Region: Loire, France
Soils: Clay + Schist
Vinification: Direct press, then a quick fermentation in tank. Bottles 3 weeks after harvest and fermentation finishes in bottle.
Aging: 2 months in bottles, then disgorged by hand in January
Fining or Filtering: None
Sulfur: None added
Notes from the Importer: From the surrounding vines of Beaulieu-sur-Layon, Cédric Garreau makes tiny amounts of exceptional Loire Valley natural wine in a renovated 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 wines locally at weekend barbecues at the winery, while enjoying a dedicated following from importers in a dozen countries around the world. Originally, like a good Anjou producer, Cedric made an Anjou Rouge from 100% Cabernet Franc, and an Anjou Villages exclusively from Cabernet Sauvignon. Starting in 2018, Cédric decided to blend the Cabernet Sauvignon and Cabernet Franc together to create a single red called Métisse, and to renounce his affiliation with the Anjou appellation. A 100% dry Chenin Blanc, a carbonic Cabernet Sauvignon, and micro-cuvées of white and rosé pétillant-naturel complete the range.
All of his vineyards are certified organic. His winemaking is precise, but with a laissez-faire attitude. Cédric 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, Cédric is making some exceptional Loire Valley wines.