Vineyard: Haut-Lieu is the estate’s first vineyard, purchased in 1928.
Soil: Limestone-rich, clay soils
Viticulture: The vines are farmed using biodynamic methods and harvested by hand.
Vinification: Undergoes temperature-controlled fermentation in large, old oak demi-muids as well as stainless steel vats. There is no encouragement of the malolactic fermentation, thus many Huet wines remain rich in malic acid, a character that brings an age-worthiness to the wines. Moelleux cuvees typically have more than 30 g/l residual sugar
Aging: Aged in large demi-muids
Production: 1,000 - 1,500 cases
Notes: The nine hectares of Haut Lieu have the richest soils and generally yield the most precocious wines.
Publication: Wine Spectator
Gorgeous crystallized ginger, dried quince, glazed pear and warm persimmon notes are seamlessly interwoven here, gliding through a lengthy finish that picks up a lilting green tea accent. Frankly off-dry but wonderfully pure. Drink now through 2035.
Publication: View from the Cellar – John Gilman
The 2016 Le Haut Lieu Moelleux from Domaine Huët is excellent, as it shows off the same degree of elegance as the Sec and Demi-Sec versions, but with greater depth and vibrancy. The nose jumps from the glass in a complex and very floral blend of quince, pear, honeycomb, iris blossoms, lovely soil tones, a hint of orange peel, lavender and apple blossoms. On the palate the wine is pure, full-bodied, focused and complex, with a lovely core, excellent soil signature,
bright acids and outstanding balance on the long and classy finish. This is concentrated from passerillage, rather than botrytis, and wines of this style age in exemplary fashion. This is very, very easy to drink today, but it is still a puppy and deserves some extended time in the cellar to really blossom. 2022-2075+.