Trois Moineaux

Three Friends, Three Businessmen, One Vision.


Trois Moineaux is the project of three Quebec-born friends, bons-vivants and wine lovers; Louis Dugas (Coteau Rougemont Winery), Francis Lorrain (Boating Club Restaurant, Lorrain Boucherie, Gigi’s Deli & Pizza and Jean-Sébastien Besner (In Vino Veritas Agency).

They met during a wine class more than 10 years ago and realized in 2018 their common dream: making the greatest négociant wines from the Niagara Region in Ontario.



The Story

Louis Dugas is the instigator and head winemaker of this audacious project. Passionate about Niagara wines for a decade, he found his land of predilection in the famous Twenty Mile Bench of the Niagara Escarpment appellation (recognized by UNESCO as a World Biosphere Reserve and one the most prominent topographical features of southern Ontario).

With his numerous connections in the wine industry, Louis had the privilege to access premium fruit sources from the Bench most pristine sites.

Aware of the huge potential of the region and after working closely with his mentor, the winemaker and wine merchant Thomas Bachelder, Louis convinced his two partners to join the project.

While continuing their individual obligations, the three friends now spend part of their time on the project that launched his third Vintage this year with an annual production of approximatively 6,500 cases.


The Vision

When we talk about négociant wines, the first image that pops in mind is these big wine merchants of the South of France who buys tons of bulk wines to commercialize them under one name at a cheap price and focus more on quantity than quality.

What if négociant winemaking was an opportunity to select the best vineyards and create a partnership between growers and winemakers who share the same vision?

Sourcing grapes would not only allow significant cost reductions but also provide an opportunity to stay ahead of the market as well as the new wine trends in harmony with the source availability.

Showcasing single vineyards and micro-climates wines will always be a priority. As Louis likes to say: “Without great terroirs, there is no great wine.”

It’s also one the reasons why he has a low-intervention approach to winemaking, creating wines that express the purity of the fruits.

He uses natural yeast for his fermentations with only a minimum of added sulfites to the wines before bottling. Harvest is also done by hand followed by a second grape selection on the sorting table to optimize the quality.

Transparency and excellence are at the heart of the Trois Moineaux’s philosophy. The brand embodies hard work and the joy of sharing good wine with good friends!


The Wines

The following wines were tasted at the new Gigi’s Deli & Pizza Restaurant from the Lorrain Family where we can find all the wines from Trois Moineaux.

The products are imported in Quebec by In Vino Veritas agency.

Gris de Noirs, Foxcroft Vineyards, 2019 (Rosé) $29

100% Cabernet Franc with 12 hours of skin contact followed by a short

aging in neutral oak barrels.

Delicate nose of strawberry, raspberry and grapefruit.

The palate is fresh and energic with tasty citrus and white pepper undertones.

Pair with crunchy vegetable salads, sushis and goat or sheep cheeses.


Gewürztraminer, Macération, Lakeview Vineyards, 2019 (Orange) $29

I fell in love with this beautiful orange-type wine.

100% Gewürztraminer with 10 hours of skin contact followed by a short aging in neutral oak barrels.

Aromatic nose of apricot, mandarin and orange blossom that reminds me of some Viognier.

The palate is grassy with a delicate creamy texture and subtle bitter orange notes on the final.

A gastronomic wine that will pair well with fish soups, seafood bouillabaisse and Italian antipasti platters.


Chardonnay, Tête de Cuvée, Twenty Mile Bench, 2018 (White) $35

A blend of three different vineyards from the Twenty Mile Bench.

Aged 18 months in French oak barrels.

Savory nose of fresh butter and key lime pie (classical of Niagara Chardonnay). After a few hours of opening, the wine shows tasty notes of almond paste and quince. The palate is an explosion of ripe fruits with a juicy and rich texture with hints of minerality on the final.

A well-done Chardonnay that reflects the region’s potential.

Enjoy with a fresh seafood platter (crab, lobster, scampi, sea urchin), vegetables curry or pesto-based pasta.

Pinot Noir, Twenty Mile Bench, 2018 (Red) $35

A blend of three different vineyards from the Twenty Mile Bench.

Aged 18 months in French oak barrels.

Subtle notes on the opening of red and sour cherries.

Expressive mouthfeel with aromas of wild berries with undertones of coffee and black pepper. Delicate and refined tannins that compare to some Burgundy Côte de Beaune!

Try with a charcuterie and cheese platter, veal carpaccio Tonnato, or white meats with mushrooms sauce.


Cabernet Franc, Cuvée Mila, Wismer-Foxcroft Vineyard, 2018 (Rouge) $35

To my opinion, the flagship wine of the brand!

Elegant and perfumed nose of raspberry, dark chocolate and violet.

Rich and dense on the mouthfeel with a tight tannic structure. A little bitterness and minerality on the final with seductive aromas of pot-pourri and pomegranate.

Great balance on this age-worthy wine that we will find difficult to keep in the cellar!

Decant for a few hours before serving to enjoy the best of it.

Excellent with grilled vegetables pizzas, pasta with meat sauce, grilled steaksand burgers.


Where to find the products ?


Specialty shops 

Boulangerie La Bête à pain, Montréal (Fleury)

Boulangerie La Bête à pain, Laval

Boucherie Lorrain, Rosemère

Plan B Traiteur, Sainte-Agathe-des-Monts


Bars and Restaurants 

Le St-Urbain, Montréal

Chez Victoire, Montréal

Restaurant Le Boating Club, Rosemère

Gigi’s Deli & Pizza, Rosemère

Nordik Café, Blainville

Lola 45, Saint-Sauveur

La Planque, Québec

Cloché Penché, Québec

Les Vilains Garçons, Québec

La Maison de Débauche, Trois-Rivières



An inspiring story and stunning high-quality wines, what’s in the future for Trois Moineaux?

Small lot bottle releases, original collaborations with local producers such as grapes skin contact ciders, beers, and PET NAT.

Gastronomic events with the delicious cuisine of Francis Lorrain.

A new cuvée made with Riesling that will be available soon at the SAQ..

Stay Tuned!








24 March 2021 |