Former jazz and blue pianist Nicolas Reau one day decided to tickle the vines rather than the ivories. He studied winemaking and viticulture at Montreuil and supplemented these studies with time spent in Bordeaux. 

The grapes for the Anjou Rouge Pompois are de-stemmed before fermentation which place in cement tanks, followed by maturation in oak barrels. No filtering, no fining, no sulphuring, and twelve months in used oak barrels (used for two to five wines).

A great Anjou Cabernet Franc with prominent black fruits on the nose, raspberry, peppers and a hint of florals on the palate and, typical of the vintage, easy on the gums.