Isabelle and Vincent GOUMARD bought the domain in How many years has the family owned the domaine? 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? 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? Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? How do you fertilize? Do you typically sell or buy any grapes? Please specify. MAS CAL DEMOURA GOUMARD Isabelle & Vincent Isabelle and Vincent GOUMARD bought the domain in 2004 One generation 0 Ha Organic Certification in the EU (FR- BIO-10) for all our wines.biodynamic practices have been introduced two years ago. Enabling the development of biodiversity, give life to the soil and the vines natural defenses. Organic growing: Top layer of soil ploughing, organic manures, controlled grass, manual and full attention work in the vines (removal of buds, leaf-removal ) adapted to each parcel. Depending on the vintage, we might do some green harvest and/or leaf thinning if necessary (excessive burden of grapes, wet year, etc.) Biodynamic preparations. Hand-picked grapes in small containers, strict selection of the grapes in the vineyard, then destemming and careful sorting out on a sorting table. We use organic soil enrichment product ( guanumus ), at half-doses, in order to foster the life in the soil. We use it in November, so that it incorporates itself in the soil during the winter and enables a better growing season the next year. No

2 Do you sell off any of your wine en vrac/allo sfuso? No

3 L Infidèle 2013 GENERAL Appellation AOC Languedoc - Terrasses du Larzac Cepage/Uvaggio Syrah - Mourvèdre Grenache Carignan Cinsault %ABV 14% by vol # of bottles produced Grams of Residual Sugar 0.7 g/l VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations On the «Terrasses du Larzac» (Les Combariolles, Belle Feuille, le Bois de Paulio) Exposures and slope of vineyards Slightly south-east. Soil Types(s) Clay-limestone, Stony-limestone Average vine age (per vineyard) Between 20 to 60 years. Average 35 years Average Vine Density (vines/ha) Approximate harvest date(s) PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE 4800 vines/ha The harvest for our reds start generally late August until early October ( 4 to 6 weeks) Late vintage :

4 HOW DOES IT COMPARE TO PREVIOUS VINTAGES? Late winter and spring So late bud burst, about 15 days compare with the recent vintages. Lateness that we kept until the end. These harvests are the latest that we knew ( beginning the September 3rd, end the October 17th). This vintage is more similar with the 80s than 2010s! WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size 50hl Stainless steel vats, and 40hl concrete tanks Duration of cuvaison Between 15 to 35 days according to grape varieties and vintages Duration of contact with lees 15 to 35 days Duration of skin contact 15 to 35 days Select or indigenous yeast? Please share notes about winemaking process for this wine. Indigenous yeasts Rythm and duration of punchingdowns and pumping-overs adapted at the vatting stage PLEASE ADDRESS THE Temperature controll during the FOLLOWING, IF APPLICABLE: alcoholic fermentation. pump-overs, punch-downs, racking, The malolactic fermentation generally movement/transfer of wine done by start after the devatting (in Autumn) gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Ageing in big-barrels (500 and 600 litres). Only 10% of new wood Duration of elevage Each grape-variety is aged separately in big-barrels for 12 months (From December 2013 to December 2014). The wines are blended at the end of december. The final blend is aged in stainless steel vat for 4 months before the bottling (April 2015) Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe The wines are sended one year after the bottling Soft plate filtration for the bottling

5 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? Free SO2: 20 g/l. Total SO2: 50 g/l Promising vintage : generous, balance and elegant. A nice fruit basket on the nose, announces a generous mouth, with the length, but also a mouthwatering final completely in mind of this vintage. Vintage with good potential of ageing, fresher than the previous years, but with a very beautiful length.

6 Les Combariolles 2013 GENERAL Appellation AOC Languedoc - Terrasses du Larzac Cepage/Uvaggio Syrah - Mourvèdre Carignan Grenache %ABV 14% by vol # of bottles produced 8000 Grams of Residual Sugar 1.1 g/l VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations Selection of one plot, «Les Combariolles» on the «Terrasses du Larzac» Exposures and slope of vineyards Slightly south-east. Soil Types(s) Stony limestone Average vine age (per vineyard) Between 30 to 60 years. Average 40 years Average Vine Density (vines/ha) Approximate harvest date(s) PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE Average : 5000 vines/ha The harvest for our reds start generally late August until early October ( 4 to 6 weeks) Late vintage :

7 HOW DOES IT COMPARE TO PREVIOUS VINTAGES? Late winter and spring So late bud burst, about 15 days compare with the recent vintages. Lateness that we kept until the end. These harvests are the latest that we knew (beginning the September 3rd, end the October 17th). This vintage is more similar with the 80s than 2010s! WINEMAKING/CELLAR % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size 50 hl stainless steel vats and 40 hl concrete tanks Duration of cuvaison Between 22 to 35 days according to grape varieties and vintages Duration of contact with lees days Duration of skin contact days Select or indigenous yeast? Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: 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 Indigenous yeasts Rythm and duration of punchingdowns and pumping-overs adapted at the vatting stage Temperature controll during the alcoholic fermentation. The malolactic fermentation generally start after the devatting (in Autumn) Ageing in 500 L and 600 L big-barrels. Only 20% of new wood Each grape-variety is aged separately in big-barrels for 12 months (From December 2013 to December 2014). The wines are blended at the end of december. The final blend is aged in stainless steel vat for 4 months before the bottling (April 2015) The wines are sended one year after the bottling Soft plate filtration for the bottling

8 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? Free SO2: 25 g/l. Total SO2: 44 g/l For this generous but late vintage, «Les Combariolles» show a superb and intense substance thanks to the stony vibrations and the freshness of the terroir. On the nose : black fruits, mineral and intense. On the palate : well-balance, complex and elegant. Good potential of ageing

9 Qu es Aquo Rosé GENERAL Appellation AOC Languedoc Cepage/Uvaggio Dominants : Cinsault Grenache. + Syrah - Mourvèdre Carignan %ABV Alc 13.5% by vol # of bottles produced 6000 Grams of Residual Sugar 2 g/l VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations On the «Terrasses du Larzac» (Les Combariolles, Belle Feuille, le Bois de Paulio) Exposures and slope of vineyards South-east Soil Types(s) Clay-limestone and stony limestone very qualitative Average vine age (per vineyard) Average : 30 years Average Vine Density (vines/ha) Approximate harvest date(s) Between 4000 to 6000 vines/ha The harvest for our reds start generally late August until early October ( 4 to 6 weeks)

10 PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO PREVIOUS VINTAGES? 2015 started with beautiful water reserves thanks to the rain in summer The winter was cooler and drier than the previous. Spring was idyllic, overall dry but with some rains allowing the most beautiful, ideal flowering for a long time. The summer was very dry and very hot (0 mm from mid-june to late July). August was rainy and fortunately rather freshly. Finally the harvests took place in ideal, soft and dry conditions. While we sometimes feared the worst, this vintage offered us a very beautiful sanitary state and unhoped balances. WINEMAKING/CELLAR % whole cluster, % destemmed Whole cluster for 60% with direct pressing. 40% destemmed for bled rosé Fermentation: vessel type and size Duration of cuvaison Duration of contact with lees Select or indigenous yeast? Please share notes about winemaking process PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type and size Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? please describe Stainless steel vats Few hours for the bled rosé 20 days Select yeast (for the rosé) Soft pneumatic pressing for Grenache and syrah. Bled rosé for the other grape varieties. Settling and temperature controll during the fermentation. Blending at the end of the cuvaison Ageing in stainless steel vat 5 months 2-3 months Fining with bentonite

11 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? Vins Rosés Commentaire sur le processus Free SO2: 16 g/l. Total SO2: 58 g/l Good complexity, depth and freshness gives to this wine an attractive balance. Very fresh red fruits and floral notes complete by floral and citrus notes. The finesse of this cuvée asserts itself from vintage to vintage, without loses its Languedoc character. Bled Rosé for Cinsault, Mourvèdre and Carignan) Direct pressing for Grenache and Syrah