Guillaume comes from a family of grape growers and winemakers. After 24 years in Narbonne, he moved to Bordeaux. Both regions famous for their wines, but are also very different from each other.
It requires some grape growing and winemaking experience to switch from one to the other, such as different climates, soil types, vine sicknesses and more.
But life is full of surprises, and Guillaume was not convinced he wanted to make wine for his family’s estate in Bordeaux, so he took a harvest internship at L’Aventure in Paso Robles. The same bolt of lightning that he felt for Solène, struck again. He fell in love with the soil and terroir of Paso Robles. What was supposed to be a 3-month harvest internship, turned into 6 months, and he was offered the position of Assistant Winemaker. While working for L’Aventure, he worked day and night on his own project – to launch his very own brand. In 2007, Clos Solène was born.
Arnaud was born in Languedoc Roussillon, like his brother Guillaume. Then raised in Bordeaux, Arnaud was born into a family where all members were dedicated winegrowers and winemakers.
Though Arnaud had interest in the family business of growing grapes and making wine, he saw himself interested in the business and sales side of the wine industry. Arnaud began school at INSEEC University of Bordeaux, where he graduated.
Looking for adventure with his brother Guillaume Fabre, he traveled to the United States to explore the production side of wines, which is when and where he met Chloe Asseo from L’Aventure. With his brother Guillaume at the helm of the cellar and Arnaud marketing the brand, Arnaud suggested the idea that the two of them created a label together. In September 2017, Benom first opened its doors.
Maxime grew up in Paris but after moving to several countries and cities would eventually land in Boston to attend Tufts University.
After several years he eventually took over the wine program at La Voile Restaurant and quickly discovered his love for great food and fine wine. This would be the spark that would lead him back to France to open his own restaurant in the heart of the Alps, in Chamonix. Once there he started to discover and appreciate the Central California style of wines which ultimately led him to the heart of California, in Paso Robles.
When not at the winery you can either find him cooking or out running and climbing in the backcountry.