40 products
40 products
- Red Wine
- Cabernet Sauvignon
- Dry
- Full Bodied
- 750ml
- 13.70% alc./vol
About the Winery
Pearce Family Wines
In the early 2000's Nicholas Pearce was exposed to the garagiste movement in Bordeaux and was particularly inspired by négociants like Jean Luc Thunevin (Saint Emilion), James Sichel (Margaux) and Nicolas Potel (Beaune) from Burgundy.
After returning home to Ontario and starting his own wine company, he has had a hand in making 10+ wines in two hemispheres, 3 countries and 5 different appellations since the 2013 vintage.
Press Reviews
Wine Align
90 points - Michael Godel
2018 vintage: The latest in wine merchant Nicholas Pearce's negoce project (that counts 10 wines in three countries I believe) is this Columbia Valley cabernet sauvignon. Rue Naujac is the street Pearce lived on while studying and working in France and Bordeaux is the country's 33rd department. The reference "33" is slang for Bordeaux, a wink-wink, nudge-nudge laugh for those who know him. A blend of two different vineyards, one in Wahluke Slope AVA & the other in Horse Heaven Hills AVA. Deep, dark, unctuous, flowing with Cassis and no shortage of graphite notes neither. Good spirit and quite correct, better and more honest than most at the west coast price. Drink 2020-2024. Tasted July 2020.
90 points - David Lawrason
2018 vintage: This is a quite tasty and delicious cabernet if veering into sweet territory. It is quite full bodied, smooth and dense, and balanced in that sense. The nose is very ripe with blackcurrant jam, spice and generous oak spice. It is full bodied, with some cabernet earthiness and dried herbs. Very good to excellent length. Tasted August 2020.
90 points - John Szabo, MS
2018 vintage: A creation of Ontario importer Nicholas Pearce in partnership with a French winemaker with 30 years experience in Washington, Rue Naujac is the street Pearce lived on while studying/working in France, and Bordeaux is the country's 33rd department, both of which gave the inspiration for the name and lot # of this wine. It's made of pure Cabernet Sauvignon, 64% of which is from the coveted Wahluke Slope AVA, and 36% Horse Heaven Hills AVA, with 15% new oak used for maturation. It's crafted in a typically forward, plush and dark fruit flavoured Washington style, immediately engaging and appealing, with a vague sensation of sweetness on the palate to broaden appeal. Tannins are thick and velvety, while mocha-chocolate flavours fold into the fruit. Both sophisticated and approachable, a winning style all around, well priced. Tasted July 2020.
- Red Wine
- Cabernet Sauvignon
- Sustainable, Vegan-Friendly
- Dry
- Medium Bodied
- 750ml
- 13.63% alc./vol
About the Winery
Ramsay
Since its modest beginnings, the Kent Rasmussen Winery has evolved into one of the most important Pinot Noir producers in the Carneros region, but Kent was always keen to focus on other varietals and other AVAs. So, starting in 1989, Kent and Celia Rasmussen launched a second brand, Ramsay, which focuses on Sonoma, North Coast and Napa Valley. Kent chooses grapes and blends with great care to achieve stylistic continuity, year in, year out and to create high-value, finely crafted wines.Press Reviews
Wine Enthusiast
91 points - Wine Enthusiast
This wine offers plush and supple aromas of blackberry jam, blueberry and pepperjam. Other notes waft through, including boysenberry, toffee, star anise, chinese five spice and toasty oak. Layers of sweet cigar, dried black cherry and bittersweet chocolate bring it all together for a mouthwatering finish. Best Buy. —T.P.
Tasting Panel Magazine
91 points
Plush tannins and ripe boysenberry are surrounded by mocha-coffee and dried brush. Well balanced, with woodsy tones on the chewy finish.
- White Wine
- Chardonnay
- Sustainable
- Dry
- Medium Bodied
- 750ml
- 13% alc./vol
About the Winery
Jeanne Marie
The Jeanne Marie label was created by David Gordon, one of New York’s first recognized sommeliers, and the person responsible for the Wine Spectator Grand Award-winning wine list at Manhattan’s famed Tribeca Grill restaurant. The restaurant opened in 1990 by restaurateur Drew Nieporent and actor Robert DeNiro. Gordon, who is self-taught, began learning about wine in the 1980s just as Kevin Zraly was beginning to educate America on the world of wine. At the time, there were very few non-French somms working in the city and the British-born Court of Master Sommeliers was in its infancy.
“You had to pick up a book or magazine to learn about wine,” says Gordon. There were no YouTubes or Google or extensive training programs. The list now boasts over 1800 selections including verticals of some of the most sought-after producers.
While he tasted and learned about the best wines on the planet, which included expensive Burgundies and Rhône wines, Gordon always kept the consumer top of mind. “House” Cab and Chard were big sellers at the restaurant, so he set out to meet that demand with a genuine product that would deliver consistent quality.
