It takes a certain kind of American to move to France and make wine there. Brendan Stater-West went to Paris to teach English, fell hard for wine working at the wine shop attached to Daniel Rose's Paris restaurant Spring, got smitten by Chenin, moved to Saumur, and talked Romain Guiberteau into a job. He became Guiberteau's right hand, then started bottling his own. He now stands in a quietly legendary lineage: Foucault (of Clos Rougeard) to Guiberteau to Stater-West. This is the entry-point Saumur Blanc, 100% Chenin farmed organically with indigenous yeast, a bright and tense introduction to one of the most exciting small domaines in the Loire. Imported by Becky Wasserman.