Jody Bogle & Tina Quintanar

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1 December 2018 Best laid plans we all have them. And when they don t come to fruition, it can be frustrating! Such is the case with our last wine selection of the year. Many apologies for the delay, as we know there are many of you who watch the calendar and keep an eye out for the UPS guy. Many thanks for understanding that sometimes there just isn t anything that can be done, except wait. And now that these wines are ready, we hope you think they were worth the wait! We believe that what our winemakers have prepared for the Club this season are exceptional and will be a nice little holiday gift to enjoy well into the New Year! 2016 Reserve Pinot Noir, Russian River Valley Vineyards in the storied Russian River Valley appellation of Sonoma County continue to produce Pinot Noir that rivals any in the world. We have been lucky for years to partner with growers there and harvest some of the most beautiful Pinot grapes in the region. Once delivered to Clarksburg, our winemakers work more magic, fermenting the grapes after a gentle press, then aging the wine in new and 1 year-old French oak barrels. The resulting wine is gorgeous, elegant and well balanced Reserve Malbec, El Dorado County Our first attempt at this Bordeaux varietal produced a big wine and a big hit, intriguing lovers of bold and intense red wines. This second vintage follows up with grapes grown on the hillsides of El Dorado County. Red clay loam soils provide just the right nutrients and hydration for the vines, growing at an elevation of 2500 feet. Deep and concentrated fruit created a robust wine, allowing Bogle winemakers to age in both French and American oak for two and a half years. Though drinkable now, this wine will cellar for years to come. RECIPES: Patates au Vin (vegan) paired with our Reserve Pinot Noir Pan-Fried Duck Breast with Sweet Potato paired with our Reserve Malbec Both of these special wines are available only at the Tasting Room in Clarksburg. They are also limited, so do not delay if you d like to lay a few of these down in your cellar for a bit. To place an order, simply us at bandwagon@boglewinery.com. Thank you again for your patience. We appreciate it, and we wish you a wonderful New Year Cheers to 2019!! Jody Bogle & Tina Quintanar

2 2019 Bogle Bandwagon Vital Stats Bandwagon Staff Jody Bogle & Tina Quintanar Contact: 916/ x 3 bandwagon@boglewinery.com Tentative Club Release Dates The dates listed below include both Bandwagon and Red Wagon memberships. Wine club staff makes every effort to keep this schedule. Credit cards will be charged as close to these dates as possible, but as always, watch your in-boxes for information. March 15, 2019 September 20, 2019 May 24, 2019 November 29, 2019 Release Weekends Please join us for our Bandwagon Release Weekends. Selection wines, as well as a line-up of your favorites, will be available to taste at a members-only space at our winery on designated weekends during our regular tasting hours from 11am-5pm. The release will include live music, small bites and of course, the ability to pick up your wine selection. The event is open to 2 adults per membership. There is no charge and no reservations are necessary. Events are held weather permitting. Events For a list of 2019 events, please visit our website at Cancellations/Updates All cancellations should be made in writing. Changes, cancellations or updates received after the dates listed above may not be applied to that month s shipment. Wine club staff will do our best to accommodate, but once the shipment is in process, we cannot make any changes to accounts. (ie: converting shipping to will call, address changes, etc.) Special Requests With enough notice, wine club staff will be happy to add wine to your shipment, hold a shipment if you are out of town, or other such special requests. Simply bandwagon@boglewinery.com to let us know what you need. Shipping/Handling Bogle Vineyards uses UPS Ground service for all wine shipments and requires an Adult Signature upon delivery to a daytime address. Please ensure that the address on file meets this requirement. Updated shipping rates are included here.

