Wines Vouvray Le Haut-Lieu - Noelle’s 1er Trie - 2003

Le Haut-Lieu 1er Trie 2003 is a remarkable example of Vouvray Moelleux, crafted exclusively from Chenin Blanc grapes. The “1er Trie” designation indicates that this cuvée is made from the first, hand-selected pickings of botrytised or exceptionally ripe grapes, a distinguishing feature that ensures concentration and finesse. The 2003 vintage is notable for its exceptional warmth, resulting in grapes with superb ripeness and intensity. In the glass, expect a golden hue, with expressive aromas of honeyed quince, ripe apple, orange zest, and delicate floral notes, interwoven with gentle hints of almond and spice from the unique terroir and meticulous vinification. The palate is lusciously sweet, displaying a wonderful balance between natural sweetness and Chenin Blanc’s signature acidity, finishing on lingering mineral and citrus notes.

Vouvray, situated along the north bank of the river Loire just east of Tours, occupies a terroir of tuffeau limestone and clay soils, which contributes to the wine’s notable freshness and ability to age gracefully. The region’s temperate climate is moderated by the river, providing misty mornings favourable to the development of botrytis cinerea (noble rot), which heightens the complexity and depth of Moelleux wines. Vouvray has a storied history, with records of wine production dating back to the Middle Ages, and remains one of France’s most revered white wine appellations, especially for its ageworthy sweet wines.

For food pairings, Le Haut-Lieu 1er Trie 2003 shines alongside rich, flavourful dishes capable of balancing its sweetness and acidity. Classic matches from the Loire region include pâté de foie gras or blue cheeses like Fourme d’Ambert and Roquefort. Further afield, pair it with spicy Asian cuisine—think Thai duck curry—or desserts based on orchard fruits, such as tarte Tatin or poached pears.

For optimal enjoyment, serve this wine between 8-10°C. This temperature will preserve both its vibrant aromatics and refreshing acidity while allowing the depth of flavour and luscious texture to unfold gracefully in the glass. Consider decanting gently if the wine has developed sediment over many years in the cellar.