Brand Overview Key Selling Points* Winemaker Wine

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BRAND OVERVIEW Reata comes from the Spanish word for lariat and lasso. The lasso honors our winery’s ranching tradition and our winemaking philosophy. Just as lassos are threads woven together, our Reata wines are sourced from exceptional vineyards in California’s most celebrated growing regions and woven together by our award-winning winemaker. Reata focuses on Chardonnay and Pinot Noir grown in the cooler- climate, coastal regions of California, which are ideally suited to these Burgundian varietals. KEY SELLING POINTS* • Brand sales +44% in 2018 • Pinot Noir is the #1 varietal by dollar volume in the $15-19.99 Ultra-Premium category; Chardonnay is #3.* WINE STYLE Expressive of the true character of their varietal, Reata wines are approachable, balanced and highly enjoyable. Sonoma Coast Chardonnay: Every year, our winemaker hand- selects desirable vineyards sites from cool microclimates. Three County Pinot Noir: While the Monterey fruit provides a nice texture for the mid palate, San Benito delivers structure as well as darker fruit and earthy notes, and Sonoma imparts elegance and a red fruit profile. WINEMAKER Linda Trotta. Linda joined Jamieson Ranch Vineyards in 2017 following a career spanning three decades and four continents. Prior to 2017, Linda was Head Winemaker at Swiftwater Cellars in Washington State, where she built the winemaking program. Previously, Linda served as Director of Winemaking at Sonoma Valley’s renowned Gundlach Bundschu Winery. In her twenty years there, she implemented advances in winemaking techniques and vineyard practices. A southern California native, Linda earned her degree in Enology from UC Davis. She is involved with organizations that champion the advancement of women’s careers in wine. ACCOLADES 2018 Napa Valley Winemaker of the Year, North Bay Business Journal 90 Points, Wine Enthusiast, Reata Chardonnay 2016 Gold Medal, San Francisco Chronicle Wine Competition, Reata Pinot Noir 2016 *SOURCE: Nielsen, Total US, last 26 weeks ending 12.01.18 PRICING & BRAND STANDARDS PRODUCT/VARIETAL Pinot Noir Chardonnay APPELLATION Three County Sonoma Coast KEY COMPETITORS Meiomi, MacMurray Ranch, Cambria Decoy, Chalk Hill, La Crema BRAND STANDARDS FRONTLINE/ SRP $21.99 $19.99 PROMOTED/ EVERYDAY $19.99 $17.99 DEEP $17.99 $15.99 BTG $12 $12 WINELIST $36 $36 PRICING STANDARDS WINE LIST GUIDELINES Reata Pinot Noir Reata Chardonnay Premium Mainstream Value / Mass Upscale Family TARGET Liquor C-Store Fine Dining Hospitality CHANNEL Grocery Grocery Club / Drug Casual Casual GUIDELINES X X X X WX | BRAND REFERENCE | 2017.

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ACCOLADES BRAND OVERVIEW Jamieson Ranch Vineyards In
BRAND OVERVIEW Jamieson Ranch Vineyards in southern Napa Valley has a history dating back to the mid-1800s when the rolling hillsides and vineyards were part of General Mariano Vallejo’s Rancho Suscol. Today, cattle ranching and vines continue to share the land, a proud heritage we honor with our critically-acclaimed Double Lariat Napa Valley Cabernet Sauvignon. KEY SELLING POINTS* • FASTEST growing Cabernet Sauvignon over $30 • Received 90+ points on last 3 vintages from Wine Enthusiast and last 2 vintages from Robert Parker, Wine Advocate • Growing faster than well known Napa Valley Cabernet Sauvignon wines such as Stags’ Leap, Jordan or Duckhorn WINE STYLE Bold and elegant wine that is both barrel fermented and barrel aged for balanced flavor and smooth tannins. WINEMAKER Linda Trotta. Linda brings three decades of winemaking experience to Jamieson Ranch Vineyards, including 20 years at Gundlach Bundschu Winery in Sonoma Valley, where she became Director of Winemaking, and more recently at Swiftwater Cellars in Washington State, where she built their winemaking program from the ground up. Linda has worked harvests around the world, including Italy, South Africa and Chile. She has managed estate vineyards and worked with long-time grower partners throughout key wine regions in various appellations within California and Washington. Linda joined Jamieson Ranch Vineyards in 2017 to lead winemaking. ACCOLADES 96 Points, San Francisco International Wine Competition, Vintage 2014 93 Points, Tasting Panel Magazine, Vintage 2014 93 Points, Decanter Magazine, Vintage 2014 93 Points, Wine Review Online, Vintage 2014 91 Points, Robert Parker, Vintage 2014 91 Points, Wine Enthusiast, Vintage 2014 91 Points, Tasting Panel Magazine, Vintage 2015 * SOURCE: Nielsen, Total US, last 52 weeks ending 1.28.17 PRICING & BRAND STANDARDS PRODUCT/VARIETAL Cabernet Sauvignon APPELLATION Napa Valley KEY COMPETITORS Mt.
