Keith Levenberg
Keith Levenberg
Drank last night with soft shell crabs and langoustines.
This really alarmed me at first. Color was a deep gold, like a Sauternes of a similar age, and it tasted and smelled like Mott's apple juice. Not the profile of a premoxed white Burgundy, more like a wine just naturally over the hill. Something prevented me from giving up on it though and it improved a lot with air - and it didn't just turn into something "okay," it actually turned out really good. The fruit brightened up and it evolved from the muddled apple juice stuff into textbook Vouvray quince with a tactile chalkiness. If it weren't for the color I probably wouldn't have suspected there was anything unsound about it although I might have still guessed it to be much older than it is.
I'm not usually inclined to open Huet at this age but wanted to see what was going on in light of some premox reports. There are at least 3 notes on Cellartracker finding oxidation in this and one other noting a mess of another kind. I wouldn't put this bottle in the oxidized category but I'm not sure it's right. But, again, this isn't an age at which I ordinarily open Huet. Could this be just a phase? or a bad omen?
Is the same thing going on with Le Haut Lieu and Clos du Bourg?
This really alarmed me at first. Color was a deep gold, like a Sauternes of a similar age, and it tasted and smelled like Mott's apple juice. Not the profile of a premoxed white Burgundy, more like a wine just naturally over the hill. Something prevented me from giving up on it though and it improved a lot with air - and it didn't just turn into something "okay," it actually turned out really good. The fruit brightened up and it evolved from the muddled apple juice stuff into textbook Vouvray quince with a tactile chalkiness. If it weren't for the color I probably wouldn't have suspected there was anything unsound about it although I might have still guessed it to be much older than it is.
I'm not usually inclined to open Huet at this age but wanted to see what was going on in light of some premox reports. There are at least 3 notes on Cellartracker finding oxidation in this and one other noting a mess of another kind. I wouldn't put this bottle in the oxidized category but I'm not sure it's right. But, again, this isn't an age at which I ordinarily open Huet. Could this be just a phase? or a bad omen?
Is the same thing going on with Le Haut Lieu and Clos du Bourg?
