Category: Women in Markets

Liz Palmer’s Exclusive Interview with Barbara Widmer of Brancaia + Wine Tasting Notes

Born in 1971 in Zurich, Switzerland, Barbara Widmer grew up surrounded by a family that placed great importance on cooking, dining, and enjoying fine wines. This passion for food and wine was deeply ingrained in her upbringing and further strengthened in 1980, when her family acquired the Brancaia estate in Tuscany. Initially, Brancaia served primarily as a vacation retreat, and Barbara, as a young woman enjoying life in the city, could hardly envision herself living in rural Tuscany.

After completing high school, she pursued architecture at the University of Zurich, drawn by her creative interests. However, after four semesters, Barbara faced a creative crossroads. She retreated to the family estate in Tuscany for two months, coinciding with the grape harvest—a transformative experience. This stay ignited her passion for wine, shifting her career path entirely.

Barbara returned to Zurich to earn a wine merchant diploma and gained hands-on experience during a year-long internship at Domaine des Balisiers, Switzerland’s largest organic winery at the time. She worked equally in the vineyard and cellar, discovering her commitment to organic viticulture. Building on this foundation, she pursued oenology studies at the University of Wädenswil, setting the stage for her future in winemaking.

In 1998, while completing her oenology degree, her father, Bruno Widmer, acquired the Brancaia estate in Maremma, an emerging wine region along the Tuscan coast. For her thesis, Barbara developed a strategic plan titled How to Build Up the Brancaia in Maremma Winery, which became the blueprint for the estate’s growth. The Maremma project marked the beginning of her professional winemaking career, which she embraced with enthusiasm.

Since the late 1990s, Barbara has lived at the winery, managing Brancaia’s 3 properties: Castellina in Chianti, Radda in Chianti, and Maremma. Today, she leads a team of 60 people and works alongside her family, who play key roles in supporting the business.

Her brother Andreas, an entrepreneur and former marketer, contributes to communication and digital strategy. Michael, her other brother and a lawyer, provides expertise in financial and legal matters. Barbara’s two children, Nina and Nicolas, are part of the third generation contributing to the family business. Nina actively manages Brancaia’s social media, while Nicolas often helps in the Osteria’s kitchen. Additionally, Mara, Andreas’ daughter, supports the vinotheque in Zurich with marketing efforts alongside her studies.

Despite the challenges and unpredictability of winemaking, Barbara thrives on the variety and complexity of her work. “What I love most about winemaking,” she explains, “is that no two days are ever the same. Nature dictates our path, and we must respond thoughtfully to create the best expression of each vintage. It’s endlessly fascinating.”

Under her stewardship, Brancaia has flourished, producing wines that reflect her commitment to quality, sustainability, and respect for the land. Barbara Widmer’s story is one of transformation, dedication, and a profound passion for her craft, which continues to inspire her every day.

—

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

Barbara Widmer: When I started my journey in the wine industry, there were not many women in leading winemaking roles, especially in Italy.

However, I was fortunate to work with people who valued skills and passion over gender. One of my biggest influences was Elisabetta Foradori. She has demonstrated an extraordinary commitment to quality and terroir-driven winemaking. Her ability to merge tradition with innovation while remaining true to her vision is something I deeply admire.

Today, I see many talented women shaping the future of wine, and that in itself is inspiring.

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

Barbara Widmer: One of the most defining moments in my career was realizing that uncompromising quality and organic viticulture are not just compatible, but actually reinforce each other. Over the years, I’ve witnessed how respecting nature results in healthier vines and better, more authentic wines. Seeing Brancaia grow from my parents’ passion project into one of Tuscany’s leading wineries has been incredibly rewarding.

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

Barbara Widmer: At Brancaia, we continuously refine our processes to enhance quality while staying true to our philosophy of respecting nature. Recently, we have further optimized our precision viticulture practices, using detailed soil mapping and climate data to make more informed decisions in the vineyard. This allows us to work in harmony with each parcel, ensuring the best possible expression of our terroir. In the cellar, we are constantly experimenting with different materials—such as concrete and cocciopesto-terracotta—to understand how they interact with different grape varieties and enhance the expression of our terroir. This ongoing exploration helps us refine our approach, always aiming for balance, elegance, and authenticity in every bottle.

