2012 Huet secs have shit the bed

WINE TALK
101

Eeesh! That’s bad. A 2017 shouldn’t have much, if anything, in the way of aged character at this point.

102



Guys,

Were these sec or demi-sec?

103

For me it was the 2015 Le Mont Sec.

104

I’ve yet to taste a premoxed Huet (except for 1997 Cuvée Constance, thinking that’s a wine that should keep for decades). Nothing’s been amiss in any of the 2010’s bottles I’ve had. I wonder if they just ship all the premoxed bottles to the States? [pwn.gif] [dontknow.gif]

105

I have a 2011 Le Mont (sec) in the fridge. I haven’t been particularly impressed with previous bottles, but the vintage is average. Cellartracker notes are better than my impressions.

106

Yeah. There’s one note by me and another by Ilkka - neither of us were particularly impressed. Def not the greatest Huet out there.

107

Both sec.

108

A 2017 should have zero discernible development. I find early premox can seem like unusually rapid aging, as you describe. Then a year or two later you get the dark color and Sherry aromas.

109

My 2017 was as a Sec. I retasted on Day 2 and it had not “advanced” further, so I think the profile is just showing slightly different than the early bottles, which were dominated by their acidity. So not qualifying as “premox”…

I have a 2012 Le Mont Sec ready to try in the next day or so…

110

Mine were all Sec

111

I’m slightly unsettled by the juxtaposition of secs and shitting the bed in the thread title. I’ve got enough things to worry about at my age.

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112

Red wine tastes bad: huh, maybe it’s a little corked or got some heat or it’s just a weird bottle

White wine tastes bad: everything this producer makes is PREMOXED, time to panic, SELL SELL SELL never touch this producer again!

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113

I don’t think anyone is saying that. We are just sharing actual experiences.

I’ve bought a decent amount of Huet the last few vintages. Doesn’t change that I’ve had some premoxed and maybe-premoxed bottles from them too. I’m not a zero risk consumer.

114

Sorry, but again, this is fake news. The only documented case of premox at Huet was 2002. The answers as to why there can be off bottles may be found in this thread. This really is getting silly.

115

I can name many white burgundy producers for which the satire is misplaced.

116

I agree; this is getting really silly, as you’re now approaching 10 posts in this thread to this effect. People are largely sharing their own experiences with bottles. Who actually gives an F about "documented cases of premox “at” Huet? What does “at Huet” even mean?

I notice you are itb: exactly what is your involvement/relationship to the wine business, Brad? Asking because your incessant beating of this drum, combined with calling “fake news” (in a very similar manner as the POS who coined the phrase (i.e.: in regards o “news I don’t like”)) is starting to feel like you have some kind of vested interest here.

117

I currently work in a retail store in NYC, Brian. I’ve had various jobs in the wine business for 25 years. As anyone on these boards can tell you, including Frenchie and the mods, I’m a wine geek and don’t bring work to the board. I have no vested interest in Huet other than my being a Chenin Blanc whore and having consumed Huet’s wines in great quantity over 58 vintages.

Premox has come to have a specific definition. None of what’s been reported in this thread and others, meet the definition. It gets tiresome to hear people falsely cry premox when the truth is, most faults are caused by heat issues, cork issues, or, quite simply, folks just don’t know enough about the grape, which can run oxidative, to know what they’re talking about.

As for documented at Huet, are you really that obtuse? Documentation tells you if there’s a systemic problem, like at, say, pick your favorite white Burg producer, that has suffered multiple vintages of premox in their wines. Huet reportedly backed off on the sulfur a little too much in '02 on their Petillant, Secs and Demi-Secs, which led to many reports of premox 7-9 years after vintage, which is when premox seems to show, based on countless white Burg reports, across many markets on multiple continents. So, as a result, now when anyone has an off Huet, suddenly it’s premox.

As for the POS, I’m 100% in agreement with you in that assessment, but the line fits for all this premox wolf-crying nonsense.

1 Like
118

Well at leas they aren’t saying it’s corked :grin:. That always seemed to be the first response when dealing with chenin.

Hey Mr. Kane, how you been? Hope all is well in the Big Apple. Deanna and I send our best.

119

I’m not the kind of guy who gets into personal screaming matches on the internet, but I can just say that what you are describing is completely untrue as to me.

For example, the times I have experienced Huet premox are not fake in the least and are not limited to 2002.

https://www.wineberserkers.com/forum/viewtopic.php?p=1540094#p1540094

Neither do I have some anti-Huet agenda or motive to falsely make claims about them. I buy recent vintages, including 2019, and I post notes about great experiences I have with their wines. Here, a few months, ago it was my WOTN in a lineup that I served which included several $300+ wines.

https://www.wineberserkers.com/forum/viewtopic.php?p=3247824#p3247824

That’s all I am going to say to you, and you may have the floor to call names and make unsubstantiated accusations and insinuations from here, without any further response from me towards you. But I did want to set the record straight first as far as other reading this thread.

120

Brian, what you may have experienced are oxidized bottles that could’ve been damaged in a number of ways. Premox has a specific definition that entails a systemic problem that originates at the winery as part of the wine making process and affects a major part of a production. This has been brought up in every one of these discussions. A couple of people talking about off bottles on a wineboard, is not premox. This, too, has been brought up in every one of these discussions.