Late 19 century, early 20 century. How many years has the family owned the domaine? arrives. How many hectares of vines are leased?

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1 Domaine Name Family/Owners Name How many years has the family owned the domaine? How many generations? How many hectares of vines are leased? 0.15 Domaine de Fenouillet SOARD Patrick and Vincent Late 19 century, early 20 century Currently the 4th generation, the 5th arrives How many hectares of vines are owned? Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When? PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: How do you fertilize? Do you typically sell or buy any grapes? Please specify. Do you sell off any of your wine en vrac/allo sfuso? 0.85 Certified organic since 2012 and no certification for Biodynamie Soil treating is mainly done by tractors and the other part by hand. Green harvest : yes for the young vines. Leaf thinning : yes for a part of muscats. No chemical fertilizer, only manure. No No

2 Muscat de Beaumes de Venise GENERAL Appellation Muscat de Beaumes de Venise Cepage/Uvaggio Muscat petits grains blanc %ABV 15% by vol # of bottles produced bottles Grams of Residual Sugar 110g/l VINEYARD AND GROWING Vineyard/lieu dit name(s) and Mainly at Fenouillet (Dentelles de locations Montmirail) Exposures and slope of vineyards For the plots situated in Fenouiilet, south exposure with 20% of slopes. Soil Types(s) Miocen sand Average vine age (per vineyard) 33 years Average Vine Density (vines/ha) 4500 vines / ha Approximate harvest date(s) From late August to late September PLEASE SHARE ANY NOTES 2016 was very dry with few rains in the ABOUT HARVEST/GROWING spring and thanks to the only one rain SEASON FOR THIS WINE IN in July and August, the grapes ripened THIS VINTAGE in perfect conditions. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis. WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Stainless steel tanks Duration of contact with lees 3 months Duration of skin contact 6 hours Select or indigenous yeast? Indigenous yeasts

3 pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? After settling, the must ferment at 14 C Then we add organic alcohol, about 7%, to stop the fermentation and preserves natural sugar of the grapes Stainless steel tanks For 12 months Between 3 to 6 months Fining with bentonite, 15g/hl. Filtration with Kieselghur Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. 100 mg/l of sulfur dioxide remains in the wine at release Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are poor for us.

4 TERRES BLANCHES GENERAL Appellation Beaumes de Venise Cepage/Uvaggio Grenache, Syrah, Mourvèdre %ABV 14% by vol # of bottles produced bottles Grams of Residual Sugar <2 gr/l VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations Mainly at Fenouillet (Dentelles de Montmirail) Exposures and slope of vineyards South exposure. Slope 20% Soil Types(s) White marl, clay-limestone Average vine age (per vineyard) 34 years Average Vine Density (vines/ha) 4500 vines/ha Approximate harvest date(s) PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO PREVIOUS VINTAGES? WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Concrete tanks autres recipients? Duration of cuvaison 20 days Select or indigenous yeast? Indigenous yeasts From late August to late September 2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions. We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.

5 Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? During the maceration: pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization. Malolactic fermentation. Concrete tanks For 18 months 6 months No fining Pre-filtration only at 5g Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50 mg/l of sulfur dioxide remains in the wine at release Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.

6 YVON SOARD GENERAL Appellation Beaumes de Venise Cepage/Uvaggio Syrah, Grenache, Mourvèdre %ABV 14% by vol # of bottles produced bottles Grams of Residual Sugar <2 gr/l VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations Mainly at Fenouillet (Dentelles de Montmirail). The vineyard is spread over 7 different villages Exposures and slope of vineyards South exposure. Slope 20% Soil Types(s) White marl, clay-limestone Average vine age (per vineyard) 34 years Average Vine Density (vines/ha) 4500 vines/ha Approximate harvest date(s) PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO PREVIOUS VINTAGES? WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Concrete tank Duration of cuvaison 20 days Select or indigenous yeast? Indigenous yeasts From late August to late September 2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions. We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.

7 Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? During the maceration reds are pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization. Malolactic fermentation. Concrete tank For 18 months 6 months No fining Pre-filtration only at 5g Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50mg/L of sulfur dioxide remains in the wine at release Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.

8 VENTOUX ROUGE GENERAL Appellation Ventoux Cepage/Uvaggio Grenache, Syrah, Carignan %ABV 13% by vol # of bottles produced bottles Grams of Residual Sugar <2 gr/l VINEYARD AND GROWING Soil Types(s) Clay-limestone and silica Average vine age (per vineyard) 28 years Average Vine Density (vines/ha) 4500 vines/ha Approximate harvest date(s) From late August to late September PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE 2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Concrete tank Duration of cuvaison 16 days Select or indigenous yeast? Indigenous yeasts We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.

9 Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? During the maceration: pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization. Malolactic fermentation. Concrete tank For 18 months 6 months No fining. Pre-filtration only at 5g Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. 100 mg/l of sulfur dioxide remains in the wine at release Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.

10 VENTOUX ROSE GENERAL Appellation Ventoux Cepage/Uvaggio Cinsault, Grenache, Syrah %ABV 13% by vol # of bottles produced bottles Grams of Residual Sugar <2 gr/l VINEYARD AND GROWING Soil Types(s) Clay-limestone and silica Average vine age (per vineyard) 28 years Average Vine Density (vines/ha) 4500 vines / ha Approximate harvest date(s) From late August to late September PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE 2016 was very dry with few rains in the spring and thanks to the only one rain in July and August, the grapes ripened in perfect conditions. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Stainless steel tank Duration of skin contact 6 hours Select or indigenous yeast? Indigenous yeasts We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.

11 Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? Commentaire sur le processus : Saigné? Presse Directe? Direct pressing except for Syrah it is bleeding. For rosé wines we let the must settle then they are fermented. Stainless steel tank Fining with bentonite, 15g/hl. Filtration with Kieselghur Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50 mg/l of sulfur dioxide remains in the wine at release Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us. We use the both techniques even if the proportion of direct pressing is 80%

12 VIN DE PAYS ROUGE GENERAL Appellation Vin de Pays Cepage/Uvaggio Merlot 70%, Marselan 20%, Caladoc 10 % %ABV 13% by vol # of bottles produced bottles Grams of Residual Sugar <2 gr/l VINEYARD AND GROWING Soil Types(s) Sandstone and Marl Average vine age (per vineyard) 28 years Average Vine Density (vines/ha) 4500 vines/ha Approximate harvest date(s) From late August to late September PLEASE SHARE ANY NOTES 2016 was very dry with few rains in the ABOUT HARVEST/GROWING spring and thanks to the only one rain SEASON FOR THIS WINE IN in July and August, the grapes ripened THIS VINTAGE in perfect conditions. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? We have the advantage to have an exceptional period of sunshine all the year, and especially the Mistral (strong wind) which clean up the atmosphere and allows us to be less exposed to Mildiou desease than other regions. No treatments against Botrytis.

13 WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Concrete tank Duration of cuvaison 12 days Select or indigenous yeast? Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES? Indigenous yeasts During the maceration: pumping-over and punching-down every day. 1 to 2 racks and returns during the fermentation. No chaptalization. Malolactic fermentation. Concrete tank 6 months No fining. Pre-filtration only at 5g Yes. We are trying to use very little dose of SO2 when the grapes are picked and for bottling 2 g/hl. About 40 to 50 mg/l of sulfur dioxide remains in the wine at release Vintage 2015 was of very good quality, lots of fruits for the whites and rosés. Complexity and concentration for the reds. Complete vintage similar to 2016, with a little more quantities, even if the yields are small for us.