The domaine of Marc Bredif is one of the most famous names in the Loire, renowned for the longevity and quality of his Vouray. The palate displays a beautiful balance between fruit, sugar and acidity with nice minerality and floral notes on the finish.

“Residual sugar 75 g/l. A richer golden hue than the wine just tasted – but as that was the 2009 Le Haut Lieu Moelleux it is not really a fair comparison, as we have jumped six vintages here. A very classic style aromatically, a little honey here, quite pure in character, poured over fresh apples, with a little biscuity richness to it. A very overt substance to the palate, polished, quite broad, open, feeling relaxed and a touch loose, a vintage effect I think. Underneath this rich flesh there is some quite fine acidity though. It really opens up in the palate and shows great richness and the acidity comes out a little more. It is certainly not flabby, showing some grip and balance, although it is very much a wine of the vintage.” 17/20 points Chris Kissack, Wine Doctor (February 2013)

“The residual sugar is 90 g/l, says Jean-Bernard Berthomé. The aromatics, despite the vintage’s reputation as a heatwave year, are spot on. This is classic evolving première tri Vouvray, a melange of limestone minerals drizzled with a a sweet honey caramel, intertwined with a wonderful citrus freshness and lift. It seems delightfully promising. The palate, I am happy to report, follows on from this first impression quite beautifully, the fruit and minerals resting on a bed of sweet caramel, and although this is not a vintage rich in botrytis I do detect a little note here too. The wine as a whole maintains a very fine balance too throughout. A very impressive, broad, imposing wine with a long and cleanly balanced finish. Delicious.” 18.5/20 points, Chris Kissack, Wine Doctor (January 2016)