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.
12.5% alc, 45 gr/l RS
Publication: Wine Spectator
Offers a big, broad feel, with layers of glazed pear, apple and peach falling over each other, backed by fresh ginger, honeysuckle and quince notes. Everything pulls together through the finish, with green tea accents and racy minerality providing the foil. Drink now through 2035