UPCOMING WINE & FOOD EVENT

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1 JOIN US FOR THIS UPCOMING WINE & FOOD EVENT HOLIDAY OPEN HOUSE 2018 GENERAL PUBLIC WEEKEND - December 1st & 2nd FOUNDER S CLUB EXCLUSIVE WEEKEND - December 8th & 9th Celebrate this holiday season with the team at Kacaba Vineyards. We are hosting an exclusive party just for our Founder s Club Members. There will be great food, wine tastings, gifts and lots of wine to stock up with for Christmas. Zooma Caters will be here with Chef Steve making sure everyone has tasty food to try alongside wines from the back vintage library & current vintages. OPEN HOUSE BONUS: BARREL TASTINGS Once again we open our cellar doors and invite you to tank sample with us. Sample your favourite Kacaba wines before they are bottled. RSVP your group by to andy@kacaba.com JOIN US FOR THIS UPCOMING WINE & FOOD EVENT M O R E R O C K I N T I M E S W I T H K A C A B A & Z O O M A C AT E R S WEEKEND one - January 11th, 12th & 13th WEEKEND two - January 18th, 19th & 20th WEEKEND three - January 25th, 26th & 27th Savour an exotic North African-styled pairing. Experience Kacaba s small batch Gewürztraminer Icewine complimented by the flavours of Zooma Caters pan-seared Moroccan spiced jumbo prawns, served over red pepper lychee couscous. A fantastic pairing not to be missed. $10 Food & Wine Match - FREE For Club Members & their guests ** Please remember that with your active Club Membership you receive complimentary pairings for groups of up to ten (10) guests, ONCE per event.**

2 2010 RESERVE HARVEST DATE: OCTOBER 26, 2010 ALCOHOL: 14.5% SUGAR CONTENT: 6 g/l AGING: 17 MONTHS STYLE: DRY RED WINE STORAGE: FRENCH & AMERICAN OAK GOLD MEDAL - INTERVIN INTERNATIONAL WINE AWARDS 2012 BRONZE MEDAL - DECANTER WORLD WINE AWARDS 2014 BRONZE MEDAL - ALL CANADIAN WINE CHAMPIONSHIPS 2012 The 2010 Vintage saw a short summer with intense heat units. Conditions like this helped Kacaba Winemaker, John Tummon, to craft one of the highest achieving international award winners to date for the vineyard. The 2010 Reserve Cab Franc placed near the top of its category receiving a Bronze Medal at the Decanter Magazine World Wine Awards in This competition is held by one of the largest wine publications in the world and has entries from all the major wine producers across the globe. To get any award at a competition of this scale is definitely an honour and a testament to how far our winemaking in Niagara has developed. WINEMAKER NOTES: Crafted exclusively with premium grapes from our estate vineyard, the 2010 Reserve Cabernet Franc is crafted to reflect local terroir and distinct varietal characteristics. Fermentation was conducted in small lots, allowing for careful monitoring and direction of this small batch wine. A combination of punch-down and pump-over fermenting extracted firm tannins from the grapes without aggressive harshness. The process was also temperature controlled to achieve a balance between colour, tannin extraction and fruit flavours. The end result is a wine with a high concentration of aromas, yet elegant and smooth. This award winning wine was aged in French & American oak barrels for 17 months prior to bottling to add greater complexity and round out its plush texture RESERVE REGULAR PRICE - $99.95 per bottle CLUB PRICE - $79.95 per bottle TASTING NOTES: Distinctive notes of sweet dried black plum and ripe blueberries on the nose. Leather and nutty cedar add an attractive complexity. The palate exudes red and dark fruits upon entry and is well balanced and harmonious with smooth velvety tannins and a fine texture. Dried herbs are balanced perfectly alongside the rich fruit. Blueberry and cocoa linger on the finish. Enjoy this wine on its own or match with everything from pork to prime rib. Drink now with 15 minutes decanting or cellar to 2023.

3 2016 RESERVE HARVEST DATE: OCTOBER 12, 2016 ALCOHOL: 13.7% SUGAR CONTENT: 3 g/l AGING: 14 MONTHS STYLE: DRY RED WINE STORAGE: FRENCH & AMERICAN OAK SILVER MEDAL - WINEALIGN NATIONAL WINE AWARDS 2018 WINEMAKER NOTES: The 2016 vintage was a near perfect growing season for the Niagara Peninsula. Lots of heat, sunshine and just the right amount of rain created ideal conditions for growing all of our Bordeaux varietals. The grapes for this wine were carefully selected from our vineyards to create a mouth-watering, cellar-worthy red wine. These Cabernet Franc grapes were hand harvested late November at an average sugar level of 25 Brix. The juice was then fermented in open top fermentation bins with manual punch downs twice daily over a period of 3 weeks. Following fermentation the wine was pressed off the skins, then racked into brand new French oak barrels and second-fill American oak barrels for a full range of flavours. Malolactic fermentation was undertaken in barrels and the wine was aged for 16 months before bottling. Enjoy the 2016 Reserve Cabernet Franc now or cellar up to Cabernet Franc is one of Niagara s signature grape varieties and this wine is an excellent example of how it can be made into a complex and age worthy wine. The palate and nose follow each other with sweet tobacco, ripe cherry, black plum, black licorice, fresh berry fruit, and spice. The same fruit flavours follow on the palate with the addition of elegant and wonderfully balanced notes of raspberry. Silky tannins brought about through maturation in brand new French oak and second-fill American oak barrels, round out the palate beautifully onto the long finish. TASTING NOTES: This wine is a brilliant match for red meats, game and pasta dishes. A perfect partner for lamb shanks or with rare Scotch Fillet (boneless rib eye) RESERVE REGULAR PRICE - $49.95 per bottle CLUB PRICE - $44.95 per bottle

4 IN THE CLASSROOM: KACABA AROUND THE WORLD Kacaba Vineyards and Winery is proud to be supplying wine to embassies around the world. The Canadian wine industry is still young in comparison to the vineyards found in other parts of the world. This perceived lack of maturity often results in people believing that the wines being produced here are not of the same quality as the more mature grape growing regions like France, Germany, Australia and even the United States. It would be safe to say that 30 years ago the wine being produced in Ontario and BC was not of the same quality that it is today. The industry has evolved, not only locally, but internationally. Education, technology and science have lead to major advancements in the understanding of how grapes are grown and what can be done to help make wine even better. In Niagara we are fortunate enough to have Brock University and Niagara College educating people in wine making, grape growing and other horticultural practices. Brock University is home to the Cool Climate Oenology and Viticulture institute which is a prime example of the research being done in Ontario to ensure that the wine made here is constantly getting better. There is still a stigma that Ontario wine is not the greatest but efforts are being made to change this message around the world. We are a part of a program called the Canadian Wine Initiative managed by Global Affairs Canada. This is a program that was started over 10 years ago with a goal of raising global awareness of the high quality wine, beer and spirits being produced in Canada. The program provides Canadian Embassies the opportunity to order and have products delivered around the world so they can be showcased. The Initiative sends bulk shipments to the embassies twice a year to make sure that Canadian products are being showcased abroad. Niagara is producing world class wines, but for small producers like Kacaba Vineyards it is difficult to export wine out of Ontario, let alone the Country. The Canadian Wine Initiative allows us to showcase our winemaking style and the varietals that grow well in our climate. Across Canada there are currently more than 100 producers providing wine to the 173 Canadian Embassies around the world. Since it started, the program has shipped upwards of 40,000 cases of wine to these embassies with a retail value upwards of $6 million. As of December 2018 Kacaba has sent wine to several countries around the world including the Philippines, India, France, Japan, Italy, Egypt, Peru, the Ukraine & the Netherlands. The most popular wine from our portfolio is the Cabernet/Syrah which has been sent to the majority of the countries listed above RESERVE REGULAR PRICE - $99.95 per bottle CLUB PRICE - $79.95 per bottle

5 RESERVE CAB. FRANC & CAVOLO NERO AND PROSCIU T TO BRUSCHET TA INGREDIENTS 2 lb. cavolo nero (aka Tuscan Kale) 4-6 slices of prosciutto 4-5 Garlic cloves 1 Baguette Extra-virgin olive oil Kosher salt and freshly ground black pepper DIRECTIONS Trim cavolo nero to remove stems. Boil in salted water until completely tender, minutes. Drain; squeeze out excess water. Transfer cavolo nero to a bowl; toss with oil, salt, and pepper, all to taste. Slice baguette into 1 inch slices. Grill bread until crisp and slightly charred on the corners. Spread roasted garlic onto each slice of bread; season with salt and pepper to taste and drizzle with extra-virgin olive oil. Top each peice of bread with a thin slice of prosciutto. Divide warm cavolo nero between bread slices.

6 RESERVE CAB. FRANC & WARM FIGS WITH GOAT CHEESE, PISTACHIOS AND BALSAMIC GLAZE INGREDIENTS 1 cup good quality balsamic vinegar 12 ripe figs washed 4 ounces goat cheese 1/4 cup shelled pistachios roasted, unsalted DIRECTIONS Position oven rack to the upper part of the oven, preheat broiler. Add the balsamic vinegar to a small saucepan. Heat over medium heat until it simmers. Reduce heat to a low simmer for about minutes until it starts to thicken. Turn off the heat, transfer to a small bowl to cool. Remove the stem of the figs, cut a deep X on the top. Break the goat cheese into pieces and stuff into the figs. Broil the figs for about 5 minutes or until the cheese starts to bubble and brown. Remove from the oven and top with pistachios and drizzle with the balsamic glaze. Serve warm.

7 RESERVE CAB. FRANC & BEEF NEGIMAKI INGRIDENTS 2 bunches of scallions 1lb thinly sliced beef (Milanese style) 1 Tbsp canola oil or coconut oil For the marinade: 1/3 cup gluten free soy sauce 1/3 cup rice wine vinegar 2 Tbsp fish sauce 1 tsp sesame oil 1 tsp sriracha 1 Tbsp minced ginger 1 clove minced garlic 2 Tbsp brown sugar 1 tsp tamarind concentrate (optional) DIRECTIONS Combine all marinade ingredients in a bowl or plastic container. Trim the scallions into six inch lengths. Wash the scallions well and while still wet, wrap in a clean paper towel. Place damp towel containing scallions in the microwave for 30 seconds. Remove from microwave, open paper towel and spread the scallions out to cool. They should turn bright green and soften enough to be pliable. If you don t have a microwave you could blanch them in boiling water for 45 seconds and then plunge into ice water and set aside. Lay out your thinly sliced steaks, overlapping if necessary and trim to about 6 by 6 squares. Lay about 5 scallions in the center of each and roll them up tightly. You can use twine or extra scallions to tie them so they don t unravel. Place the rolls in your marinade along with the meat scraps which can be sauteed and used in a stir fry or wrapped in lettuce leaves. Marinate for an hour or more. Remove rolls (and meat scraps which can be cooked separately) from the marinade and pat dry. Heat oil in a medium saute pan until hot and then place rolls into the pan. Cook for about 4 6 minutes until medium rare inside, turning frequently so all sides are nicely browned. Remove from pan and let rest for a couple of minutes before slicing. Meanwhile, strain the remaining marinade to get out the garlic and ginger pieces and add the marinade to the pan. Cook for a couple of minutes or until reduced to a syrupy consistency. Cut the rolls on a diagonal and garnish with the sauce.