17 years into his journey at Benjamin Bridge, the winemaker is championing collaboration, sustainability, and innovation — all rooted in a deep sense of Maritime spirit
“It’s not just about making the best wine — it’s about making a wine that means something.” — Jean-Benoît Deslauriers
When Jean-Benoît Deslauriers arrived at Benjamin Bridge in the spring of 2008, he wasn’t chasing prestige. He was chasing purpose. A Quebec native with a winemaking résumé that spanned from a biodynamic winery in Chile to organic vineyards in Santa Barbara County, Deslauriers took what he calls “a leap of faith” when he accepted an offer to lead winemaking at Benjamin Bridge — a winery in Nova Scotia’s Gaspereau Valley — a region barely on the wine map at the time.
What he found was more than potential. “It felt like home from day one,” he says. “Moving to Nova Scotia was the best decision I’ve ever made.”
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That sentiment runs deep. Today, Benjamin Bridge is one of Canada’s most respected producers — known for traditional method sparkling wines, the widely loved Nova 7, and a fast-growing portfolio of low and no-alcohol offerings — along with a focused lineup of character-driven still wines. At its core is a collaborative, ego-free philosophy that prioritizes place, people, and authenticity over accolades.
In 2024, the winery became B Corp certified — one of just two wineries in Canada to achieve the globally recognized designation for verified social and environmental performance, public transparency, and legal accountability.
Photo courtesy of Benjamin Bridge.
In March 2025, Benjamin Bridge announced a partnership with Murphy Hospitality Group — a move that signaled both growth and a deeper commitment to regional integrity by uniting two family-run Maritime businesses with a shared commitment to quality and community. The collaboration blends Benjamin Bridge’s winemaking expertise with Murphy’s hospitality leadership to create region-defining experiences that celebrate the Maritimes. “We’re not chasing benchmarks,” Deslauriers says. “We’re building something original.”
You joined Benjamin Bridge in 2008. What brought you here?
Jean-Benoît Deslauriers: At the time, I was working in Santa Barbara and had spent time in Chile, mostly with organic programs. I didn’t know much about Nova Scotia wine — it was a leap. But the passion of the McConnell-Gordon family, the involvement of Peter Gamble, and the vision for something meaningful all stood out. When I got here, I discovered a cultural landscape unlike anything else in North America — a generosity and hospitality that, to me, echo the Mi’kmaq values woven into the fabric of this region’s identity. It was powerful. I felt immediately connected.
That deep-rooted sense of place — both human and environmental — shaped everything.
The Bay of Fundy is one of the most extraordinary places on the planet. Every day, more water moves in and out of it than all the world’s freshwater rivers combined. That energy, that turmoil, that constant change — it shapes everything. The tides and ever-shifting conditions give our ecosystem a sensory signature that’s truly singular.
What defines the philosophy or ethos behind Benjamin Bridge’s approach?
It’s an environment with no ego. We’re driven by a desire to make a lasting, positive impact — on our team, our community, and the people who engage with our wines. We’re not chasing the image of “ultra-premium.” If anything, that aura is accidental. What we really care about is creating inclusive, authentic experiences. Deliciousness should be democratic.
That spirit infuses everything — from how the team is built to how guests are received. If a visitor came in and treated our staff with an air of condescension, they’d quickly realize that’s not the energy here. We’re about hospitality. Connection. No one needs a sommelier degree to enjoy what we do.
Photo courtesy of Benjamin Bridge,
Which of your wines do you feel best express the local terroir — and which one speaks most to your personal winemaking style?
Nova 7 does both. Its high acidity and floral aromatics reflect the Gaspereau Valley’s growing conditions, especially the cooling effect of the Bay of Fundy. It’s our largest-production wine and one that’s helped shape our identity. Yet we’ve made it more artisanal over time — not less. What began as 200 cases with selected yeast is now fermented with indigenous yeasts and crafted with minimal intervention. That kind of low-intervention evolution at scale is rare — and as a winemaker, I’m proud of it.
By contrast, our traditional method sparkling wines are more curated, with elements like autolysis, malolactic fermentation, and barrel aging adding layers of complexity. But with Nova 7, the spotlight is really on the fruit. It’s raw and expressive in a beautiful way.
What excites you most about the full winemaking process?
The collaboration. We’ve built a model where everyone — from vineyard to marketing — contributes to tastings and decisions. There’s no hierarchy. We’re stronger as a collective. That cross-disciplinary input improves the wine and makes the journey more meaningful.
It’s also a cultural philosophy. We’re not siloed. Whether someone’s in marketing, sales, or hospitality, they bring valuable perspective to the table. The wine becomes a reflection of all of us — not just one person’s idea of what it should be.
What would you tell someone tasting Nova Scotia wine for the first time?
Let the wine speak first. When something is delicious, it doesn’t need a sales pitch. People taste it, they’re surprised — then we explain why it works. Years ago, I’d say “give it a try.” Now? Amazement first. Context later.
