Huet Premox? '08 Le Haut-Lieu Demi-Sec

Anyone with Huet premox experience? This was a recent purchase so storage could also be an issue.

  • 2008 Domaine Huet Vouvray Demi-Sec Le Haut-Lieu - France, Loire Valley, Touraine, Vouvray (10/12/2013)
    Golden color. Nose is disturbingly advanced, with prominent apple cider notes. It tastes fresh on the palate though, intense green apple, pear and high acidity. Not sure what to make of this, it tastes good but I don’t think it should smell oxidized at this point.

Posted from CellarTracker

Cork failure??

Seems young for the p’ox. I sure hope you’re mistaken, in any event.

I haven’t experienced any problems with the '08s. In fact, I had a beautiful '08 demi recently.

'02 Petillant Reserve was pretty old and decrepit last night.

2002s - yes.

Yes. A few months ago at a restaurant. I don’t remember the exact vintage, but it was relatively young, like '08 or so. Somm hadn’t seen it before with such young Huet.

Well, this is a disturbing thread. I have heard rumors of problems with some 02s, and have had a few somewhat advanced bottles myself, although they were not undrinkably premoxed. But 2008? That is scary. Also, David - I have not seen any problems in the 02 Petillant Reserve and have been through about half a case at this point. Just had one last week that was beautiful.

Michael, I’ve seen it a number of times in the '02 Petillant Reserve, more so in that bottling than the earlier release, but even that one hasn’t gone unscathed. However, you haven’t exactly shown that you’re sensitive to oxidation given our last dinner. neener

See also this thread: TN: Vacation Wines (Loire, Rhône, Jura) - WINE TALK - WineBerserkers

I didn’t get strong cider notes, but there was something wrong with the nose. It didn’t feel like premature oxidation, but I wouldn’t exclude it. The post in the thread by Katrina BI hinted in a similar direction. Three similar experiences: terrible nose, vibrant in the mouth. I really don’t know what to make of it.

I certainly know the difference between a wine that is shot and one that appropriately lacks the youthful freshness it had on release. For example, a 1998 Trimbach Clos St. Hune recently was shot (ugh, I’d rather have it happen to a Huet Petillant, but alas). But SOME amount of what you refer to as “oxidation” is appropriate in wines that are not current releases. I think of it as development, rather than oxidation. You’re referring to a bottle of F. Cotat Les Monts Damnees, if I recall correctly, and I wasn’t the only one at the table that thought it was drinking beautifully. In fact, I am pretty sure everyone with a good palate thought it was excellent. It was only the bad palates on your side of the table that thought it was oxidized… [wink.gif] You do raise an interesting point, though: people are likely to have differing tolerances for oxidative flavors, whether intentional or not. You don’t like Sherry, for example, whereas I think it can be magical.

By the way, no premox in the 2010 Huet Le Mont Sec last night. I am sure you are all relieved.

David, are you RIESLINGFAN on CT? If so, I saw your note. If not, there’s another p’oxed btl from Saturday night.

I have one btl of '02 Pet Res left. Although my prior btl from this summer was excellent, it seems there are too many reports to ignore now. A shame. Such a wonderful wine otherwise.

I am indeed Rieslingfan.

I have the 2008 Huët Vouvray Le Haut-Lieu Demi-Sec a few times. The first time was at a Huet comparative tasting dinner on the 6th January 2011, and I detected vaguely sulfuric notes in the subject wine’s nose. One of my friends opined that the nose was slightly off. It was fine on the palate though. The other bottles I’ve had (e.g., a few months later during a lunch with Anthony Hwang) were fine, even the nose.



Only have a couple 02 Reserve left, but I’ve noticed a lot of variation in them…some did show signs of pre-ox, while others were beautiful and clean…I’m not going to keep them too much longer. -mark

You guys crack me up… I noticed the oxidation - was definitely present, but didn’t think it was too much…or even as evolved as other bottles I’ve had of the same wine. Agree with Michael that it’s a PPM play, like GMT, Pyrazine, TCA, etc…Everyone has different thresholds…Then again, I also like good Sherry…and just for the record, I was sitting next to Michael :wink: -mark

Yeah. You sherry lovers loved it much more than those that know how to detect obvious flaws in wine. [snort.gif] I mean, Howard Camhi and I didn’t think it was worth drinking, not to hijack the thread,or anything.

However, personal likes and sensitivities may also be at play here. I forget who, but I do recall someone posting negatively about the '08s, saying he was getting an off putting asparagus note, or something along those lines, so it’s entirely possible the original poster may also have a hypersensitivity to something that most of us don’t perceive.

Just found some `09 Le Haut-Lieu Demi-Sec downtown for $29. Wish me luck.

Drank an 02 Bourg demi last week and thought it was just fine.