David Gordon has been the Wine Director at New York’s famous restaurant “Tribeca Grill” since 1990. Several years ago, he began to use his contacts in Napa and Sonoma to source and produce wine under the Bacchus and Jeanne Marie labels. Producers such as Caymus, Lewis Cellars and Miner Family provided grapes and helped with the winemaking. Initially, the small batches made were sold only at Tribeca Grill, Nobu and Montrachet. As consumer interest grew, he decided to try and produce greater quantities and make the wine more available to retailers and other restaurants. There is great continuity on these wines now as production has steadily increased.
Sometimes oak can really get in the way of the fruit showing through in a Pinot Noir. This is not the case here. This is a completely unoaked style that’s light, fresh and bursting with raspberries on the nose and palate.
|David Gordon has been the wine director at Tribeca Grill, the famed New York City restaurant since 1990.Owned by restaurateur Drew Nieporent and Robert DeNiro, the world famous actor, Tribeca Grill features a dynamic wine program with a list of over 1800 selections and is a Grand Award winner from the Wine Spectator-one of only 6 in New York City.
David created the Bacchus and Jeanne Marie labels to offer great value California wine by utilizing the many contacts he has in Napa and Sonoma to source the finest grapes available. Producers such as Caymus, Lewis Cellars and Miner Family provided grapes and helped with the winemaking for earlier cuvees. The wineries that are currently used wish to remain anonymous, but the quality has remained very high.