Pearce Family Wines

Rich & Juicy

A wine from a collaboration between Nicholas Pearce and Will Predhomme to create wines from their favourite regions. This Pinot Noir is made from vines planted in the McMinnville AVA, located in Yamhill County, Oregon.

Reflective of the volcanic nature of the soil and the cooler 2017 vintage, the Pearce Predhomme Hyland Vineyard truly expresses it’s place. Red cherries and raspberries on the nose, floral with notes of dried violets. Firm yet delicate tannins. Extremely refined and perfumed, the most delicate Pinot Noir expression we’ve made to date.

Pinot Noir is very versatile to pair. This wine will go well with fish like salmon and is also delicious with duck confit and other roast meats and mushrooms.

Textured & Mineral

A collaboration between Nicholas Pearce and Will Predhomme to create wines from their favourite regions. This Chenin is made from old bush vines grown in decomposed granite/quartz on the Helderburg (Clear Mountain), in the southwestern-most corner of Stellenbosch.

Behold, Chenin Blanc! The most widely planted varietal in South Africa simply shines in this charming expression from Stellenbosch. Sourced from old vines and naturally fermented, expect elegant notes of white peach, lemon and tangerine with an underlying layer of crisp yellow apple. Bright and fresh on the palate, but with good depth and concentration, this wine is ready to drink now but will also cellar nicely for the next 2-3 years.

This Chenin Blanc pairs perfectly with all kinds of fresh seafood; and also with tartare. Smoked salmon or trout would also be delicious next to a glass of this old vines Chenin. Its rich texture makes it suitable to be paired with goat cheese, roast chicken and butternut squash.

Floral & Fruity

A collaboration between Nicholas Pearce and Will Predhomme to create wines from their favourite regions. This Cinsault/Syrah is made from bush vines planted in Koffieklip soils in the Southwestern of Stellenbosch, South Africa.

It has a brilliant medium purple colour in the glass. On the nose, it's all about fresh ripe red & black fruit: cherry, strawberry, wild raspberry; with hints of intense spice, it also has a granite minerality. On the palate it is light-bodied, with a vibrant acid and grippy though delicate tannins. It intermingles with surprisingly powerful fruit & spice; punching above its weight in flavour. It is very balanced with low alcohol.

This light red pairs with all manner of dishes: from barbecue meats to grilled salmon and veggies, to spicy dishes.

Mineral & Zesty

A collaboration between Nicholas Pearce and Will Predhomme to create wines from their favourite regions. This Pinot Gris is made from vines planted in Willamette Valley AVA, Oregon.

Brilliant straw colour with youthful yet intense aromas of white peach, stone fruit, green apple and citrus. Bright acidity and freshness on the palate with a round mouthfeel but it stays surprisingly refreshing. Distinctly Oregonian; a clean, fresh style of Pinot Gris.

This Pinot Gris is zesty and fresh, and pairs amazingly with sushi, ceviche and even richer meals like fish and chips! It is also beautiful with white meats, such as chicken and turkey.

Creamy & Fresh

3XP (Trois-X-P) - Pearce | Predhomme | Pender - is a small-production Niagara Peninsula Chardonnay collaboration between négociants Nicholas Pearce & Will Predhomme with vigneron Paul Pender. 3000 bottles & 150 magnums made. This wild ferment Chardonnay is 100% certified organic & biodynamic and is produced with minimal intervention & élevage.

We strive to show the delicacy, tension, & purity of expression of Ontario-grown Chardonnay with this small-production collaboration.  Brilliant straw colour, youthful, light-intensity aromas of white peach, green apple, citrus, with delicate integrated subtle lees. Bright lemony acidity on the palate, round mouthfeel, & refreshing. A clean, fresh, & distinctly Ontarian-style Chardonnay.

Ideas for pairing 3XP? This rich Chardonnay calls for all shades of seafood and fish: spaghetti with clams and tons of parsley, halibut, crab cakes... or even pork tenderloin! It's also wonderful as an apéro wine.

Fresh & Balanced

A true Niagara Villages wine focused on a blend of Organic, Biodynamic and uncertified Sustainably farmed vineyards throughout the Peninsula with a focus on Quarry Road (Vinemount Ridge), Cherry Road (Twenty Mile Bench) & the Kocsis - Red Foot Vineyard (Lincoln Lakeshore).

The 2018 vintage in Niagara marks a full and warm growing season, with just the right amount of heat and rain, all at the right times. A vignerons dream, but a bankers nightmare as crops came in showing low yields with great quality.

These Crew Sauvage 2018s have a remarkable balance of concentration and weight, while remaining fresh and lifted in their youth.

