Anjou-Saumur

From the relatively cool, classic 2016 vintage, the Tradition cuvée combines red and black berry fruit on the nose, as well as hints of violets and black pepper. It’s grown on tuffeau limestone soils characteristic of Saumur and Vouvray, and is raised exclusively in stainless steel. The palate is grippy and fresh, with a subtle leafy note to the finish. Young, this works brilliantly with charcuterie or hard cheeses, but there’s no rush – it will develop gracefully in bottle for up to a decade. Drink now to 2028.
Will Heslop, Burgundy Buying Assistant (spring 2019)

Frédéric and Nathalie Mabileau are a husband and wife team who spend a huge amount of time and energy maintaining their vineyards, which are situated just north of the river Loire. They are firm believers in hand-harvesting and in organic farming methods. Pale ruby in colour, this Cabernet Franc displays varietal aromas of red cherry and raspberry alongside a subtle leafiness on the nose. On the palate, the concentration of these red fruit flavours really comes through, joined by sweet red pepper and all perfectly balanced by a fresh acidity and gravelly minerality.
Drink 2019 to 2020
Adam Bruntlett, Buyer (spring 2019)

One of the most enjoyable and memorable tastings I have been to was the tasting of the wines from the Loire valley’s Moulin Touchais a few weeks ago. After a brief hiatus while available stocks were checked, I am now very pleased to offer you these fascinating and great value wines. Here at Berry Bros & Rudd, we have long championed the great sweet wines of the Loire. From Bonnezeaux to Vouvray and Coteaux du Layon to Quarts de Chaume, there are dozens of producers that stand out but very few that have a history that stretches as far back as that of Moulin Touchais. The ancestors of the estate were producing wine as far back as 1787, over 130 years before Gaston Huet founded perhaps the region’s most famous estate. Since 1990, the estate’s 150 hectares have been presided over by Jean-Marie Touchais, the 8th generation to run the winery, and very little has changed viticulturally in the last century.

Here the belief is that the best sweet wines are produced with traditional methods: low yields, hand harvesting and slow fermentations, aiming for approximately 70-80g/l of residual sugar in the bottle. Following the vintage, the wine is bottled quickly (the following March), having never seen a barrel and then left in the cellar for a decade before release. A labour of love not an economic enterprise. Fortunately for us the previous generations of the estate had the foresight not to sell through every year so we are in a position to offer a fantastic range of vintages from the estate. 

Notes from Richard Kelley MW, one of the UK’s greatest authorities on the Loire. All are drinking now and will continue to offer pleasure for many years to come and in the case of the younger wines, decades to come!
Chris Pollington, Fine Wine Account Manager
The year of the heatwave. It was not difficult to make sweet wine this year, although with such and long, dry and intensely hot summer, there was little pr

One of the most enjoyable and memorable tastings I have been to was the tasting of the wines from the Loire valley’s Moulin Touchais a few weeks ago. After a brief hiatus while available stocks were checked, I am now very pleased to offer you these fascinating and great value wines. Here at Berry Bros & Rudd, we have long championed the great sweet wines of the Loire. From Bonnezeaux to Vouvray and Coteaux du Layon to Quarts de Chaume, there are dozens of producers that stand out but very few that have a history that stretches as far back as that of Moulin Touchais. The ancestors of the estate were producing wine as far back as 1787, over 130 years before Gaston Huet founded perhaps the region’s most famous estate. Since 1990, the estate’s 150 hectares have been presided over by Jean-Marie Touchais, the 8th generation to run the winery, and very little has changed viticulturally in the last century.

Here the belief is that the best sweet wines are produced with traditional methods: low yields, hand harvesting and slow fermentations, aiming for approximately 70-80g/l of residual sugar in the bottle. Following the vintage, the wine is bottled quickly (the following March), having never seen a barrel and then left in the cellar for a decade before release. A labour of love not an economic enterprise. Fortunately for us the previous generations of the estate had the foresight not to sell through every year so we are in a position to offer a fantastic range of vintages from the estate. 

Notes from Richard Kelley MW, one of the UK’s greatest authorities on the Loire. All are drinking now and will continue to offer pleasure for many years to come and in the case of the younger wines, decades to come!
Chris Pollington, Fine Wine Account Manager

Deep orange-gold. This has an attractive and complex baked apple nose with hints of spice and caramel. The

Eric Morgat is the star of Savennieres and the inherent quality of his wines is displayed in each of his cuvees and from year to year. There is finesse and elegance in this cuvee, with a tension and energy that makes pouring a second glass very tempting. Saline, stony mineral core with nervy acidity, with a weight and concentration that makes this incredibly long on the palate.
Fiona Hayes - Buyer