Domaine Huet Vouvray “Clos du Bourg” Moelleux Première Trie

huet vouvray clos du bourg moelleux premiere trie
LCBO Vintages Releases Classics Collection
Chenin Blanc
Type: White Table Wine
Vintage: 2003

LCBO Vintages Classics Collection


“The Domaine Huet in Vouvray is one of the few world class producers in the Loire Valley. Its reputation was built by 1910-born Gaston Huet and the Le Haut Lieu, a top single vineyard site that was bought by his parents in 1928 with three hectares under vines, all Chenin Blanc. “

Robert Parker on Domaine Huet, Nov 2015


“The apricot-golden colored 2003 Vouvray Clos du Bourg Moelleux Première Trie offers a beautifully deep, intense, concentrated and at the same time precise, fresh and refined fruit aroma of fully ripe and cooked peaches along with refreshing lemon and spicy/mineral flavors on the nose. On the sweet and fruity, highly elegant, balanced and finesse-full palate, there is a gorgeous precision, freshness and piquancy that leads to a correspondingly precise, piquant and salty finish that is simply great and almost unrivaled. This 2003 is one of the greatest, because it’s the finest and most balanced Moelleux of this tasting, and if I had to draw a comparison it would be to the 1959 and the 1945.”

98+ points, Robert Parker’s Wine Advocate, Nov 2015


“Cheap Vouvray may be one of the nastiest of wines – equal and unresolved parts acid, sugar and sulphur – but Huet Vouvrays can be some of the greatest wines in the world.


[…] Classic Huet winemaking is the antithesis of, say, Chardonnay vinification. The last grapes may not be picked before November, ideally shrivelled to super-sweet raisins (Pinguet prefers shrivelling to noble rot for sweet Chenin). The wines never see new wood but are fermented slowly in cellars that are by then pretty chilly. The second, softening malolactic fermentation is avoided at all costs and the wines put into bottle early, with eye-watering acidity, to do most of their maturing in glass. The acid level is more or less the same in all bottlings, but the amount of sugar in the grapes, and resulting wines, can vary enormously according to the growing season. There are four basic styles of still wine, as well as some stunning gentle fizz labelled Perlant or Pétillant that is one of the all-time great contributions to the canon of sparkling wine, the honey and apples character of Chenin producing something quite distinct from champagne. 


Sec has residual sugar of 6-7 g/l. Most dry white wines have a sugar level under 2 g/l but, according to Pinguet, a Vouvray this dry ‘would be horrid for the first 20 years’. Demi-Sec Vouvray is one of my favourite styles. The sugar level is typically 20-25 g/l but all the acidity makes the wine taste just off dry. These sort of wines, preferably with a bit of age, can be a beautiful match with creamy, savoury sauces. Then there is full-on sweet Moelleux (literally ‘like marrow’, pronounced ‘mwah-lurr’) with between 40 and 60 g/l of sugar and then, occasionally, an even sweeter Première Trie wine is made from the very ripest grapes.”

Jancis Robinson on Domaine Huet, Aug 2013