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Alberto Orte Is a Winemaker and History Lover Who Finds Inspiration in Expressions of Time and Place
Calma Alberto Orte is a winemaker and history lover who finds inspiration in expressions of time and place. When he makes a wine, very often it is rooted in a time gone by or lost technique. The other main sources of inspiration for Alberto are specific places that are compelling by virtue of the qualities they intrinsically lend to wines that are grown there. In the case of Calma, he examines the latter – a special site in Rioja Alta called Viña Badrinal, in the village of Hormilla near the Sierra de la Demanda mountain chain. Planted to sandy limestone and clay soils at almost 2000 ft elevation, the bright acidity and depth of the fruit from this parcel provide Alberto with beautiful, site-specific raw material to make an age-worthy wine of remarkable depth and elegance. 100% Tempranillo, organically farmed and hand-harvested, Calma is a close examination of this special place and is unmistakably Riojana. WHAT MAKES THIS WINE UNIQUE?: Calma is a single vineyard, small production Rioja from a high-altitude, limestone parcel planted to 100% Tempranillo. The wine shows extraordinary depth, beautiful integration of tannins and balancing acidity in the raw materials give this wine excellent potential for aging. RATING HISTORY: 2014 91VM; 2013 91VM; 2012 90VM; 2010 91IWR GRAPE: 100% Tempranillo. Vines planted from 1984-2002. Tended in red thin clay and sandy limestone soil at 568 m (1,865 ft) elevation PAIRING SUGGESTIONS: With its spicy, peppery red fruit, Calma is a wine that begs for robust flavors like olives and charcuterie (particularly jamon iberico).
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Wine from Women Winemakers
Wine from Women Winemakers • Historically, winemaking was a man’s job, often tied to religious bodies/orders • Is there any fundamental “signature” difference in female-made wine? • What unique challenges or opportunities do women winemakers face? 1) Marie Courtin Résonance Blanc de Noirs Extra Brut NV – Aube, France • The Aube is closer to Chablis than to the heart of Champagne in Reims; it has the same Kimmeridgian limestone as Chablis • Dominique Moreau took over a little plot of mostly Pinot Noir vines in the Aube district in 2001; started her Marie Courtin label (named for her grandmother) in 2005 • Dominique’s winemaking is a little different than what’s traditionally been “typical” in Champagne: she makes single vineyard, single varietal, single vintage wine from biodynamically farmed vineyards; uses no commercial yeasts and no dosage • Résonance is from all hand-harvested Pinot Noir fermented in stainless steel; it’s named for the balancing effects of earth and sky that affect wine’s terroir 1) Pewsey Vale Dry Riesling ’12 – Eden Valley, Australia • Eden Valley is a region in South Australia, famous for its Riesling, which is dry and generally very minerally • Pewsey Vale vineyards were first planted in 1847 by an Englishman; 115 years later this area became the center of Australia’s Riesling renaissance • Winemaker is Louisa Rose, who also works for Aussie wineries Yalumba and Hill- Smith; she grew up working on her family’s vineyard in the Yarra Valley and studied theoretical physics before taking on winemaking • Her winemaking
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Trimbach Fact Sheet Update 2 8 21.Pdf
The Facts • Established in 1626, the Trimbach family is on their 13th • While the Riesling varietal represents around 22% of generation of ownership. Alsace’s total production it represents over 40% of Trimbach’s own production. Riesling is King! • Vineyards are planted on the Ribeauvillé’s faultline that fractured 50M years ago between the Vosges Mountain • Produced since 1919, Clos Ste. Hune is a Monopole– range and the Black Forest. This offers a mosaic of terroirs wholly-owned parcel–of just over 4 acres, with fewer including complex calcareous limestone and bio- than 8,000 btls/year, in the Grand Cru Rosacker. The wine degraded seashell fossils called “Muschelkalk.” is described by many International press members as “the DRC of Alsace.” • In 1972, Maison Trimbach eradicated all chemical use from the vineyard and winery and has been practicing • Produced since 1967, the legendary Cuvée Frédéric sustainable agriculture for the Classic range and organic Émile is an equal blend of Geisberg and Osterberg Grands production for the Reserves, Gold labels, Grands Crus, Crus. It is the only Alsace wine listed on 28 of France’s and Prestige wines. In 1996, Maison Trimbach was the three-star Michelin restaurants. first to introduce sexual confusion capsules as a sustainable measure in Alsace. Additionally, harvests are • Clos Ste. Hune and Cuvée Frédéric Émile are sought-after carefully performed only by hand. wines to collect and/or cellar evidenced by their ranking #1 & #3 respectively with the highest amount of searches • The Trimbach style is characterized by producing the on Wine Searcher.com in 2017.
