Tag: Women in Wine Talks

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.

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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

Liz Palmer’s Exclusive Interview with Jamie Williams of Nederburg Wines, SA + Wine Tasting Notes

Jamie Williams’s career in winemaking began a decade ago with an internship in the laboratory and cellar at Die Bergkelder, the home of Fleur du Cap Wines in Stellenbosch. This opportunity followed her graduation with a Bachelor of Science in Molecular Biology and Biotechnology from Stellenbosch University. Her passion for viticulture and oenology deepened in 2016 during a harvest season in Napa, California, where she gained valuable international experience. Williams further honed her skills through multiple harvests across the Stellenbosch District while also working in wine tasting rooms and sales to broaden her industry knowledge. In 2018, her dedication and expertise led to her appointment as assistant winemaker at Nederburg Wines , marking a significant milestone in her professional journey.  Jamie is now Winemaker of White and Rose wines at Nederburg Wines.

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

Jamie Williams: I am very blessed to have worked with mostly women winemakers for the past 10 years! Andrea Freeborough who is the Head of winemaking for Heineken Beverages and Elmarie Botes who was the winemaker at Nederburg Wines when I started at Nederburg as an assistant, and both of whom I still work very closely with, has molded me into the winemaker I am today. Shaina Harding, winemaker at Hunnicutt Wines where I worked at in Napa Valley has shown me how tough women can be when working physically in the cellar and nothing is ever too heavy or difficult to do as a woman in the cellar, working with mostly men.

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

Jamie Williams: My most recent achievement winning Gold at the Drinks Business Global Sauvignon blanc Masters for the Nederburg Winemaster’s Sauvignon blanc 2024. Only one of 2 South African Wines to achieve Gold in that category.

Liz Palmer:  Congratulations !!

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

Jamie Williams: At Nederburg, we have always tried to maintain being a leader in innovative winemaking techniques. My approach this year, however, was taking it back to the past. We played around with some skin contact old vine Chenin Blanc in Amphorae clay pots that we have imported from Italy. On the analytical side we are sending our wines for sensory analysis and benchmarking how we are faring vs our competitors and what the consumer wants. Most of our wines are also vegan and vegetarian-friendly.

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

Jamie Williams: Nederburg Wines is IPW (Integrated Production of Wines) compliant, meaning we are fully traceable with production integrity of our wines we craft. We have also earned WWF Conservation Champion status, thanks to our water and energy conservation measures. On the farm we have also planted Grenache and Carignan which are drought-resistant varieties to combat climate change. Our delicate and sophisticated Winemaster’s Grenache Carignan Rose is made from these grapes.

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?

Jamie Williams: As a winemaker, No and Low alcohol wine is not much used in my vocabulary as there is so much, chemically and sensorially, that alcohol brings to wine and to strip that away makes the wine not as beautiful as what you initially crafted. However, being a mom to currently 2 toddler boys, it is difficult for me to consume a bottle of wine with an alcohol of 13.5% or higher as my boys keep me on my toes. After 2 glasses I am done! This is why I understand the need for lower alcohol wines for enjoyment that will last longer. At Nederburg we have experimented with low alcohol wines in the cellar, but nothing in the bottle.

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

Jamie Williams: We do constant benchmark tastings to ensure that we are abreast of our competitors. I also love to attend seminars where suppliers will offer their latest technology and hearing from other winemakers what has worked for them. The South African wine industry is very tight knit!

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

Jamie Williams: Be prepared to face challenges in this male dominated industry. I have been blessed enough to work with mostly women which made it easier for me to delve in, but I still faced challenges. Always work hard and believe in yourself. I have been told by another winemaker whom I looked up to that I will never be a winemaker. Those words just motivated me even more to prove them wrong. Always have God at the center and a good support system at home.

Wine Tasting Notes

Nederburg Heritage Heroes “The Brew Master” 2020

This is a wine of remarkable depth and refinement. Its dark ruby hue sets the stage for a sensory journey, with aromas of ripe blueberries and luscious black cherries intertwined with nuances of tobacco leaf, dark chocolate, with hints of spice. On the palate, the wine reveals a harmonious tannin structure, offering complexity and layers that unfold elegantly with every sip. Its long, enduring finish leaves an indelible impression of sophistication.

Crafted from a masterful blend of Cabernet Sauvignon (64%), Petit Verdot (18%), Cabernet Franc (11%), Merlot (4%), and Malbec (3%), this wine is matured for 29 months in French and American oak, delivering a robust, fruit-forward character. With its powerful presence and rich fruit profile, Nederburg “The Brew Master” is a true expression of excellence.

