Jody Bogle VanDePol & Tina Quintanar

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1 February 2016 Another year is upon us another year full of possibilities, adventures and of course, good wines! Our winemakers are hard at work planning, blending and tasting some wonderful selections for you this year. Most of these wines are still aging in small oak barrels right about now. But these two are here and ready for the adventures of 2016! 2014 Reserve Chardonnay, Clarksburg After a handful of vintages, this wine has become a favorite for so many of you. Handcrafted elegance in a glass, this wine is 100% barrel fermented in new American oak for 16 months, each month being hand stirred on the lees. Rich, soft and velvety, this wine gleams golden with flavors of Asian pears and spicy nutmeg, finishing with a hint of the sweetened crunch at the top of a crème brulee decadence in a glass for Chardonnay lovers! 2013 Petite Sirah, California With all the wines we make each year, it can be easy to overlook our hardworking stalwarts. Good thing Wine Enthusiast Magazine didn t! We are honored that they have just rated our 2013 vintage with 91 points and a Best Buy! A tower of tannin shapes this deep-colored and ripely fruity wine into an awesome drink. Layers pile up to make a firm, thick texture that supports lots of deep berry flavors and cleans the palate as you sip. Now that s an invitation to give our heritage varietal another try! RECIPES: Curried Butternut Soup with our Reserve Chardonnay Irish Lamb Stew with our Petite Sirah (Because we are all Irish, next month, right?) MEMBERS-ONLY EVENTS: February PickUp Party! Friday, February 26th 5:30-7:30pm No RSVP is necessary ~ two free tickets come with each membership. This is a fun time to taste your selections, enjoy a few small bites and visit with the Bogle crew! (Adult-only event, thank you.) Bogle at the Ballpark Saturday, July 2 nd 5pm-10pm Love Bogle? Love Baseball? Combine these two with a night out at Raley Field with the Rivercats, the Bogles and the most amazing fireworks show of the year! Save the date more details to come! **Public events scheduled for this year can be found at It s been a while since we ve checked in with you about how we re doing, so keep your eyes on your in-box this spring for a member survey. If you have any feedback, please send it our way anytime. We appreciate your membership and love having you as part of the family! Cheers, Jody Bogle VanDePol & Tina Quintanar

2 2016 Bogle Bandwagon Vital Stats Bandwagon Staff Jody Bogle VanDePol & Tina Quintanar Contact: 916/ x 3 bandwagon@boglewinery.com Tentative Club Release Weeks The dates listed below include both Bandwagon and Red Wagon memberships. Wine club staff makes every effort to hit these dates. Credit cards on file are charged at the beginning of these weeks, while shipping and will call pickups are later in the week, due to processing time. February 22nd, 2016 August 15th, 2016 May 16th, 2016 November 14th, 2016 PickUp Parties Wine club members will be notified via when these club-only events are scheduled. Pickup Parties are adult-only events, with two free tickets per membership. *Note: due to Alfresco Fridays, we do not hold a PickUp Party in August.* Events For a list of other 2016 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. However, please note, we are unable to substitute shipment wine. 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 located below.

3 2016 SHIPPING INFORMATION In compliance with current state laws, Bogle is licensed to ship wine directly to consumers in the following states: Arizona* California Colorado Florida* Illinois Iowa Maryland Minnesota Missouri Nevada New Mexico New York North Dakota Oregon Rhode Island* Texas Washington West Virginia 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 FL*, IL, 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 TR 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 CHARDONNAY v.2014 Clarksburg FROM THE WINEMAKER WINE PROFILE This wine is the epitome of handcrafted winemaking. 100% barrel fermenting in deeply toasted new American oak barrels imparted a richer oak texture and flavor to the wine. 100% malolactic fermentation created a buttery caramel mouthfeel. The wine was hand-stirred monthly to circulate the lees for an opulent, velvety texture. Notes of Asian pears and nutmeg combine with toasted marshmallow and hint of crème brulee on the long, lingering finish. VINEYARD SOURCE Clarksburg, Pylman Vineyard HARVEST DATES September 10, 2014 BARREL PROGRAM 100% barrel aged in brand new American oak 18 months sur-lie aging, with monthly stirring 100% malolactic fermentation RELEASE DATE March 2016 SERVED BEST WITH Enjoy this wine with just about everything! TECHNICAL DATA WINE ph 3.58 WINE ACIDITY.58gr/100ml ALCOHOL 14.5% UPC Bogle Vineyards Clarksburg, CA

5 VINTAGE 2013 CALIFORNIA FROM THE WINEMAKER Bogle s heritage Petite Sirah is known for its concentration and jammy, luscious flavors. The 2013 vintage is no exception. Visually stunning, this opaque and inky wine shows its weight even in first glance at the glass. A bouquet of brambled berries and juniper overwhelms the first impression, leading into volumes of blackberries and blueberry fruits. Full-bodied and ripe, the dark fruits marry well during 10 months of American oak aging and couple with baking spices like vanilla and nutmeg to be reminiscent of Grandma s blackberry jam. Rich and muscular tannins round out the wine, allowing it to be enjoyed now by many, or cellared for enjoyment to come. VINTAGE 2013 VINEYARD SOURCES Clarksburg and Lodi BARREL PROGRAM 100% barrel aged in American oak for 10 months RELEASE DATE February, 2015 SERVED BEST WITH While you should feel free to enjoy this wine with nearly any food pairing, a few of our favorites are: Smoked Lamb Shoulder with Rosemary Grilled Short Ribs with Blackberry Barbecue Sauce Smoked Gouda Cheese TECHNICAL DATA WINE ph 3.62 WINE ACIDITY.56gr/100ml ALCOHOL 13.5% UPC Bogle Vineyards Clarksburg, CA

6 Curried Butternut Soup The silky and spicy flavor and texture of this soup, created by roasting and caramelizing the squash will pair perfectly with the luscious Reserve Chardonnay. It is a match made in heaven to warm up any chilly night (Serves 4.) Ingredients: 1 butternut squash, about 2 ½ lbs, peeled and cubed 3 T. olive oil ¾ tsp salt, divided 1 cup onion, chopped 3 cups chicken stock 1 cup white wine, such as Bogle Chardonnay 4 tsp. red curry paste 1 ½ T. fresh lime juice oz can light coconut milk ¼ cup cilantro leaves 3 small Thai chilis, thinly sliced Preparation: Preheat oven to 450 degrees. In a bowl, toss squash, 1 T. olive oil and ¼ tsp. salt. Spread in a single layer on a baking sheet covered with cooking spray. Roast for 35 minutes or until golden and tender. Heat the remaining oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook 5-7 minutes, until starting to caramelize. Add the squash, stock, wine and curry paste to the pan. Sprinkle with the remaining salt and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove from the heat and stir in lime juice and coconut milk. Let to stand for 10 minutes. Place half the mixture into a blender and process until smooth. Pour soup into a bowl. Repeat with the rest of the squash mixture. Season with salt and pepper, to taste. Divide evenly into four bowls and top with the cilantro leaves and chilis. Serve this spicy and luscious soup with a green salad topped with lime juice vinaigrette and a warm piece of toasted flatbread. The Reserve Chardonnay will be the perfect pairing for a chilly evening at home.

7 Irish Lamb Stew There comes a time when we are all Irish right about the middle of March! Since that month is coming up, and this shipment s Petite Sirah is such a great compliment to lamb, we thought we d share a fun recipe for this hearty and filling stew. (Serves 4.) Ingredients: 6 lbs boneless lamb shoulder, cut into 2 cubes 1 lb. thickly sliced bacon, diced ½ tsp. salt ½ tsp. pepper ½ cup all-purpose flour 3 cloves garlic, chopped 1 large yellow onion, chopped 4 cups beef stock 1 tsp. sugar 4 cups carrots, diced 2 large onions, cut into bite sized pieces 3 russet potatoes 2 tsp. dried thyme 2 bay leaves 2 cups dark beer (or red wine, your choice!) Preparation: In a large skillet, cook the bacon over medium high heat until evenly brown. Drain, crumble and set aside. Put lamb, flour, salt and pepper in a large ziplock bag or mixing bowl and toss to coat evenly. Brown the meat in the skillet in the bacon drippings, then remove to place in a large Dutch oven. With the bacon fat still in the pan, add the garlic and yellow onion and sauté until the onion becomes golden. Deglaze the skillet with a little wine or water and add the mixture to the Dutch oven. Add the beef stock and sugar. Cover and simmer for 1-2 hours. Add the carrots, onions, potatoes, thyme, bay leaves and beer or wine to the pot. Reduce the heat and simmer covered for about minutes, or until the vegetables are tender. As with most stews, the flavors come together the longer it sits. We suggest making this a day ahead, storing in the refrigerator overnight, then reheating slowing on the stove just before serving. A crusty piece of bread will sop up all the delicious broth of the stew, and that glass of Petite Sirah will just be the icing on the cake. Enjoy!!