“The 2022 Le Haut-Lieu Premiere Trie Moelleux is supple and fine with a high level of purity and finesse. It’s delicate, light and precise despite its 95g/L of residual sugar.” 93 points, Rebecca Gibb MW, Vinous

“The residual sugar is 90 g/l, says Jean-Bernard Berthomé. The aromatics, despite the vintage’s reputation as a heatwave year, are spot on. This is classic evolving première tri Vouvray, a melange of limestone minerals drizzled with a a sweet honey caramel, intertwined with a wonderful citrus freshness and lift. It seems delightfully promising. The palate, I am happy to report, follows on from this first impression quite beautifully, the fruit and minerals resting on a bed of sweet caramel, and although this is not a vintage rich in botrytis I do detect a little note here too. The wine as a whole maintains a very fine balance too throughout. A very impressive, broad, imposing wine with a long and cleanly balanced finish. Delicious.” 18.5/20 points, Chris Kissack, Wine Doctor (January 2016)

“Residual sugar 75 g/l. A richer golden hue than the wine just tasted – but as that was the 2009 Le Haut Lieu Moelleux it is not really a fair comparison, as we have jumped six vintages here. A very classic style aromatically, a little honey here, quite pure in character, poured over fresh apples, with a little biscuity richness to it. A very overt substance to the palate, polished, quite broad, open, feeling relaxed and a touch loose, a vintage effect I think. Underneath this rich flesh there is some quite fine acidity though. It really opens up in the palate and shows great richness and the acidity comes out a little more. It is certainly not flabby, showing some grip and balance, although it is very much a wine of the vintage.” 17/20 points Chris Kissack, Wine Doctor (February 2013)

Only the best grower Champagnes have the kind of interest, sense of place and attention to detail this sparkling wine offers. Bottled at a low pressure of 2.5/3 atmospheres (most Champagnes are between five and six), this wine has a more delicate fizz than most. The fruit is all estate-grown (certified biodynamic) and comes from the youngest vines in Huet’s Première Côte vineyards. Crafted in a hybrid méthode ancestrale style (only natural sugar in the must was used for the second fermentation), it’s made in years that favour dry wine production. Disgorged in October 2023 following 36 months on lees in the Huet cellars, the 2019 release has just over 1 g/L residual sugar and was dosed with the 2018 Le Haut Lieu Moelleux. To quote sparkling wine authority Peter Liem on the style, “...it’s a magical, intensely expressive wine, and ridiculously inexpensive for the quality”.