2007 Vouvray Sec Le Haut-Lieu
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Tasting notes
100% Chenin Blanc from 15-year-old vines grown on brown clay and chalk soils. The grapes were hand-harvested and then fermented in oak: either barrels of 225l, tuns of 600l or vats of 3,000l capacity. Fermentation took place at low temperatures of 14 – 17°C and lasted roughly two months. Only yeasts from Domaine Huet’s own grapes and cellars were used, they never use cultured yeasts, preferring the indigenous ones that give a localised, more authentic flavour. TA 5.66 g/l, RS 7.7 g/l. Much, much gutsier than the Taille aux Loups 2011. Real acidity, nerve and vibrancy. Wonderful wine. (JR)
Critic scores
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Wine Spectator
Jancis Robinson MW
More reviews and scores
100% Chenin Blanc from 15-year-old vines grown on brown clay and chalk soils. The grapes were hand-harvested and then fermented in oak: either barrels of 225-litre, tuns of 600 litres or vats of 3,000-litre capacity. Fermentation took place at low temperatures of 14 -17°C and lasted roughly two months. Only yeasts from Domaine Huet’s own grapes and cellars were used, they never use cultured yeasts, preferring the indigenous ones that give a localised, more authentic flavour. TA 5.66 g/l, RS 7.7 g/l. Dense and vibrant and off dry – like a fruit just cut open. Still quite tense. Not so unlike a Savennières. Proper wine! (JR)
A taut, dry style, with green fig, blanched almond and green melon notes laced with hints of ginger and quince. Fresh, with nice minerally cut on the finish. Drink now through 2014. 1,650 cases made. James Molesworth, WineSpectator.com
Dense and vibrant and off dry - like a fruit just cut open. Still quite tense. Not so unlike a Savennières. Proper wine! Jancis Robinson, jancisrobinson.com