Domaine de la Garreliere – Beautiful Loire Wines

François and Pascaline Plouzeau of Domaine de la Garreliere maintain an immaculate vineyard near the fascinating village of Richelieu which lies south of Tours quite close to the Chinon region.

Pascal and Francois Plouzeau

At Domaine de la Garreliere they implement strict biodynamic vineyard practices which are certified by Ecocert and Biodyvin. A feature of their lovely wines is the wonderful set of labels produced by local artists that reflect the naming of the wine. So the racy Cendrillon white, as the name suggests, has a Cinderella theme. Tasmanians will note a Samek-like whimsy in some of the paintings.

All the wines produced here are certified organic by Ecocert and biodynamic by Biodyvin. Their Web site is here.

The wines that they produce are listed below. You can see which wines are currently available on our list of available wines here.

Domaine de la Garrelière IGP Val de Loire Le P’tit Ch’nin 2022

This is a relatively new cuvée for the Garreliere domain. It is a 100% Chenin Blanc made from grapes picked from younger vines than the Le Chenin de la Colline described below. These vines vary from 5 to 10 years old.

The grapes were directly and quite slowly pressed (to allow some interaction with the skins which extracts some extra polyphenols thus contributing to the texture of the wine) and, after 12 – 24 hours of settling, the juice was transferred to a steel tank where fermentation took place over a period of 2 weeks using only the natural yeasts.

Because the vineyards have been managed biodynamically for so long (since 1993) the Plouzeau family rarely have any problems with fermentation due to the healthy vineyards producing healthy yeasts that are reflective of the time and place here – in other words they are an important part of the terroir.

The juice was transferred to 500 litre old wooden barrels for a period of 6 months and then bottled. 13% ABV.

The result is a lively and quite delicious wine that is perfect with a wide range of foods. And, once again, the label is joyful and uplifting!

RRP: $49

Domaine de la Garrelière IGP Val de Loire Cendrillon 2022

It is wonderful to have this lovely Garreliere wine in Australia again! The name comes from the fictional poor girl who became a princess.

When we were doing the research about this wine and the origins of the name, we were surprised to find that the story has been around since ancient Greek times with a similar story written by Strabo in 7BC.

It was not until 1697, that the French author Charles Perrault wrote the version that included the pumpkin and the glass slippers (which you can see on the label).

His version was called Cendrillon, the French name for Cinderella.

This wine is made from the best Sauvignon Blanc grapes from the 40+ year old biodynamic vineyards (2.5 hectares) that surround the cellar on the hill outside the village of Richelieu. The wines was directly pressed very slowly over about 3 hours.

Just 33% of the Sauvignon Blanc spent some time in old oak 500 litre barrels to provide additional complexity. The rest was aged in stainless steel tanks for about 8 months before they were both combined.

This is a fascinating wine for us. The first couple of sips mark it as an interesting wine but, gradually, it opens up in the glass to reveal citrus notes and a fine line of minerality as well as a complexity that belies its price. 13.5% ABV.

RRP: $56

Domaine de la Garrelière IGP Val de Loire Gamay Sans Tra La La 2022

This long-running Garreliere favourite is made from 100% Gamay and is fermented naturally without the ‘help’ of commercial yeasts. The vines from which the grapes are sourced are around 40 years old and in their prime.

The vines grow in Aeolian sand and clay derived from flint which, in turn, is sitting on a layer of limestone.

After harvesting in small crates, the grapes undergo carbonic maceration for a period of twenty one days in 2022. The juice was then pressed and left on skins for one to two weeks and then is racked off to large concrete tanks for 6 months.

It is fresh, lively, full of flavour and, above all, delicious. Good for drinking anytime, anywhere.

The joyous label captures the essence of this wine. The French would call this a ‘gouleyant’ wine, meaning that it is gluggable or smashable.

The 2022 cuvee is particularly good. It is fresh, it has vibrant colour, it is expressive of the Gamay grape and it is gluggable.

RRP: $55

Domaine de la Garrelière Touraine Les 2 Amis 2022

Les 2 Amis is a relatively new cuvée for us although the Garreliere domain has been producing it for a couple of years previously.

It is a delightful wine comprising 50% Gamay and 50% Cabernet Franc. The wine is a collaboration between two vignerons from the Touraine appellation, namely François Plouzeau from Garrelière and Geoffrey de Noüel.

