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New arrivals: Orange wine

Online presale 

Starting October 5, take advantage of the orange wine new arrivals available for online presale. Fans will be delighted to find new bottles to try, while newcomers will have plenty to choose from and dive into this increasingly popular world. After red, white and rosé, it's time to go orange. 

Limited quantity

  1. A judicious blend of classic grape varieties from the region, from vines more than half a century old, this wine stands out with presence and is definitely not average. Skin maceration for 12 months and aging on fine lees for another six months, here is an aromatic bomb that combines purity, minerality and complexity. Featuring an endless persistence in the mouth, it will delight lovers of orange wines with panache. A sure hit with Asian cuisine.
  2. A native Montrealer, John Howard initially wanted to name his wines with his own name; his friends then criticizing him for being "another of those megalomaniacs"... and it stuck! His maceration white is of great aromatic complexity combining flavours of pepper, bergamot, marmalade and rhubarb with subtle vegetal notes. True happiness with a shrimp pad Thai.
  3. Orange, star fruit, unripe mango and pepper make up the mouth and aromatic profile of this Ontarian orange wine. Naturally fermented in whole bunches (juice, skin, stem), then bottled cloudy and unfiltered, it offers a tonic acidity and surprising length. A great choice to travel off the beaten path.
  4. Quickly gaining in popularity, maceration white wine (orange wine) is however not new. Present since Antiquity, this technique allows white grape skins to release in the must this particular tint and an intriguing tannic sensation. Made from the Merseguera and Macabeu varietals, the wine crafted at Baldovar grabs our attention because of its great freshness and its fruity, floral and mineral character.
  5. Developed by Alfredo Arribas in a philosophy that sticks to natural wines, this cuvée comes from vineyards acquired in altitude and cultivated according to biodynamic precepts. Their exceptional situation allows the fruit to ripen slowly and preserve its crunchy freshness. The estate intervenes as little as possible and does manual harvest and destemming. Without added SO2, fermentation starts with indigenous yeasts and the skins are macerated in amphorae for 36 days. Very aromatic and thirst-quenching, this wine surprises with its powerful scents of mandarin and other citrus pulps, as well as a delicate floral note. It will make grilled fish shine just as much as a veal chop!
  6. This cuvée showcases the Georgian grape variety Mtsvane, which was vinified in qvevri (huge terracotta jar buried underground, as tradition dictates) for a period of six months. The result is a powerful and very aromatic wine, endowed with a certain astringency due to its long maceration with the grape skins. A jewel in its style! Don't serve it too cold so that it expresses itself as harmoniously as possible. A treat with a pork and apricot tagine.
  7. The Tetramythos estate is located in the north of the Peloponnese, a region rich in wine history where the first "pithos" (amphorae) were made. Benefiting from the freshness of the winds of the Gulf of Corinth and its high-perched vineyards, the property is gaining both notoriety and qualitative recognition throughout the world. This Roditis cuvée comes from frank old vines of around fifty years old. The transformation is done slowly and as naturally as possible, while the maceration will last about five months. Very expressive and slightly tannic, it will make a fiery duo with pork or chicken dumplings.
  8. Coming from a sandy soil rich in lava fragments, the Ansonica grape variety of this cuvée is also influenced by its location in the highlands of the Maremma in Tuscany, as well as the salty air swept by the coastal winds. Aged for 8 months on fine lees in acacia barrels and stainless steel tanks, which gives it a generous mouthfeel that remains soft and pleasant. 
  9. A young star winemaker from the Czech Republic, Milan Nestarec produces thirst-quenching wines bursting with energy and his popularity transcends borders. This blend, resulting from organic viticulture and crafted under the precepts of biodynamics, was fermented under the action of indigenous yeasts and bottled without added sulfur. A gem to discover with an Asian pork stir-fry, and we love its liter size!

Discover all orange wines