Le Haut-Lieu Vouvray Sec 2022
$34.99/32.99 on 3+
92 pts Vinous (2019)
The 2019 Sec Le Haut-Lieu is classy, polished and simply impeccable. Soft, silky contours wrap around a core of peach and lemon confit fruit. The first impression is all about texture. White flowers, pear and white pepper are some of the nuances that emerge over time, adding complexity, while clean, minerally notes grace the exquisite finish. I was blown away by the wines I tasted from Domaine Huet. The 2019s Secs in particular are magnificent Vouvrays that no Loire lover will want to be without. Longtime winemaker Jean-Bernard Berthomé turned out a glorious set of wines in his last vintage at the domaine. Clos du Bourg in particular is stunning. Even with the searingly hot and dry conditions, the Huet 2019s retain incredible energy and vibrancy. The 2018s in this lineup are every bit as impressive. (Gallloni)
95 pts Robert Parker Wine Advocate (2019)
The deep brown clay soils of the Haut-Lieu plateau provide the typical fruitiness and freshness wonderfully in Huet's 2019 Vouvray Le Haut-Lieu Sec. Ripe pear, tangerine and orange fruits with notes of lemon grass and green pimientos intertwined with very fine chalky and later tobacco notes give a remarkably fine, elegant and harmonious, subtly complex and simply gorgeous bouquet with floral (lime blossom!) and yeasty aromas that are immediately attractive. Delicate and linear on the palate, this is a pure, fresh, bone-dry, lean and textured, highly refined and perfectly interwoven Chenin with persistent purity, finesse, salty-mineral tension and very fine tannins. Highly finessed and so pure and vivacious! This is a chalky picture-book Haut-Lieu that can age for many years, even though it is already dangerously seductive! There was no dry Le Haut-Lieu produced in 2018, but the 2019 is possibly the finest, most delicate and elegant I've had in recent years, at least at this early stage. A terrific and buoyant Vouvray that any Chenin lover should try—or, better yet, cellar! 13% alcohol. 80,000 bottles made. Tasted in July 2020.