Liz Palmer
92 Points

 

“Winemasters” Chardonnay Nederburg 2022

This wine is a testament to Nederburg’s dedication to crafting elegant and expressive wines. This Chardonnay showcases a vibrant and lively character, with aromas of honeyed apples and crisp citrus zest that leap from the glass. On the palate, it reveals a refreshing steely acidity, beautifully balanced by a creamy texture and subtle citrus and apricot. The wine’s texture is both clean and rounded, offering a harmonious interplay of freshness and richness.

Liz Palmer
91 Points

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.

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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’s Exclusive Interview with Trailblazer of Argentine Wine Dr. Laura Catena + Wine Tasting Notes

Dr. Laura Catena is widely regarded as a leading figure in the Argentine wine industry, often described as “the face of Argentine wine.” Her contributions to the field are characterized by a profound commitment to advancing knowledge in viticulture, particularly in the domains of high-altitude cultivation, soil microbiome research, and wine ageability.

As a fourth-generation winemaker, Dr. Catena’s academic accolades are as inspiring as her wine expertise. She graduated magna cum laude from Harvard University in 1988 and later achieved her medical degree from Stanford University. Joining her father, Nicolás Catena Zapata—an icon in the wine world—at their family winery in 1995, Laura’s involvement sparked a new chapter of innovation. In 1999, she founded Luca Wines, named after her eldest son, with the goal of exploring the potential of old-vine Malbec in Argentina’s Uco Valley.

Dr. Catena’s scientific approach to winemaking materialized with the establishment of the Catena Institute of Wine in 1995, where her team meticulously examined the Adrianna Vineyard. This high-altitude vineyard, identified by her father as a game-changer for wine quality, is often regarded as one of the most scientifically studied vineyards globally.

In addition to her winemaking ventures, Dr. Catena is the author of Vino Argentino: An Insider’s Guide to the Wines and Wine Country of Argentina. Remarkably, she balanced her work as a pediatric emergency doctor until 2019, when she became managing director of Catena Zapata. Today, her compassion extends beyond wine, as she volunteers her medical expertise at a clinic in San Francisco serving individuals experiencing homelessness.

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

Laura Catena: Jancis Robinson was the first woman in the wine industry to inspire me. Jancis is highly principled and understands the power that she has as an influential journalist to actually make the world a better place.  She has single handedly taken on the cause of lightweight bottles and has been relentless in pushing producers to lower their wine bottle weights.  It’s because of Jancis that Catena joined the SWR – Sustainable Wine Roundtable – and that today we have reduced our overall bottle weight by 41% and that our average bottle weight is 420 grams.

I am influenced daily by the women in my Argentina production and exports teams.  They are super hard working and always looking for creative solutions to problems.  I’ve worked with many of the women at Catena for over two decades and watched them raise families and have successful careers.  I feel that it’s an honor to work with them.

I was once told that it’s important to have older and younger mentors, and I find this to be excellent advice.  I like to surround myself with women of all ages, and to non-stop learn from them.

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

Laura Catena: I recently attended a wine and health symposium in Rome as a speaker.  I was invited because I am a medical doctor (I practiced Emergency Medicine in San Francisco for 25 years) and I created a web site – www.indefenseofwine.com – to share science-based information about the potential benefits and harms of alcohol in moderation.  The speakers at the conference were leading medical doctors in the field of wine and health, longevity and Mediterranean Diet which includes wine.  It was such a great honor to attend as a speaker.  I don’t think that my Italian great grandfather who emigrated from Italy to Argentina in 1898 and started our Catena family winery in Argentina in 1902 could have imagined me going back to Italy as a speaker.

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

Laura Catena: We are doing a lot of work on water preservation, identifying ways to use less water by watering less in the early spring.  This requires many research trials and measurements, but it is exciting to find ways to reduce water usage by 10-30 % which is very significant because there is less ice in the Andean Glaciers due to climate change.  Another innovation is a protocol to study soil before planting.  We are planting in new regions to the north of Mendoza, in the provinces of La Rioja Argentina, Salta and Catamarca.  Every time we plant, we want to make sure to be using the right plant material in each soil type, following the best sun exposure to get the morning sun on the vines and grapes.  We are also working on preserving massale, genetically diverse cuttings of Malbec, Cabernet Sauvignon and Bonarda – this is very exciting because Argentina is the equivalent of a world heritage site for plant diversity because of our history of ungrafted planting by massale selection.

