Domaine Huet’s nine hectare Le Haut-Lieu vineyard, characterized by deep clay-rich soil, is known for its supple wines. (An understatement, frankly: this is one of the best vineyards in the Vouvray appellation.) Of the winery’s three vineyards, wines from Le Haut-Lieu are generally most approachable young. Like all of Huet’s vineyards, it is planted entirely to Chenin Blanc and has been managed according to biodynamic principles for over 25 years.

When harvesting by hand in October and November, pickers make two or three passages (“tries”) through the vineyard. On each pass, careful hands select fruit that meets specific criteria: ripeness, say, or botrytization. Fruit selection is key to the finished wines. This is the driest style of Vouvray: full, racy, and pure.

“Polished and elegant, with a mix of Granny Smith apple, kumquat and verbena notes underscored by flinty minerality and salted butter. Shows snappy acidity that offsets the concentration, while smoke wafts through the lengthy finish. Drink now through 2032.”
92 points, Kristen Bieler, Wine Spectator