Anjou-Saumur

The Mabileau family have reportedly been making wine since 1620. They currently own 28 hectares in the Anjou and have been making wine following biodynamic methods since 2007, following their philosophy that as a grower it is their responsibility to maintain the equilibrium in their soils.

On the nose this displays delicate crunchy red fruit with a soft, leafy note typical of Cabernet Franc. The mid-palate has lovely pure red fruit flavours moving to a good freshness on the finish. A great wine for food matching. Drink now to 2019. Pair with a plate of charcuterie, duck dishes or even red mullet.

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

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. 

Chris Pollington, Fine Wine Account Manager

There is a noticeable difference in colour here. Very deep, old gold and clearly a wine marked by botrytis. This is evolved, but has probably been on this plateau of development for years. There are notes of caramel on the nose. Open and expressive. Delicate and elegant on entry, it builds well with a notable thread of acidity running through the wine. Persistent and powerful finish. This is drinking now but will continue to hold for many more years. It remains my favourite wine of the decade, developing savoury and a saline character once opened. Richard Kelley MW

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 prospect of any botrytis developing this season. The resulting wine is lush and sexy. Immediately approachable, it is perhaps one of the greatest Moulin Touchais releases ever. The texture and density will ensure that this has a very long and enjoyable drinking window. Richard Kelley MW

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


Along with 1990 and 1996, the 1997 is one of the best three vintages of the decade. Rich, open and textured nose with some botrytis elements. This shows its distinction. Rich and lush on entry with great texture and poise. Excellent acid balance, focus and length. This is already approachable but will age and continue to evolve for many years to come. Top wine – top vintage.
Richard Kelley MW