2020 | Domaine Huet Vouvray | Le Mont Premiere Trie Moelleux

The dress is golden yellow, with a bewitching brilliance. This wine reveals sublime aromas of apple and rosemary on the nose. In the mouth something magical happens, it is a demonstration of balance between freshness and aromatic power, the candied fruits combine with pink grapefruit, marrying smoothness to mineral tension.

Reviews:

• Wine Advocate: The intensely yellow colored 2020 Vouvray Le Mont Moelleux Première Trie is highly concentrated and complex on the nose that exhibits candied lemon zest and chutney aromas along with calcareous and walnut notes. Sweet (really sweet!) yet refined and elegant on the palate, this is a full-bodied, rich and generous yet piquant and firmly structured, greatly tensioned and salty 1ère Trie with pineapple flavors on the finely tannic and energetic, very sustainable finish.

• James Suckling: The expansive spectrum of dried stone-fruit, candied-citrus and fresh-melon aromas beautifully fill out the rich and luscious palate of this precisely balanced Vouvray. Great honeyed and mineral depth at the imposing finish. Enormous aging potential! From bio dynamically grown grapes.

Producer Information

Domaine Huet L'Echansonne (usually just known as Domaine Huet) is the leading producer in the Vouvray region of the Loire Valley. It is known for its range of Chenin Blanc wines from that appellation, which are prized for their richness and concentration as well as their great ability to age. The 35-hectare (86-acre) estate consists of three principal south-facing vineyards on the plateau above the river, with smaller plots dotted around them. Le Haut-Lieu, around the original house and set back from the river, is on heavier brown clay and limestone and produces the most approachable wines. Clos du Bourg has shallow clay-limestone soils and tends to produce the longest-lived most structured wines while Le Mont stretches from the house towards the river on pebbly clay and silica and is usually last picked. Grapes are picked manually in two or three passages through the vineyard. Because of the differing levels of sweetness across the range, the harvest may not be completed until November. Grapes are pressed in whole bunches and juice is slowly fermented using natural yeasts in cool cellars in a mix of large and small oak barrels and stainless steel tanks. Fermentation is ended by racking the wine and adding sulphur. Malolactic fermentation is avoided, and wines are bottled early after a light filtration to spend most of what can be a lengthy maturation period in glass. The estate was purchased in 2003 by Chinese-American financier Anthony Hwang, who also owns the Királyudvar estate in Tokaji, Hungary.

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