2015 Huet Haut Lieu Moelleux 1er Trie Vouvray 2015 750ml

$129.00
(6 or more)
$130.00 per bottle


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The Brief
Alcohol
11.5%
Net Volume
750ml
Vintage
2015
Sweet Very Dry
Wine Scale 2
How's it taste?
The dark orange/golden colored 2015 Vouvray Le Haut-Lieu Moelleux Première Trie has a lovely precise and concentrated bouquet of perfectly ripe fruits. Piquant and with a lovely grip and concentration, this is a vibrant, finesse-full and tension-filled Chenin with a beautifully charming fruit and sweetness. The finish is very long, pure and salty, and again full of tension and fine grip. This is a world-class sweet wine. 94+ points, Stephan Reinhardt, The Wine Advocate #227Le Haut-Lieu was the Huet’s first Estate vineyard, purchased in 1928. Situated on the ‘Première Côte’, it’s a nine hectare plot on deep, brown, chalky clay, known locally as aubuis. Here the yellow limestone bedrock (tuffeau) lies as far as four metres down, making for a richer soil that produces round and supple wines that can drink very well young. It generally produces the earliest maturing of the three cuvées, and is usually the first to be ready for drinking. Saying that, like the Clos du Bourg and Le Mont, the wines can be extremely long-lived (certain vintages 50+ years!)The wines of Domaine Huet are bottled and labelled according to their three vineyard sites which are described below. Each vineyard expresses unique characteristics and each can be made in 3 styles, subject to vintage conditions: Sec (bone dry), Demi-Sec (off dry, typically 10-20 g/lt residual) and Moelleux (slightly sweeter at approximately 30 g/lt). If the vintage allows, each vineyard may also produce a Moelleux 1er Trie (the first picking of botrytised berries) that produces a wine with residual sugar of about 60-100 g/lt and yet also with very high acidity. Like all great “sweet” wines of the world, the wines from demi sec onwards taste deceptively dry because of the terrific sugar/acid balance. These are excellent food wines and should not be thought of as “dessert wines” to be served exclusively at the end of the meal. Rather they are far better served throughout the meal or with delicate cheeses. The exception is the “super cuvee” Cuvee Constance which is only made in the greatest sweet wine years from a blend of the most concentrated botrytised fruit from all three vineyards. This is truly one of the great sweet wines of the world and is best served with dessert or cheese.
How was it made?
The dark orange/golden colored 2015 Vouvray Le Haut-Lieu Moelleux Première Trie has a lovely precise and concentrated bouquet of perfectly ripe fruits. Piquant and with a lovely grip and concentration, this is a vibrant, finesse-full and tension-filled Chenin with a beautifully charming fruit and sweetness. The finish is very long, pure and salty, and again full of tension and fine grip. This is a world-class sweet wine. 94+ points, Stephan Reinhardt, The Wine Advocate #227Le Haut-Lieu was the Huet’s first Estate vineyard, purchased in 1928. Situated on the ‘Première Côte’, it’s a nine hectare plot on deep, brown, chalky clay, known locally as aubuis. Here the yellow limestone bedrock (tuffeau) lies as far as four metres down, making for a richer soil that produces round and supple wines that can drink very well young. It generally produces the earliest maturing of the three cuvées, and is usually the first to be ready for drinking. Saying that, like the Clos du Bourg and Le Mont, the wines can be extremely long-lived (certain vintages 50+ years!)The wines of Domaine Huet are bottled and labelled according to their three vineyard sites which are described below. Each vineyard expresses unique characteristics and each can be made in 3 styles, subject to vintage conditions: Sec (bone dry), Demi-Sec (off dry, typically 10-20 g/lt residual) and Moelleux (slightly sweeter at approximately 30 g/lt). If the vintage allows, each vineyard may also produce a Moelleux 1er Trie (the first picking of botrytised berries) that produces a wine with residual sugar of about 60-100 g/lt and yet also with very high acidity. Like all great “sweet” wines of the world, the wines from demi sec onwards taste deceptively dry because of the terrific sugar/acid balance. These are excellent food wines and should not be thought of as “dessert wines” to be served exclusively at the end of the meal. Rather they are far better served throughout the meal or with delicate cheeses. The exception is the “super cuvee” Cuvee Constance which is only made in the greatest sweet wine years from a blend of the most concentrated botrytised fruit from all three vineyards. This is truly one of the great sweet wines of the world and is best served with dessert or cheese.
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