[He smiles at the idea of Nova 7 as a gateway.]
“You don’t need to explain terroir or acidity curves. People take a sip and just go, ‘Oh wow.’ That reaction means everything.”
Photo of Jean-Benoit Deslauriers courtesy of Wines of Nova Scotia.
What’s the most common misconception about wine from Eastern Canada?
That Nova Scotia is too cold to grow vinifera. Actually, our winters are milder than Montreal’s, and our summers are cooler. That moderation protects natural acidity, which defines our style. We don’t use geotextiles — and yet we consistently grow quality grapes with great structure.
What we’re doing wouldn’t work in a harsher continental climate. But here, on the Bay, we get that balance. It’s a major part of what sets us apart.
How do you see Nova Scotia wine evolving over the next decade?
We’re well-positioned for what’s coming. As the industry shifts — generationally and economically — Nova Scotia offers authenticity, freshness, and value. There’s a growing sense that change is underway: people drinking less but better, curiosity replacing brand loyalty, and a stronger appetite for wines with a story behind them.
People want quality. They’re open-minded. And we offer something that doesn’t try to imitate — it just is what it is. That’s powerful.
You’ve been developing non-alcoholic wines for years — well ahead of many in the industry. What’s the next step for Benjamin Bridge on that front?
This isn’t a trend for us. We started in 2018 with a non-alcoholic piquette. Today, Nova 7 Zero is one of the first non-alc wines directly tied to an iconic parent wine. I believe the wine world is moving toward what beer already has: a lineup where top brands also offer premium non-alcoholic options. The challenge is quality — current de-alcoholization technology isn’t perfect. But we’re investing heavily in R&D to create a true unicorn: a non-alcoholic wine that’s artisanal, expressive, and free of sensory compromise. We want to be one of the leaders in that global space — our goal is to do it our way, without compromise.
Benjamin Bridge became B Corp certified in 2024. What did that recognition mean to you and the team — and how does it reflect your values?
It formalized what we’ve been doing all along — prioritizing sustainability, people, and long-term impact. The next step, I think, is accessibility: making sustainable wine available at scale, where it can make the biggest difference.
Technology will help. Like in computing, the price-to-performance ratio improves over time. Sustainability doesn’t have to be expensive forever. That’s how we create real impact — by making better choices more accessible.
What’s the one thing you’re most proud of at Benjamin Bridge right now?
The team. Who we’ve become together — that’s what matters most.
Looking back on your journey, how has your perspective evolved over the years?
My goals are very different now. When I started in wine, I was chasing technical mastery. Today, I care more about reconciliation, service, and building something collaborative. The wine still matters — but so does the why behind it. It’s not just about making the best wine. It’s about making a wine that means something — to your team, your region, your community.
Which five wines would you recommend to someone new to Benjamin Bridge — ones that best capture the spirit and scope of the portfolio?
I’d recommend starting with the Non-Vintage Brut — it’s our signature traditional method sparkling and an accessible introduction to our house style. Nova 7 is another must; it’s vibrant, expressive, and it really captures our region’s identity. I’d include Tidal Bay as well — it’s vibrant, crisp, and fresh — distinctly Nova Scotian. The Brut Reserve represents the pinnacle of our sparkling program — crafted from estate fruit and aged extensively on lees for depth and elegance. And finally, Nova 7 Zero — our non-alcoholic counterpart to Nova 7 — reflects where we’re headed and how we’re thinking about the future.
NV Brut (Non-Vintage)
A blend of L’Acadie blanc, chardonnay, pinot noir, and seyval blanc. Bright citrus, green apple skin, and toasted brioche lead into a tense, mineral palate. Fine bubbles and saline precision reflect the winery’s tidal terroir. Pure Nova Scotia structure — clean, focused, and exacting.
Nova 7 – 2023
Muscat-driven, with ortega, riesling, seyval blanc, and vidal rounding out the blend. Bursting with mandarin, lychee, and rose petal, it balances vibrant acidity with a gentle touch of sweetness and fizz. Distinctly aromatic and unmistakably Nova Scotia — fresh, expressive, and genre-defining.
Tidal Bay – 2023
A sharp, coastal blend of L’Acadie blanc, seyval blanc, ortega, and riesling. Citrus, green apple, and crushed shell drive a linear, acid-forward palate. Bone-dry and bracing — built for oysters and the ocean breeze.
Brut Reserve – 2018
Equal parts chardonnay and pinot noir. Aromas of baked apple, lemon curd, and toasted almond meet a creamy mid-palate and taut, chalky acidity. Structured and cellar-worthy, this is Benjamin Bridge at its most refined.
Nova 7 Zero – NV
The alcohol-free take on Nova 7. Citrus blossom, orchard fruit, and pink grapefruit ride light bubbles and lively acidity. Bright, focused, and modern.
– Alana Lapierre is VineRoutes’ regional editor for eastern Canada
