Lulu Berlue, Garo’vin
Lulu Berlue, 2020, Garo’vin
A gluggable red to be enjoyed on the cool side
Region: Loire, France
Grape(s): Cabernet Sauvignon, Cabernet Franc & Grolleau
Low Sulphur: Yes
Tasting Notes: Black berries, red berries, acidity, herbs, juicy
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.
A blend of 50% Cabernet Sauvignon, 30% Cabernet Franc & 20% Grolleau, the grapes are co-fermented as whole bunches for three weeks, undergoing a carbonic maceration, before being pressed into tanks for a few months ageing. This is an atypical Cabernet blend that is bursting with fresh fruit and juiciness. It should be enjoyed chilled and by the case!