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.