Nicholas Pearce presents a Pearce Predhomme Wines takeover of Gare de l’Est on July 30…
Their recipe is pretty simple. You take Will Predhomme’s devotion as a Sommelier to wines of purity that speak of their place with “no BS”, and you blend that with Nicholas’ devotion to distributing wines that are accessible, interesting and punch way above their price point. Sticking to this basic recipe, their wines have earned great critical praise and developed a huge following in and out of restaurants.
Will Predhomme and Nicholas Pearce are not the only individuals behind each wine. They have partnered with the best vignerons and their teams in each country to enjoy access to some of the top vineyard sites, old barrels and the local know-how. Working closely with their local crews, they can be sure to harness the finer nuances and differences that make each vintage special and unique.
The winemaking is left as simple and traditional as possible with minimal additions of anything other than the grapes and a preference for fermentations and elevage in steel or concrete tanks and large, neutral French barrels.
Despite the diversity and differences of their chosen wine regions, there is a common theme throughout the farming and winemaking approach. Hard work is done in the vineyards during the growing season. Sustainable farming practises are used in all the different vineyards. They all include closely working in harmony with mother nature, but some go as far as employing certified organic and biodynamic practises.
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