Metisse, Garo’vin

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Metisse, 2018, Garo’vin

Earthy red that is both complex and easy to drink

Region: Loire, France

Grape(s): Cabernet Franc & Cabernet Sauvignon

Genre: Organic

Low Sulphur: Yes

Tasting Notes: Dark berries, undergrowth, vegetal edges, silky tannins

Based in Beaulieu-sur-Layon, Cédric Garreau has been making wine since 2010. A small, 3.5ha domaine means that he is making small quantities of these ever-more-saught-after wines. Originally using a small amount of sulphur, and making an AOC Anjou Rouge, he has recently renounced the appellation and the use of sulphur. He works his organically certified vineyards with an old tractor, negotiating (with some difficulty) the typical Anjou terroir of purple/black schist and shale soils. Of course, a pun on his last name, Garo’vin presents a pure and unadulterated expression of this terroir, in as natural a way as possible.

Originally, Cédric was making an AOC Anjou Rouge with 100% Cabernet Franc, but from 2018 he blended some Cabernet Sauvignon and lost the appellation status. This Vin de France is a blend of 58% Cabernet Franc and 42% Cabernet Sauvignon, with the Franc coming from a parcel planted in 1940 and the Sauvignon planted in 1983. The de-stemmed fruit is macerated for 3 weeks before ageing for 10 months in old oak barrels to soften the tannins and round the wine. The result is a fruit driven and earthy red, with typically Cabernet herbaceous and vegetal notes and a highly attractive elegance.