Wines of Canada Archives

The Best Hotel Wine Cellars in North America according to MICHELIN Guide

Wine has long been intertwined with the art of hospitality, yet a select number of hotels elevate the experience to the highest level by curating world-class cellars that rival esteemed restaurants and private collections. According to MICHELIN Guide, these properties redefine the concept of luxury lodging, offering immersive oenological journeys that appeal to both seasoned connoisseurs and aspiring enthusiasts.

At these destinations, wine is not simply an accompaniment to a fine meal; it is the foundation of the entire stay. Guests may encounter sommeliers who serve as personal guides, expansive cellars that read like encyclopedias of viticulture, and opportunities to pair rest with rare vintages.

From California’s iconic Cabernet Sauvignon estates to the refined lakeside retreats of Québec, these hotels embody the essence of wine tourism in North America. They serve as cultural crossroads, blending terroir, tradition, and innovation into an experience that extends beyond the bottle.

Rosewood Miramar Beach, Montecito, California

This Two-MICHELIN-Key resort looks and feels like a posh summer home. It’s fitting then that Caruso’s isn’t just a MICHELIN-Starred and Green Star restaurant with an ocean view—it’s also home to one of Southern California’s most extravagant wine cellars, stocked with 22,000+ bottles and a serious Burgundy collection. The sommelier team is armed with rare verticals and white gloves, and you’ll find that most guests here dress for dinner, even if they’re just heading downstairs, or opting to enjoy from their suite. Also located at Rosewood Miramar Beach? AMA Sushi with edomae-style sushi, available à la carte or as an omakase.

Rosewood Miramar Beach Wine Cellar, Napa Valley, California

A 15,000-bottle cellar. Lunch overlooking the Rutherford vines. And a wine list that reads like the Napa Valley Book of Genesis. This Three-MICHELIN-Key resort with a MICHELIN-Starred restaurant of the same name doesn’t shout — it purrs, in silky Bordeaux and well-structured Chardonnay. Whether you’re toasting at the bar or reclining in a vineyard-view suite, every sip is a reminder that heaven might just be spelled C-A-B.

SingleThread Inn, Sonoma, California

SingleThread is a unicorn; it’s a Three-MICHELIN-Key hotel with a Three-MICHELIN-Star and Green Star restaurant tucked inside. Here in this culinary sanctuary, dinner unfolds like a symphony, and the wine pairings are its most delicate movement. Located in California’s Wine Country, the inn’s cellar is both impressive and intimate; designed not just to dazzle, but to deepen your understanding of the bottle in front of you. Expect somm-led education, rare local vintages and a breakfast that might just come with a splash of Pét-Nat.

The Little Nell, Aspen, Colorado

Come for the snow, stay for the Pinot Noir. The One-MICHELIN-Key Little Nell may be best known for ski-in, ski-out luxury and its Element 47 restaurant, but oenophiles know it for its award–winning wine cellar: over 20,000 bottles deep, with verticals that rival some European royalty. Prefer your wine with altitude? Book a sommelier-led ski tour, complete with slope-side sabrage. Yes, really.

The Inn at Little Washington, Washington, D.C.

This spot is in a sleepy little town outside of Washington, D.C., but just happens to be home to the region’s only Three-MICHELIN-Star and Green Star restaurant. The dining room is like a Versailles fever dream, and the wine cellar could double as a museum. At Patrick O’Connell’s countryside fantasy, the wine program is an experience unto itself, with deep French and American verticals, pairing flights that border on spiritual and tours that feel like a pilgrimage. You’ll sleep well—but not before a Château d’Yquem nightcap.

Post Hotel & Spa, Lake Louise, Canada

You’ll come for the glacial views and stay for the cellar, which spans more than 22,000 bottles. Discover rare vintages, winemaker dinners and private tastings—all housed in this MICHELIN-Key alpine lodge. It’s the kind of place where après-ski means Amarone, and the wine cellar is deeper than the snowpack.

Manoir Hovey, Québec

Québec’s most refined country escape comes with a serious side of vin. The Two-MICHELIN-Key Manoir Hovey houses a 15,000-bottle cellar and leans proudly into local pairings, offering Québécois wines you won’t find at your downtown wine bar. Book a table at Le Hatley for fine dining or Le Tap Room for a more casual setting. It’s as much about terroir as it is about taste—and yes, there’s foie gras involved.

