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Making Fine Napa Wines Since 1973 Since Its Founding in 1973, Cakebread Cellars Has Developed a Reputation for Producing World-Class Wines

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Making Fine Napa Wines Since 1973 Since Its Founding in 1973, Cakebread Cellars Has Developed a Reputation for Producing World-Class Wines Making Fine Napa Wines Since 1973 Since its founding in 1973, Cakebread Cellars has developed a reputation for producing world-class wines. Its success is built on quality, consistency and continuity, characteristics which apply equally to the grapes, the wines, the people and the operation of the winery. The Cakebread family has carefully acquired 560 acres of prime vineyard land extending from Howell Mountain to Carneros, and each varietal is planted where the soils and climate allow it to excel. The Cakebread family remains committed to creating fine Napa Valley wines. Top-tier Napa Valley winery, family owned and operated since 1973 14 estate vineyards totaling 560 acres planted in premier Napa AVAs, as well as the Anderson Valley in Mendocino County Committed to sustainable production in both vineyard and winery, Cakebread Cellars is a certified Napa Green Winery since 2008 is actively working to certify all estate vineyards as Napa Green Land or Fish Friendly Farming Cakebread employs cutting-edge vineyard technology; a unique soil moisture and leaf water potential measurement system helps to optimize grape quality Since 1985, Cakebread Cellars night harvests their fruit for freshness, and whole-cluster press their white varietals – practices that contribute balance to their wines PAIRING ORIGIN GRAPE VARIETIES WINEMAKER NOTES TASTING NOTES SUGGESTIONS PRESS HIGHLIGHTS UNIQUE SELLING POINTS Grapes come primarily from Napa Valley’s cooler southern regions, from Carneros to relatively warmer Aromas of creamy golden apple, Asian pear Chicken, shellfish, Wine Spectator: 90 pts 09v • Classic oak-aged Napa Valley Chardonnay sites just north of the town of Napa. Blending fruit from diverse mesoclimates and soils results in rich, and honeydew melon with complementary seafood and Wine Advocate: 90 pts 08v • Grapes are blended from top vineyards, a majority in cool- ripe, elegantly structured Chardonnay that’s delicious on release and ages well. Grapes are handpicked coconut and sweet oak. Fresh and lively flavors grilled salads Wine Enthusiast: 91 pts 90 pts climate Carneros at night, pressed as whole clusters to preserve freshness, and fermented in French oak barrels (approx. of rich citrus, apple, melon, and tropical fruit 09v, 07v Napa Valley Wine & Spirits Restaurant Poll 2014: Chardonnay Napa Valley Chardonnay 90%) and stainless steel tanks (approx. 10%). A small portion of the wine sees malolactic fermentation. culminate in a long finish featuring mineral • Fruit is night harvested and whole cluster pressed to maximize All component wines aged on the lees in French oak barrels for 8 months, with periodic stirring that and spice tones. #1 Most Popular Chardonnay freshness varies per lot. Lots are blended and wine bottled during the spring after harvest. Wine & Spirits: 92 pts 02v, 90 pts 01v Grapes come from across Napa Valley (over 1/3 from estate vineyards in Rutherford, Calistoga, Carneros Fresh, pure and complex white grapefruit, Ideal aperitif, and Wine & Spirits Restaurant Poll 2014: #2 Most • A brisk, lively, melon and citrus-flavored Sauvignon Blanc and southeastern Napa Valley). Sauvignon Blanc is blended with Semillon to enrich mid-palate and guava, honeydew melon and mineral aromas. pairs with your Popular Sauvignon Blanc • Cool-climate Carneros and southern Napa Valley grapes impart a soften acidity and with Sauvignon Musqué (an aromatic Sauvignon Blanc clone) for bright, floral note. Citrus, melon, and gooseberry flavors, favorite salad, Wine & Spirits: 91 pts “Year’s Best Sauvignon fresh, zesty tone rare for Napa Valley wines Napa Valley Sauvignon Blanc Fruit is night harvested and whole-cluster pressed to capture fresh, concentrated flavors and crisp medium-bodied, rich, intense, concentrated seafood, poultry Napa Valley Blanc” 10v, 90 pts Exceptional 09v, 08v Sauvignon Blanc acidity. The wine is fermented in stainless steel tank, older, neutral oak barrels and steel barrels to and vibrant. Long finish packed with bright and pasta • Fruit is night harvested and whole cluster pressed to maximize Bon Appetit: “3 Stars-One of Our Favorites” produce the freshest, liveliest expression of vibrant Sauvignon Blanc. Matures 5 months in neutral citrus and mineral notes. 07v, freshness “Napa’s Best Sauvignon Blanc” French oak barrels to enrich texture, aromas and flavors. 