Brendan Stater West, Saumur Rouge, Anjou-Saumur, Loire, France, 2024

Producer Profile

Originally, from Oregon in the USA, Brendan was born into a family whose knowledge of wine extended simply to “drinking it every day” and he never imagined he would end up working in the industry.

However, following a trip to France in 2007 to teach English, he caught the wine bug and has not looked back since. Brendan began his new career by joining the team at Domaine Guiberteau, where he still works. But Romain Guiberteau suggested that he lease a 1ha plot of young Chenin vines in Bizay, next to the Clos de Guichaux, where he could produce his own wines. The first vintage was bottled at the end of March 2017, having spent 12 months in neutral oak barrels, followed by six months in stainless steel tanks. Brendan seeks the same purity and precision in his wines as does Domaine Guiberteau, aiming for a ‘transparent’ reflection of the terroir. The estate follows environmentally conscious principles, with discipline and rigour in the vineyard and a low-interventionist approach to winemaking.

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.