Vouvray "Le Mont" Moelleux 2002 - Domaine Huet

Presentation of the Huet estate:

Domaine Huet is one of the most famous vineyards in the Vouvray region of Touraine, in the Loire Valley. Founded in 1928 by Victor Huet, it is now run by Jean-Bernard Berthome and produces some of the region's finest wines. The 35-hectare vineyard is planted exclusively with Chenin Blanc on the slopes of Vouvray and is spread across three different terroirs, each with its own character and style.

Presentation of the vintage:

Vouvray, located on the right bank of the Loire River, is the home of the Chenin Blanc grape variety. The soil is primarily composed of tuffeau (chalk) and flint clay, which gives the wines minerality and freshness. The estate produces dry, semi-dry, sweet, and liqueur wines.

Cuvée "Le Mont": This is one of the estate's three historic grands crus. The Moelleux cuvée is made from a selection of berries affected by noble rot (Botrytis). Vinification is carried out in tuns, favoring the pure expression of the terroir.

Tasting Notes:

Intense gold color. The nose offers notes of candied apricot, quince, saffron, and acacia honey. The palate is silky rich, balanced by vibrant acidity. (Robert Parker: 95/100)

Presentation of the 2002 Vintage in Vouvray

The 2002 Vouvray vintage was an excellent one for sweet wines. The weather conditions allowed for a slow and steady development of noble rot (Botrytis), without excess water, thus ensuring great purity in the juices. This vintage is considered a classic, offering a perfect balance between acidity, sugar, and concentration.

Bottle condition

Level: Perfect (or Bottle in perfect condition)

Color: Perfect

Label Condition: Slightly Stained

Capsule Condition: Perfect

Overall condition of the bottle: Excellent

Food and Wine Pairing

• Pan-fried foie gras with figs.
• Blue-veined cheeses (Roquefort, Bleu d'Auvergne).
• Yellow fruit desserts (apricot tarte tatin).

Serving Instructions: The 2002 Haut-Lieu Moelleux should be served chilled but not too cold, at a temperature of around 10-12°C. It can be opened immediately or cellared for several more decades for those who wish to age it further. There is no need to decant it.