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Sonoma Wine Country Has an Unrivaled History As California’S First Premium Wine Region
Sonoma County Wine History Leaders in Sustainable With almost two hundred years of growing grapes, Sonoma County Winegrowing Sonoma Wine Country has an unrivaled history as California’s first premium wine region. Even before sustainability was a buzzword, Sonoma County’s grapegrowers have been naturally farming the land with respect 1817 Russian Colonists planted grapes at Fort Ross (Sonoma Coast). for generations. More than 30% of the County’s vineyard acres Sonoma County—What Wine Country Should Be 1823 Spanish Franciscans planted several thousand vines are enrolled in the Code of Sustainable Winegrowing Programs. at the Sonoma Mission. Additionally, many Sonoma County wineries utilize some or all Sonoma County is truly one of the world’s premier spots for growing and making great wines of all types, 1834 Mexican government begins secularizing the missions, of the following practices to preserve the land for the generations and wine begins to move from the altar to the dinner table. to come. thanks to its ideal climate and varied terroirs. But it’s the environment that surrounds those growing 1845 Bear Flag Revolt in Sonoma; California becomes independent. conditions that also sets Sonoma County apart — the natural beauty, ranging from coast to redwoods to 1856 Cyrus Alexander plants grapes in northern Sonoma County. & Winery Vineyards of Quivera courtesy Photograph mountains; the history and heritage; the agricultural diversity leading to a bounty of locally grown foods. 1857 The Hungarian Count Agoston Haraszthy, “The Father of California Wine Industry,” founded Buena Vista winery Most of all, it’s the people — a true community of growers, winemakers, and friends whose artisan passion in Sonoma Valley.
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About the Winemaker: Tanner Scheer
west sonoma coast about the winemaker: tanner scheer Winemaking was an unexpected career choice for Tanner Scheer, but turned out to be a surprising fit. In 2008, Tanner was looking for a means of getting to California to be closer to his brother and sister-in- law, who happened to be longtime friends of Ampelos Cellars owners Peter and Rebecca Work. After a quick telephone interview, Tanner had a job lined up as a cellar rat and a place to stay: an RV parked on the Ampelos property. Quitting his job in Colorado, Tanner hit the road, arriving in Lompoc, CA at 18 years of age with all he had—two bags and a backpack—to work his first harvest. Tanner had never tasted a single wine at that point. “The first wine I had was 2001 Melville Pinot,” he says. “I remember thinking that this is the craziest thing ever, that all this action can be packed in one glass.” He fell in love with the work, too, having grown up in southwest Colorado on large horse and cattle ranches alongside his father, a hardworking career cowboy. “It fit my work ethic and the way I was raised. I felt like I was willing to work harder than anybody. I’d start an hour earlier and stay hours later than anybody else.” The hard work and extra hours paid off. Tanner spent six years at Ampelos Cellars, learning on the job and eventually working his way up to Assistant Winemaker in 2011. Leaving in 2013, he joined mutual friends for harvest at Dragonette Winery in Buellton, CA before accepting a position at Liquid Farm.
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Great Wines of Alsace
Great Wines of Alsace A STORY he Rieflé family is deeply rooted in the history andculture of the Rhine. The domaine’s identity is inspired by the spirit of its beautiful winemaker’s house T which was built in PFAFFENHEIM in 1609. It sits next to a magnificent church with a 13th century choir. More recently, the take-over of Seppi Landmann’s vineyard, a truculent winemaker established in Soultzmatt, enhanced our variety of terroirs with the addition of several appellations such as Alsace Grand Cru Zinnkoepflé, Alsace Vallée Noble. AN IDEA e strive to satisfy our customers throughout the world by producing Alsace wines that reflect the originality of their terroirs. This philosophy W allows us to respect the identity of each of our two signatures. One of the ways to fulfill this promise isdriving the entire vineyard in organic farming since 10 years. TERROIRS ur vineyard, with a total area of 23 ha (57 acres), covers more than 80 plots spread over Pfaffenheim Rouffach, Soultzmatt and Westhalten in the AOP OAlsace, Alsace Côte de Rouffach, Alsace Vallée Noble, several single — 1er Crus Vineyards and in two Grands Crus: Zinnkoepflé and Steinert. We take car of the plots of vines individually according to their unique characteristics in order to strengthen the connection between the terroir and the wine it produces. This connection, signature of a great wine, is favoured by the adoption of so- called soil conservation techniques. Instead plowing, maintaining permanent cover composed of specific plants (rye, pea, vetch, radish...), allows the soil to become autonomous in term of amendments (neither chemical nor organic fertilizers are used).
