This tart and acid-driven Chenin is loaded with flavors of juicy green apples, wet stones, pear skin, and limestone. Serve chilled with cheese boards, clam chowder, or fresh salads. Ex-pat Brendan Stater-West fell in love with wine while working at a retail shop in Paris, which led him to an internship working under Loire legend Romain Guiberteau. He left the estate in 2015 to find his eponymous project in Saumur.
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