As wine tourism continues to flourish globally, the MICHELIN Guide’s recognition of these hotels underscores a growing trend: travellers no longer seek only a destination, but a holistic experience that marries luxury, culture, and vinous discovery.

Source: MICHELIN Guide

Liz Palmer’s Exclusive Interview with Andrea Perez Castillo of Flatrock Cellars + Wine Tasting Notes

Andrea Perez Castillo holds a degree in Agricultural Engineering from the Autonomous University of Zacatecas, Mexico, and a Master’s in Viticulture and Oenology from the Polytechnic University of Madrid, Spain.

Her winemaking career began in 2012 as an assistant winemaker at Tierra Adentro Winery in Zacatecas. Following this, she pursued her master’s studies in Spain, which marked the start of her professional journey. Upon completing her degree, Andrea joined Casa Madero Winery in the Parras de la Fuente Valley, Coahuila, Mexico, where she served as a winemaker from 2016 to 2020. During her tenure, she distinguished herself as the youngest winemaker at the winery. She gained valuable international experience by participating in southern hemisphere harvests at renowned wineries, including Ventisquero in Chile, Cederberg in South Africa, and Oyster Bay (Delegat) in New Zealand.

In 2023, Andrea embarked on her Ontario wine journey, contributing to her first harvest at Hidden Bench. There, she met Marlize Beyers, a highly respected consulting winemaker in the Niagara region, who offered her the position of Winemaker at Flat Rock Cellars. Andrea officially began her new role at Flat Rock Cellars in December 2023.

Liz Palmer: Which influential women in the wine industry have inspired you throughout your journey?

Andrea Perez Castillo: There have been many women winemakers in my career, right now I would name Marlize Beyers. From the early beginning she has been my mentor in Ontario wines. She has guided me and share everything she know about the area, I love her attitude, nothing stops her, and I know I am fortunate to now call her a friend.

Liz Palmer: Could you share a particularly memorable experience or achievement in your illustrious career?

Andrea Perez Castillo: I think having the experience of making wine in other countries, my favorite harvest so far has been the one in South Africa. Such a lovely and proud people in a beautiful country. A big highlight was reviving the long-dormant sparkling wine program at Casa Madero, one of Mexico’s most storied wineries.

Liz Palmer: What recent technological innovations have you and your team integrated into your winemaking process?

Andrea Perez Castillo: I’m relatively new at Flat Rock Cellars, I took over at the end of 2023. In 2024, I focused on identifying the blocks with special characteristics and starting to give destination to the grapes from the field to the bottle, during 2024 harvest we got back to the fundamentals in the cellar focusing on good clean happy fermentations

Liz Palmer: How do you ensure sustainability and uphold environmental responsibility in your vineyard and winery operations?

Andrea Perez Castillo: The 2024 harvest, we start by paying more attention to cultural practices, applications, etc. in the vineyard, this is to have a better control of what is happening in the vineyard and return all the good that the vineyard gives us year after year. As for the cellar, we have a new barrel steamer, which helps us to preserve water, also we have new cleaning practices in the cellar, we track water use daily, this gives us more awareness of the use of water and how to take better care of it.

Liz Palmer: What are your perspectives on the No and Low Alcohol Wine Revolution, and how has your wine estate adapted to this burgeoning movement?

Andrea Perez Castillo: There is a market for everything, and we must be prepared for it. The wine suffers a lot when it is dealcoholized, it is a harsh process on the wine. I know that there are other alternatives such as some selected yeasts that help produce less alcohol, I worked with some in Mexico, where the results were good but there is still more work to be done on that.

Liz Palmer: How do you and your team stay abreast of the latest trends and advancements in the wine industry?

Andrea Perez Castillo: When you are dedicated to making wine, or you are in the wine industry, it is something that I have found in all of us who are dedicated to this is that we love to know what is new and to experiment, for us at FRC, we never stop learning, learning is part of our development and that of the winery, we are always aware of new technologies, visiting fairs and reading magazines about new technologies and having conversations with our external consultant winemaker.

Liz Palmer: What advice would you offer to young women aspiring to enter the wine industry?

Andrea Perez Castillo: She should prepare herself, study, read, know herself. Winemaking is making decisions under pressure, especially during harvest. Opportunities always come, but you must be prepared to take the reins with confidence.

