Pricing. Product Vintage Bottle Price Ratings

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2 OPICI FAMILY D I S T R I B U T I NGTM Pricig Product Vitage Bottle Price Ratigs ANTINORI Guado Al Tasso (10556) 2010 $84.00 WA 97, W&S 94 ANTINORI Castello della Sala Cervaro (12036) 2011 $34.00 WA 94, W&S 90 ANTINORI TENUTA Solaia IGT (10724) 2009 $ WA 96, WS 95, WE 97, ST 93 ANTINORI TENUTA Tigaello (10799) 2010 $72.00 WS 92, WA 94 ANTICA Caberet Sauvigo Napa (11849) 2010 $40.00 WA 92 ANTICA Chardoay Napa (11856) 2012 $26.00 COLUMBIA CREST Reserve Caberet (26608) 2009 $33.00 WE 92 COL SOLARE (25086) 2008 $52.00 WA 93, WS 90, WE 91, W&S 93 CONN CREEK Athology 6PK (26734) 2010 $40.00 WE 89 FEUILLATTE PALMES D OR Brut Gift (09316) 1999 $ WS 91, WE 90, W&S 90 HARAS ESTATE Albis 6PK (69094) 2006 $42.00 WA 88 NORTHSTAR Merlot Columbia Valley (69406) 2009 $28.00 WA 92, WE 92 PRUNOTTO BUSSIA Barolo DOCG (13222) 2006 $60.00 SPRING VALLEY Fredrick (74684) 2010 $35.00 WS 92, W&S 90, ST 90 SPRING VALLEY Uriah (74584) 2011 $35.00 ST MICH COLD CREEK Caberet (68144) 2010 $23.00 WS 90, WA 90 ST MICH COLD CREEK Chardoay (68214) 2011 $19.00 WE 92 ST MICH EROICA Rieslig (68239) 2012 $15.00 WS 90, WA 91, WE 92, W&S 94 STAGS LEAP WC Caberet Artemis VS (19548) 2011 $36.00 STAGS LEAP WC Caberet Cask 23 (18996) 2010 $ WA 92 STAGS LEAP WC Caberet Fay (19516) 2010 $74.00 WE 90 STAGS LEAP WC Caberet SLV (18989) 2010 $83.00 W&S 91 VILLA MARIA Cellar Sel Sauvigo Blac (21314) 2011 $13.34 WS 89

3 Guado al Tasso 2010 Vitage The 2010 vitage i Bolgheri was characterized by cooler weather ad more rai tha ormal durig the early growig seaso. It was followed by a warm, typical summer seaso. These coditios led to a prologed ripeig phase ad a delay i the maturatio of the grapes, creatig above-average acidity ad fruity aromas. origi Bolgheri DOC Superiore Grapes 55% Caberet Sauvigo, 30% Merlot, 15% Caberet Frac Alcohol 14% Vieyard History The estate is located approximately 80 miles southwest of Florece, ear the medieval tow of Bolgheri. The 2,500-acre estate stretches up from the shore of the Tyrrheia Sea to the hills, i the heart of Bolgheri amphitheater. The vieyard is at a elevatio betwee 145 ad 190 feet above sea level o stoy, slightly calcareous soils. Guado al Tasso, meaig literally Badger s Ford, takes its ame from the commo sight of badgers at the estate where this wie is produced. Viificatio The grapes were carefully harvested by had ad brought to the wiery i small crates to be had-selected before ad after destemmig. After destemmig ad getle crushig, every parcel of the vieyard was viified separately. A moderately warm, temperature-cotrolled fermetatio took place alog with the softest possible extractio techiques to esure elegace ad suppleess. The wie was the trasferred to small oak barrels where malolactic fermetatio was completed by the year s ed. After 18 moths of agig, the best lots were selected ad bleded. The wie was the bottled ad aged for a additioal 10 moths before beig released. Tastig Notes The ose shows excellet aromatic fiesse ad freshess with otes of rosemary, mit, red fruit ad light liquorice. The wie is elegatly balaced o the palate; savory ad log, potet, yet subtle. Item # Imported from Italy by Ste. Michelle Wie Estates, Ltd., Woodiville, WA 98072