The Gamay comes from the excellent vines that have made the Gamay Sans Tra La La such a sought-after wine. The Cabernet Franc has been sourced from Geoffrey who also has vines in the Touraine. The vines thrive on Aeolian sand and clay derived from flint sitting on a limestone base.

The wine underwent natural fermentation without the addition of any sulphites. It was matured in steel tanks for 6 months prior to bottling when a tiny amount of sulphites were added.

It is a lively, energetic wine that is ready for drinking now.

RRP: $54

Domaine de la Garrelière Le Blanc 2022


This entry-level Garreliere wine from the Touraine appellation is made from 100% Sauvignon Blanc. This grape variety is very popular at the eastern end of the Loire running from Sancerre through to Touraine where it thrive on the rolling plains below the interesting city of Tours.

The Sauvignon Blanc provides the characteristic aromas and taste profiles that you expect from wines made from this grape in the Loire Valley, however the vines have been treated biodynamically therefore the vines and the grapes are healthier.

The grapes are harvested from 20+ year old vines in sandy soil on clay and silex. Directly pressed slowly over for about 3 hours and aged in tank for approximately 6 months. This wine is lightly filtered.

This vintage is particularly delicious with clean, fresh, vibrant flavours and a long finish.

We think that the Le Blanc represents excellent value for money – and it is biodynamic and fermented naturally thus providing additional complexity.

RRP: $48

Domaine de la Garrelière Touraine Cinabre 2018

This is the top red cuvée from the Garreliere family where the grapes are hand-harvested from 40+ year old vines growing in Aeolian sand and clay derived from flint sitting on a limestone base.

The fermentation was carried out in large concrete tanks for around three weeks followed by malolactic fermentation in barrels.

The wine was then aged in 500 litre barrels, one third of which were new, for a period of 12 months before being brought back together for two months before being bottled. The new barrels are fairly large at 500 litres so the wine does not take on the new wood taste nearly as much as it does when smaller 220 litre barrels are used. In fact the wood is barely noticeable in this wine.

The bottling was accompanied by the addition of a tiny amount of sulphur and with no filtering or fining.

RRP: $64

Domaine de la Garrelière Touraine Le Rouge des Cornus 2021

The Rouge des Cornus is a 100% Cabernet Franc wine that is made from grapes that are hand-harvested from the younger parcel of Garreliere vines (approximately 2.3 hectares) that are around 20 years old. These vines thrive on Aeolian sand sitting on clay which is derived from flint.

The grapes are sorted on arrival at the winery and destemmed before undergoing natural fermentation for 15 to 20 days with some pumping over to extract more colour and to keep the cap moist.

The juice is then transferred to concrete vats for some 8 months to mature. The wine is bottled without filtration.

It is a fresh, lively red wine.

RRP: $56

Domaine de la Garrelière Touraine Le Rosé de la Cabane 2020

In the past this Garreliere cuvée has been a blend of Cabernet Franc and Gamay, but this year they decided to make it just from Cabernet Franc and we are delighted with the results.

This is yet another great example reflecting how much influence biodynamic farming has on the quality of the fruit. It is interesting to note on their Web site that the Plouzeau family also talk specifically about the effect of climate change leading to the harvest being much earlier than 10 or 20 years ago. This is something we are seeing throughout France now. The harvest for the Cabernet Franc grapes (which is a slow ripening variety) finished on September where previously the harvest was in mid to late October!

The grapes were pressed slowly to extract some colour from the skins, but only enough to make it clearly identifiable as a rosé.

It was fermented in a concrete tank and then bottled with the addition of a tiny amount of sulphite. You can really taste the fruit in this very appealing wine!

This is a bright, fresh, fruity and deeply-flavoured light pink rosé that is perfect as an aperitif.

Only a tiny amount of sulphite was added at bottling (between 1.5 and 2 grams per litre as opposed to figures ranging from 50 grams per litre to 150 grams per litre in conventional wines).


Domaine de la Garrelière Le Chenin de la Colline 2021

This lovely wine by Garreliere from the Touraine appellation is made from 100% Chenin Blanc, a grape which reaches its highest expression in the Loire Valley. Locally this grape is referred to as “Le Pineau de Loire”.

