Domaine Huet

Victor Huët, a WWI veteran and former Parisian bistro owner, founded the domaine in 1928. His son Gaston took the reins in 1937 and transformed the estate into a Vouvray benchmark, acquiring Le Mont in 1957 and Clos du Bourg in 1963. Gaston served as Mayor of Vouvray from 1947 to 1989 and remained a central figure in the appellation for decades. Following his death in 2002, American investor Anthony Hwang purchased a majority stake. The estate is now owned and operated by Hwang's children, Sarah and Hugo, with Benjamin Joliveau serving as winemaker since 2020.

• Founded 1928 by Victor Huët; Gaston Huët took over in 1937 and built the estate's reputation
• Le Mont acquired 1957; Clos du Bourg acquired 1963
• Gaston served as Mayor of Vouvray from 1947 to 1989
• Anthony Hwang acquired majority stake in 2002; now run by his children Sarah and Hugo

Domaine Huet's identity is shaped by three distinct Grand Cru sites on Vouvray's Première Côte, each with its own soil profile and character. Le Haut-Lieu spans 9 hectares on rich brown clay and limestone soils. Le Mont covers 8 hectares with pebbly clay and flint, giving wines notable mineral tension. Clos du Bourg, the smallest at 6 hectares, features shallow stony clay-limestone soils that yield the estate's most concentrated expressions. The Première Côte location provides protection from wind and a temperate continental climate moderated by the Loire River.

• Le Haut-Lieu (9 ha): rich brown clay and limestone
• Le Mont (8 ha): pebbly clay and flint
• Clos du Bourg (6 ha): shallow stony clay-limestone; typically the most concentrated site
• All sites sit on Vouvray's Première Côte, sheltered from wind

Domaine Huet adopted biodynamic farming practices around 1988-1990 and received full certification in 1993, making it one of France's earliest biodynamic producers. The approach governs all 35 hectares of Chenin Blanc vines and underpins the estate's philosophy of expressing terroir with minimal intervention. The commitment to biodynamics across three distinct soil types allows each vineyard to express its character as purely as possible.

• Biodynamic practices adopted circa 1988-1990; certified 1993
• One of the earliest biodynamic estates in France
• All 35 hectares farmed biodynamically
• Whole-site approach across three distinct soil profiles

Huet produces the full spectrum of Vouvray styles, all from Chenin Blanc: Sec (dry), Demi-Sec (semi-dry), Moelleux (sweet), Moelleux 1ère Trie (late-harvest sweet), and Pétillant (sparkling). Fermentation takes place slowly in cool cellars, and malolactic fermentation is deliberately avoided, preserving the grape's natural acidity. Wines are then aged primarily in bottle for extended maturation, a key reason for their remarkable longevity.

• Five wine styles produced: Sec, Demi-Sec, Moelleux, Moelleux 1ère Trie, and Pétillant
• Slow cool fermentation; no malolactic fermentation
• Extended bottle aging develops complexity over decades
• 100% Chenin Blanc across all styles and all three vineyard sites