1959 Vouvray, Le Haut-Lieu, Moelleux Première Trie, Domaine Huet, Loire

This is a rich, elegant and very intense Chenin on the palate with power, concentration and firm, somewhat drying tannins. In contrast, the astringent finish detects the dull flavours of the nose again. Tragically, this bottle is affected by TCA. No rating. Jürgen Franke was generous enough to send me a second bottle of his stock, which was beautiful in its purity and balanced richness. 

Golden-yellow, with an apricot-yellow shimmer in its intense yellow color the 1957 shows a clear and intense yet stunningly young and pure bouquet of mocha, yeast/brioche, white nougat, honey and peach/quince confiture mingled with very well defined spicy and mineral flavors that don't just give purity and precision, but also freshness and energy to the wine. 

On the palate, this is a sweet, intense, full-bodied, exquisite and powerful wine with a firm and tight-woven structure and excellent persistence. This is an outstanding Haut Lieu, drier than nowadays, pure, fresh and mineral despite its richness, with great vitality, finesse, balance, and tension in the endless and thrilling finish. 

This is one of the finest, and from the matured wines, it is the most youthful Huet of this tasting to be served in top restaurants today, not only with cheese Vacherin, Epoisses, Fourme d'Ambert) but a rice dish with black truffles, mushrooms, black pepper and whatever your Sommelier considers as convenient hopefully Bresse chicken). 

Honestly, I would not drink this wine at home, but hire the best cook to create the once-in-a-lifetime combination. I will do that with the rest of this bottle, knowing that no Burgundy on earth at least of this age) could give me greater pleasure. The 1959 could reach an even higher score in ten, 20 or 30 years. Its apparent fruitiness, concentration and sweetness are more similar to 2003 than any other vintage. 

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