Purchased in 1957, Le Mont lies on the esteemed Premiere Côte. With less clay and more stone than Le Haut-Lieu, Le Mont yields young wines of intense minerality. The wines are the estate's most reticent, but develop the strongest perfume with age. Size: 8 hectares
Clay has a green tinge, and there are ample stone and silica present.
Biodynamically farmed. All grapes harvested by hand, which enables picking by successive tries, each tri being a separate pass by the workers through the vineyard, ensuring only the best bunches of ripest (or even botrytised) grapes.
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 cuvées typically have more than 30 g/l residual sugar
Aged in large demi-muids
Bright, even exuberant in feel, with a parade of Jonagold apple,green melon, Bosc pear and quince flavors streaming through,gilded with heather, honeysuckle and verbena notes on the long,lithe finish. Remarkably elegant despite the off-dry style. Drinknow through 2035.
The 2016 Vouvray "Le Mont" Moelleux from Domaine Huët is another lovely wine that does not achieve its concentration from botrytis (as was the case with this bottling in 2015), but rather, from desiccated grapes on the vine. The nose delivers here a very refined and youthful mélange of quince, tangerine, chalky minerality, a touch of lanolin, incipient honeycomb, citrus blossoms and a nice touch of orange peel in the upper register. On the palate the wine is deep, full-bodied and nascently complex, with a great core, bright acids, excellent focus and grip and a very long, pure and promising finish. This is more primary than the Le Haut Lieu Moelleux and (hopefully) will be a bit easier to keep one’s hands off of while it cellars! Great juice in the making. 2023-2075+.
Field Publication Computed: