BRENDAN STATER-WEST

Brendan’s winemaking approach centers on purity and minimalism. 

Viticulture is organic, native yeasts are used, and the only addition is a small sulfur dose. Chenins are whole-cluster pressed, and their naturally low pHs inhibit MLF. Saumur Blanc ages in steel, while single-vineyard Chenins rest in large, old barrels. For Cabernet Franc, vineyard sorting ensures pristine fruit, which is destemmed and macerated using a gentle infusion method that avoids pump overs or punch downs, preserving elegance and finesse. Reds are aged in steel (Saumur Rouge) or large, neutral barrels (La Ripaille).

When considering how to pair Brendan’s red wines from Saumur, focus on the delicacy of their fruit and tannin.  Brendan suggests lighter flavors to match the rose petal, red currant and red berry notes he develops in his wines. White meats and lighter sauces are relevant here and it makes sense to explore the foods of Sicily where Nerello Mascalese shines on Mt. Etna with a “rocks in the glass” sort of minerality that Brendan loves.