Originally, from Oregon in the US, Brendan Stater-West 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. Brendan began his new career by joining the team at Domaine Guiberteau, whilst continuing to study viticulture and oenology in his spare time. He still works there today, only taking a short leave of absence in order to undertake a brief internship with Clos Cristal, whose vines are owned by the Saumur Hospital, in order to learn how to work with horses in the vineyards (a future project of Brendan’s).
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. Brendan’s vineyard work has been strictly organic since the beginning and 2017 will be his first officially certified (Ecocert) vintage. In the cellar, he lets the natural yeasts conduct a rapid fermentation in order to retain as many primary aromas as possible. Brendan bottled his first vintage at the end of March 2016, having spent 12 months in neutral oak barrels (225L, 300L and 400L) and 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.
Grape Variety: Chenin Blanc