4 CASTELLO DELLA SALA ESTATE CERVARO 2011 VINTAGE 2011 was a year with a highly uusual growig seaso, particularly i its fial phases. After a suy but ot particularly warm July with cool eveigs, August was extremely hot ad humid with miimal temperature swigs. A well-developed ad well-maitaied vieyard caopy, alog with sufficiet groud water reserves, protected the grape buches. The hot weather made it ecessary to pick the grapes with great timeliess, but the crop itself was rich i quality ad gave fragrat ad elegat wies, with good structure ad acidity. VINEYARD HISTORY ORIGIN GRAPES ALCOHOL Umbria IGT 90% Chardoay 10% Grechetto 13.0% Vol. TASTING NOTES The 2011 Cervaro is lumious yellow with greeish highlights. The wie shows toasted aromas alog with otes of citrus ad tropical fruit ad a light buttery seesatio. Fresh ad savory o the palate, it is log ad persistet o the fi ish. This wie will cotiue to age ad develop gracefully for the years to come. The grapes come from year old vies plated at Atiori s Castello della Sala at elevatios ragig betwee 656 ad 1,312 feet i Pliocee sedimetary soils rich i marie fossils with some clay. The first vitage of Cervaro, the 1985, was released i The wie s ame traslates as Stag of the Hall, take from that of the 14th cetury feudal owers of Castello della Sala, a Umbria castle Atiori purchased i The wie has wo umerous awards, icludig the coveted Tre Bicchieri from Gambero Rosso, Italy s leadig wie magazie. VINIFICATION The grapes were harvested at ight ad immediately placed i special refrigerated coveyer equipmet to esure that the grapes would be cool o arrival to the press. The grape varieties were viified separately to maximize the wie s aromas. The Chardoay wet through a short (4-6 hour) cold maceratio ad the fermeted for 18 days i small Frech barrels where it remaied o its lees for six moths ad was put through a complete malolactic fermetatio. The Grechetto, istead, fermeted ad aged i stailess steel taks. After bledig, the wie aged for 10 moths i the historic cellars of the castle. Item # Imported from Italy by Ste. Michelle Wie Estates, Ltd., Woodiville, WA 98072

5 Teuta Tigaello Solaia 2009 Origi Estate Grow, Toscaa IGT Grapes 75% Caberet Sauvigo 20% Sagiovese 5% Caberet Frac Alcohol 14% Tast ig Notes The 2009 Solaia is ruby red i color ad offers the classic Caberet Sauvigo character that defies this icoic wie. O the palate, the wie is smooth with velvety tais ad displays otes of coffee, chocolate, mit ad licorice. The wie impresses for its fiesse ad structure, ad is characterized by great elegace ad agig potetial. Vitage The seaso i the Chiati Classico productio zoe was characterized by a cold ad raiy witer, guarateeig a good supply of water for the mild sprig ad summer. Both flowerig ad bud break were regular, eve though the rais impacted the size of the berries ad buches, which, i early summer, were ahead of their ormal ripeig schedule. The moth of August ad the first te days of September were warm ad dry. The secod half of September ad early October were very favorable both i terms of daily sulight ad sigificat temperature swigs from daytime to ighttime that aided the balace of the wie ad richess of aromas. Both the Sagiovese ad the Caberet required exteded time o the vie to acquire full ripeess ad fiesse. Most of the grapes were picked durig the first twety days of October. The quality of the grapes brought to the wiery was very high. The healthy fruit ad perfect level of ripeess ad balace poit to a exceptioal vitage for Solaia. Vieyard History Solaia, which meas the suy oe i Italia, is a 25 acre southwest facig vieyard that is cotiguous to the Tigaello vieyard i Chiati Classico. The vieyard is plated 1,150 1,300 feet above sea level o stoy, calcareous soils of marl ad friable alberese rock. Atiori first produced a sigle-vieyard wie from this vieyard with the 1978 vitage, a bled of Caberet Sauvigo ad Caberet Frac. Durig the followig vitages, 20% Sagiovese was itroduced ad small adjustmets were made accordig to vitage to arrive at today s bled. Solaia is produced oly i exceptioal years. It was ot produced i 1980, 1981, 1983, 1984 ad 1992 vitages. Viificatio The favorable climatic coditios durig harvest allowed the grapes from the Solaia vieyard to be picked accordig to their perfect stage of ripeess. This resulted i oly the very best fruit to be selected for this sigature wie. The grapes, after beig tasted ad evaluated o the basis of their overall ripeess, ski color ad the maturity of their pips, were carefully harvested by had ito small packig cases, where idividual parcels were kept separate. O their arrival i the cellars, the grapes were destemmed ad the, before pressig, selected o the sortig table so that oly perfect berries wet ito the fermetatio taks. The must was slowly trasformed ito wie i coical oak fermeters, ad the fermetatio ad maceratio was carried out with the maximum attetio to the freshess of the aromas, color extractio ad tai maagemet to esure softess ad elegace. Oce the skis were separated from the juice, the wie was racked ito ew oak barrels to udergo malolactic fermetatio i small oak barrels. The wie was aged i Frech ad Hugaria oak for 18 moths durig which time the various lots, fermeted ad aged separately accordig to the grape variety ad the other variables (vieyard plot, ripeess, character), completed their agig ad were assembled a few moths before bottlig. The wie was aged i bottle for oe additioal year before beig released. After agig i oak, the wie was selected, bleded ad aged for oe more year i the bottle before beig released. ITEM # Imported from Italy by Ste. Michelle Wie Estates Ltd., Woodiville,WA

6 Teuta Tigaello Tigaello 2010 Vitage Autum 2009 ad witer 2010 were characterized by ample raifall ad decidedly cold temperatures i the Chiati Classico growig regio. Late sows ad persistetly low temperatures through sprig delayed the growig seaso ad bud break. By July, a retur to true regioal weather came ad cotributed to excellet developmet of the grape buches. However, i the first half of August low temperatures ad sigificat rai storms slowed the color chage i the grapes. Selective pickig operatios bega at the ed of September whe the warm days ad the cool eveigs ad ights assured the complete ripeig of the grapes. The healthiess, color richess ad aromas of these powerful varietals were evidet as soo as the grapes reached the cellar ad by all accouts, have produced a vitage of high quality. Vi e y a rd H istor y Origi Bled Alcohol 14.0% Tastig Notes Estate Grow, Toscaa IGT 80% Sagiovese 15% Caberet Sauvigo 5% Caberet Frac A itese ruby red i color, the aromas of the 2010 vitage are characterized by a powerful varietal expressiveess, with ample otes of red fruit, raspberries ad liquorice. O the palate, the wie still i its early youth, immediately shows firm tais with much polish ad fiesse ad balace with toic acidity ad savory mieral otes addig legth ad persistece to the fiish. The origial Super Tusca, Tigaello, is produced exclusively from a 140-acre vieyard site at Atiori s Tigaello Estate. The vieyards are southwest facig, with calcareous rocky-marl ad limestoe soils with tufaceous elemets, locally called alberese rocks. They are plated betwee 1,150 ad 1,312 feet above sea level. Tigaello was the first Sagiovese to be aged i small oak barrels, the first Italia red wie i moder times to use a o-traditioal grape variety, Caberet, i the bled ad amog the first Italia red wies made i Chiati with o white grapes. Tigaello was first viified as a sigle-vieyard Chiati Classico wie i With the 1971 vitage, the wie was amed Tigaello, ad i 1975, white grapes were elimiated from the vieyard ad the bled. Sice the 1982 vitage, the vieyard ad wie bled has bee 80% Sagiovese, 15% Caberet Sauvigo ad 5% Caberet Frac. Tigaello is oly bottled i favorable vitages ad thus, was ot produced i the 1972, 1973, 1974, 1976, 1984, 1992 ad 2002 vitages. Viificatio I the cellars, the grapes are getly de-stemmed ad idividual berries are selected o the sortig table to esure that oly fully ripe berries go ito the fermetig taks. Durig the fermetatio ad maceratio, the must is slowly trasformed ito wie, with a focus o tryig to obtai freshess of aromas, extractio of color, ad supple tais. After the wie is separated from its skis, it udergoes complete malolactic fermetatio i small oak barrels. The agig takes place i Frech ad Hugaria oak barrels ad lasts for about moths. Durig this time the various lots of wie, each fermeted separately based o grape variety ad vieyard block, remai i barrel. The lots are the tasted barrel by barrel ad assembled ito the fial bled a few moths before bottlig. ITEM # Imported from Italy by Ste. Michelle Wie Estates Ltd., Woodiville,WA

