Wines Vouvray Domaine Huet Le Hautlieu Moëlleux - Moelleux Première Trie Haut Lieu - 2015

Viniou Reviews

Domaine Huet Le Haut-Lieu Moelleux Première Trie 2015 is a stellar expression of Vouvray from the Loire Valley, crafted entirely from Chenin Blanc grapes. Sourced from the Haut-Lieu vineyard, which is known for its clay-rich soils overlaying tuffeau limestone, this cuvée comes from a selection of the ripest, hand-harvested berries picked during the "Première Trie" passes. The result is a moelleux, or sweet wine, with great concentration and balance. 2015 was a historically sunny and generous vintage, allowing for optimal ripeness and the development of noble rot (Botrytis cinerea), which intensifies the wine's natural richness and complexity. The fermentation takes place in old oak barrels with indigenous yeasts, followed by ageing on fine lees, which adds complexity and texture without overshadowing the purity of the fruit.

Vouvray is situated to the east of Tours, on the right bank of the Loire River. This region benefits from a tempered continental climate—warm summers encourage ripening, while misty autumns are ideal for the development of noble rot, the key to Vouvray’s finest sweet wines. The unique tuffeau soils impart minerality and finesse, while the history of the area, with its centuries-old troglodytic cellars, contributes to the consistent quality and ageing potential of its wines. Vouvray has been renowned for its Chenin Blanc since at least the Middle Ages, producing wines ranging from bone dry to lusciously sweet.

Given its generous sweetness and vibrant acidity, this moelleux shines with dishes that mirror its opulence or balance its richness. Foie gras terrine, a classic pairing, is elevated by the wine’s honeyed notes and refreshing finish. Blue cheeses such as Roquefort, or gently spiced Asian cuisine—think Thai curries or duck with orange sauce—are delicious partners. For a Loire-inspired match, consider rillettes or tarte tatin to highlight both its fruit intensity and lively acidity.

To best experience this wine’s aromatic complexity and textural depth, serve cool but not chilled—ideally at 10-12°C. It benefits from gentle aeration, so a brief decanting or opening the bottle in advance will allow the profusion of quince, apricot, acacia honey, and subtle spice to fully unfurl. This wine promises a long life in the cellar and further rewards for those who wait.