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

Barbara Widmer: Sustainability is at the heart of everything we do at Brancaia. Being fully organic for years is just the starting point—we constantly strive to go further. In our vineyards, we nurture soil health through cover crops, minimize water usage, and completely avoid chemical herbicides. In the winery, we focus on energy efficiency, waste reduction, and the continuous improvement of our environmental footprint. For us, sustainability is not a trend but a long-term commitment to producing wines that respect both nature and future generations. This commitment extends to every detail, from investing in energy-efficient equipment to using sustainable packaging solutions. Most recently, we reconfirmed our Equalitas certification, a rigorous standard that evaluates environmental, social, and economic responsibility, ensuring that we operate transparently and with a lasting dedication to sustainability.

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?

Barbara Widmer: I understand the appeal of the No and Low Alcohol trend, as consumers become more health-conscious and look for alternatives. However, at Brancaia, we focus on crafting wines that are deeply connected to the Tuscan terroir, and this includes maintaining their natural balance and structure. We believe that responsible consumption of high-quality wine is key. Rather than altering our wines to fit this movement, we encourage an approach that values moderation and appreciation of authentic, well-crafted wines.

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

Barbara Widmer: We stay connected to the global wine scene through constant exchange with our partners, sommeliers, and importers worldwide. Wine fairs, industry events, and tastings are essential, but so is simply listening to our customers. Our team is always open to innovation—whether it’s refining our winemaking techniques, improving sustainability, or elevating the experience we offer to wine lovers. However, while trends come and go, our commitment remains on producing excellent wines which are true to their origins.

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

Barbara Widmer: Winemaking is not a nine-to-five job—it requires passion, patience, and a lot of hard work. But if you truly love it, there is nothing more rewarding. Thirty years ago, the wine industry was much more male-dominated, but today, talent and dedication matter more than anything else. My advice is to gain as much hands-on experience as possible, stay curious, and surround yourself with people who challenge and inspire you. And, of course, having a great team and a supportive family makes all the difference.

Liz Palmer: Are there any other comments or statements you would like to add?

Barbara Widmer: At Brancaia, we are committed to continuously improving, both in terms of wine quality and sustainability. Our mission is to craft wines of excellence that reflect the Tuscan terroir while staying true to our core values: commitment to excellence, harmony and modern elegance. We believe that wine is about creating unforgettable shared moments, and that’s what drives us every day.

Wine Tasting Notes

Brancaia Riserva Chianti Classico 2020

This Brancaia Riserva Chianti Classico 2020 displays a vivid ruby hue. It offers a captivating bouquet of dark cherries, crushed violets, complemented by cedar, spices with hints of leather and tobacco. On the palate, it is beautifully balanced with velvety tannins, lively acidity, with layers of lush ripe cherries, dark plum and dried herbs. Subtle oak integration adds depth, leading to a refined, long finish. This elegant and age-worthy Riserva is a testament to the finesse and power of the 2020 vintage.

93 Points
Liz Palmer

Brancaia Ilatraia 2020

The Brancaia Ilatraia 2020 is a bold and captivating blend that showcases the excellence of the Maremma Toscana region.

In the glass, it reveals a deep ruby color with alluring aromas of blackberries and blueberries, intertwined with hints of chocolate and herbs. On the palate, the wine is full-bodied and impressively structured, with firm yet refined tannins, a vibrant acidity, and layers of blackberry compote, licorice, and dark chocolate, leading to a powerful and persistent finish. This is an elegant and age-worthy wine that will continue to evolve over the next decade.

