Color
Caramel colour with orange reflections, transparent and clear.
Nose
In the nose, the wine impresses with distinctive aromas of orange oil, apple compote as well as zest and orange blossom water. Spicy components of laurel, light tobacco leaf, some bacon as well as smoky notes and caramel follow.
Mouth
A taut acidity on the nose determines the overall aromatic picture of the 1939 Le Haut Lieu Vouvray. It provides an impressive freshness and thrust. The wine seems anything but tired, has a creamy viscous mouthfeel and aromatics of oriental spices, orange caramel, tangerine zest, leather and chamomile tea. Epic length with a cool finish. Superb.
Short careful decanting recommended!
Food recommendations from Sebastian Bordthäuser
- Guinea fowl breast with porcini mushrooms and nectarines
(mushrooms and truffles, porcini mushrooms, wild fowl, guinea fowl)
- Capon with truffles
(poultry, chicken, mushrooms and truffles, truffles)
- Wild duck with bergamot sauce
(poultry, duck)
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■■■□□ |
| Allergens | Contains sulfur |
| Acid | 9,6 g/l |
| Drinking temperature | 10° |
| Parker points | 93 |
| Manufacturer | Domaine Huet, 11 rue de la Croix Buisée, 37210 Vouvray / France |
