Moulin Touchais Coteaux du Layon 1997 Bottle size: 750ml

France, Loire
R1,395
In stock
(9 In Stock)

Free shipping on orders over R1500

96
GS
'Sweet rich opulent nose of brûléed lemons, citrus confit and 60/70% botrytis honied complexity. Rich and powerful, dense, sweet and textured with dried peaches drizzled in honey. Delicious and opulent with a long finish.' – Greg Sherwood MW, 96/100

'Starting to take on a deep golden hue, the 1997 Moulin Touchais Coteaux du Layon is a sensuous sweet wine (92g/L of residual sugar) that offers ripe and concentrated flavors of apricot jam, cooked oranges botrytis-derived spices (60% of the fruit was affected by botrytis, a high proportion for this wine). It is intense, rich and honeyed, coating the palate with its sucrosity. There's just enough acidity here to keep things going but it does not have the vivacious refreshment of cooler years, providing a weightier, fully charged expression. The finish is lengthy and fragrant. 2021-2037.' – Rebecca Gibb MW, Vinous, 95/100 (Apr 2021)

'Shows the power and depth of this great vintage, with a core of still-youthful mango, guava and creamed peach flavors streaming along, backed by light heather, honeysuckle and quince notes. The long finish is creamy and pure, displaying a lovely lining of brioche and lemon curd. Drink now through 2037.' – James Molesworth, Wine Spectator, 95/100

More Information
Condition New
Alcohol 14%
Body Medium to full-bodied
Blend information 100% Chenin Blanc
Drink to Drink or cellar
Variety Chenin Blanc
Rating GS 96
Producer information One of the world’s largest and oldest wine stocks can be found at Moulin Touchais, established in 1787, on the banks of the Layon River in the Loire Valley. Comprising of about 2 million bottles dating back to the mid-19th century, Moulin Touchais guarantees its customers a century of longevity. The estate is renowned for a sweet Chenin aged for a minimum of 10 years in their seemingly endless cellars. The longevity and complexity of their wines is linked to a harvesting strategy where they pick at various stages for freshness and concentration and then bottle early – between 6-8 months after harvest.
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