94 Points
Liz Palmer

For further details: www.brancaia.it

Liz Palmer Exclusive Interview with Jessica Otting at Tawse Winery, Vineland (Ontario) + Tasting Notes

Jessica Otting, Head Winemaker at Tawse Winery, is a leading figure in Canadian viticulture. Known for her dedication to terroir-driven winemaking, she has been pivotal in sustaining Tawse Winery’s award-winning reputation, including multiple titles as Canadian Winery of the Year and other acclaimed mentions.  Emphasizing sustainability and a deep connection to the vineyard, Jessica crafts cool-climate varieties including: Pinot Noir, Chardonnay, Riesling, and Cabernet Franc. Her approach highlights the unique terroir of the Niagara Peninsula, producing elegant wines that authentically reflect their origins.

Her expertise, coupled with innovative practices, has not only fortified Tawse Winery’s standing but also significantly advanced the global recognition and appreciation of Canadian wines.

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

Jessica Otting: My greatest inspiration is Marlize Beyers – she gave me my first job in wine when I was just 17. Her team was diverse, so I didn’t realize how male-dominated the industry could be until later. Beyond her brilliance as a winemaker, Marlize showed immense patience, allowing me to grow and creating opportunities I wouldn’t have had without her mentorship. Seeing her balance a demanding career with motherhood was especially powerful and set the example I strive to follow as both a winemaker and a parent.

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

Jessica Otting: One highlight was learning our 2021 Limestone Riesling Spark earned 97 points – a platinum medal – at the Decanter World Wine Awards. It was one of only 13 platinum sparkling wines globally (six of which were Champagne) and one of just seven non-Champagnes. Achieving that distinction in only my second vintage as head winemaker was thrilling validation in my commitment to crafting wines in Niagara, and incredibly motivating.

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

Jessica Otting: We invested in an optical sorter for reds a few years ago, which helps us harvest at peak ripeness without sacrificing fruit quality – even under Ontario’s unpredictable weather. More recently, we expanded our geothermal heating-and-cooling system to include the distillery and barrel cellars, improving temperature control, reducing evaporation losses, and lowering energy use. Next up (hopefully): new barrel racks to cut physical strain on our team and save water from storage and cleaning.

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

Jessica Otting: Sustainability is core to everything we do at Tawse. We’ve farmed organically from day one and recently achieved full sustainability certification—for both the vineyards and our winery. True sustainability goes beyond environmental stewardship; it’s equally about caring for our people and supporting the local economy. That three-pillar approach guides every decision.

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?

Jessica Otting: I believe people should drink what works for their lifestyle –if no- or low-alcohol is the right choice, that’s fantastic. Our cool-climate, terroir-focused portfolio naturally produces moderate-alcohol wines (averaging 12–12.5% ABV), so it already aligns with lower-alcohol preferences. And for anyone wanting something lighter, we’ve been crafting cider (5% ABV) for years and just added a Piquette (6.5% ABV) to our lineup.

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

Jessica Otting: After nearly 25 years in Niagara, we’ve learned that trends come and go – so our priority is making the best wines from our vineyards. At the same time, its important to stay curious. We’ve made many small-batch experiments that keep things playful, spark new ideas, and never compromise the quality of our core portfolio.

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

Jessica Otting: Know your worth and don’t hesitate to speak up – your ideas matter. When I began sharing my thoughts confidently, doors opened faster than I ever expected. Equally important: listen closely and ask questions. You’ll learn as much from understanding why decisions are made as from making them yourself.

Tasting Notes

Tawse Robyn’s Block Chardonnay 2021

This wine showcases the vibrant expression of Niagara Peninsula’s terroir with aromas of ripe pear, golden apple, citrus zest, and white blossom, complemented by subtle oak notes of toasted almond with some hints of vanilla. The palate delivers a harmonious balance of lush fruit flavors, refreshing acidity, a creamy texture with layers of baked apple, some lemon curd and brioche well supported by minerality – concluding with a long, refined finish.

90 Points
Liz Palmer


Tawse Cherry Avenue Pinot Noir 2021

This Pinot Noir embodies the elegance of Niagara Peninsula’s cool-climate terroir with a captivating bouquet of red cherry and raspberry enhanced by subtle dried herbs, earthy nuances, with some spice. On the palate, it reveals vibrant layers of juicy red fruit, bright acidity, and silky tannins, with some underlying minerality. Finishing gracefully with a nice length.

