Domaine Huet

Le Haut-Lieu Sec Vouvray Chenin Blanc

9.230 ratings
9.16 pro ratings
Vouvray, Touraine, Loire Valley, France
Chenin Blanc
Turkey, Vanilla & Caramel, Fruit & Berries, Exotic Spices, Salads & Greens, Pate, Potato, Tomato-Based, Chicken, Fruit Desserts, Quinoa, Farro, Brown Rice, White Rice, Pasta, Onion, Shallot, Garlic, Pungent Cheese, Squash & Root Vegetables, Goat & Feta Cheese, Cheddar & Gruyere, Sweet Potato, Yuca, Taro, Baking Spices, Chili & Hot Spicy, Nuts & Seeds, Soft Cheese, Salami & Prosciutto, Shellfish, Crab & Lobster, Quinoa, Shellfish, Sweet Potato
Top Notes For
Austin Beeman

Exceptional with great growing texture and layers of bright flavor.

Exceptional with great growing texture and layers of bright flavor.

Jun 4th, 2020
Douglas Braun

375 - 2017 honey , Musk , quince love the aromatics here - round yet high acidity- real pleasure to drink

375 - 2017 honey , Musk , quince love the aromatics here - round yet high acidity- real pleasure to drink

May 12th, 2019
Miguel Ostrowski

Tight and crisp in the beginning but give it a little time, specially if too cold and the pretty ripe and baked apple aromas start to show adding to the already existing zing of lime, an added layer of honeysuckle and amazing balance and it’s a home run!

Tight and crisp in the beginning but give it a little time, specially if too cold and the pretty ripe and baked apple aromas start to show adding to the already existing zing of lime, an added layer of honeysuckle and amazing balance and it’s a home run!

Aug 27th, 2018
Aravind A

Pop and pour. Lovely. On the nose: soft lanolin, quince, lemon, marjoram. On the palate: fantastic acidity, lemon peel, quince, wet stone, tarragon and mint. A hi-toned finish. Very good already.

Pop and pour. Lovely. On the nose: soft lanolin, quince, lemon, marjoram. On the palate: fantastic acidity, lemon peel, quince, wet stone, tarragon and mint. A hi-toned finish. Very good already.

Sep 12th, 2020
Andrew Schirmer

Beeswax nose. Honey, lime/citrus rind, pleasing acid/bitter undertone. Will drink well quite some time.

Beeswax nose. Honey, lime/citrus rind, pleasing acid/bitter undertone. Will drink well quite some time.

Aug 24th, 2020
Lee Mauney

Note to buy again. Off-dry, pear, balanced acids, pairs well. 2016.

Note to buy again. Off-dry, pear, balanced acids, pairs well. 2016.

Aug 27th, 2019
Stanislav Lobanov

16.5/20 (90/100) Насыщенный и, одновременно, элегантный аромат с нотами цедры лимона, зеленого яблока и чуть незрелого абрикоса. Высокая кислотность, горчинка во вкусе, напоминающая шкурку персика. Довольно продолжительное послевкусие. Утонченное и узнаваемое Вувре.

16.5/20 (90/100) Насыщенный и, одновременно, элегантный аромат с нотами цедры лимона, зеленого яблока и чуть незрелого абрикоса. Высокая кислотность, горчинка во вкусе, напоминающая шкурку персика. Довольно продолжительное послевкусие. Утонченное и узнаваемое Вувре.

Aug 6th, 2019
Chris Grimm

Simply fantastic. Flowers, honey, wax, delicious.

Simply fantastic. Flowers, honey, wax, delicious.

Aug 6th, 2019
Stuart Pollack

Mild and a little dull Chenin Blanc. There is nothing wrong with it, but it is not exceptional.

Mild and a little dull Chenin Blanc. There is nothing wrong with it, but it is not exceptional.

Jun 21st, 2019
Ely Cohn

The utmost respect for Domaine Huet (I had the chance to visit in 2016). They are masters of the full spectrum of Chenin - sweet to dry, lean to blankety. Pure and transparent.

2017 Sec is stripped of sugar but not lean or incomplete the way bone dry Chenin or Riesling can be. It has piercing notes, but voluptuous.

Baking spice, orange, and lime citrus - bitter peel and sweet flesh.

The utmost respect for Domaine Huet (I had the chance to visit in 2016). They are masters of the full spectrum of Chenin - sweet to dry, lean to blankety. Pure and transparent.

2017 Sec is stripped of sugar but not lean or incomplete the way bone dry Chenin or Riesling can be. It has piercing notes, but voluptuous.

Baking spice, orange, and lime citrus - bitter peel and sweet flesh.

May 1st, 2019