Loading... Please wait...
Wine Shop
Huet Vouvray Le Clos Du Bourg Demi Sec 2020 (750ML)
Other Details
Critic Scores, Reviews & Descriptions
97 VM / 95 WA / 95 DE / 95 WI
#1 Wine Independent 2024 Holiday QPR Medium-Dry/Sweet Wine Under $50
Drinking the 2020 Clos du Bourg Demi-Sec is like taking your shoes off at the end of a long day of walking and soaking them in warm water: there's just satisfaction and relaxation. The 2020 has a sense of volume but not weight, filling the mouth with depths of pure fruit before the acid pours forth like a canal lock being opened. You can expect a hint of spice and crème caramel alongside apple and florals. I am utterly seduced.
-- Rebecca Gibb MW, Vinous Media
The 2020 Vouvray Clos du Bourg Demi-Sec is concentrated, deep and still somewhat untamed on the clear, fresh and lemon-fruity yet darker-toned nose compared to the Haut-Lieu. Round and refined yet still with a pretty firm tannin structure, this is a rich and powerful yet elegant and persistently salty Chenin with tension, grip and a sustainable, highly promising finish. The 2020 Clos du Bourg pairs juiciness with finesse and purity with complexity. Tasted as a tank sample shortly before bottling in April 2021.-- Stephan Reinhardt, The Wine Advocate
The nose has aromatic vibrancy and offers a complex array of scents ranging from orchard fruits, spring flowers, jasmine, chamomile, verbena, and subtle notes of flint. On the palate, there is remarkable density but no heaviness whatsoever thanks to the crystalline and light-footed texture. The finish is long and incisive, driven by racy acidity. A superb wine--Yohan Castaing, Decanter
Huet’s 2020 Vouvray Clos Bourg Demi Sec is a medium-dry style with 19 grams per liter of residual sugar, but it seems drier, largely thanks to the high acidity and low pH of 3.12. The nose starts off with intense notes of pure apples and honeysuckle, giving way to hints of lemon tart, musk perfume, and wet pebbles. The medium-bodied palate appears dry yet silken textured, with beguiling orchard fruit and floral layers and amazing tension, finishing long and chalky. This wine undergoes temperature-controlled fermentation with indigenous yeasts in a 50/50 mix of large, old oak demi-muids as well as stainless steel vats. After fermentation, the wine is racked into old barrels where it spends the winter before bottling in April. Malolactic fermentation is neither encouraged nor discouraged. It’s delicious on its own and incredibly food-friendly—well worth the hunt! -Lisa Perrotti-Brown, Wine Independent
