Cédric Garreau can only be classified as a micro-vigneron. From just under 3ha 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. 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 of the best wines in the Loire Valley.


Anjou Rouge

100% Cabernet Franc, 30% of the vines are 25 years old, 70% are 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.