91 Points
Liz Palmer

Tawse Winery Website: https://www.tawsewinery.ca/

Exclusive Interview with Patricia and María Balbás of Bodegas Balbás – By Liz Palmer

In 2024, Juan José Balbás and Clara de la Fuente entrusted the stewardship of Bodegas Balbás, one of Spain’s most historic wineries, to their daughters, Patricia and María Balbás. This transition marked a significant moment in the winery’s history, as the sisters assumed responsibility as the seventh generation of the Balbás family to lead the enterprise. The origins of Bodegas Balbás trace back to 1777, when Abundio Balbás first began crafting wines from his vineyards. Over the centuries, the winery has maintained its status as a family-owned operation, passing down traditions and expertise through successive generations.

This generational shift coincides with a transformative period for the Ribera del Duero region, which has gained international recognition for its focus on quality and its unique expression of terroir. Within this region lies the “Golden Diamond,” an area renowned for its unparalleled potential to redefine Spanish viticulture. Patricia and María Balbás are resolute in their mission to position Bodegas Balbás as a leader during this pivotal era. Their stewardship encompasses the management of 140 hectares of vineyards, including parcels where some vines are over a century old. These older vines contribute to the complexity and depth of the winery’s offerings.

A defining principle of Bodegas Balbás under the sisters’ leadership is their dedication to authenticity. By cultivating exclusively estate-grown grapes and overseeing every stage of winemaking internally, the Balbás sisters ensure the preservation of the winery’s distinctive character. Their commitment to innovation, sustainability, and heritage underscores their ambition to honor the family legacy while adapting to the evolving landscape of modern winemaking.

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

Patricia & María Balbás: Our mother is the person who has inspired us the most in the industry. When she joined the wine sector, very few women were involved. Since then, fortunately, there has been significant progress in the integration of women. However, it is thanks to cases like hers that today, both of us have experienced such an easy inclusion.

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

Patricia & María Balbás: Neither of us has a long career in the wine industry, but in these years, we have faced great challenges, such as the Covid-19 pandemic. That pandemic forced us to develop new strategies and explore new business avenues that we still maintain and support today.

In just a few days, we had to face a complete change in the business structure, move forward in the face of a total shift in the market and society, and that posed a great challenge.

We faced very rapid changes, and one has to be very dynamic to adapt and reinvent oneself.

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

Patricia & María Balbás: In 2023, we made a significant investment in the winery aimed at specializing our production processes. We introduced smaller stainless steel tanks, concrete tanks, and 2,500 liters fudres, as well as improved the production flow. This has allowed us to be more meticulous in our production, focus even more on quality, and stay at the forefront of the existing technology in the production processes.

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

Patricia & María Balbás: We are fortunate to produce only from our own vineyards. This allows us to control the entire production process, from the origin until each of our bottles leaves our winery. We do not carry out harmful processes for biodiversity in our vineyards and always ensure manual labor to contribute to the development of local communities. On the other hand, we have several processes for the recovery and maintenance of biodiversity in our vineyards, allowing for the proper development of the local fauna and flora.

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?

Patricia & María Balbás: It is true that there is an emerging No Alcohol movement in society. This movement is gaining momentum, and there will come a time of stabilization. What is important is that efforts are focused on preventing the abusive and harmful consumption of alcohol, not penalizing any type of consumption.

As long as it is moderate, the decision to consume or not consume alcohol should be a personal choice and respected.

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

Patricia & María Balbás: The best way for us to stay up to date is through direct interaction with each of our clients on a daily basis. This allows us to learn about the latest developments in each market and continue evolving alongside them, together.

On the other hand, attending international trade fairs allows us to see the latest trends each year and understand the evolution of each winery; they represent a meeting point for all the companies involved in the sector, from the producer to the final customer, and are an experience worth enjoying every year.

