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Moulin Touchais Coteaux du Layon 1986

  • Greg Sherwood MW
    94+ Points
Moulin Touchais Coteaux du Layon 1986
  • Greg Sherwood MW
    94+ Points
Moulin Touchais Coteaux du Layon 1986
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Moulin Touchais Coteaux du Layon 1986

SKU: MOTO198610 UCAU
Sustainable
15 Plus Years
Regular price $114.99 / bottle
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Only 2 left In-Stock!

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1 bottle
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100% Chenin Blanc

All vintages are very limited. Be quick!

94+ Points, Greg Sherwood MW

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Moulin Touchais Coteaux du Layon 1986

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Tasting Notes

On the banks of the river Layon that threads its way through the gently rolling hills of the Loire Valley exists one of the world's largest and oldest single wine stocks. Miles of underground cellars contain a rare collection dating back to the 1800s. Remarkable bottles are occasionally uncorked, (many over one hundred years old) and more often than not the experience is incredible: the wines remain undiminished with the passing of a century, instead, they possess a vitality and elegance that is completely unexpected. These are the sweet Chenin Blanc wines from Moulin Touchais, a legendary Loire Estate in the heart of the Coteaux du Layon.
This is a unique opportunity to secure these breath-taking sweet whites at affordable prices

Since 1787, the Moulin Touchais cellars and surrounding vineyards have essentially remained unchanged. Owned and managed by eight generations of the Touchais family, they make only one wine with a staunchly traditionalist approach - low-yields, careful harvesting and meticulous winemaking, particularly during pressing and the long fermentation period. However, the real secret behind their longevity and charming complexity results from a unique harvesting strategy. 20% of the grapes are picked around eighty days after flowering while the fruit is still under ripe and loaded with acid. The other 80% is harvested late (around one hundred & twenty days after flowering) generally yielding fruit with very high sugar levels and concentrated favours (the wines are not influenced by botrytis). The overall fruit/sugar/acid balance are factors ultimately determining Moulin Touchais' house style. The third factor is time.
Whichever vintage you choose - several are classics - each promises an alluring amalgam of luxurious favours, youthful freshness, texture akin to melted butter and an almost endless complexity that unfolds as the wines open up in the glass.

The wines are released after ten years in the cellar with some just beginning to reach their peak after twenty years. Many of the great vintages such as the 1953, 1959 and 1969 are still maturing, so it's reassuring to learn that Moulin Touchais are also the only winemakers in the world who give a century long guarantee on the longevity of their wines (subject to being kept under optimal cellar conditions). 


All vintages are very limited. Be quick!

Critic Scores

Ripe earthy brûléed yellow bruised fruits, cheese rind, peach tea and a slight iodine note. Palate is sweet but very fresh, with lovely depth, effortless balance and superb honied depth. Exotic but deliciously vibrant and fresh.

Vinification & Cultivation

Crafted only for our premium wines

Vineyard Cultivation

Moulin Touchais, established in the Anjou region of the Loire Valley, has built its reputation over centuries on Chenin Blanc cultivation in the Coteaux du Layon appellation. The vineyard occupies sloping terrain along the Layon River, where autumn-morning fog and afternoon sun create ideal conditions for noble rot (Botrytis cinerea) development—essential to the sweet-wine tradition. Soils are predominantly schist and clay, imparting mineral character and acidity that balances the wine's residual sugar. The 1986 vintage, occurring in a warm year, would have presented excellent conditions for Botrytis concentration in late-harvested Chenin.

Vinification

Moulin Touchais's Coteaux du Layon methodology involves harvesting botrytised grapes in successive tries (multiple passages) to select only fully-affected berries. The 1986 vintage underwent gentle pressing to extract sweet must, which was fermented slowly in neutral vessels at cool temperatures—a process that can extend over months given the high residual sugar and slow yeast activity in such conditions. Fermentation is typically arrested naturally when alcohol levels suppress yeast activity, leaving considerable residual sugar (typically 50–100 g/L or higher in Coteaux du Layon) that provides the wine's characteristic sweetness and preservation potential.

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