Un Été Partagé 2023 is one of these, the name translating as ‘a shared summer’. Made with 70% Gamay and 30% Grolleau Noir, from 40 year old vines growing on silex and loam soil, it’s full of herbal notes like thyme and marjoram, with medium tannins and a touch of bitterness which adds to the wine’s freshness. Given Laurent’s background as a restaurateur and chef, it comes as no surprise that his wines work fantastically with food, and this one is no exception. Chill slightly and drink alongside a hunk of bread topped with pâté, cornichons and wholegrain mustard.

Table 2023 was made with 100% Gamay, harvested from each of the estate’s Gamay plots and given five days of carbonic maceration. The soil here is Ancenis schist, a type specifically found in Coteaux d'Ancenis — one of the appellations which the La Paonnerie vineyards straddle, along with Anjou and Muscadet. Cassis on the nose and light in the mouth, this juicy, bright wine is a delight to drink, with or without food. Enjoy slightly chilled.

Le P’tit Vaillant Rouge is a multi-vintage blend from 20/21, made with Cabernet Franc and Grolleau Noir, the latter known locally as Groslot. Grown on sandy-loamy soils with flint, the grapes were destemmed and macerated for around 10 days, before fermenting in a combination of concrete and inox, and aging for the most part in used barrique. Plum and sour cherry meet sprigs of thyme and just a hint of smoked wood, with light tannins that make it a great match for grilled bell peppers, olive oil, and a sprinkle of salt. Drink at around 12°C.