This mixed case includes 6 bottles of Crew Sauvage Chardonnay and 6 bottles of Crew Sauvage Pinot Noir.

Two true Niagara Villages wines focused on a blend of organic, biodynamic and uncertified but sustainably farmed vineyards throughout the Peninsula with a focus on Quarry Road (Vinemount Ridge), Cherry Road (Twenty Mile Bench) & the Kocsis - Red Foot Vineyard (Lincoln Lakeshore). 

Mostly wild ferments with a 12 month élévage in 228 litre French oak barrels. A small portion of new oak, but mostly 1-3 year old barrels. 

The 2018 vintage in Niagara marks a full and warm growing season, with just the right amount of heat and rain, all at the right times. A vignerons dream, but a bankers nightmare as crops came in showing low yields with great quality. 

These Crew Sauvage 2018s have a remarkable balance of concentration and weight, while remaining fresh and lifted in their youth.

Fresh & Balanced

A true Niagara Villages wine focused on a blend of organic, biodynamic and uncertified sustainably farmed vineyards throughout the Peninsula with a focus on Quarry Road (Vinemount Ridge), Cherry Road (Twenty Mile Bench) & the Kocsis - Red Foot Vineyard (Lincoln Lakeshore).

The 2018 vintage in Niagara marks a full and warm growing season, with just the right amount of heat and rain, all at the right times. A vignerons dream, but a bankers nightmare as crops came in showing low yields with great quality.

These Crew Sauvage 2018s have a remarkable balance of concentration and weight, while remaining fresh and lifted in their youth.

Bold & Earthy

Born and raised in the New World but influenced by his time in Bordeaux, this Columbia Valley Cab represents Nicholas’s story in a bottle - New World terroir meets old world "savoir faire".

Bold and full-bodied, with balance and complexity. Showing aromas of black and red fruits, toasted herbs, graphite and leather. A mouthful of ripe dark fruit consisting of blackberry and black currant combined with notes of spice and dark chocolate. A fruit-forward finish offering a balanced and integrated tannin structure. This Cab is a blend of two different vineyards, one in Wahluke Slope AVA; the other in Horse Heaven Hills AVA. 2018 is likely the best Cabernet Sauvignon vintage in Washington since 2007 or 2012.

Rue Naujac is the street Nicholas 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 #! He would always make reference to the "33" as a slang name for the city of Bordeaux (like THE6IX), always to the amusement of his French entourage.

Pair with BBQ meats, rich stews or steak.

Creamy & Fresh

3XP (Trois-X-P) - Pearce | Predhomme | Pender - is a small-production Niagara Peninsula Chardonnay collaboration between négociants Nicholas Pearce & Will Predhomme with vigneron Paul Pender. 3000 bottles & 150 magnums made. This wild ferment Chardonnay is 100% certified organic & biodynamic and is produced with minimal intervention & élevage.

We strive to show the delicacy, tension, & purity of expression of Ontario-grown Chardonnay with this small-production collaboration.  Brilliant straw colour, youthful, light-intensity aromas of white peach, green apple, citrus, with delicate integrated subtle lees. Bright lemony acidity on the palate, round mouthfeel, & refreshing. A clean, fresh, & distinctly Ontarian-style Chardonnay.

Ideas for pairing 3XP? This rich Chardonnay calls for all shades of seafood and fish: spaghetti with clams and tons of parsley, halibut, crab cakes... or even pork tenderloin! It's also wonderful as an apéro wine.

Floral & Textured

Born from a partnership that started on Lighthall Road between Vigneron Glenn Symons & Négociant Nicholas Pearce, the 'First Contact - Skin Fermented White' was created during the 2019 harvest. Vidal and Sauvignon Blanc (50/50ish) were sourced from the infamous Wismer Vineyard, in Niagara's Twenty Mile Bench. 

Deep straw gold in colour with punchy aromatics of fresh fermentation; green tea, Meyer lemon, tangerine, hops, olive brine & salted almonds. Truly energetic and fresh with notes reminiscent of a delicious Weiss Beer. On the palate, it has a great tannic structure, lovely acidity and beautiful balance.

We have been having fun pairing it with a variety of vegetables and meats using Middle Eastern, North African & Mediterranean inspired spices and techniques. Or even just a bowl of marinated olives, to keep it simple.

The label features artwork by Lilja Schaer, an up and coming local artist based in Toronto's Eastside Leslieville. Lilja draws her inspiration from the natural environment that surrounds her. She is also influenced by her Estonian-Canadian heritage. Lilja also happens to be Nick's 7 year old niece.