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

Patricia & María Balbás: We would tell them not to be afraid to venture into this great industry. It’s a very rewarding sector, where you learn new things every day, and the potential for growth is limitless. The integration of women is growing, and more and more of us are taking the lead. We are in one of the best moments, and we must take advantage of it.

Bodegas Balbás Website: https://balbas.es/en/

Trailblazing Winemaker Susana Balbo: An Exclusive Interview with Liz Palmer + Tasting Notes

Susana Balbo, a trailblazer in the wine industry, renowned for her pioneering contributions as Argentina’s first female winemaker and the visionary owner of Susana Balbo Wines. Her academic journey began with a transition from nuclear physics to enology, culminating in her graduation with honors from Don Bosco University in Mendoza in 1981. Navigating the challenges posed by a traditionally male-dominated profession, she revolutionized the Argentine wine sector and gained recognition for her innovative approach to viticulture. Her expertise in cultivating and refining Torrontés—a signature white grape variety of Argentina—earned her the title of “Queen of Torrontés.” Today, Susana Balbo’s winery stands as a testament to her resilience, creativity, and commitment to elevating Argentine wines on the global stage.

Expanding on her extraordinary journey and accomplishments, Susana Balbo opens up with me in this thoughtful and engaging interview, offering invaluable insights into her experiences, challenges, and aspirations for the future.

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

Susana Balbo: In my early days in Cafayate, I did not know any. There was no internet; I lived in a completely isolated town. We did not have a telephone, let alone any means of communication to connect with other women in the world. I did not travel the world either. Therefore, my inspiration has fundamentally been an obsession with quality. One of my teachers was Father Francisco Oreglia, who was the founder of the Technological School of Oenology and Fruit and Vegetable Industries in Mendoza. He was a perfectionist, and always inspired me to do things exceptionally well, constantly improving and getting better. However, at that time, I did not know any women from the wine world. Once the internet became available and information was easier to access, I already had over fifteen years of experience in my profession and was traveling around the world as a wine consultant. Honestly, I consider myself a self-made woman.

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

Susana Balbo: When I arrived in Cafayate, Salta, in 1981, Torrontés made up 75% of the grapes planted in the winery where I worked. Therefore, either I had to learn how to make good Torrontés wines or my job would not last long. Putting that aside, which is more anecdotal today, what I do differently is to work in a very respectful way with the variety, leaving aside some aromas in order to achieve complexity and elegance. What I see in Torrontés is an incredible versatility that allows you to create all kinds of things: you can make alcohol-free juices, low-alcohol wines with interesting aromas, natural sweet wines for young people who enjoy sweet, chilled wines, more serious wines fermented in oak barrels, and you can even use it for blends. It is a variety of extraordinay versatility, and it expresses a very distinct personality depending on the soil and terroir where it is grown. Its possibilities are endless.

A more recent achievement for which I feel deeply grateful is being recognized by Decanter with the prestigious Decanter Hall of Fame 2024 award. I share this accomplishment with my team, who have supported me throughout the years, and especially with my two children, who have been by my side for the past 12 years.

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

Susana Balbo: We have recently implemented several technological innovations in our winemaking process. One of them is the use of a press that employs inert gases, allowing us to better preserve the quality of the must during pressing by minimizing oxidation.

Additionally, we are using clayvers and amphorae in various shapes (spherical, oval, horizontal, and vertical) to determine which provides the best results in both the fermentation and aging of white wines.

We have also incorporated the use of special barrels, known as “Perle,” which work under pressure and enable carbonic maceration and fermentation with minimal intervention. This results in red wines with remarkable aromatic purity and excellent structure.

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

Susana Balbo: We believe that sustainability means performing actions with commitment. That is why we have worked as a team on defining our purpose: we nurture a culture of shared growth in all our relationships, aiming to boost the development of people and resources. We always work on creating value in terms of sustainability’s three dimensions: the people, the environment and the business.

