Le Haut Lieu Moelleux 2003

Wine Tasting Notes for Le Haut Lieu Moelleux 2003 by Huet

Colour & Appearance

A rich, lustrous golden yellow in the glass.

Nose

While many wines from the extremely hot 2003 vintage have long since faded, this sweet Chenin Blanc proves remarkably vibrant. It reveals dense fruit notes of fully ripe pears, apples, quinces, alongside oranges and grapefruit. Complex notes of quince paste, ginger and orange zest combine with hints of blossom, wet stone and freshly grated lime zest.

Palate

On the palate, the wine presents a dense, almost viscous texture. Flavours of yellow-fleshed fruit meet delicate pâtisserie and cream notes. Despite its mellow acidity, the Moelleux retains a fascinating freshness thanks to its tart, piquant nuance. An impressive balance of opulence and race that is an absolute joy to drink on its own.

Terroir & Origin

Le Haut-Lieu is the historic cradle of Domaine Huet in Vouvray, Loire Valley. Situated on the plateau, the topsoil is characterized by deep brown clay as well as some flint and chalk (locally known as aubuis). At a depth of four metres, yellow tuffeau limestone forms the bedrock, providing the wine with its mineral backbone.

Grape Variety & Vinification

The wine is made from 100% Chenin Blanc. Domaine Huet has been practicing biodynamic viticulture since the late 1980s and has been Demeter certified since 1993. Maturation takes place in the winery’s cool, deep underground rock cellars.

Food Pairings

An outstanding companion to complex dishes: excellent with pan-fried fillet of sea bass on chorizo risotto with a yellow pepper reduction, roasted BBQ Ibérico Char Siu with bean sprouts or caramelised aubergines with chilli, ginger and fermented bean curd (Fu-Ju) sauce.

Particularities

This 2003 vintage was released as an anniversary bottling a full 20 years after the harvest – striking proof of the monumental ageing potential of sweet wines from this legendary biodynamic Loire estate.