Founded in 1928 by Victor Huet, it was his son, the late Gaston Huet, who helped to establish the Domaine’s reputation for producing exceptional wines from the three famed single vineyards, Le Haut Lieu, Le Clos du Bourg and Le Mont. From the 1970s, the winemaking was undertaken by Gaston’s son-in-law, Noël Pinguet, alongside chef de cave Jean-Bernard Berthomé. Together, they were among the first to adopt biodynamic farming principles which continue to be at the very heart of the Domaine’s philosophy. Following the purchase of Domaine Huet by New York businessman Anthony Hwang in 2003, the winery has benefitted from considerable investment, whilst the team has worked tirelessly to maintain the spirit of the estate and Gaston’s indefatigable quest for quality.The beauty of Huet’s Vouvrays is found in the incredible breadth of styles – from the delicately sparkling pétillant, to the bone-dry Sec wines, right through to the sweetest moelleux. Each one is characterised by razor-like acidity, beautifully pure fruit and expressive minerality, reflecting their incomparable Vouvray terroir.
Quince jelly, marzipan, lemon candy and honey levitate from the glass, in anticipation of the startling elegance, lift, and lightness of touch that this elixir exhibits on the palate, for all of its intensely honeyed richness. Fresh grapefruit and lemon with a finish which is astonishingly fresh and juicy, yet displays confectionary (marzipan, vanilla creme) and patisserie (buttered pastry with quince filling) sides as well.
Fruit based dessert