“I started the Jeanne Marie line as a fun, cool thing to do,” says Gordon. “There really weren't any wines associated with sommeliers at the time. Now there are many, but these were definitely among the first. I named the wine after the person I worship, my wife of 30+ years- Jeanne Marie."
In the beginning, Gordon sourced the wines from his friends in Napa and Sonoma. Producers such as Caymus, Lewis Cellars, and Miner Family provided grapes and helped with the winemaking for the early cuvées. The first Chardonnay vintage was 1992, released in 1994. Today, all the wines are sourced from top producers who have provided high-quality fruit at a fair price year after year. Gordon has kept to his original promise that wines with the Jeanne Marie label will always be affordable and delicious. “People want ripe fruit and a clean taste that’s not too oaky or tannic,” he says. The wines are refreshing, they can be drunk as an aperitif before dinner or with a meal."
Wines bearing the Jeanne Marie label, much like David Gordon himself, are welcoming and unpretentious.
- Red Wine
- Pinot Noir
- Sustainable
- Dry
- Residual Sugar: 4.00 g/l
- Medium Bodied
- 750ml
- 13.50% alc./vol
About the Winery
A to Z Wineworks
A to Z Wineworks was started in 2002 by Oregon wine industry veterans: Deb Hatcher (Eyrie), Bill Hatcher (Domaine Drouhin Oregon), Sam Tannahill (Archery Summit) and Cheryl Francis (Chehalem). Recognition has mounted for A to Z wines as offering dependable quality for great value and this continues today making A to Z the top-selling Oregon wine brand. A to Z Oregon Pinot Noir has twice been named to Wine Spectator's Top 100 wines of the year. In May 2014, A to Z Wineworks certified as a B Corp subsequently being named as a 'Best for the World B Corp' five years in a row.
Press Reviews
Wine Enthusiast
90 Points - Michael Alberty
Floral jasmine and Daphne flower notes are mesmerizing, with aromas of blueberry fruit leather and orange peel joining the fun. While black cherries are the dominant fruit flavor, the wine's fig, nutmeg and bacon fat flavors are mouthwatering. Sturdy tannins with restrained acidity.
- White Wine
- Chardonnay, Pinot Bianco, Sylvaner
- Dry
- 750ml
About the Winery
Domaine Muré
The Muré family has been winegrowers in the region of Rouffach since 1650. In 1935, Alfred Muré, René’s grandfather, bought 32 acres of family-monopole vineyard name Clos St. Landelin, an area that has been described as the best of Alsace Grand Cru since the 7th Century.
Today, René Muré, the 11th generation of the family, along with his children, Véronique and Thomas, are responsible for running their exceptional Grand Cru vineyard and neighbouring terroirs using biodynamic methods. Until this day, they persist in hand-picking every single grape, and focus on crafting wines that preserve the family’s credo. The resulting wines are some of Alsace's finest – powerful, elegant, and age-worthy.
Kellerei Bozen - Cantine Bolzano
Cantina Bolzano, based in the town of Bolzano, traces its roots to two of Alto Adige’s most historic cooperatives: Santa Magdalena, est. 1930 and Cantina Gries, est. 1908. After deciding to merge in 2001, Cantina Bolzano was created. Bolzano is located in the middle of a valley basin surrounded by hilly vineyards that grow from 200 meters above sea level up to 1000. North and south meet in this valley, and the sun warms the stony soils with its pronounced diurnal temperatures, protecting the vines from the cold.
The average growers’ plots in Sudtirol averages only approx. 1 hectare, and the area, with its famed reputation and steep slopes, is an expensive area to farm. The member of Bolzano (approx. 300 in all) own many of the best vineyards throughout the region, including the Valle Isarco, and pool their resources to create top quality wines. And while no grower is certified organic, many practice organic viticulture and all of them adhere to natural practices in their vineyards. Most growers have lived on their farms with their families for generations. They protect their land and cultivate their vineyards as they have done for generations with total respect of the environment where they live.
- Red Wine
- Pinot Noir
- Sustainable
- Dry
- Residual Sugar: 2.00 g/l
- Medium Bodied
- 750ml
- 13.50% alc./vol
About the Winery
A to Z Wineworks
A to Z Wineworks was started in 2002 by Oregon wine industry veterans: Deb Hatcher (Eyrie), Bill Hatcher (Domaine Drouhin Oregon), Sam Tannahill (Archery Summit) and Cheryl Francis (Chehalem). Recognition has mounted for A to Z wines as offering dependable quality for great value and this continues today making A to Z the top-selling Oregon wine brand. A to Z Oregon Pinot Noir has twice been named to Wine Spectator's Top 100 wines of the year. In May 2014, A to Z Wineworks certified as a B Corp subsequently being named as a 'Best for the World B Corp' five years in a row.
Press Reviews
Wine Enthusiast
89 Points - Michael Alberty
The essence of Oregon is evidently sweet red raspberries, caramelized heirloom carrots and wet modeling clay. Works for me. The wine's flavours are darker, with blackberries and dark chocolate dominating lesser notes of pine wood and saline. Pair the Essence of Oregon with the cheeses of Normandy.