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Critical Acclaim
WS97 Wine Spectator
Concentrated, with a core of intense Jonagold apple, glazed Bosc pear, ginger cream and dried quince flavors, carried by filigreed acidity and backed by green tea, verbena, chamomile and persim- mon notes. The finish is extremely long. Best from 2018 through 2040.
RP96 Robert Parker's Wine Advocate
The dark golden-colored 2015 Vouvray Clos du Bourg Moelleux Première Trie is super ripe and intense, yet precise and mineral on the nose where orange and dusty flavors are displayed along with some caramel flavors. Intense and juicy, with a concentrated and sweet, yet vital and elegant fruit, this Chenin has vibrant acidity. This is a full-bodied, well structured, persistent and powerful Chenin with a sweetness that is almost fully integrated. The finish is enormously vivacious and firm, and reveals a stimulating minerality.
Tasting note from Christoph Raffelt from 20.07.2016, Copyright Christoph Raffelt
Wine
2015 Clos du Bourg Moelleux 1ère Trie Huet, Vouvray
Color
deep golden yellow
Nose
Everything about this 1ère Trie shows lush ripeness, depth and complexity. The »Clos du Bourg" smells like a big basket of fully ripe stone fruit, freshly sliced mirabelles, apricots and peaches, and the same is there again in candied and dried form. They are joined by honeydew melons, kumquats and sultanas. Over everything there is an almost beguiling mist of butterscotch.
Palate
The 1ère Trie is undoubtedly a wine to put in the cellar now, to open the first bottle maybe in five years and the last maybe in fifty. And yet, the Clos du Bourg makes it very difficult to simply put it down after the first tasting bottle. It presents itself too juicy already, the acidity of the 2015 vintage is too perfect that you don't want to enjoy the greatness of this wine now. The Clos du Bourg presents itself almost creamy on the tongue. The fruit of peach, quince, papaya, yellow plum, orange and melon is as concentrated as it is layered. The spices that play a role here almost call for a combination with Arabic or Asian cuisine, which is characterized by curry, saffron, coconut and ginger. But also the classic French cuisine has of course suitable answers to this great Chenin Blanc.
Food recommendations by Christoph Raffelt
Lobster on Maltese sauce with tarragon foam
Roasted goose liver with Cotignac d'Orléans and goat's curd cheese
Roasted pineapple with tamarind, ginger, chili and coconut ice cream
About the domain
The Vouvray AOC was first created in 1936, and covers 1,800 hectares spread across eight different municipalities. The only grape variety allowed here is Chenin Blanc (also known as Pineau de la Loire). Established in 1928, today the Huet estate encompasses 35 hectares mainly spread over three properties: Le Haut-Lieu, Le Mont and Le Clos du Bourg. A well-known local figure, Gaston Huet (former mayor of Vouvray, member of the INAO), is now retired, and the estate was managed by his son-in-law, Noël Pinguet, from 1976 to 2012. Since 1990, the vineyard has been worked entirely according to biodynamic principles. Across the estate as a whole, half of the vines are between 30 and 50 years old. The property was bought in 2004 by Anthony Hwang, retaining the same essential philosophy and keeping Jean-Bernard Berthomé as cellar master. This estate is one of the most famous in the region, always delivering wines of the highest level. Top drawer.
About the cuvée
Le Haut-Lieu stretches over nine hectares, on a very deep clay-limestone soil with dominant brown clay. This rather heavy soil usually produces supple wines. Le Haut-Lieu Moelleux is very pure with perfectly integrated sweetness, fine energy, power and with a pleasant bitterness.
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