Wine Tasting Notes

Flat Rock Cellars “Foundation Series” Chardonnay 2023

On the nose, aromas of ripe yellow plum and nectarine, intertwined with hints of vanilla and toast – a subtle nod to its careful oak aging. The palate bursts with vibrant notes of tropical fruit with hints of citrus, balanced by the refreshing minerality with crisp acidity, with an enduring finish.

90 Points
Liz Palmer

Flat Rock Cellars “Foundation Series” Pinot Noir 2023

This complex Pinot displays an enticing bouquet of dark cherry, blackberry and cranberry, accented by earthy undertones with subtle spices. On the palate, it delivers vibrant red fruit nicely balanced with hints of spice and oak. The wine’s silky tannins and refreshing acidity create a harmonious profile, culminating in an elegant, lingering finish.

Score 92
Liz Palmer

Women in Wine Talks Interview With: Melissa Marotta-Paolicelli and Angela Marotta of Two Sisters Vineyards – Niagara-on-the-Lake, ON

Discover Two Sisters Vineyards

Located in the heart of Niagara-on-the-Lake’s renowned wine region,Two Sisters Vineyards exemplifies the Marotta family’s steadfast commitment to achieving excellence in both viticulture and hospitality. Established by sisters Melissa Marotta-Paolicelli and Angela Marotta, the winery embodies their shared vision of producing ultra-premium wines that honour the distinctive terroir of the Niagara River sub-appellation.

The estate encompasses over 130 acres, with cultivated varietals including Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Chardonnay, Riesling, and Sauvignon Blanc. Renowned for their dedication to sustainable farming practices, Two Sisters Vineyards have achieved recognition for its environmentally conscious approach.

At the heart of Two Sisters Vineyards lies a guiding philosophy: to craft super-premium and luxury wines through a non-interventionist approach to winemaking. By prioritizing the integrity of the fruit and the uniqueness of their property’s terroir, the winery consistently delivers exceptional, world-class wines.

Since its inception in 2014, Two Sisters Vineyards has garnered numerous accolades, including being named “Best Small Winery in Canada” by the National Wine Awards of Canada. Their 2014 Cabernet Franc, in particular, earned a prestigious platinum medal, showcasing the winery’s commitment to quality and innovation.

Melissa and Angela together have created a destination that combines exceptional wines with Italian-inspired culinary offerings at their onsite restaurant, Kitchen76.

The winery’s dedication to excellence extends to its digital presence, with an engaging website (Two Sisters Vineyards) and active social media platforms, including Facebook and TikTok, where they connect with wine enthusiasts worldwide. Two Sisters Vineyards stands as a beacon of innovation and tradition.

Interview With: Melissa Marotta-Paolicelli and Angela Marotta of Two Sisters Vineyards
Niagara-on-the-Lake, ON

Liz Palmer: Which influential women in the wine industry have inspired you throughout your journey?

Melissa Marotta-Paolicelli and Angela Marotta: We are inspired by the women who work alongside us at Two Sisters Vineyards. Many of us are mothers, daughters and sisters who work tirelessly together to make an impact here at TSV while juggling the demands outside the workplace. The wine industry in Ontario has many amazing inspiring women, many who are winemakers and stakeholders/owners.

Sue Ann Staff has been integral to the landscape here for many years. Thirty Bench has a very talented winemaker, Emma Garner, as does Tawse with Jessica Otting. There are many women working behind the scenes as well as out in the vineyard and in overall management. The industry has many talented women who are truly pivotal to each wineries success. Debbie Zimmerman stands out so much as CEO of the Grape Growers of Ontario. It all starts with the farmers here in NOTL and we very much advocate for all wineries here in the region to support and buy grapes locally. Debbie has been pivotal to raising this awareness and supporting this part of the industry here. At TSV all our fruit is estate grown and when needed, depending on the year, we will first and foremost support our neighbouring grape growers.

Liz Palmer: Could you share a particularly memorable experience or achievement
in your illustrious career?

