Brendan Stater West, Saumur Rouge, Anjou-Saumur, Loire, France, 2023

Producer Profile

Originally, from Oregon in the US, Brendan was not born into a winemaking family, just a family that “loves and drinks wine every day” and never thought that he would end up working in the industry.

However, on arrival in France to teach English in 2007 he caught the wine bug and has not looked back since. Beginning his new career by joining the team at Domaine Guiberteau, Brendan still works there today and at the beginning of 2015, Romain proposed that Brendan could lease a 1ha plot of young Chenin vines in Bizay, next to the Clos de Guichaux, to begin producing his own wines. This first vintage was bottled at the end of March 2017, having spent 12 months in neutral oak barrels (225L, 300L and 400L), followed by 6 months in stainless steel tank. Brendan seeks the same purity and precision in his wines as Domaine Guiberteau, with a ‘transparent’ reflection of the specific terroir. This estate follows environmentally conscientious philosophies, with discipline and rigour aimed at a low-interventionist approach.

Viticulture

From the esteemed lieu-dit La Rippaille in Brézé, this vineyard benefits from a southwest-facing exposure, allowing for optimal sunlight and gradual ripening. The soils here are predominantly sandy-clay, offering excellent drainage while retaining enough moisture to support vine health during drier periods. This specific terroir imparts a fine balance of minerality and finesse, contributing to the wine’s clarity and tension. The combination of aspect and soil composition favors slow, even maturation—ideal for producing a Chenin Blanc of both precision and depth.

Winemaking

Grapes are hand-sorted in the vineyard using a sorting table and fully de-stemmed. Fermentation takes place with native yeasts over one to two weeks at ambient temperatures. Extraction is gentle, achieved through infusion without pump-overs or punch-downs. The wine is matured for six months in stainless steel tanks to preserve freshness and clarity. It is lightly filtered before bottling with a total sulphur addition of 25 to 60 ppm.

Tasting Note

A vivid garnet hue introduces this wine, which offers a layered bouquet of wild bramble, tangy red currant, and cracked white pepper, underscored by subtle herbal spice. On the palate, it is silky and generous, revealing notes of fresh black raspberry, dried plum, and a whisper of forest floor. The tannins are finely knit, lending structure without weight, and the finish is persistent, tapering off with hints of savoury spice and mineral tension.

Food Matching

Lamb chops with rosemary and garlic, caramelised root vegetables, tagliatelle in mushroom cream, orecchiette with sausage and broccoli rabe.