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Here are my tasting notes of the Domaine Huet wines we went through with Richard Kelley MW last week.
Le Haut-Lieu Sec 2008
An intense nose of lemon, almond, honey, orange rind, apples and quince. Very mineral and concentrated with high acidity and a salty tang. Drink now or hold off for a decade. 15 g/l residual sugar.
Le Mont Sec 2007
Aromatic and mineral with aromas of quince, apple and lemons. Concentrated and solid with a broad palate and refreshing acidity. Good structure. Drink now or hold off. 9 g/l residual sugar.
Le Mont Sec 1995
Deep golden in colour, honeyed and rich with crisp acidity. Complex with flavours of quince, orange blossom and apple with a touch of truffle. Very good length.
Food match for the Sec wines: rilletes of pork.
Le Haut-Lieu Demi-Sec 2008
Concentrated, rich and exotic with aromas of yellow plum and apricot. Delicious with a touch of honey, lemon curd and white flowers. Very good length. 30 g/l residual sugar.
Le Mont Demi-Sec 2008
Intense, smoky (gunflint), roasted almonds, orange blossom and cinnamon. Honeyed with a touch of coconut. Off-dry and very fresh. Focused and profound. Drink now or hold off for a decade or more. 27 g/l residual sugar.
Food match for demi-secs: river fish, boudin noir or Asian cuisine.
Le Haut-Lieu Moelleux 2008
Aromatic and mineral. Smoky with yellow plum, quince and apple. Very well balanced with a rich texture on the palate and great freshness. Honeycomb and lemon sherbet on the finish. 53 g/l residual sugar.
Le Mont Moelleux Première Trie 2008
A complex wine with great depth. Floral, honeyed and smoky. Hints of orange blossom and gunflint. Very focused and fresh. 67 g/l residual sugar.
Clos du Bourg Moelleux Première Trie 2008
A succulent wine which seems a bit closed needing time to be coaxed out of its shell. Nectarine, apricot and quince with a touch of coconut. This wine underwent 80% malolactic fermentation which gives the wine its creamy texture and slightly lower acidity than the Le Mont. It still has depth and structure and a long finish. 65 g/l residual sugar.
Food match for the Moelleux wines: foie gras, Roquefort, a delicate dessert. Also good as an aperitif.
You can find further information and tasting notes from Richard Kelley and Jamie Goode online.