Gar 'O' Vin
Cedric Garreau can only be classified as a micro-vigneron. From just under 3 hectares of vines around Beaulieu-sur-Layon, he makes tiny amounts of exceptional Cabernet Franc and Cabernet Sauvignon in a tiny stone building across from his home at the edge of the vineyards. It would be safe to call him a Cabernet prodigy - from his first vintage in 2010, he has been embraced by local wine drinkers, and continues to sell the majority of wines locally at regular weekend barbecues at the winery.
All of his vineyards are certified organic, and winemaking is precise, but with a laissez-faire attitude. Cedric is adept at reusing high quality traditional equipment that his larger neighbors are eager to get rid of after purchasing the latest marvels, and it turns out that with old fashioned equipment, and a traditional approach, Cedric is making some of the best wines in the Loire Valley.
Looking to buy wines from Gar O' Vin? See what's available on the Paris Wine Company Shop.
The Anjou Rouge is delicious, true to the terroir, worth aging for a few years, and priced for everyday drinking. It’s got the typical earthiness of Cabernet Franc , with solid tannins that create a structural frame for the fruit. 100% Cabernet Franc, 30% of the vines are 25 years old, 70% 80 years old. Grown on a 1 hectare parcel with shale soil, around Rablay-sur-Layon. 3 weeks of maceration, aged 1 year in barrel. Production: 4,000 bottles/year.
100% Cabernet Sauvignon. Cedric has a half-hectare plot of old-vine Cabernet Sauvignon on clay/shale soil that sits in just the right place, and does the right thing every year, so he decided to make a special cuvée, and give it wax tops. Maceration for 4 weeks, aged 1 year in barrel. Production: 2,000 bottles/year
100% Chenin Blanc. Vines from this parcel, in Beaulieu-sur-Layon, are 35 years old and grow in purple schist soils. Elevage 10 months in barrel. No added sulfur.
100% Chenin Blanc. 50% of the vines are 35 years old and 50% 4 years old. Purple schist soils. Manually disgorged and no added sulfur.
50% Grolleau from 4 year old vines and 50% Cabernet Franc from 35 year old vines. Clay-schist soils. Manually disgorged and no added sulfur.