7 Atica Napa Valley 2010 Estate Caberet Sauvigo Atiori Family Estate Twety-Six Geeratios Atica is a Atiori Family estate i Napa Valley. The family s wiemakig heritage dates back 26 geeratios ad more tha 600 years i Italy. Atica represets Atiori Califoria, ad fulfills the family s logstadig desire to produce wies with persoality ad style i Napa Valley. The estate is located i a high elevatio valley i the easter moutais of Napa Valley. It is the Atiori Family s belief that the high elevatios, hilly terrai, ad rocky soils of the estate are ideal for wiegrowig. Vitage: Temperatures throughout the witer remaied mild. After three years of relatively dry weather, raifall retured to ormal levels for Napa Valley. Cooler tha ormal sprig weather pushed bud break, flowerig, ad fruit set back by at least two weeks. There was miimal threat of sprig frost i 2010 due to cloud cover o most eveigs. The summer brought cooler weather which delayed veraiso (berry softeig) by two weeks. Excellet weather coditios i September ad October, together with warm days ad cool ights, allowed the grapes to ripe perfectly ad the harvested crop was both abudat ad of high quality. Vieyard: The estate s Caberet Sauvigo vieyards are plated up to a elevatio of 1800 feet allowig excellet air movemet i the well-draied, volcaic soils. The vies rage i age from 11 to 21 years old. Caberet Sauvigo grapes were harvested from eleve idividual vieyard blocks, divided betwee four distict cloes. These selectios provide for the complexity i aromas ad cocetratio i flavors with firm tais that brig balace to the moutai grow wie. Viificatio: Harvest bega o October 13 ad cotiued through the moth. Each vieyard was tested daily to determie the optimum momet at which to harvest the grapes to maximize fruit itesity ad tai ripeess. The Caberet Sauvigo grapes were harvested by had i the cool morig hours ad immediately take to the estate wiery where the clusters were destemmed ad uderwet idividual berry selectio. The grapes from every vieyard block were fermeted idividually. Fermetatio ad maceratio took place i stailess steel taks at cotrolled temperatures over a period of days. The wie was the trasferred to Frech oak barrels (40% ew) where malolactic fermetatio was completed by year s ed. After 15 moths of agig, the best lots were selected, bleded ad bottled o the estate. Rezo Cotarella (Atiori Chief Eologist) ad Nate Weis (Atica Wiemaker) combied their idividual expertise to create this wie with distict Atica Napa Valley character. Taste: The Atica Napa Valley 2010 Caberet Sauvigo is pure, rich, ad structured a style that showcases layers of ripe plum, blackberry ad wild berry alog with accets of mocha ad espresso. The wie has firm tais yet eds with a elegat, graceful presece. appellatio Atlas Peak District Napa Valley bled 100% Estate Grow Caberet Sauvigo cloes 7, 15, 337 ad See alchohol 14.0% Marchese Piero Atiori Proprietor Atica Napa Valley 3700 Soda Cayo Road, Napa, Califoria Item Atica Napa Valley, Napa, CA 94558

8 Atica Napa Valley 2012 Estate Chardoay Atica is a Atiori Family estate i Napa Valley. The family s wiemakig heritage dates back 26 geeratios ad more tha 600 years i Italy. Atica represets Atiori Califoria, ad fulfills the family s logstadig desire to produce wies with persoality ad style i Napa Valley. The estate is located i a high elevatio valley i the easter moutais of Napa Valley. It is the Atiori Family s belief that the high elevatios, hilly terrai, ad rocky soils of the estate are ideal for wiegrowig. Vitage: Witer temperatures were mild with average raifall, allowig the vies to quietly rest durig the dormacy period. The weather durig budbreak ad flowerig was ideal, leadig to excellet fruit set with berry uiformity withi each cluster. Summer ad fall brought warm temperatures, but with o heat waves. The Chardoay fruit ejoyed a log, slow ripeig period through September ad ito October. The Chardoay grapes ripeed fully with rich varietal purity. The resultig wie has bright atural acidity ad great mierality. Vieyard: Chardoay grapes came from 4 to 25-year-old vies harvested from twelve vieyard blocks that each have their ow idetifiable qualities. The vieyards are plated at a average elevatio of 1420 feet, i the alluvium soil series Bale Clay Loam ad Perkis Gravelly Loam, both soils formed from alluvium derived from volcaic rock. The vieyards are plated to 6 distict Chardoay cloes. Viificatio: The Chardoay grapes were harvested betwee September 12 ad October 20. To determie the optimum momet of harvest ad esure maximum fruit flavor itesity, each vieyard was tested daily. The grapes were harvested i the cool early morig hours ad immediately take to the estate wiery. Whole clusters were placed i the press to getly release the juice, which was chilled i stailess steel taks prior to yeast ioculatio. Musts were trasferred to Frech oak barrels (30% ew) for alcoholic fermetatio i the estate s temperature-cotrolled wie caves. The wie remaied o the lees (sur lie) i barrel for 7 moths where it completed malolactic fermetatio. Whe agig was complete, each barrel was tasted ad the fiest lots were selected. Idividual barrels were racked resultig i the fial bled. Nate Weis (Atica Wiemaker) ad Rezo Cotarella (Atiori Chief Eologist) combied their idividual wiemakig expertise resultig i a wie of distiguishable Atica Napa Valley character. Taste: The 2012 Chardoay is pure, ripe, ad richly flavored, yet fie ad delicate. The palate is filled with distictive peach, ectarie ad pear otes alog with subtle hits of vailla ad toast. The fiish o the wie is mouthwaterig ad gais depth with its log persistece o the palate. apa valley Atiori Family Estate Twety Six Geeratios Appellatio Atlas Peak District Napa Valley Bled 100% Estate Grow Chardoay Cloes for flavor complexity: Dijo 76, 96, 809 ad Weimer Burgudia Selectio for acidity, balace & mierality: Martii 4, Prosser 15 Alcohol 14.1% Marchese Piero Atiori Proprietor Atica Napa Valley 3700 Soda Cayo Road, Napa, Califoria Item Atica Napa Valley, Napa, CA 94558