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

Laura Catena: In 2010 we created Argentina’s first Sustainability Code and worked with Bodegas de Argentina to make it available to all Argentine producers.  Today, we work with other producers to fulfill the code’s objectives, sharing information about best practices in the vineyards, water management and support of the local communities.  Our sustainability code is constantly being improved through the communal efforts of its member wineries.

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?

Laura Catena: It is not easy for most people who love wine to drink in moderation.  This is a situation that we face as a species due to the abundance of endorphin-elevating beverages and food that surround us.  It is so easy to eat and drink too much.  I do believe that our industry needs to provide solutions for wine drinkers to moderate, and no/low beverages are a good option.  The beer industry has produced some excellent no alcohol alternatives.  The Catena Institute has worked on no/low wines for the last four years and we are currently launching three kinds of beverages under the brand Domaine EdeM (Domaine Elena de Mendoza) which includes a rose petal-infused dealcoholized sparkling rosé called ROSAE, two botanical infused must and verjus no alcohol sparkling beverages and two 7% alcohol sparkling Chardonnays: Uco Stones and Uco Mineral.

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

Laura Catena: The Catena Institute which I founded in 1995 is in constant collaboration with institutions all over the world (UC Davis, University of Burgundy, University of Bordeaux) – with over 30 publications in peer-reviewed journals, we are the most published winery research institute in the world.  The Catena Institute just won the V d’Or Sustainability Award at Vinexposium in Wine Paris.  By collaborating with researchers all over the world, we are able to learn about the latest innovations in wine.  We also attend conferences and symposiums, such as the Conference on Lifestyle, Mediterranean Diet and Wine that I just attended in Rome or the Sustainability in Drinks – SID conference in London.  In 2024 we hosted the 15th International Terroir Congress in Mendoza, Argentina.

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

  • First, take WSET or another wine class.  Wine is complex from a taste and historical/geographic standpoint and it’s important to understand the complexities in wine.  Try to taste a lot of different wines, it takes about three to four years to develop a wine palate.
  • If you are more interested in the technical side find a program that provides a lot of hands-on experience.
  • Take a job doing anything wine related: work at a wine store, wine bar, winery tasting room.
  • Find a few substacks or people to follow on social media – Instagram is what most wine people use
  • Visit as many wineries as possible

“Dr. Laura Catena, A heartfelt “Thank You” for sharing your invaluable insights, exceptional expertise, and unwavering dedication. You are a shining example of dedication, vision, and resilience—a pioneer who continues to elevate Argentine wine while making meaningful contributions to her community” Liz Palmer

Tasting Notes

Catena Zapata Nicasia Vineyard 2021 and
Nicolás Catena Zapata 2021

Catena Zapata Nicasia Vineyard 2021
This remarkable high-altitude Malbec showcases a stunning deep violet hue, offering a visual prelude to its layered character. The aroma unveils an inviting blend of ripe blackberries, plums, and blueberries, delicately enhanced by herbaceous undertones and a touch of warm spice. On the palate, it displays an intricate interplay of flavours, with juicy blueberries and rich cassis complemented by whispers of vanilla and nuanced spice. The finish lingers gracefully, leaving a lasting impression of elegance and refinement.

95 Points
Liz Palmer

Nicolás Catena Zapata 2021
With its inaugural 1997 vintage, Nicolás Catena Zapata became the first luxury cuvée from Argentina to be exported around the world. The wine recreates the “Original Bordeaux Blend” of the 18th and 19th Centuries, when Malbec dominated over Merlot and was in equal standing to Cabernet Sauvignon in the Médoc.

“The label’s striking design is a manifesto, symbolising the transformative journey of Argentinian wine, and for the first time we are using a wax seal to honour the pre-phylloxera origins of our vines”

Varietal: 46% Cabernet Sauvignon, 44% Malbec, 10% Cabernet Franc

This wine displays an intense deep purple hue and immediately draws you in with its expressive character. The aromas are dominated by dark fruits—succulent blackberries, luscious cherries, and ripe plums, accented by subtle touches of vanilla, chocolate, with a hint of minerality. On the palate, it boasts incredible depth, revealing herbal and spicy notes characteristic of Bordeaux varieties, including hints of black pepper and exotic spices. The wine’s concentration is remarkable, supported by a bold tannic structure. The finish is long and persistent, offering a clear indication of the wine’s outstanding potential for long-term aging. An Argentine masterpiece!

97 Points
Liz Palmer

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/