As regards the environment, we focus on its preservation in every step of the winemaking process: from the vineyard to the bottle. Regarding the vineyards, we take care of them with the highest global standards of quality and sustainability. Significantly, our vineyard in Agrelo (where the winery is located) is certified organic, showcasing our dedication to environmentally friendly practices. Our daily hard work, for instance, is reflected on the Sustainability Certificate issued by Bodegas de Argentina. In addition, last year we renewed our BRC Global Standard for Food Safety certification, an achievement that reveals our commitment to quality and the environment. Some of the winery’s eco-friendly practices I can mention are:  managing the use of energy in our daily activities, disposing of waste in a responsible manner and recycling important materials such as cork, wood, cardboard and nylon, using kraft boxes and bottles that are lighter than the traditional ones, implementing a drip irrigation system for vineyards and reusing sewer water coming from the common-use areas, among others.

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?

Susana Balbo: As a winery that constantly pursues innovation, we believe it is important to offer products that meet the needs of these consumers. In 2022, we launched our sub-line CRIOS SUSTENTIA, focused on responsible consumption and ecological awareness. Under this premise, we offer a Chardonnay—being exclusively for the international market—with an alcohol content of 8 to 9 degrees, considered as a “light wine.” It is low in alcohol by Argentine standards, where due to our climate, it is easy for both whites and rosés—and even more so for red wines—to reach levels above 13 degrees.

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

Susana Balbo: We stay up to date with the latest trends and advancements in the wine industry through continuous learning about new developments. This includes reading scientific journals, attending technological conferences, and participating in technical talks. Additionally, we keep close contact with industry colleagues, which enriches our knowledge and allows us to exchange experiences.

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

Susana Balbo: To be able to lead and make changes in the industry we sometimes have to leave our comfort zone.

Another piece of advice is to focus on making quality wines, each of them reflecting the doer’s personality. Likewise, the story behind a wine must be consistent with that wine and with what the consumer tastes. A wine is recommended to others when the consumer and the clients quickly perceive consistency. Therefore, to enter into the world of wine, one must be convinced that there is a rocky road ahead but it is not an impossible road to take. This path should be clearly consistent with one’s goals.

Wine Tasting Notes
Susana Balbo Signature Malbec 2022
and
Susana Balbo Signature Barrel Fermented Torrontés 2024

Susana Balbo Signature Barrel Fermented Torrontés 2024

This Torrontés is the first of its kind, produced with grapes from Paraje Altamira, Valley de Uco in Mendoza at 3,770 feet.

A luminous pale golden hue. On the nose, it offers a captivating bouquet of orange blossom and white peach, complemented by subtle undertones of nutmeg and vanilla derived from its four months of fermentation in French oak barrels. On the palate, the wine delivers a lively and harmonious profile, with vibrant floral and citrus notes balanced by a creamy texture with some hints of toast from the oak. Its crisp acidity provides excellent structure, leading to a refined and lingering finish. This innovative expression of Torrontés highlights the influence of high-altitude vineyards in Paraje Altamira, Valle de Uco.
92 Points
Liz Palmer

Susana Balbo Signature Malbec 2022

“Making great wines requires courage, determination and passion. With over forty years of experience since my start as the first female winemaker in Argentina I am proud to off the best of myself through my signature wines.  This Malbec is one of the most cherished wines from my winery.  Produced with grapes from Paraje Altamira, Valley de Uco in Mendoza at 3,770 feet” Susana Balbo

This Malbec exemplifies elegance and depth, showcasing the unique character of high-altitude Mendoza vineyards. In the glass, it reveals a deep ruby color with violet undertones. The nose is expressive and layered, offering aromas of ripe blackberries, plums, and blueberries, intertwined with hints of violet, mocha, and a touch of sweet spice.

On the palate, this Susana Balbo Signature Malbec is full-bodied yet impeccably balanced, with silky tannins and a vibrant acidity that provides structure and freshness. The fruit flavors are complemented by subtle notes of dark chocolate and toasted oak, a result of careful aging in French oak barrels. The finish is long and refined, leaving a lasting impression of elegance and complexity.
92 Points
Liz Palmer

 Susana Balbo Website:  https://en.susanabalbowines.com.ar/

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