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Annadel Estate Winery Turn-Key Winery & Event Venue in Sonoma Wine Country
Annadel Estate Winery Turn-Key Winery & Event Venue in Sonoma Wine Country MARKSTEVENS EstateVineyard.com ANNADEL ESTATE WINERY PROPOSED OFFERING UPDATED April 2020 The Annadel Estate Winery is a unique and historic 33± acre property that includes: - A highly acclaimed and popular event venue set amidst old winery ruins and mature oaks - A winery currently permitted to produce 5,000 cases annually and 10 events per year - An Entitlement for an increase in winery production to a 60,000-case winery permit and an additional 20 events per year - 10.5± acres of established vineyards - Four well-maintained residences that can also serve as vacation rentals - A vintage barn, tasting room, and heirloom flower business Offering price: $5,950,000 Location: 6687 Sonoma Highway, Santa Rosa, CA 95409 Assessor Parcel Number: 030-110-059 Mark Stevens, Broker-Associate for The Agency, has been retained as the exclusive representative for all negotiations in procuring a sale for these assets. PROPERTY OVERVIEW This 33± acre winery estate was established in the 1880s and includes approximately 10.5± planted acres of wine grape varietals in the Sonoma Valley Viticulture Area, approximately five acres of flowers, an updated farmhouse and vintage barn, three additional residences, and a newly added tasting room. Annadel Winery holds a 5,000-case permit entitlement and the ability to host 10 events per year on the estate and a newly ratified 60,000-case Case Entitlement with the Tasting Room open to the public and a designated left-hand turn-off lane from Highway 12. VESTED BUILDOUT WITH 60K CASE ENTITLEMENT 60K Case Entitlement and Public Tasting Room approved in October of 2019 Public Entitlements: (1) 6 Winery-Related Events Per Year with 1-3 days per event (2) A total of 30 Events Per Year broken down as follows: The first 10 events may have up to 200 people; the second 10 events may have up to 150 people; and the third 10 events may have up to 100 people with no restrictions on which days of the week.
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Winemaker Tasting Notes 2015 Was Yet Another Superb Growing Season Despite Some of the Challenges We Faced with Periods of High Heat and Low Humidity
Release Date March 1, 2017 Harvest Dates August 14th - August 28th, 2015 Fermentation 100% Barrel Fermentation Barrel Aging 10 Months Oak 54% new, 46% used Blend 100% Chardonnay Alcohol 14.1% Winemaker Tasting Notes 2015 was yet another superb growing season despite some of the challenges we faced with periods of high heat and low humidity. Another warm and dry winter lead to what is becoming the normal ‘early’ budbreak which was primed and boosted by fortuitously timed February rains. The return to warm and dry early spring pushed us through flower and fruit set before the cool spell that affected others, so we saw healthy and normal yields which were left higher in the Chardonnay blocks to mitigate what we expected to be a warm summer and to continue our stylistic migration toward more freshness and brightness in these wines. The heat train was indeed full steam ahead throughout the summer giving us yet another early start to and compact window for the Estate Chardonnay harvest beginning 6 days earlier than in 2014 and finishing just two weeks later. The grapes were picked in the cool early mornings to maintain their freshness, natural acidity and delicate flavors. We utilize traditional Burgundian winemaking techniques, while respecting the unique quality of the fruit our vineyard delivers. The grapes are hand sorted, whole cluster pressed and then barrel-fermented. We nearly completely restricted malo-lactic fermentation to preserve acidity and crispness, but chose to allow a small percentage to go through it for a bit of increased texture and to balance the slightly higher acids.
