First time trying any Huet bubbly! Really like seeing how their style translates to a sparkling wine. Still has that Huet richness but with an even greater intensity of crackling energy and zing. Poured a bright medium (-) straw-gold hue. Medium (+) concentration of aromatics of ripe Anjou pear and both ripe and baked yellow apple, alfalfa honey, waxy lanolin scent, crushed chalk, puff pastry leesiness, and a bit of chamomile and jasmine. On the palate, there’s just-ripe Anjou pear and green apple, crushed wet stone, puff pastry and aged cheese rind leesiness, lemon curd, beeswax, and a tiny bit of fresh ginger and chamomile.
High acid, moderate and unobtrusive alcohol, dry, medium (-) to medium body with an oily leesy texture and moderate intensity of very fine bubbles. This was impeccably balanced. Simultaneous richness and zing. Still quite young, and would be even better with a bit more age. — 14 days ago
Decanted (through an aerator) for 20 minutes. Bright, deep gold in color. Nose of dried apple, concrete block, and hay. Full body. Firm, bright acidity. Palate of dried apple, sweet hay, wintergreen, butterscotch, and a host of other layers that weave in and out on the tongue. Long finish of all those previous flavors. Can something be both laser focused *and* wide-ranging? Nicolas Joly says, “Mais oui!” — 6 days ago
A nice delicate French Chenin Blanc with an aromatic nose of lemons and yellow apples. Off-dry, medium acidity and citrus, tree fruit and honeysuckle notes tickle the tongue. Paired with a spicy Thai curry. — 13 days ago
Super ripe, almost oxidative apple and stone fruit, candied ginger, honey, florals and petrol. Palate is consumed by tart apple and a round, persistent acidity. Medium+ body and a long acid-driven finish. Wish I had more to age, very interesting, delicious stuff. — 7 days ago