Melissa Marotta-Paolicelli and Angela Marotta: When we won Best Canadian Winery in 2018, we knew we were doing many things right! It was a very proud moment for our team here in Niagara on the Lake. Adam Pearce our winemaker has been producing award-winning wines for TSV since we opened our doors and to see him get that recognition from his peers and the industry was very exhilarating. In 2019 we were recognized as one of Canada’s Top Growing Companies by The Globe and Mail which gave us great exposure and the confidence to know we were scaling the company in the right direction.

Liz Palmer: What recent technological innovations have you and your team integrated into your winemaking process?

Melissa Marotta-Paolicelli and Angela Marotta: In the last year we have invested in a temperature-controlled storage for our barrel fermentations. This allows for ideal conditions to ensure consistent quality. In an effort towards sustainable packaging, we have been working with a company to reduce our carbon footprint by washing and sanitizing a portion of our wine bottles to be reused for future wines. We also invested in a mechanical grape harvester so we can hone in on our picking date and time and efficiently pick our fruit at it’s ideal peak in ripeness and quality.

Liz Palmer: How do you ensure sustainability and uphold environmental responsibility in your vineyard and winery operations?

Melissa Marotta-Paolicelli and Angela Marotta: We have several key practices that uphold our commitment to environmental responsibility, from sustainable farming to major conservation initiatives. We prioritize soil health by conducting annual nutrient sampling on our vines and soils across all blocks. Our vineyards are Certified Sustainable by Sustainable Winegrowing Ontario. The program makes sure it is a sustainable journey from grape to glass. When it comes to energy efficiency, we implement technologies such as the Gregoire grape harvester and mechanical leaf removal. For waste reduction, we compost all our grape pomace. Additionally, our Integrated Pest Management (IPM) program collaborates with a local university to scout our vineyards and conduct trials each year, ensuring the best understanding of vineyard pests. At every stage, sustainability remains a top priority as we farm with future generations in mind.

Liz Palmer: What are your perspectives on the No and Low Alcohol Wine Revolution, and how has your wine estate adapted to this burgeoning movement?

Melissa Marotta-Paolicelli and Angela Marotta: We feel that drinking wine in moderation is the best way to achieve a well balance lifestyle. Europeans have wine almost every day. There are also reports stating that drinking red wine is good for the heart (and soul!). Wine should not be categorized the same as hard spirits and this can get lost with those advocating for zero alcohol consumption. Wine is very much part of the enjoyment of food and is at our table for most meals. There needs to be a continued appreciation for winemaking as it is an art. The cultivation and farming of grape from vineyards echoes the history that is deep rooted in our region and elsewhere in the world!

Liz Palmer: How do you and your team stay abreast of the latest trends and advancements in the wine industry?

Melissa Marotta-Paolicelli and Angela Marotta: We focus on quality and don’t necessarily follow all the trends. If there are advancements that we are made aware of we will get informed however we are not large producers and as a result, we lean towards a more traditional way of winemaking that values high quality barrels for longer aging. We don’t want to mess up a good thing and to date focus on farming, hand tending to each vine, dropping fruit for lower yields and a talented winemaking team is what has made us successful and garnered our wines many accolades domestically and internationally.

Liz Palmer: What advice would you offer to young women aspiring to enter the
wine industry?

Melissa Marotta-Paolicelli and Angela Marotta: Focus on quality not quantity. Consumers who appreciate wine will respect anyone who is passionately focused on producing high quality premium wine. Also, don’t focus on growing and scaling too quickly. Make the effort to know the economics of the industry as it can be very risk oriented. Create a demand for your wine and focus always on producing the best that you can.

Wine Reviews: Two Sisters Blanc de Franc Sparkling 2020 +
Two Sisters Eleventh Post 2018

Two Sisters Blanc de Franc Sparkling 2020

Crafted in the Traditional Method from 100% Cabernet Franc, this sparkling wine stands as a hallmark of Two Sisters’ esteemed repertoire.
Displaying a luminous light lemon hue, this sparkling wine exhibits a persistent and vigorous effervescence. Aromatically, it unfolds with layers of elegance, showcasing fresh red berries interwoven with nuanced herbal undertones, vibrant lemon zest, and the refined allure of brioche.

