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Home , Beaujolais nouveau, Cayuga White, Noiret, Table wine

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T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m THE 4 DEGREES OF

Vintage Year: 2018 : 100% Riesling AVA: Finger Lakes

Zero Degree Riesling .07% RS Dry -- An austere style Riesling, this dry pairs well with a gamut of foods, especially lobster with butter

First Degree Riesling 1.3% RS Off Dry -- This riper style Riesling can be enjoyed on its own or with slightly spicy foods such as Pad Thai.

Second Degree Riesling 2.3% RS Semi-Dry -- Enjoy our semi-sweet Riesling with slightly sweeter dishes such as Hawaiian pizza or pulled pork.

Third Degree Riesling 4.8% RS Sweet -- This sweet yet balanced Riesling pairs with sweet treats like Pear Tarte Tatin or savory dishes like honey and soy roasted pork.

T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m STONY LONESOME

2018 Estate Reserve Gewürztraminer .07% RS This classic, spicy Gewürztraminer pairs perfectly with Asian inspired flavors like Indian Curry.

2017 Estate Reserve Grüner Veltliner 1 %RS This varietal hails from Austria but is grown on our estate. Our Grüner is flinty and citrus driven. The structure of the wine is supported by a backbone of acid and white pepper.

Jazz Infusion Blend 1.5% RS : 50% Riesling, 50% Grüner Veltliner On the nose: Lemon Zest, lime Zest, Pineapple. Undertones of tea tree oil and spearmint On the pallet: Parallels with the nose nicely – off dry lemon drop, lime, kiwi.

2017 Estate Reserve White 8%RS This dessert style wine pairs perfectly with strawberry shortcake. Tasting Notes: Maraschino cherries, creamy texture, hints of citrus fruits.

T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m STONY LONESOME WINE CELLAR RED

2016 Estate Reserve / 0%RS 70% Zweigelt, 30% Cabernet Sauvignon Cherry rhubarb and raspberry on the nose. Mid palate intense blueberry flavors with lavender under tones. 2017 NY Wine & Food Classic – Best in NYS 86 points Wine Enthusiast Issue March 2018

2017 8% RS This wine has a tart cherry and juicy strawberry jam palate. Finished with just a touch of sweetness, it is best served chilled. The Chambourcin is a French American hybrid that produces a deep colored and wonderfully aromatic wine.

T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m PASSION FEET WINE BARN WOMEN OF DISTINCTION SERIES

Our Women of Distinction wine series is inspired by influential women of past and present. We celebrate these characteristics of the women who came before us. So go on, wine a little and bare your soul.

Eccentricity 3.8% RS Semi-Dry White made with a blend of Gruner Veltliner, Riesling and Gewürztraminer Ferocity 3% RS Semi-Dry made with and grapes

Scandelicious 6% RS Semi-Sweet Raspberry Table Wine. A blend of Cayuga White and grapes with Raspberry

Wanderlush 3% RS Semi-Dry Sparkling White Wine. Made with , Riesling, Gruner Veltliner, and Valvin grapes

Flirtation 4% RS Sweet White Table Wine. A blend of Cayuga White, Diamond and Audacity 4% RS Sweet Red Table Wine. A blend of and Concord

Nearly Naked 4% RS Sweet White Table Wine. A blend of and Cayuga White

T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m BAGG DARE WINE COMPANY

Bone Spirit White Table Wine Varietals: Niagara, Chardonnay Residual Sugar: 6%

69 Ways To Have Fun Blush Table Wine Varietals: Rose blend, Cayuga white Residual Sugar: 6%

Poor Limp Richard's White Table Wine Varietals: White blend, Residual Sugar: 6%

Skirt Lifter Red Table Wine Varietals: Catawba, Noiret Residual Sugar: 6%

Dogs Head Red Table Wine Varietals: Diamond, Noiret Residual Sugar: 6%

T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m STONY LONESOME WINE CELLAR LIMITED EDITION WINE

Instant Gratification 2019 Style Zweigelt

The latest from our Pilot Series - a line of limited supply beverages thought up and executed by our winemakers.

Since 1951, on the third Thursday of November the region in releases a light bodied red wine made from the grapes of the just completed . is both a celebration and a taste of the new before more time intensive wines are released. Unlike other wines, Beaujolais Nouveau is initially fermented with a technique called carbonic . This means the whole grapes are held under a blanket of CO2 for about two weeks before . This process helps retain a bright fruity aroma and extracts little tannins, creating a light purple/pink wine meant to be consumed immediately making it a great Thanksgiving or holiday wine.

Tasting Notes Expect flavors of ripe fruit, cranberry, current and cranberry, fresh acidity and a hint of sweetness to round out the finish. Instant Gratification is an ideal pairing for anything from turkey, to mashed potatoes, to making your great aunt's comments about your date bearable.

T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m STONY LONESOME WINE CELLAR PILOT SERIES FORTUNE FAVORS THE BOLD 2017 MÉTHODE CHAMPENOISE SPARKLING BARBERA

Fruit Processing: Fruit came from the upper block of Barbera on Three Brothers property. The hand harvested fruit was crushed and allowed to cold soak for three days. It was then pressed on a gentle cycle.

Primary fermentation: DV-10 was inoculated and fermentation temperatures ranged from 47°F to 52°F. Fermentation lasted 40 days before the wine was chilled.

Secondary fermentation: A secondary inoculum was built using DV-10. It was then added and bottled in December 2017 to undergo a secondary fermentation in the bottle.

Blend composition: 100% Barbera

Winemaker’s Direction: To create a fruit drive red bubbly while minimizing any negative phenolic interaction with the carbonation and high alcohol.

Tasting Notes: Cherry pie and bramble fruit lead to a palate of brioche, black pepper and thyme.

Vintage: 2017

Vineyard: Three Brothers , Eastern Seneca Lake

Appellation: Seneca Lake, Finger Lakes

Wine Chemistry at Bottling: TA: 5.8g/L pH: 3.5 R.S.: 1.5% ABV: 13.5%

T h r e e B r o t h e r s W i n e r i e s & E s t a t e s | W a r H o r s e B r e w i n g C o m p a n y 6 2 3 L e r c h R o a d G e n e v a , N Y 1 4 4 5 6 | 3 b r o t h e r s w i n e r y . c o m