy/ wooliness, good acidity. Lingering finish. Really enjoyable. Varying waves of flavor on the finish. Slightly darker gold in color.
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5/23/2016 - Keith Levenberg Likes this wine: 99 Points
Spectacular, absolutely lights-out stuff. One of the greatest bottles of Huet I have ever had - but then I am partial to the secs. This is cut like a diamond and still has the vibrancy and electric energy of a young wine, but so many more layers. I decanted expecting it to need some time to air out, but it didn't need it. A hint of sulfur or flint for just a couple minutes and then it hit its stride. Along with the crystal clear fruit was a mineral element like they'd bottled up the ocean. Waves of brine and oyster shells with a tactile, sandy texture on the palate to match. And there isn't a trace here of botrytis or those woolly, beeswaxy notes that sometimes give older chenin that not-so-fresh feeling. This is ridiculously alive and singing at the top of its lungs. This bottle had the old, tan label.
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7/12/2014 - d'Artagnan wrote: 92 Points
Souper chez Gilles Martin (Orford): Un nez fascinant, complexe, de camphre, pierre à fusil, miel, coing, pomme chaude. La bouche est d'une acidité basse, aérienne, crayeuse. J'étais sur un 2002, sa jeunesse est impressionnante. Superbe vin, qui confirme la sagesse faire vieillir les vins du domaine, même les secs. 92 pts
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12/9/2013 - mychurch wrote: 91 Points
Telling fact about this wine was that it was much better on Sunday night than it was on Friday when it was first opened. Initially it was slightly austere and closed, but 2 days sitting in the bottle added depth and honey and tamed down the acidity. If you are drinking this now, then open the bottle the day before and leave it in the cellar/fridge, or decant in the morning.
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5/31/2013 - JJKinch wrote: 91 Points
Nice fruit (apricot), slight honey, nice minerality, some richness. Nice acidity. Well integrated. Really enjoyable. Nice light finish.
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4/15/2013 - redwhiteandrich wrote: 89 Points
An entirely different beast from the first bottle. This was all minerals and lanolin with a touch of smoke on the nose. And with after nearly 3hrs came around with a palate of stone fruit and a touch of honey. Still the acidity was a tad lacking.
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3/6/2013 - BradKNYC wrote:
New Yorkers welcome West Coast visitors to Peking Duck House, but the wine Gods were angry. (Peking Duck House- Midtown): Hmm. Starting to sense a trend. This, too, showed oxidative on the nose and palate, but it did not overpower the wine. While dry, the wine shows richness and depth with apricot, quince, mineral and earl grey tea flavors supported by fine acid levels. Picks up some nuttiness on the finish and trying the remains of the bottle the next day, the nuttiness and oxidative character became more pronounced and the fruit had receded. B+/B.
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2/28/2013 - redwhiteandrich wrote: 90 Points
Great nose of honey and quince and stony minerality. After an hour long decant, the palate followed suit, wich the acidity was a bit higher though.
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1/29/2013 - BradKNYC wrote: flawed
The supper club meets at Sarah's. Champagne, Burgundy, Loire Chenin and CDP are served. (Sarah's.): Corked, dangit. One of the first bottles of Huet I ever bought and my last bottle of it.
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11/14/2012 - megropolis wrote:
Thanks to those who said quince as I knew the taste but forgot the name as Cydonia is not an easy find in US and this just took me down the memory lane to my childhood which was last time I actually had it.
Quince and beeswax. Not superbly complex since secondary flavors still did not kick in after 17 years but excellent purity due to acidic lift.
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10/29/2012 - tooch wrote: flawed
Rose City Jeeb (Cafe Castagna - Portland, OR): This was a bottle that was showing some really nice fruit and elegance with some faint cork taint in the background. The taint seemed to build with time. Shame as the wine seemed to have some really nice stuff going on.
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2/5/2012 - strickt01 wrote: 91 Points
Beautiful golden colour. Not the most intoxicating of noses but sumptuous mouthful of lightly honied quince and pear that is in no way heavy or cloying. The acidity provides exceptional balance to the relative richness of the flavours as well, being delivered as it is in a gentle wash rather than the searing wave of youthful Vouvray. Lovely wine if, as noted before, not particularly complex.
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6/20/2010 - jkoenen wrote: 90 Points
White Icons @ my place (Netherlands): Wonderful showing of this wine. Lots of austere, sauvage, out-doorsy, animal-like impressions. Hay, wet wool, barnyard, some seaweed, lots of toast (unless the fact that this wine didn't see any oak, so I was told). But also underripe bananas, wet pebbles. Not as fine-tuned and deep as the other wines in this flight. Slightly boastful but has good identity, fascinating and tasty. 17.5/20
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12/4/2007 - drwine2001 wrote:
Light golden color. Complicated array of honey and dry sherry tones, in a way more like a Savennieres than a Vouvray aromatically. Terrific minerality and acid on the palate, with citrus and marmalade fruit. For me, it did not all come together, and we had some disagreement as to whether the wine had peaked or had some life ahead of it. Here, some residual sugar would have helped the balance, I think.
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11/12/2006 - Nanda wrote: 87 Points
Chicago Wine Geeks do the Loire Valley (Bill's Place - Lakeview, IL): Gold in color with honey and ripe white fruits on the nose. Lighly viscous with boytris and bees wax on the palate. Elegant fruit and weight but lacking lift and liveliness. Some acid would've taken this flat effort from just good to special.
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11/12/2006 - jlm wrote:
Loire at Bill's (Bill's): Gold color betrays the age on this. It has an oxidized/sherry-like aroma at first pour and then becomes sweet and concentrated, with some botrytis-influenced raisins showing. Not much complexity though. This was rich and concentrated on the palate, with too little acidity for its ripeness. It did show better balance upon returning to it half an hour or so later. The finish was not very complex. This did seem to settle down into a more complex wine with time, but I don't have anything in my notes from the second taste.
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