Founded by Victor Huet in 1928, Domaine Huet is one of France’s most historic estates and is famous for producing some of the country’s most age-worthy white wines. Victor’s son, Gaston, was handed the reigns in 1937 and it was his pursuit of quality that took the wines to great heights over the following 55 years, buying parcels of Grand Cru vines in Le Haut-Lieu, Le Mont and Clos du Bourg.

In 2002, New Yorker Anthony Hwang purchased a majority stake in the estate, which is today run by his children. Jean-Bernard Bertholmé has been in charge of winemaking since 2012, making biodynamic wines that display incredible purity and balance. The diverse range includes sparkling, dry, off-dry and lusciously sweet wines.

Interview with Sarah Hwang, Owner

Do you have a favourite out of your three vineyards?

The tradition of Domaine Huet is to highlight our magnificent terroirs through the lens of each growing season. Each of our vineyard sites brings its own character and personality to the wine through its distinct terroir, and it is impossible to choose a favourite of the three!

Which has been your favourite vintage in the last decade?

Every vintage is unique, and the last ten years in particular have each brought new experiences and extraordinary challenges during the growing season. While vintages like 2009 and 2015 are special thanks to Mother Nature's gift of beautiful, facile conditions, successfully navigating complicated seasons like 2014, 2016 and 2019 was daunting, yet incredibly satisfying.

What is the oldest vintage that you have tried from Domaine Huet and how was it?

The first wine produced by Victor and Gaston Huet that I've tried is a 1931 Le Haut-Lieu Demi-Sec harvested from original five-hectare plot in Le Haut-Lieu. It was confirmation to me that it's not if the wine will age, but how. Not a particularly lauded vintage, it was alive and complex.

Do you have a favourite food match for Le Haut-Lieu Demi-Sec?

A simple scallop carpaccio is divine with the Haut-Lieu Demi-Sec.

The Loire Valley stretches approximately 1,000 kilometers along France's longest river, from the Atlantic coast inland to the central highlands. This extensive wine region encompasses diverse terroirs across four main sub-regions: Muscadet near the Atlantic, Anjou-Saumur in the west, Touraine in the center, and the Upper Loire including Sancerre and Pouilly-Fumé in the east. The Loire ranks among France's most significant wine regions by volume, producing around 4 million hectoliters annually across more than 70 appellations.

The region's continental climate gradually transitions to maritime influence near the coast, with the Loire River providing crucial temperature moderation. Soils vary dramatically from the schist and granite of Muscadet to the limestone and clay of Sancerre, with tuffeau limestone prevalent in Touraine and Saumur. Key appellations include Sancerre and Pouilly-Fumé for Sauvignon Blanc, Vouvray and Savennières for Chenin Blanc, and Chinon and Bourgueil for Cabernet Franc-based reds.

Sauvignon Blanc dominates the eastern Loire, producing mineral-driven wines in Sancerre and Pouilly-Fumé that express their limestone and flint soils. Chenin Blanc creates the region's most versatile wines, from bone-dry Savennières to sweet Coteaux du Layon and sparkling Vouvray. Cabernet Franc achieves particular distinction here, crafting elegant reds in Chinon and Saumur-Champigny with characteristic herbaceous notes and bright acidity. The Loire's cool climate preserves natural acidity across all styles, creating wines known for their freshness, food-friendliness, and ability to express specific terroir characteristics.

Vouvray is an appellation d'origine contrôlée located in the Loire Valley of France, situated along the right bank of the Loire River near the city of Tours. The appellation covers approximately 2,100 hectares across eight communes, with vineyards planted on the slopes and plateaus above the river valley.

The region's terroir is characterized by a continental climate with maritime influences from the Atlantic Ocean. Vouvray's soils consist primarily of clay-limestone over tuffeau, a soft limestone bedrock that provides excellent drainage while retaining sufficient moisture for the vines. Chenin Blanc is the sole permitted grape variety for all Vouvray wines. The appellation produces wines across the full spectrum of sweetness levels, from bone-dry sec through demi-sec and moelleux to the richest liquoreux dessert wines, as well as traditional method sparkling wines.

Vouvray wines are distinguished by Chenin Blanc's natural high acidity, which provides structure and aging potential regardless of sweetness level. The grape's versatility allows producers to craft wines ranging from crisp, mineral-driven dry expressions to honeyed sweet wines made from botrytis-affected grapes. The tuffeau cellars carved into the limestone cliffs provide ideal conditions for aging, contributing to the wines' reputation for longevity and complexity that can develop over decades.