Again, Huet's 2019 Vouvray Le Mont Sec reflects the unique, south-facing nine-hectare vineyard with its pebbly flint (silex) and green clay soils wonderfully! Pure, fresh and flinty on the deep, intense yet also floral and herbal nose that represents a concentrated and firm white stone fruit aroma with lemon and grapefruit notes as well as fennel, anise and cumin hints. The bouquet gets darker and stonier with a lot of aeration (during days, to be honest). The leitmotif, though, remains the characteristic mix of aromatic fruit aromas with flint stone and volcanic basalt tones that, at this early stage and poured straight from the bottle, remind me of the Rieslings from Forst, Pfalz (Germany). In any case, this is like perfume on rocky stones! On the palate, Le Mont Sec is a rich, lush and round, very concentrated yet silky textured, elegant, vital and tightly structured 2019 with a powerful, intense and long finish with lingering salinity intertwined with tight, perhaps slightly dry tannins. I recommend cellaring this round yet tight and concentrated Chenin for a decade and then drinking it slowly over many years and with, hopefully, even better integrated tannins. 13.5% alcohol. 30,000 bottles made.
Score: 94+ points -- Stephan Reinhardt, The Wine Advocate, 2020
Domaine Huet is arguably Vouvray's most famous and greatest Domaine and is really, one of the greatest wine estates in the world. So, it might come as a surprise to some to find out that this estate was only founded in 1928 by the Huet family, Victor, and son, Gaston. Today the estate is under new management, but the devotion to the production of world class Chenin based wines remains unchanged. The estate vineyard holdings are composed of three main sites: Le Haut-Lieu, Le Mont and Le Clos du Bourg. In 1988 each of these sites was converted biodynamic viticulture. The range and style of wines produced by the estate varies from year to year and each vineyard site produces wines different from one another. These are wines destined for long life in the cellar. They really require at least a decade in the cellar to be fully enjoyed.