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Domaine Huet, Le Haut Lieu Sec 2022

Get to know: Domaine Huet, Le Haut Lieu Sec 

Tasting Note

From a legend of the Loire, this dry white is a sensational example of Chenin. The nose is lithe and inviting with notes of pear, apple, quince and tangerine and an orange blossom floral character. It is full of texture on a medium-bodied palate with honey apple up front and given incredible energy by lip-smacking citrus acidity. The finish is dry yet balanced with notes of minerals and lemon zest and a hint of lanolin. This wine is all about clarity, precision and harmony. Very enjoyable now, but capable of developing for 5+ years in good conditions.

Try this with oysters or poached salmon or all manner of chicken dishes.

Producer Info

Few would argue that the reputation of Vouvray as the producer of great wines lies with the influence of a single individual – Gaston Huet. Not only was Gaston a legend within the region, but his tireless work sitting on various national committees helped shape the future of French wine culture. Today, it is Benjamin Joliveau, who started working at Huet in May 2009, who heads up the cellar and vineyard team, whilst Sarah, Anthony’s daughter, is in overall charge of domaine.

The late 16th Century closerie of Le Haut Lieu is situated at the top of the rue de la Croix-Buisée, with the vineyards sitting at the summit, off to the right. The Le Haut Lieu itself consists of 3 to 4 metres of heavy clay soil mixed with chalk, known locally as aubuis, which lies over a bed of limestone. It is this limestone subsoil that proves to be the constant link between the three vineyards owned by Huet. It is the vines proximity to the porous, yellow tuffeau that is responsible for the overriding style of wines produced from each of the sites.

Over half of the current vineyards were planted between the 1950s and the 1970s. The domaine has been certified biodynamic with Demeter since the 1990 vintage. The wines are fermented in the cold and humid conditions of the subterranean cellars using indigenous yeasts in a battery of tanks, squeezed into crevices within the caves.

France, Loire

Chenin Blanc