1924 Huet Haut-Lieu Moelleux?

K

Keith Levenberg

Keith Levenberg
Crush has what seems like a really good price on this - $320.
The bottles have the old white, black, and gold labels with no image but are obviously reconditioned since the fills are within millimeters of the cork.
Anyone tasted? How is it?
 
They've not been using the labels with the image for quite some time now. I've had it five times, twice with the image, three times without. First was too young and acidic, but this was a while ago. The next three constitute reference Huet for me, meaning that anything that I had that was arguably better was too young in comparison. Then one bottle decided to referment.
 
I have little to add to what .sasha wrote. The wine is not as sweet as a big vintage like '47 or '21, but good bottles have a lightness and delicacy that are very gratifying. As .sasha mentions, the most recent attempt was very disappointingly fizzy. I'm pretty sure that the refermented bottle was one acquired at an auction in London a few years ago, consigned by the domain. Other bottles from this source have been excellent. The new ones are presumably recent Chadderdon imports. As you note, Keith, the bottles have all been topped. They put a little SO2 in, which you would think would have prevented the refermentation. This also bleaches the color some, I expect.
 
My recollection is that the wine is rather low in alcohol, which may have had something to do with the ease of refermentation. But I've had the wine a number of times, and only the one bad bottle.
 
Says 11.5% on the label, interestingly.

btw, they've also got a '47 Bredif Vouvray nearabouts the same tab. Anyone had that one while we're at it?
 
Keith, sorry to have drawn a blank, but I have had this, too, a year ago (also topped off).

My note:

1924 Domaine Huet Vouvray le Haut Lieu moelleux - A recent bottling. Somewhat disconcerting wine. A kind of green vine streak running through the mid-palate, with wacko spices jumping out at the start (clove, aniseed) and then settling into something more nutty and honeyed at the end. Curious. (06/07)

I was being polite, of course, for the public. I'd give it a miss. Such is my take.

But then, I would probably easier dive into a 1924 Maury or Rivesaltes than a Vouvray.
 
originally posted by Keith Levenberg:
1924 Huet Haut-Lieu Moelleux?Crush has what seems like a really good price on this - $320.
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Keith I've only had the 1924 once - at Joe's - the refermenting beverage you've read about above. Though not an optimal bottle, for me there was still much to recommend the wine and aside from some foaming during decanting (and the uncertainty that brings to one's expectations) I thought it tasted grrrrreat - no off aromas or flavors, and still fresh for an old chenin, more peach nectar (a la '47) than raisiny fruit (a la '21).

In different economic climes I would have pounced at the price you mention. But reality, at least in my little niche of show biz, dictates prudence.

But the important question is, did you get some?
 
originally posted by Thor:
1924 [...] Rivesaltes
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Really? The oldest I've had was 27 years old, and it was beyond tired, as were a half-dozen at half that age. They can age that long?
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With Rivesaltes, I somehow get nervous about labeling.

I've had things that said '47 on the label that were very tasty, but I can't prove they were '47s.
 
Are you implying there might be labeling chicanery? My innocence is forever tarnished. I can't possibly believe such a thing could ever, ever happen.
 
originally posted by Thor:
1924 [...] Rivesaltes
Click to expand...

Really? The oldest I've had was 27 years old, and it was beyond tired, as were a half-dozen at half that age. They can age that long?
Click to expand...

Here are a couple of tasting notes (by me) about a couple of older Rivesaltes. The 1958 I re-drank the following two days, with continued pleasure.

1958 Chteau Rombeau Rivesaltes - And as it was getting late, we noticed the Rivesaltes on the mantlepiece. Don had brought this with him from Beaune, opened the day before. We poured some in the glasses. Lighter in color than the Bonneau, it had a nose of a different stripe, with delicate aged fruit notes. On the palate, sweet stewed fruits with a delicious lightness of touch. I loved this! Which is unfortunate, because I really should have stopped, but I had a whole glass of the delicious stuff. (6/08)

1932 Rivesaltes ambr Cuve Prmisses - dark, dark toffee color; amazingly light fare in the mouth (I don't know why I always have the image of Rivesaltes as heavy; they are closer to port in alcohol level, no?); it was delicate, with an amusing maple syrup finish. I liked it a lot. (3/08)

DSC00068.jpg
The 1932 is closest to the camera.
 
originally posted by Don Rice:
originally posted by Keith Levenberg:
1924 Huet Haut-Lieu Moelleux?Crush has what seems like a really good price on this - $320.
Click to expand...

Keith I've only had the 1924 once - at Joe's - the refermenting beverage you've read about above. Though not an optimal bottle, for me there was still much to recommend the wine and aside from some foaming during decanting (and the uncertainty that brings to one's expectations) I thought it tasted grrrrreat - no off aromas or flavors, and still fresh for an old chenin, more peach nectar (a la '47) than raisiny fruit (a la '21).

In different economic climes I would have pounced at the price you mention. But reality, at least in my little niche of show biz, dictates prudence.

But the important question is, did you get some?
Click to expand...
I bought one. Couldn't resist.
 
originally posted by Keith Levenberg:
Wow. The 1924 Huet is now on sale for $216.75, the '47 Bredif for $200.
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Well, they have on less of the 1924 now. I really shouldn't but who can resist a 30% off sale.
 
I know it's the Huet label, here's a shout-out to famille Masse-Violet, the folks who grew and vinified the '24 (and sold the stock to the Huet family)

Yo!
 
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