05v Blend of grapes from top vineyards throughout Napa Valley’s finest appellations, including 56% from Luxurious dark cherry, boysenberry, blackcur- Excellent Wine Spectator: 90 pts 09v, 08v • A balanced and richly textured expression of Cabernet Sauvignon Estate Vineyards. Fruit from multiple microclimates yields rich, yet elegant wine that marries lush black rant and black fig aromas, with scents of companion to Wine Advocate: 90 pts 12v, 10v, 08v, 03v, 92 pts 07v • Each lot fermented and matured separately to ensure utmost fruit fruit and sturdy tannins of valley’s warmer northern districts with bright fruit and crisp acidity of cooler oak toast and dark chocolate. Layers of rich, beef, rich pork Wine & Spirits Restaurant Poll 2014: and terroir expression before blending southern reaches. Grape lots are harvested, crushed, fermented and barrel-aged separately. Each lot elegant flavors of blackberry, boysenberry, fig, dishes and game Napa Valley #12 Most Popular Cabernet Sauvignon Napa Valley Cabernet Sauvignon cold-soaked for 2 days before fermentation to enhance extraction of color and flavor. Tank size, yeast currant and fresh cherry with vibrant acidity, • 18 months of aging in French oak barrels Cabernet Sauvignon strain, fermentation temperature and barrel type are tailored to each lot’s fruit character. Some wines plush mouthfeel, and long savory finish Decanter.com: 4 Stars Highly Recommended 07v undergo extended maceration, others are pressed off their skins immediately. Each lot aged 6 months in of boysenberry, French oak spice and dark French oak barrels. After lots are blended, wine ages additional 12 months in barrel before bottling. chocolate. 80% of the grapes come from the Suscol Springs Estate vineyard in southeastern Napa Valley. Each Ripe, earthy, black cherry, red plum and Excellent Wine Advocate: 92 pts 12v • A fragrant expression of Merlot with considerable depth and lot of Merlot is harvested, de-stemmed and crushed separately, must undergoes 48-hour cold-soak to blackberry aromas complemented by hints of companion to Wine Enthusiast: 91 pts 02v concentration extract maximum color and supple tannins. Various lots fermented in a mix of small closed and open- mineral and dried herbs. Rich plum and dark pork, pheasant Wine & Spirits: 90 pts 09v • Matured in French oak barrels before and after blending for Napa Valley top stainless steel tanks, fermentation temperatures are adjusted based on daily tasting to maximize cherry flavors are vibrant, concentrated with and veal San Francisco International Wine Competition: greater complexity Merlot Napa Valley Merlot extraction of color, flavor and tannin. Special attention given to barrel selection for aging each lot of spicy notes, fine tannins, balancing acidity, Merlot. Components spend 6 months aging in French oak barrels before blending. Wine ages additional long, fruitful finish. Double Gold Medal 08v 12 months in barrel before bottling, adding complexity to rich, ripe flavors. Wine Review Online: 92 pts 08v Connoisseurs Guide to California Wine: 91 pts 07v Grapes come from the Apple Barn (42%) and Annahala Estate (58%) vineyards. Grapes are night Fragrant ripe black cherry, raspberry, and Seared tuna, Wine Spectator: 90 pts 10v • A blend of Pinot Noir grapes from the Apple Barn Estate Vineyard harvested to keep freshness. Each clone is fermented separately to retain distinct characteristics. rose petal with background hints of sandal- swordfish, pork San Francisco Chronicle Wine Competition: and Annahala Estate Vineyard in Anderson Valley Two Creeks Fruit is handled gently and cold-soaked before fermentation to extract optimal color, tannins and wood and oak toast. Rich and vibrant flavors or lighter red “Best of Class” 09v • Night harvesting, cold soaking and fermentation initiated by native Vineyards Anderson enhance “fruit-forward” personality. Native yeasts begin fermentation in small open-top tanks with of succulent Bing cherry, wild berry, and plum meats Pinot Noir Quarterly Review of Wines: 5 Stars yeast encourage full expression of the terroir’s ethereal aromas Valley gentle punching down. Free run juice from each lot is transferred to French oak barrels. Aged in barrel fruit lead to a long finish featuring enticing 07v, 05v Pinot Noir and flavors for 3-6 months, lots are blended and barrel-aged another 7 months before bottling. cherry, spice and mineral tones. Produced from 4 estate vineyards: Foster Road, Tinsley, Cuttings Wharf and Milton Road, in cool-climate Perfumed nose of creamy golden apple and Salmon, swordfish, Wine Spectator: 91 pts 06v • Classic, oak-aged Carneros Chardonnay Carneros district. Prime sites planted to 9 distinctive, high-quality Chardonnay clones. Grapes are night Asian pear mingled with beeswax, mineral, veal and light Critics Challenge Competition: Gold Medal 09v • Produced entirely from estate vineyards in Foster Road, Tinsley, harvested and whole-cluster pressed. Each clonal selection is fermented in French oak barrels with and toasty oak scents. Concentrated, layered pork, bouillabaisse Napa Valley Carneros, Connoisseurs Guide to California Wine: 90 pts 00v Cuttings Wharf and Milton Road in cool-climate Carneros district Chardonnay
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