Grand Cru Selections

Stéphane Bernaudeau

Stéphane Bernaudeau

Stéphane Bernaudeau standing in front of Les Nourrissons

Stéphane Bernaudeau standing in front of Les Nourrissons

 
 

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 for fifteen years that Stephane saw firsthand the effect meticulous farming and low yields had on producing dry Chenin Blanc in Anjou.

His specialty is intense, sublimely-textured chenin from Layon, including Les Ongles, from 30-year-old vines on schist; Les Terres Blanches from a tiny head-trained parcel on limestone; and the stately Les Nourrissons, from century-old vines on schist...
— Jon Bonne, Punch Drink

The idea that great dry Chenin Blanc could come out of Anjou, let alone anything exceptional, is a relatively recent one. The region's reputation was built on sweet wine and all the baggage that came with producing it in on a commercial scale: chemical farming, high yields, and lots of interventionist winemaking. Today, one could argue that the level of care that started with Angeli and is now translated into Stephane's wines 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, with each of his wines focused on an individual parcel. The results are thrilling for both their purity and power.