Le Haut-Lieu Vouvray Moelleux Première Trie 2003 is a magnificent example of Chenin Blanc from one of the Loire Valley’s most esteemed producers. The wine, crafted from select late-harvested grapes on the Haut-Lieu vineyard, reflects the exceptional maturity and concentration that the 2003 vintage offered. The cuvée "Première Trie" indicates that only the very first and best passes of botrytised fruit were chosen, lending finesse and purity to this sweet wine. The terroir of Haut-Lieu, with its deep-clay soils over limestone, brings both lushness and mineral freshness to the wine, while the careful vinification preserves both the varietal’s vibrant acidity and its complex, honeyed aromas.
Vouvray lies within the picturesque region of Touraine, central to the Loire Valley—often dubbed the "Garden of France." The local climate is semi-continental, yet the moderating influence of the Loire River helps to stave off spring frosts and encourages the slow ripening necessary for botrytis to develop. This exceptional region has a venerable history of winemaking dating back to at least the Middle Ages, with Chenin Blanc consistently at the heart of its identity thanks to its versatility and age-worthiness. The varying soils, from tuffeau limestone to clay, create wines of immense diversity and balance, yet always with a telltale backbone of freshness.
As a moelleux (lusciously sweet) wine, this Vouvray is a superb partner to both classic and innovative pairings. Traditional Loire dishes such as rillettes or terrine de foie gras come alive alongside this wine, its natural sweetness and tension beautifully offsetting the richness of the dishes. It also excels with blue cheeses like Roquefort, or fruit-based desserts—think tarte Tatin or poached pears in vanilla syrup. For more adventurous combinations, try with spicy Asian cuisine, where its honeyed texture and brisk acidity lift and complement the flavours.
For optimal enjoyment, serve this Vouvray Moelleux Première Trie 2003 slightly chilled, ideally between 10 and 12°C. Allow it a little time in the glass to fully reveal its aromatic palette of quince, apricot, acacia, and subtle hints of freshly baked brioche. This wine can easily develop complexity for decades, so decanting is unnecessary, though patience with the glass will surely reward the taster.
