Region: Vouvray, Loire
Variety: Chenin Blanc
Terroir: limestone-rich clay soils
Winemaking: traditional vinification methods are used and the wines are fermented using natural yeasts; the wines are aged in a combination of tank and large, older foudres
Victor Huet was a Parisian bistro owner, who after WWI, resettled in the town of Vouvray, located in France’s beautiful Loire Valley. He soon purchased his first vineyard, Le Haut-Lieu, and Domaine Huet was born. Victor’s son, Gaston took over the estate in 1937 and built the legacy over the next 55 years despite spending five years in a German POW camp during WWII!
Under the direction of Gaston, the estate prospered. He secured two additional prime vineyards on the Premiere Cote: Le Mont and Clos du Bourg. These two, along with Le Haut-Lieu are the reasons that Domaine Huet is often considered the greatest of all Vouvray producers.
The estate was joined by some important players as the years passed. In 1979 Jean-Bernard Berthome joined, first working in vineyards and then in the cellar as the right hand of Noel Pinguet, the talented son-in-law of Gaston. Then in 2002, a financial partner, Anthony Hwang, was brought into the partnership. Today, the estate is run by Benjamin Joliveau. Under his direction, along with a passionate and competent supporting crew, Domaine Huet is making its most consistently great wines. Certified biodynamic since 1993, Huet is achieving the highest level of transparency, purity, and balance.
The original Huet vineyard is nearly 9 hectares. It has the richest soils of the domaine’s three crus-a deep limestone-clay-and the wines are generally the estate’s most approachable. In some vintages, small quantities from nearby estate parcels may be added to Le Haut-Lieu. -Polaner Selections