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Drinking California Pinot Noir History from “Old Vine” Vineyards: a Bucket List
If you drink no Noir, you Pinot Noir Volume 12, Issue 8 August 19, 2020 Drinking California Pinot Noir History from “Old Vine” Vineyards: A Bucket List “Vine age is the key to balance. There’s no substitute for vine age.” Ted Lemon, Littorai There is no consensus or legal definition of “old vine” Pinot Noir. Wikipedia states, “In a place where wine production is longstanding, it often means a wine whose vines are thirty to forty years old.” I have used forty years (1980) as the cut-off for my California old vine Pinot Noir bucket list. Some would consider these “mature” vines only, insisting that the term “old” be reserved for vines older than this such as 125-year-old Zinfandel vines in California that are still bearing small amounts of fruit. Hanzell 1953 Ambassador’s Vineyard Pinot Noir Vine The term “old-vine” has created debate for years in the wine industry. Most winemakers believe the terminology should be defined and regulated. Some choose to define “old-vine” as a minimum of 20 years and others prefer 50 years as a minimum. There are also disagreements about the percentage of grapes that should be required in a wine labeled “old-vine.” Some winemakers would agree that “old-vine” grapes should make up at least 85% of the grapes contained in a wine sold as “old-vine,” and others demand that 95% of the grapes be from “old-vine” sources. There are variances to consider among different varietals as well. For example, Pinot Noir vineyards over 20 years are considered old, yet Zinfandel from a 20 year-old vineyard would not be labeled “old-vine.” The issue of “old-vines” results from the perception by many consumers who consider “old-vine” wines better.
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Karen Culler Karen Culler Winemaker Winemaker Karen
_____________________________________________________________________________ 1106 clark street, napa, ca 94559 Ι t 707 -253 -7686 Ι f 707 -253 -7689 Karen Culler Winemaker Karen Culler started her winemaking career as a child, making homemade wine with her father and grandfather in Ohio. Her job was destemming the clusters by hand. Many vintages later, after completing her Bachelors degree in Botany and Agronomy (i.e. plants and dirt) from Ohio State University, she moved to Seattle. Bored with her job in a marine biology lab, she decided to use her extensive Ohio winemaking experience and went to work for Columbia Winery in Seattle. Imagine her surprise when she found out there were machines to destem the grapes from the clusters! Imagine her Ohio parent’s surprise when they heard of her new career choice (“They pay people to make wine?). After a year at Columbia, she left to go to UC Davis to get her Master’s Degree in Viticulture and Enology (i.e. grapes and wine). Again she heard from Ohio, “They teach that at a university?” Graduating from UC Davis in 1984, she started a six month internship at Robert Mondavi Winery in their Research Department. Six months turned into two years and when Robert Mondavi purchased Vichon Winery, Karen decided to move up the Oakville Grade to Vichon as Assistant Winemaker in 1986. In 1989, she became Winemaker. All went well making Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon until 1996 when it was decided to disband the Vichon Napa Valley brand, in favor of wines imported from the south of France for the Vichon Mediterranean brand.
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Dzh Bk 0316R7.Pdf
■ ■ ■ ■ ■ 486 Scores ≥ 90 Points, including one 100-Point Score – Wine Spectator 12 GENERATIONS OF WINEMAKERS 481 Scores ≥ 90 Points, including six 100-Point Scores SINCE 1620 – Robert Parker’s Wine Advocate 253 Scores ≥ 90 Points ■ Domaine Zind-Humbrecht is the archetype – Vinous of its region and one of the world’s greatest wine estates 111 Scores ≥ 90 Points – Wine Enthusiast Magazine ■ Unbroken winemaking lineage in Alsace since 1620 ■ Olivier Humbrecht was the first Frenchman and is one of the world’s only winemakers to attain Master of Wine status ■ 100 acres of prime estate vineyards include 4 prestigious Grands Crus ■ Wines are recognized for their overriding “I don’t know what is more mind-boggling, sense of terroir because every aspect of the quality of Domaine Zind-Humbrecht’s wines or viticulture and winemaking is tailored to Olivier Humbrecht’s complete dedication to quality. achieve that goal This tall, powerful, and intellectual man may ■ Certified organic and Biodynamic® since 2002 well be the finest winemaker in the world.” –Robert Parker Domaine Zind-Humbrecht The Zind-Humbrecht Domaine was created in 1959, when Leonard Humbrecht married Genevieve Zind, joining the Humbrecht family’s vineyard at Gueberschwihr with the Zind family’s vineyard at Wintzenheim. An ancient Alsatian wine growing family, the Humbrechts have handed the craft down from father to son since 1620. Today, Olivier Humbrecht manages the Domaine. Zind-Humbrecht’s house style balances power, richness, complexity and vibrant acidity, all the while staying unmistakably true to variety and terroir expression. Olivier Humbrecht, MW General Manager and Winemaker Olivier Humbrecht was the first French Master of Wine (MW) and the world’s second winemaker to attain MW status.
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