A true time capsule from the Loire, these 1980s vintages from Moulin Touchais are legendary for their balance of vibrant acidity and natural sweetness. Made from late-harvest Chenin Blanc, with a portion picked earlier for freshness, the wines are aged for decades in the cellar before release. Expect notes of candied citrus, dried apricot, honey, and subtle spice, all carried by a lively structure that keeps it fresh, not cloying. Rare, elegant, and astonishingly youthful—even after 40 years. Perfect with cheese, pâté, or just quiet contemplation.

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Once in the winery, the grapes immediately go into the press for a gentle pressing. 

This is followed by a spontaneous fermentation, brought on by indigenous yeasts and at a controlled temperature, in order to express the terroir, vintage and climate of MOULIN TOUCHAIS. This fermentation can last until January.

According to age-old tradition, the wine is bottled immediately after the cold weather in winter in order to preserve all the freshness of the wine. The bottles then spend at least 10 years ageing down in the cellars. No bottle is released for sale until its tenth birthday. This ageing allows the wine to develop a fabulous character in the bottle.

The wines are tasted regularly by Jean-Marie Touchais to ensure that only the finest bottles of wine are shipped to our customers around the world. This guarantee of high quality is somewhat unique in the world of viticulture.

Vintage 1980
Great graduation of colour. The nose is somewhat restrained. Toffee, with a lovely freshness on entry. Very clean and pure with a great acid profile.

Technical Specs

Country: France
Region: Loire Valley
Appellation: Coteaux du Layon AOC
Wine Type: Sweet white wine
Varietals: 100% Chenin Blanc
Alcohol: Approximately 13.5–14% ABV
Soil: Clay and schist
Harvest: Hand-harvested in multiple passes to balance ripeness and acidity
Vinification: Fermented with indigenous yeasts; fermentation stopped by cooling to retain the desired sweetness
Oak: No oak ageing
Maturation: Aged in the producer’s cellars before release

Serving Temperature: 8–10°C
Food Pairing: Blue cheese, foie gras, fruit tarts and apple-based desserts