3 2019 SHIPPING INFORMATION In compliance with current state laws, Bogle is licensed to ship wine directly to consumers in the following states: Arizona* Massachusetts Oregon California Minnesota Rhode Island* Colorado Missouri Texas Florida* Nevada Washington Illinois New Mexico Washington D.C. Iowa New York West Virginia Maryland North Dakota Wisconsin Wyoming SHIPPING RATES Charges listed include specialized shipping carton, UPS standard ground rate service, as well as mandatory UPS adult signature requirement. Region 1 California Only Region 2 AZ*, CO, NM, NV, OR, WA, WY Region 3 IA, MN, MO, ND, TX Region 4 D.C, FL*, IL, MA, MD, NY, RI*, WI, WV $16.00 $20.00 $24.00 $26.00 $18.00 $22.00 $30.00 $34.00 $20.00 $28.00 $36.00 $44.00 $20.00 $30.00 $40.00 $50.00 TERMS & CONDITIONS* Shipments to Arizona must be processed in-store only. Off-site orders must be approved by the Tasting Room Manager. Customers shipping to Rhode Island must be present at the winery for all orders and wine club sign up. Florida has several dry counties, to which we cannot ship wine. The following counties may NOT be shipped to in FL. (Lafayette, Liberty, Madison, Washington) By placing an order, the buyer authorizes Bogle Winery to act on buyer s behalf in arranging for transportation of the wine at buyer s direction. Alternatively, buyer may choose to pick up the wine at Bogle Winery s Tasting Room, or make independent shipping arrangements. For wine picked up at the Tasting Room, sales tax will be applied based on that location. Prices of our wines do not include shipping/handling charges, the cost of which varies depending on destination, number of bottles ordered and choice of delivery options.

4 RESERVE PINOT NOIR v R U S S I A N R I V E R VA L L E Y F A M I L Y O W N E D & O P ERAT ED S INCE % ALC/ VOL WINE PROFILE FA M NED SINCE ILY OW 196 Grown in the world-reknown Reserve Pinot Noir bene V i n e ya r d Sour o u rc es and cool, foggy nights of the r Russian River Valley balance notes of red cherry, wh F e r m e n tat icomes o n through, before leading 100% barrel aged new and oneand in caramel. year old French oak for 12 months 8 R e l e a s e D at e January, 2019 RESERVE PINOT v RUSSIAN RIVER Russian River Valley VINTED AND BOTTLED BY BOGLE BOGLEWINERY.COM. 750 MILLIL PINOT NOIR GOVERNMENT WARNING: (1) ACCORDING SHOULD NOT DRINK ALCOHOLIC BEVERAGE THE RISK OF BIRTH DEFECTS. (2) CONSU IMPAIRS YOUR ABILITY TO DRIVE A CAR CAUSE HEALTH PROBLEMS. R E S E R V E ~ v FROM THE WINEMAKER TECHNICAL DATA Grapes sourced from these naturally low yielding vines in the famous Russian River Valley have yielded, once again, a wine of timeless character. On the nose crushed violet petals, raspberry fruit and earth tones delight the senses. The intense Russian River fruit aromatics are complimented by enticing earth tones. Wrapped in a warm blanket of vanilla, waffle cone and toasty oak, the barrel aging in new and one year-old French Oak offers a viscous lift on the palate. B O G L E W I N E R Y. C O M CLARKSBURG, CA Wine Ph 3.64 Wine Acidity 0.53g/100ml A lc o h o l 14.5% P ro d u c t i o n 1,000 cases

