Tasting Notes
The succulent moelleux wines (moelleux literally translates to 'like marrow' and is pronounced 'mwah-lurr') typically have between 40 and 60 g/L residual sugar and are made mainly from grapes which have dried on the vine (passerillage) rather than those affected by botrytis. Huet’s moelleux can be remarkably fine and delicate—think of a great Mosel rather than a Sauternes for an idea of weight—and match brilliantly with cheeses and a range of savoury meat dishes (only wines from the richest years can work with fruit-based desserts). - Importer Note
Founded in 1928 by Victor Huet and his son Gaston, Domaine Huet has become the benchmark for Chenin Blanc in France’s Loire Valley. Based in Vouvray, the estate has long been regarded as one of the world’s greatest white wine producers. With three celebrated vineyards – Le Haut-Lieu, Le Mont, and Clos du Bourg – Huet captures the essence of Chenin Blanc across a range of soils and expositions, producing wines of remarkable depth and longevity.
A pioneer of biodynamics (certified since 1990), Domaine Huet farms with an unwavering commitment to healthy soils and balanced vines. The results are wines that reflect their terroir with crystalline precision. Whether in the bone-dry Sec, the supple Demi-Sec, the lusciously sweet Moelleux, or the rare sparkling Pétillant, Huet’s wines are renowned for their ability to age gracefully for decades while always remaining vibrant and pure.
Today, under the stewardship of Sarah Hwang and longtime winemaker Benjamin Jolivet, Domaine Huet continues its legacy as one of France’s most important producers, crafting wines that are both deeply traditional and consistently thrilling to drink.
| Product Type | Wine White Chenin Blanc |
| Volume | 750ml |
| Country | France |
| Region | Loire Valley |
| Sub Region | Vouvray |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |