Established in 1980, and a Wine Warehouse supplier since 2001, Cabernet Corp. is the founding partner of Viña La Playa from Chile and the exclusive importer for both Belasco de Baquedano and Don Rodolfo from Argentina as well as Berton Vineyards, Paxton Wines, and Hay Shed Hill Wines from Australia. Time to shine a light on their many woman winemakers and the delicious wines they produce.
Pamela obtained her bachelor’s degree in Agricultural Engineering with a master’s degree in Viticulture and Oenology at the University of Chile. Working for Viña La Playa for 10 years, she’s excited to now be chief winemaker for all brands.
“Continuing our sustainable and vegan winemaking techniques, I strive to produce varietally true, low-intervention wines that are approachable and representative of each of our family-owned estates.” If viticulture and winemaking wasn’t enough, you’ll find Pamela spending her spare time tending to her garden with her family.
A native of Mendoza, Elizabeth “Lizy” Bordin grew up in the heart of The Argentinean wine country. Having earned multiple degrees in oenology and viticulture, over the past decade, Lizy immersed herself in all facets of winemaking and wine grape production.
She honed her passion by working with famed consultants Bertrand Bourdil and Michel Rolland. “Working with 114-year-old vines is a delicate process. Most of our wines are unfined and unfiltered to preserve subtle aromas and flavors. This also adds texture on the palate and richness to the body and color. I’m honored to work with such beautiful vines and aim to deliver wines that reflect our land.”
Ashleigh has a wealth of experience in Organic and Biodynamic wine production, having spent the previous 10 years and 11 vintages working at the prestigious Biodynamic Estate of Avignonesi in Tuscany, Italy. Born and schooled in Victoria, Ashleigh completed Oenology at the University of Adelaide.
Working alongside with Winemaking Consultant Kate Goodman (Woman Winemaker of the Year), she will strengthen the rigor in which Paxton pursues style and quality improvements. “What I’d like to achieve is more mainstream recognition for the work that we are doing, both in terms of the quality of the wines and the sustainability side of winemaking as well. I’d also like to get a little more experimental with wine style and emerging grape varieties.”