5 RESERVE M ALBEC v EL DORADO COUNTY F A M I L Y O W N E D & O P ERAT ED S INCE % ALC/VOL WINE PROFILE FA M NED SINCE ILY OW V i n e ya r d S o u rc e s El Dorado County F e r m e n tat i o n 100% barrel aged in French and American oak for 28 months R e l e a s e D at e January, 2019 El Dorado County MALBEC R E S E R V E ~ v FROM THE WINEMAKER TECHNICAL DATA This isolated, hillside vineyard is tucked away behind the rolling hills of El Dorado County. Meticulously cared for, these vines have produced wine with an intense expression of the Malbec variety. The aromatics of our first Malbec are unmistakable To tame this robust fruit, Bogle winemakers were inspired ripe plum, coffee notes and leafy pipe tobacco are to age this concentrated wine in French and American oak complimented brilliantly by the toasty vanilla and pastry barrels foryielded two and halffrench years.oak. While the round notes fromanew and full entry might fool you, this inky, dark wine has a structure willtoembrace the testaromas of time. of Uponpowerful bringing the that glass your nose, plums and cherries arrive first. Baking spices, anise and ginger snaps linger in the background. On the palate the wine is rich and decadent with dark fruit through the core. The extensive aging in barrels has delivered flavors of brown sugar, nutmeg R E SWith ERV E Mstructure A L B E Cand tannin, this wine will and vanilla. ample v. 201 EL DORADO COUNTY develop further for many years to come. G L E W I N E R Y. C OCA M VINTED AND BOTTLED BY BOGLE VINEYARDS.B OCLARKSBURG, BOGLEWINERY.COM. 750 MILLILITERS. CONTAINS SULFITES CLARKSBURG, CA Wine Ph 3.73 Wine Acidity 0.54g/100ml A lc o h o l 15.0% P ro d u c t i o n 428 cases

6 Patates au Vin (vegan) (French Potatoes and Mushrooms in Red Wine Sauce) (Serves 2) Ingredients: 2 potatoes, peeled and cut into wedges 1 carrot, peeled and cut into thick coins 1 white onion, roughly chopped 1 cup mushrooms, quartered 4-5 sprigs fresh thyme 2 garlic cloves, roughly chopped ¾ cup red wine 1 ½ cups vegetable stock 1 T. plus 1 tsp. all-purpose flour 2 T. olive oil 1 T. smoked paprika Salt & pepper, to taste Preparation: Season the potato wedges with salt, pepper, and paprika. Dredge the wedges in 1 T. flour and set aside. Heat the oil in a Dutch oven over medium heat. When up to temperature, fry the potato wedges until they turn golden brown. Use tongs to move them around in the pan to avoid breaking the potatoes. Remove the potatoes from the pan and set aside. In the same pan and oil, add the onions and garlic and stir to cook until the onions turn translucent. Add carrots and mushrooms and continue to cook for a minute. Add the thyme sprigs and some salt and stir. Add the 1 teaspoon flour and cook for about seconds. Return the potatoes back to the pan and stir until everything is coated well with the flour and thyme. Add wine and stir. Add the stock and stir until well combined. Cover and cook on low for about minutes. The sauce will thicken and the vegetables will cook through. Remove from heat. Taste to adjust seasoning with salt and pepper. Serve over rice or with a French baguette and a glass of Bogle Reserve Pinot Noir!

7 Pan-Fried Duck Breast with Black Currant Sauce (Serves 2) Ingredients: 2 duck breasts, skin on Sea salt and freshly ground pepper 2/3 cup red wine 2 garlic cloves, lightly crushed 3-4 thyme sprigs 2/3 cup duck or chicken stock 3 T. black currant jam (or blackberry, if you can t find currant) 2 T. butter, cubed Preparation: Preheat oven to 350 degrees F. Score the skin of the duck breasts in a diagonal pattern, making sure to not cut all the way through to the meat. Rub the entire breast with a generous amount of salt and pepper. In an ovensafe skillet, place the skin side down and place on the stove. Slowly increase the heat, from low to medium high, allowing the fat to render out, about minutes. Meanwhile, make the sauce. In a saucepan, combine the red wine with the garlic and thyme, and boil for 5-6 minutes until the liquid is reduced by half. Pour in the stock and reduce again by half. Stir in the jam, and when completely combined, add in the butter and stir well. Salt and pepper to taste. Turn up the heat under the duck and fry for about 5 minutes, until the skin is golden brown and crisp. Turn them over and fry the other side for 1-2 minutes to get a sear on the other side. Place into the hot oven for 8-10 minutes until desired doneness is reached. Remove from the oven and allow the breasts to rest for 5 minutes. Cut slices on the diagonal and pour several spoonfuls of the sauce over the top. Serve on a bed of mashed sweet potatoes with crisp, al dente green beans and a glass of the Reserve Malbec!