Moulin-Touchais Coteaux du Layon 2005

95+ points John Gilman (View From the Cellar): "The 2005 vintage at Moulin Touchais was a botrytis year in the vineyards and the domaine feels this is destined to be one of the great classic years for the wine. At age ten, it is certainly very, very impressive, offering up a still fairly youthful, but deep and pure bouquet of white peach, quince, honeycomb, chalky soil tones, acacia blossoms and am esthery topnote of bee pollen. On the palate the wine is full-bodied, pure and beautifully glazed, with a great core, superb focus and grip and crisp acids on the very, very long and complex finish. This is still a baby and is probably a good dozen years away from really starting to mature, but it is awfully easy to drink already and clearly will be one of the legendary vintages of Moulin Touchais in the fullness of time. 2015-2065. (Sep/Oct 2015)"

94 points Wine Spectator: "Ripe and unctuous in feel, featuring creamed peach, mango and guava notes gliding throughout. Stays bright and defined thanks to well-inlaid chamomile and salted butter accents. There's a flattering feel through the finish, with a light marzipan hint starting to creep in. This is just beginning to open up and should cruise for quite some time. Drink now through 2040. 1,500 cases made. (11/15/16)"

92 points Chris Kissack (Winedoctor): "As you might expect if you know anything of the 2005 vintage in the Loire, this presents a richly polished golden hue in the glass. The aromatics are dominated by tightly controlled with cleanly desiccated yellow peach and mirabelle, framed by a saline and smoky freshness. The purity of the fruit is in evidence, although I welcome the secondary notes of white chocolate and white truffle I find here. The palate is pure, with dry polished fruits mirroring the nose and a supple weight and substance. It feels lightly glossy and velvety, with fresh veins of bitterness, mineral seams and bright acidity. And there is plenty of grip in the finish too. Not a botrytised vintage, it was too warm and dry for that, so the energy and length here have to be admired. (Feb 2023)"