DUE IN MARCH 2017
2016 WINE SPECTATOR TOP 100: #66
Clos du Bourg
This ancient, walled vineyard has estate’s the shallowest, stoniest soils. The wines are rich and intense. Many consider the 6-ha Clos du Bourg to be Vouvray’s finest single site.
"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 persimmon notes. The finish is extremely long. Best from 2018 through 2040. 300 cases imported. –JM" (WS)
"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.
With the 2015 vintage, Domaine Huet offers (almost) the whole range of Vouvrays again: Secs, Demi-secs, Moelleux and the noble sweet 1ère Tries. However, there was no Clos de Bourg Sec and no Moelleux produced in 2015, just a Demi-Sec; the other crus were selected in all styles and this has not been the case for years now. More than this, 2015 is an exceptional and historic vintage again at Huet (perhaps the best since 1997). I can only recommend to buy cases of all styles. You might know or have learned from my last Huet report (see Interim November 2015), that even the dry and medium-dry wines can age for decades. You just have to find your favorite Huet terroir before you can explore its talents in style and ageability. The 2015s combine super ripe, tropical fruit flavors and juicy textures with concentration, perfectly integrated acidities and enormous precision that reflects the different terroirs, even in the noble sweet Première Tries that ranges between 89 (Le Haut-Lieu) and 117 (Le Mont) grams per liter of residual sugar." (WA)