Domaine Huet : Clos du Bourg Première Trie Moelleux 2018

Characteristics and tasting advice for Clos du Bourg Première Trie Moelleux 2018 from Domaine Huet

Tasting

Appearance

The wine displays a bright golden-yellow hue, reflecting the concentration of botrytized grapes and the wine’s richness.

Nose

The nose reveals remarkable aromatic complexity. Fragrances of exotic fruits such as mango and pineapple mingle with notes of quince and quince jelly. The bouquet is further enhanced by nuances of honey, caramel, and delicate touches of cinnamon and white chocolate. Subtle aromas of fresh ginger, acacia blossom, and elderflower complete this refined aromatic palette.

Palate

On the palate, the wine caresses with a perfectly integrated silky sweetness. Bright acidity brings striking freshness, balancing the wine’s richness and preventing any heaviness. Fine tannins provide structure, while minerality adds tension and elegance. Flavors of apple compote intertwine with dried fruits, extending the aromatic impressions. The finish is exceptionally persistent, evolving toward an increasingly mineral character.

Food and wine pairings

This sweet wine pairs beautifully with Asian cuisines featuring sweet-spicy flavors, notably Thai and Vietnamese dishes. It also matches well with seafood, such as lobster poached in butter, scallops with citrus, or oysters. Cream-based poultry dishes, like chicken with morels, offer a classic pairing. Aged Loire goat cheeses create perfect harmony. For dessert, it elevates pear- and strawberry-based preparations, a warm tarte Tatin served with vanilla ice cream, or a mille-feuille.

Serving and cellaring

Clos du Bourg Première Trie Moelleux 2018 can be enjoyed now and will continue to evolve until around 2037, or even beyond. This wine boasts exceptional aging potential, allowing it to develop increasing complexity and deeper mineral character over time.

An outstanding sweet Vouvray combining richness and minerality

The estate

Founded in 1928 by Victor Huet, the Domaine Huet stands as the absolute benchmark for Chenin Blanc in the Loire Valley. The estate now spans three prestigious plots on the Première Côte: Le Haut-Lieu, Le Mont, and Clos du Bourg. A pioneer of biodynamics as early as 1990 and Demeter-certified in 1993, the estate has been majority-owned by Anthony Hwang since 2003, with Benjamin Joliveau overseeing winemaking since 2020. The Hwang family, with Sarah and Hugo Hwang, ensures the continuity of the estate’s excellence and philosophy, producing wines acclaimed worldwide for their purity and exceptional aging capacity.

The vineyard

Clos du Bourg is a historic six-hectare plot enclosed by medieval walls, located on the Première Côte above the church of Vouvray. This vineyard enjoys full south exposure and rests on exceptionally shallow clay-limestone soils, with the tuffeau limestone substratum sometimes outcropping less than a meter below the surface. This configuration forces the roots of Chenin Blanc to penetrate directly into the limestone rock, giving the wine its signature mineral intensity. The nearby Loire below brings morning mists that encourage the development of noble rot, while generous sunshine speeds ripening while preserving the grape’s natural acidity.

The vintage

The 2018 vintage in the Loire Valley was marked by favorable conditions, with warm temperatures and adequate humidity during critical ripening phases. These conditions enabled optimal development of noble rot in well-managed vineyards. Clos du Bourg particularly benefited from this context, producing grapes that combined richness with structuring acidity, the sought-after balance for great age-worthy sweet wines.

Winemaking and aging

The 2018 Clos du Bourg Première Trie Moelleux harvest was carried out by hand through successive passes, selecting only berries affected by noble rot at the optimal stage. After gentle pressing to avoid oxidation, the musts were divided between 600-liter wooden foudres and stainless-steel tanks. Fermentation occurred spontaneously thanks to indigenous yeasts, a process extending over several months due to the high sugar concentration. Malolactic fermentation was deliberately limited to preserve the wine’s hallmark bright acidity. Aging on fine lees in used barrels brought complexity and texture without masking the fruit with overt oak notes. Bottling took place in the spring following the harvest.

Grape variety

100% Chenin Blanc