Stephanie Wangui, a trailblazer in the wine world, is set to make history as Burgundy’s first Black winemaker. Her journey from a sommelier in London to a viticulture trainee in France represents an inspiring leap into a traditionally exclusive industry.
From London’s Hospitality Scene to Burgundy’s Vineyards
Wangui’s name is familiar to wine enthusiasts, thanks to her role as a senior sommelier at London’s Noble Rot. However, her ambition to dive deeper into the art and science of winemaking has led her to Burgundy. Starting in January 2025, she will train under the renowned Jean-Marc Roulot at Domaine Guy Roulot in Meursault.
“This is a dream come true,” Wangui shared. “I want to understand every aspect of winemaking, from pruning to fermentation. Burgundy’s legacy offers the perfect environment to do that.”
Her decision to leave Noble Rot wasn’t easy. The restaurant was pivotal in shaping her career, allowing her to connect with winemakers globally and earn advanced wine certifications.
Breaking Barriers in a Traditional Industry
Stephanie Wangui’s journey is remarkable not just for her personal achievements but also for her role in promoting diversity in winemaking.
“Wine has been produced by white men for centuries,” she said. “Change takes time, but I hope my journey inspires others from underrepresented backgrounds to pursue their dreams in this field.”
Although she has not faced overt discrimination, Wangui acknowledges that passive discouragement persists. Organizations like the Gérard Basset Foundation are making strides in creating opportunities for people of diverse backgrounds, but more work is needed to shift the industry’s demographics.
A Love for Science and a Passion for Wine
Wangui’s path to winemaking wasn’t conventional. Born in Kenya and raised in the UK, she initially pursued a degree in chemistry at the University of Bath. A year abroad in Bordeaux ignited her passion for wine.
“Wine is a blend of art and science,” Wangui said. “Studying in Bordeaux taught me how deeply wine is tied to culture and community.”
Her chemistry background helps her approach winemaking with precision, while her experience in hospitality has made her a skilled storyteller. She believes every bottle tells a tale, a philosophy she hopes to carry into her work in Burgundy.
Looking Ahead to a Bright Future
As she transitions to her new role, Wangui is focused on soaking up knowledge and pushing boundaries. The 10-month placement at Domaine Guy Roulot will be her first hands-on experience in Burgundy’s vineyards, but she is ready to rise to the challenge.
“I’m here to learn and grow, but I also want to lead,” Wangui said. “This is about more than making wine; it’s about opening doors for others.”
Her bold move to Burgundy marks a new era in winemaking, one where inclusivity and innovation take center stage.
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