Stéphane Bernaudeau learned the ropes from one of the Loire Valley's most iconic winemakers, Mark Angeli of Ferme de la Sansonnière. It was while working under Mark that he saw firsthand the effect meticulous farming and low yields had on producing dry Chenin Blanc in Anjou. The idea of dry Chenin Blanc coming out of Anjou, let alone anything exceptional, was revolutionary at the time because the region's reputation had been built on large production sweet wine. Today, one could argue this type of care has resulted in Anjou emerging as the heart of France's natural wine movement.
Stéphane's barely three hectare domaine is built on small and carefully selected parcels of mostly old vines, farmed meticulously. The resulting wines are thrilling in both their purity and power.