On the palate, this sparkling wine is a symphony of freshness and complexity. The lively, creamy mousse provides a seamless foundation for flavours of crisp apple, red berry medley, with a delicate touch of lemon. Subtle brioche accents and a whisper of toast contribute to the wine’s creamy depth and complexity. Elevated by a bright, well-integrated acidity, it delivers a finely tuned structure that culminates in a medium-length, polished finish. This is a compelling and articulate expression of Cabernet Franc in sparkling form, offering sophistication and balance in every sip.
92 points
Liz Palmer

Two Sisters Eleventh Post 2018

The Two Sisters Eleventh Post 2018, a Bordeaux-style blend of Merlot (48%), Cabernet Franc (24%), and Cabernet Sauvignon (28%), captures the essence of Niagara’s terroir.

This wine visually presents itself with a medium-intensity garnet hue. On the nose, it offers a sophisticated bouquet of cassis, black cherry, and ripe plum, interwoven with subtle dried herbs, anise, along with hints of cinnamon and clove from its oak maturation. These inviting aromas are complemented by delicate hints of wood char and dark chocolate.

The palate reveals a medium body, with rich and ripe flavours of black fruit, plums, and hints of black pepper. The velvet tannins provide structure, while vibrant acidity ensures freshness and balance. Layers of black cherries and nuanced dark fruit persist through to the finish, which is long, polished, and refined, leaving traces of spice and earthy undertones.

A standout in the Two Sisters portfolio, it exemplifies the finesse and depth of Niagara’s viticultural promise.
91 points
Liz Palmer

Wine Review: 2023 The Grange [Farmer’s Series] County Pinot Noir, and the 2023 Estate Series [Diana Block] Pinot Noir

2023 Farmer’s Series County Pinot Noir
VQA Prince Edward County

Tasting Notes:

Nose: Peppery, with full berry aromas, hints of spice and vanilla, along with an earthy undertone.
Palate: Vibrant and fresh, juicy acidity with light tannins.
Score: 87

This robust, terroir-driven County Pinot is part of The Grange’s Farmer’s Series, which celebrates the friendships with other farmers, growers, and vineyards across Ontario.

Other Details:
Alc./vol.: 12.0%
Residual Sugar: 0.2 g/L
Harvest Date: October 2023
Aging: 10 Months in French Oak (33% new barrel)

2023 Estate Series Diana Block Pinot Noir
VQA Prince Edward County

Tasting Notes:

Made with estate grapes from the Diana block, this elegant Pinot Noir displays a complex nose of cherry, strawberry, savoury beet, and earthy leaves, with a light, silky palate, chalky tannin and nice length and well-balanced.
Score: 88

Other Details:
Alc./vol.: 12.5%
Residual Sugar: 2 g/L
Estate Vineyards: Diana Block
Harvest Date: October 2023

The Estate Series wines are crafted from grapes from multiple blocks across the property. The estate vineyard spans 100+ acres of diverse, natural lands. The five vineyard blocks cover varied soils, ecology, and weather, offering unique terroir influences on the wines’ character and complexity.

For further details: https://www.grangewinery.com

The Grange of Prince Edward Winery Launches “Massey Hall Wine” Collaboration for 130th Anniversary

The Grange of Prince Edward Winery recently announced Massey Red, a private-label wine commemorating the 130th anniversary of Massey Hall. This collaboration with Roy Thomson Hall and Allied Music Centre highlights the synergy between wine and music.

Michael Leskovec, CEO of The Grange, emphasizes the shared cultural significance: “Massey Hall has been a beacon of Canadian creativity and culture for 130 years, and we couldn’t be more thrilled to honour its legacy with this special wine. Massey Red is a toast to the past, present, and future of this incredible institution and the artists it continues to inspire.”

Massey Red is crafted from grapes grown on The Grange’s 40-acre property in Hillier, Ontario, specifically from the Northfield, Victoria, and Diana blocks. This blend of Pinot Noir, Gamay, and Cabernet Franc offers notes of mocha, ripe berry, and on the palate tart cranberry, leather, and tea leaf, delightful acidity, and fine tannins – Overall: Bright, fruit-forward and approachable!

Score: 89

This release is part of The Grange’s Estate Series, showcasing the rich terroir of its vineyards. The partnership with Allied Music Centre and Roy Thomson Hall has featured Grange wines in hospitality spaces and events, celebrating the cultural legacy of Massey Hall.

Massey Red ($27) is available at The Grange of Prince Edward Winery, online at www.grangewinery.com, and at Allied Music Centre and Roy Thomson Hall.