Two youngsters from Huet

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1961 LHL demi-sec

Extemely young, to a point of being stubborn. There is a lot of that going around with the 61s these days, from Bordeaux and Burgundy in particular. Not just youthful, as many great Huet can be, but really young in its very profile. Barely a hint of red fruit, which typically emerges much earlier in the demi-sec, mostly a very cool yellow here. And still more than a topnote of chenin herbal funk, which, again, shouldn't be around much past the first 10-20 years. I could be mistaken on this last point, perhaps these aromas persist through the years but are less evident in a generally more evolved bottle of Vouvray. This also has a low yield sort of texture, in the best sense, and a mineral laced finish bordering on metallic. It is relatively dry, and given its freshness henceforth a fascinating example to follow.

1945 LHL moelleux 1er trie

Quite extraordinary. Extremely fresh despite a very deep colour and all sorts of evolution in the direction of dark warm fruits. I believe it stays fresh and light on its feet not only due to healty acidity but also a superb floral, herbal and mineral base which remain tangible in their supporting role if one is paying attention - which is difficult to do, given that the wine is an absolute tease. It hints at very exotic fruits, at lots of citrus, and especially at miel de printemps, but pulls back into its sphere of midpalate coolness very quickly. The best bottle of this wine, yet.
 
originally posted by .sasha:
Two youngsters from Huet1961 LHL demi-sec

Extemely young, to a point of being stubborn. There is a lot of that going around with the 61s these days, from Bordeaux and Burgundy in particular. Not just youthful, as many great Huet can be, but really young in its very profile. Barely a hint of red fruit, which typically emerges much earlier in the demi-sec, mostly a very cool yellow here. And still more than a topnote of chenin herbal funk, which, again, shouldn't be around much past the first 10-20 years. I could be mistaken on this last point, perhaps these aromas persist through the years but are less evident in a generally more evolved bottle of Vouvray. This also has a low yield sort of texture, in the best sense, and a mineral laced finish bordering on metallic. It is relatively dry, and given its freshness henceforth a fascinating example to follow.

1945 LHL moelleux 1er trie

Quite extraordinary. Extremely fresh despite a very deep colour and all sorts of evolution in the direction of dark warm fruits. I believe it stays fresh and light on its feet not only due to healty acidity but also a superb floral, herbal and mineral base which remain tangible in their supporting role if one is paying attention - which is difficult to do, given that the wine is an absolute tease. It hints at very exotic fruits, at lots of citrus, and especially at miel de printemps, but pulls back into its sphere of midpalate coolness very quickly. The best bottle of this wine, yet.
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They were indeed sublime. I'll hopefully have my notes up later tonight or tomorrow.

Not sure I quite agree with you about the bottle funk after 10-20 years. Plenty of examples of it with older wines. I know you've had the '46 Sec and that had a bunch of funky stuff before calming down, for instance.
 
originally posted by SFJoe:
Neither wine was really decanted as early as it should have been.
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Is decanting standard practice for you when drinking Vouvray of this age? (I ask because I was under the assumption that decanting/giving air quickly to older red wines was not necessarily a common practice).
 
originally posted by Rahsaan:
originally posted by SFJoe:
Neither wine was really decanted as early as it should have been.
Click to expand...

Is decanting standard practice for you when drinking Vouvray of this age? (I ask because I was under the assumption that decanting/giving air quickly to older red wines was not necessarily a common practice).
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I don't have much old red Vouvray, truth be told.

The white/yellow/brown older Vouvrays of my experience almost invariably benefit from air. Old ones, young ones, dry ones, sweet ones. Respiration for all.
 
originally posted by SFJoe: The white/yellow/brown older Vouvrays of my experience almost invariably benefit from air. Old ones, young ones, dry ones, sweet ones. Respiration for all.
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Not a bad collection of experiences. I know some people prefer to give the wines air slowly but interesting to hear about positive decanting results.

I don't exactly have any wines around with this much age but will keep that in mind.
 
originally posted by SFJoe:
The white/yellow/brown older Vouvrays of my experience almost invariably benefit from air. Old ones, young ones, dry ones, sweet ones. Respiration for all.
Click to expand...

I'm with Joe.
 
The '61 tasted annoyingly young to me each of the 3 times I've had it, but I always figured that's 'cuz the bottles were reconditioned with god-knows-what. Is that it?
 
originally posted by Rahsaan:

.... I know some people prefer to give the wines air slowly but interesting to hear about positive decanting results.
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Others with more grace and suavity have found more delicate methods, but I pretty much spill them into a new container and try to leave any sludge behind.

I haven't found still Vouvray that suffers from this procedure.
 
originally posted by Keith Levenberg:
The '61 tasted annoyingly young to me each of the 3 times I've had it, but I always figured that's 'cuz the bottles were reconditioned with god-knows-what. Is that it?
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There's more than one '61, but this and its brethren are topped with the same wine and a little SO2 before they leave the cellar. In the case of this bottle, that was a few years ago.

True of any of the GH label still wines back to 1919 of course.
 
originally posted by SFJoe:
originally posted by Keith Levenberg:
The '61 tasted annoyingly young to me each of the 3 times I've had it, but I always figured that's 'cuz the bottles were reconditioned with god-knows-what. Is that it?
Click to expand...
There's more than one '61, but this and its brethren are topped with the same wine and a little SO2 before they leave the cellar. In the case of this bottle, that was a few years ago.

True of any of the GH label still wines back to 1919 of course.
Click to expand...

Actually, I felt this '61 was showing more youthfully than the previous two bottles I've had.
 
originally posted by Brad Kane:
originally posted by SFJoe:
originally posted by Keith Levenberg:
The '61 tasted annoyingly young to me each of the 3 times I've had it, but I always figured that's 'cuz the bottles were reconditioned with god-knows-what. Is that it?
Click to expand...
There's more than one '61, but this and its brethren are topped with the same wine and a little SO2 before they leave the cellar. In the case of this bottle, that was a few years ago.

True of any of the GH label still wines back to 1919 of course.
Click to expand...

Actually, I felt this '61 was showing more youthfully than the previous two bottles I've had.
Click to expand...
Despite your best authoritative efforts, 50 year old wine has significant variation. But I agree that this was a very fresh bottle.
 
originally posted by SFJoe:
The white/yellow/brown older Vouvrays of my experience almost invariably benefit from air. Old ones, young ones, dry ones, sweet ones.
Click to expand...
Even a few of the younger petillant ones.
Well, at least the ones with Huet or Foreau on the label.
 
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