Cedric Garreau, Garo'vin, Anjou

 Read our interview with Cedric

On our first trip the Loire, we went to see Cedric and were greeted by his friendly dog. it was a morning visit, started off with one of his hand-disgorged Petillant Naturel and - a perfect start to the day. Struck by his friendly nature, pride in his wines, contemplative and thoughtful. They were exactly what I was looking for then, wines that were beautifully made with the principles of natural wine, but very easy to get on with. 

Since then we have been continually wowed by Cedric's work. He stopped adding sulfites in 2017, previously adding to reds at bottling. In 2018 he has stopped trying to get the AOC and renamed his signature red wine from Anjou Rouge to Metisse, also blending some of his Cabernet Sauvignon into the mix. The wines are just as delicious, perhaps even more so, always bright with fruit. His Chenin is an under-rated wonder of Anjou and it is really worth putting a few bottles in the cellar for a few years as they age wonderfully. 

Vineyards are worked organically with a vintage tractor, on a mix of the soils you would expect from Anjou terroir, purple and black schiste and shale. 

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