Wines

From the importer: The domaine’s top red wine is the cuvée Charles de Batz, which was the original name of d'Artignan. The wine is composed of 90% Tannat with 10% Cabernet Sauvignon from vines that are between 50 and 100 years old. After being completely destemmed, the Cabernet and Tannat are fermented separately in cement tanks. During this time, a bit of micro-oxygenation or microboullage takes place. The wine then goes into oak (50% new) in an underground cellar where it also undergoes malolactic fermentation. After 12 months in wood, it is blended and bottled after a very light filtration.

Very ripe, rich Madiran that takes no prisoners. This wine succeeds in obtaining more fruit than tannin! The color is nearly opaque—wine doesn't get much darker than this. It displays notes of black fruit (blackcurrant and blackberry) along with just a hint of red fruit. There is a cedar-like creaminess to the oak which is extremely well-integrated. Tannins pick up on the finish but, let's face it, this is Madiran and that is to be expected. These tannins seem to dissolve when the wine is matched with richly flavored meats like leg of lamb, duck, goose or game.

An important new source! The fermentation of this classically styled white, Aubépine, takes place in old oak barrels with the total lees from the press—no débourbage (wherein the lees are settled before the wine is racked off them). There are no finings and filtrations, nor additions of sulfites—though, as already mentioned, necessary exceptions can be made. Fermentations can last months or more than a year before dry. Aubépine is a specific site of old vines closer to the Cher than the Loire.

The nose is an inviting mixture of classic Chenin with notes of orange, peach, and quince with streaks of earth and chalky minerality.  All of this comes through on the palate in a dry but fruit-focused style, with a rounded, supple palate feel and without the sometimes searing acidity that can make this varietal difficult for some folks to appreciate.  Because of Lambert’s approach to Chenin emphasizing the varietal purity and unique terroir of Saumur, and this wine’s relatively gentler demeanor make it a wine to win friends for the region. 

95 Points! This voluptuous, full-bodied, off-dry white shows a lot of power, offering round pear, mango and honeycomb flavors that take a salty turn on the palate, with notes of brine, crushed flint and bitter almond skin, backed by a subtle hint of brioche on the finish. Opening up in the glass, this gorgeous wine offers loads of immediate charm, but should have a long life ahead in the cellar as well. Drink now through 2035. - Wine Spectator

94 Points! This has the structure and bitter-edged minerality to carry its weight and ripeness, with beeswax and white tea notes that overlay crunchy orchard fruit and pink grapefruit with peppery spice notes woven in. A lot of savory detail and acidity makes this superbalanced and very food-friendly. Drink now through 2035. - Wine Spectator

94 Points! Bruised apple and persimmon give this a beautiful earthy dimension, while racy, pithy acidity powers the energy. The rich fruit and ripeness is well-matched by the notes of fleur de sel and crushed stone. Shows impressive depth, acid verve and coiled energy, which carries the off-dry profile. Drink now through 2035. - Wine Spectator

92 Points! Polished and elegant, with a mix of Granny Smith apple, kumquat and verbena notes underscored by flinty minerality and salted butter. Shows snappy acidity that offsets the concentration, while smoke wafts through the lengthy finish. Drink now through 2032. - Wine Spectator

94 Points! A very expressive, rich and inviting wine, with an enticing mix of juicy lemon, yellow apple and honeysuckle flavors flecked with dried thyme, brioche and chamomile tea. Shows a lot of stuffing, with vivid acidity and chalky tannins providing a framework for the density, extending through the quinine-laced finish. Drink now through 2032. - Wine Spectator

94 Points! Perfumed and juicy, with a concentration that builds. Round and silky, this shows a lot of delicious fruit and a lot of complexity, with sea salt–dusted apple and honeycomb flavors layered with green herbs and cardamom, which bring an appealing savory edge. There's a lot to like now, yet this is one for the cellar as well. Drink now through 2035. - Wine Spectator

PLEASE BE AWARE, THIS IS A PRE-ARRIVAL WINE - YOU WILL NOT BE CHARGED SHIPPING FEES UNTIL THE WINE(S) ARRIVE

94 Points! Hailing from a warm vintage that was one of the best in what would otherwise have been a fairly ordinary decade, the 1985 Moulin Touchais Coteaux du Layon is starting to take on a deep golden appearance, commencing to amber. It offers a gorgeous, suave texture and a very complex nose that's a touch oxidative but that adds a layer of additional intrigue: it's all nuts, raisins, walnuts, olives, warm pastry, cinnamon, cooked orange peel. It's round and sweet (95g/L) but not unctuous with richness on the mid-palate while retaining enough acidity to refresh the mouth on the long finish. A wine that is very comfortable in its own skin, providing a very relaxing experience. - Rebecca Gibb, Vinous Media

90 Points! The Moulin Touchais 1985 Coteaux du Layon smells alluringly of baked apple, apple jelly, pink pineapple, and heady flowers. Lusciously rich on the palate, yet not lacking cut or clarity, it carries honey, baked apple and grapefruit into a long, rich, if not rivetingly complex finish. Heaven knows I would be delighted for the opportunity to sip a glass of either of these in a restaurant, whether as aperitif, with foie gras, or in lieu of dessert. An iconic Loire estate, Moulin Touchais ferments in stainless and bottles after only 6-8 months, then holds wine back for at least a decade. These would, I suspect, seldom count among the elite of their appellation in any given vintage, but the opportunity to benefit from maturation and at reasonable prices should not be missed. While I tasted both younger and older current releases, two stood out. - David Schildknecht, Robert Parker's Wine Advocate