Garo'Vin
Loire Valley

Cedric Garreau is a micro vigneron who flies under the radar, he works alone and makes beautiful and energising wines from the Loire.

Cedric grew up in the Loire Valley, his father working for some of the bigger cellars of the region. In 2006 he undertook viticulture studies, followed by time travelling, as far south as New Zealand where he undertook agriculture work. Cedric returned home and established Garo’Vin in 2010.

He began with purchasing 2 hectares of vines in Beaulieu-sur-Layon, Anjou. Over the years he has added more parcels, increased to 5 hectares, sold some parcels, and now farms 3.5 hectares. Cedric feels this is enough for one person. 

Under vine he has Chenin Blanc, Cabernet Franc, Cabernet Sauvignon and Grolleau. All worked in organics, the vines range from young through to 90 years of age, planted on soils composed mainly of schist.

This isn’t a cellar filled with fancy equipment; he purchases second hand traditional equipment from his neighbours as they upgrade. Work in the cellar is precise, he stopped using sulphur completely in 2017, where previously he had added at bottling stage for the reds only.

In 2018, Cedric made the decision to withdraw from the AOC appellation for his signature red wine, ‘Anjou Rouge’. With the rigidity of the system, it was a decision he felt was necessary. The cuvee is now called ‘Metisse’ and is a blend of Cabernet Franc and Cabernet Sauvignon.

Cedric Garreau — an under-rated star of the Loire.