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Tina Mitchell

Tina Mitchell

Tina Mitchell’s interest in wine developed while attending college. Her first two years at the University of California, Davis were spent as a premed student, following in the footsteps of her pediatrician father and her mother, a registered nurse. During her third year, a friend from her hometown of Ukiah, California, opened a winery and introduced Tina to wine. Tina enrolled in a class in Enology & Viticulture at UC Davis, worked a harvest in Paso Robles at Estrella River Winery, and immediately knew she had found her career path. She married in 1981, moved to Napa, and worked a harvest at Rutherford Hill Winery. After harvest, she finished her last quarter at Davis and received her degree in 1982. Tina then worked at Louis Martini and Niebaum Coppola, where she got to work with celebrated winemaker Andre Tchelistcheff. Andre taught her the importance of being a ‘hands-on’ winemaker.’ In 1991, Tina went to work at William Hill Winery in Napa. During her 12 years there, she rose from lab enologist to winemaker. Since joining Palmaz in 2003 as its winemaker, Tina has had a hand in all of the winery’s viticultural and winemaking decisions. Varietals produced by Palmaz include Chardonnay, Cabernet Sauvignon, and Riesling.

Donatella Cinelli Colombini

Donatella Cinelli Colombini

Donatella Cinelli Colombini owns two wineries, one in Montalcino and one in the Chianti region. Casato Prime Donne in Montalcino is a property of 40 hectares of which 16 hectares include Sangiovese vineyards and the winery and cellar. At Donatella Cinelli Colombini all the vintners are women, as is the head winemaker, which is a unique situation in Italy and a beacon of progress for women in the wine business in general. Donatella herself was approached by the EU to research the use of native yeast strains in Montalcino. As a result of her work, these local yeasts are now used in the winemaking process at Donatella and are available to use throughout Montalcino. In the vineyard, Donatella has been cultivating her grapes with organic methods since 2014 and will soon be receiving organic certification. Instead of barriques in the cellar, Donatella Cinelli Colombini chooses to age her Brunelli for at least two years in 500-litre tonneaux and then decants the wine into 15hl casks for further aging. The distinctive element of Donatella’s wines is their elegance. Donatella’s wines have been widely praised by the press, especially in recent vintages. In 2016, she was one of four Brunello producers chosen to present at Wine Spectator’s New York Wine Experience.