On the Plouzeau estate, the clay and flint soils seem to coax even more flavour from the 20 year old vines of Chenin (from a 3.2 hectare parcel) to produce elegant wines with great flavour. The slopes on which the vines thrive in the clay and silex soil face south west.

We think that the Le Chenin represents excellent value for money – and it is biodynamic and is made naturally. It is rare to be able to access a well-made Chenin Blanc from the Loire made with such dedication for a price like this!

The grapes underwent a slow, direct press over about 3 hours and then 12-24 hours of settling. Fermentation took place over about three weeks in concrete tanks. Aging saw 2/3 of the juice transferred to tank and 1/3 to 500 litre barrels.

The Plouzeau family recommend that this wine be drunk with white meats such as chicken, but we thin that it can also be drunk as an aperitif.

We also like the label with its gentle nod to the biodynamic winemaking approach that François is so passionate about (and has been since 1993). The label depicts a winemaker saluting the moon (which has so much influence on the vineyard) with a glass of their wine. 13% ABV.

RRP: $59

Domaine de la Garrelière Marquis de C Blanc 2020

The Marquis de C is a beautiful wine made from 100% Chardonnay grapes, which is rare in the Touraine region of the Loire Valley with Sauvignon Blanc and Chenin Blanc being more common.

The grapes were slowly pressed and the juice transferred to 500 litre wooden fûts for fermentation and maturation on lees for 12 months without any battonage.

The grapes were hand harvested from thirty year old vines in a 1 hectare parcel in early October with a yield around a very low 25 hectolitres per hectare. The vineyard soils are flint and flint clays sitting over limestone.

The wine rests on lees for at least a year and then is assembled in tanks 3 to 4 months before bottling. No added sulphites.

The name for this wine comes from one of the works of the prolific 17th Century French author Charles Perrault who either adapted or was the originator of many fairy tales including Cinderella, Little Red Riding Hood and Puss in Boots.

It is from Puss in Boots that the character Marquis de Carabas is to be found and this fictional character is from where the name for this wine is derived. ABV 13.5%.

RRP: $66

Domaine de la Garrelière Milliard d’Etoiles 2019

Garreliere Milliard d'Etoiles

This pétillant naturel is a non-vintage blend of Cabernet Franc (40%) and Chenin Blanc (40%) made as a pet-nat (but a complex one). The reason it is non-vintage is that 20% of the juice is a still wine from the previous vintage which the Plouzeau family say is to provide the wine with maturity and wisdom!!

The grapes from the current vintage were direct pressed (to ensure that the resultant wine was white and attained that distinct texture derived from red grapes with white juice) and then fermented in tank then cooled a little to slow the fermentation.

It was bottled between 18 – 20 grams per litre of residual sugar where it kept fermenting to produce the bubbles until it was quite dry.

It was aged for a year and riddled by hand for a month then disgorged in February of this year. It has no added sulphites. The name translates as a “billion stars”. ABV 13.5%.

RRP: $69

Domaine de la Garrelière Touraine La Coulée Douce 2015

This slightly sweet wine only sees the “light of day” in years where there is a lot of sunshine during the ripening season when the Plouzeau family can be certain that there will be some residual sugar in the grapes.

The Chenin Blanc (which they also call Pineau de Loire) is pressed and the juice is transferred to old barrels where it matures for two years. It is semi-dry (9g of residual sugars) with a slight natural oxidation.

The resulting wine is perfect for an aperitif or to match to foods with some underlying sweetness. These can be foods sometimes considered savoury such as braised cabbage which we have paired with this wine occasionally.


Domaine de la Garrelière Touraine Couleur du Temps 2018

This is one of the few Garreliere wines that still bear the Touraine appellation since they have moved most of their wines to the Vin de France appellation which frees them up to create their wines in the way they want to make them, rather than being restricted by the appellation rules.

This wine is rarely made. We have only had it twice. Once was the 2005 vintage, in our very first shipment and then this 2018 vintage, which we have now received twice. Picked late in October (on the third harvest of the vines it came from) and aged in barrels, it is a rich and majestic sweet Chenin Blanc, which is ideal for pouring as a match for equally rich desserts. The wine spent one year in barrels prior to bottling in November 2019. It has 85g/l of residual sugar.