Cross posting from here.
Friday was a great dinner and wine party in Seattle. Amongst the amazing wines, there were three Loire Valley white wines.
1959 Moulin Touchais Anjou Blanc; my bottle. Medium to deep tawny in color, with notes of honey, lanolin, butterscotch, toffee, spice, and preserved lemon. A gentle sweetness and firm acidity gave it balance. Mature but still fresh. Really good, but not my best bottle of this (I’m lucky to have tried several). No photo 
but for some reason captured the cork:
1924 Huet Vouvray Moelleux Le Haut-Lieu. That’s not a mistype of the vintage; so much fun to drink a 101 year old non-fortified still white wine. Only it wasn’t still. The cork looked much younger than the wine, so I think it was reconditioned and topped off, and that resulted in a refermentation. And it wasn’t a mild one; this had as much fizz as the champagnes! I suggested Steve cover the top and shake it, not yet knowing the extent of the bead, and this resulted in a big spray of old wine on the floor. Despite the flaw, I still loved it. Nectarine and marmalade, lanolin. I loved it despite a second flaw in addition to the secondary fermentation. I thought there might be a touch of lactic contamination giving a subtle sauerkraut-juice note, though no one else seemed to notice it even when I pointed it out.
2005 Domaine Huet Cuvée Constance Both rich and crisp, and fantastic. Marmalade and other sweet citrus, honeyed apricot. What a night!
