Our Team is lead by world-renowned Winemaster Cesar Baeza. A native of Chile, Cesar began his journey in the wine industry at the University of Chile, earning a degree in Viticulture & Enology. He was awarded a scholarship to pursue his Master’s Degree in Viticulture & Enology at the University of Madrid, Spain. In Spain he also earned a certificate in Sensory Analysis from the Instituto de Investigaciones Cientificas in Madrid. After completing his studies in Spain, he was awarded an internship to supervise the harvest at the Cave Cooperative d’ Vin in Montpelier, France.
In 1972, Cesar enrolled in U.C. Davis and then transferred to a work/study program at Fresno State University under the guidance of Dr. Vincent Petrucci. He began his working career in the U.S. in the Quality Assurance Dept. of United Vintners in Madeira, Calif. In 1974 he first came to Brotherhood Winery as Asst. Winemaker and returned to California in 1976 as Winemaker for M. Lamont Vineyards. Two years later, PepsiCo hired him for their Research and Technical Service Division in Valhalla, New York. Until 1987, Cesar was responsible for the Quality Assurance Program for their Monsieur Henri product line, new product development and giving technical assistance to suppliers and company-owned wineries worldwide. Brands included Yago, Stolichnaya, Roland Thevenin of Burgundy, Premiat and Weber.
During this time he traveled extensively throughout Eastern Europe, including the U.S.S.R. and the wine-producing regions of Spain, Italy, France and Germany. Cesar had the distinct honor of being the only U.S. judge at the International Wine Competition “Vino ‘87” in Ljubljana, Yugoslavia.
Bob Barrow has been working as Brotherhood’s winemaker for over ten years. Working closely with Cesar Baeza, he enjoys the many challenges of creating delicious wine blends and producing consistently high quality wines. He attributes his inquisitive nature, passion for science and artistic sensibilities to his parents who were both teachers.
He attended Virginia Polytechnic Institute and received a Bachelors degree in Biology, with a concentration in Microbiology and a minor in Chemistry. As a student he brewed his own beer on campus, which became a popular endeavor. He considered going to graduate school, until he enrolled in a class called Wines and Vines, taught by Professor of Enology, Bruce Zoecklein. Bob expressed an interest in pursuing a career in brewing beer and Dr. Zoecklein encouraged him to pursue wine making instead. Soon after graduation, Bob accepted a six-month internship at The Williamsburg Winery in Virginia, which taught him a great deal about maintaining vineyards and the wine making process.
After his internship, Bob returned to the Hudson Valley where he accepted a position as Assistant Wine Maker for Brotherhood in 1999. The valuable lessons he has learned from working with Cesar Baeza and Mark Diagle over the years has transformed him into one of the most skilled wine makers in the country.