Moulin Touchais Coteaux du Layon 1968 Bottle size: 750ml

France, Loire
In stock
(16 In Stock)

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'Brûléed, rich oxidative nose similar to Adrian again but perhaps in a more Bual or Terrantez style. Vibrant salty acids, lovely briney focus and rich, pithy length brimming with cognac spice, sweet orange peel, marmalade and nutty cheese cloth complexity.' – Greg Sherwood MW, 93+/100

'The people at Moulin Touchais call 1968 a 'petit millésime' i.e. it was cool and wet so not particularly conducive to quality. The vintage was first released in 2018, 50 years after its maker, Joseph Touchais, decided to bottle a small amount for the hell of it in some pre-loved bottles - it's now a lottery what bottle you receive your 1968 cuvée - there were five different styles used!!! It's an amber-hued wine that has now taken on the oxidative nose of an Amontillado; the 1970 looks far fresher. That said, if you like Amontillado aromas (which I do) then you'll find the nose of this 1968 rather attractive with its olive, dried apricot and briney characters, toffee and walnut. There's plenty of welcoming sweetness (60g/L) here and the cool season has imbued it with freshness on the almost malty finish. Intriguing, appetizing although you do have to like oxidative characters. Long, long length. Drink 2021-2028.' – Rebecca Gibb MW, Vinous, 92/100 (Apr 2021)
More Information
Condition New
Alcohol 12.5%
Body Medium to full-bodied
Blend information 100% Chenin Blanc
Drink to Drink or cellar
Variety Chenin Blanc
Rating GS 93+
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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