9 2009 Reserve Caberet Sauvigo Growig Seaso The growig seaso was perfect with dry, warm weather ad lots of sushie. Although bloom was delayed slightly by cool sprig weather, warm temperatures soo retured ad perfect ripeig weather lasted through September. A freeze i the Columbia Valley o the ight of October 10th led to a slightly early ed to the harvest seaso. However most grapes were already picked or had already reached a good level of maturity. Overall the 2009 vitage produced wies with lots of atural acidity ad fruit-forward flavors. Appellatio Columbia Valley Vieyards Stoe Tree, Beverly, Four Feathers, Wautoma Sprigs Harvest Date October 2009 Bled 86% Caberet Sauvigo 9% Merlot 5% Caberet Frac Fermetatio 6-9 days o the skis, 10 days to fiish alcoholic fermetatio, 4 weeks malolactic fermetatio Alcohol 14.5% Total Acidity 0.56g/100ml ph 3.76 Cases Produced 8,400 Vieyards Caberet Sauvigo grapes for the Reserve program were harvested from the top 10% of the vitage s best vieyard sites. Vieyard sites are located o the Wahluke Slope, offerig aromatics, texture ad complexity; the Cold Creek area, which add flavor ad fruitiess; ad o the Horse Heave Hills, which cotribute balace ad body to the fiished wie. Caberet Sauvigo has a affiity for the growig seaso s warm daytime cooler eveig temperatures. The balace betwee daytime ad ighttime temperatures durig the ripeig period cocetrated aromatics ad ehaced complexity. The regio s low raifall stressed the vies, yieldig cocetrated fruit with depth ad varietal expressio. Viificatio Had-picked grapes were de-stemmed ad placed i stailess steel taks u-crushed. Cold soakig o the skis for two days extracted soft tais ad itese color. Twice-daily pumpovers durig fermetatio occurred for six to ie days to aerate the wie ad ehace aromatics. Lots were bleded ad placed i ew Frech oak barrels to fiish primary fermetatio ad the udergo malolactic fermetatio. Agig occurred for 25 moths.. columbia-crest.com Tastig Notes Crafted i a classic Bordeaux style ad sourced from low yieldig vieyards withi the best sub-appellatios of the Columbia Valley, the wie is defied by a eticig bouquet of spice ad cacao, balaced flavors of dark fruits ad caramel, refied tais ad a ligerig, seductive fiish. Ray Eiberger Columbia Crest Wiemaker Emertis Item # Columbia Crest Wiery, Paterso, WA 99345

10 2008 Col Solare The Bled 67% Caberet Sauvigo 20% Merlot 10% Caberet Frac 3% Syrah Techical Data appellatio: Columbia Valley Sourcig: Red Moutai (32%) Columbia Valley (45%) Wahluke Slope (10%) Horse Heave Hills (13%) Alcohol: 14.5% Total Acidity: 0.59 gms/100ml ph: 3.79 Vitage A cool sprig ad moderate summer i the Columbia Valley delayed harvest slightly ad allowed for exteded hag time, leadig to fruit with elegat tais ad optimum sugar levels. A hot spell i late August led ito a cool fall, providig good coditios to complete ripeig. Viificatio Grapes were had-picked ad getly destemmed ad sorted to remove shot berries, raisis, ad gree material. The fruit was getly crushed ad fermeted o the skis for a average of ie to 14 days. Durig this time, the cap was getly puched dow or pumped over to ifuse the fermetig juice with flavor, tais ad color. The wie was removed from the skis ad placed ito 95% Frech ad 5% America ew oak barrels for malolactic fermetatio. The state-of-the-art cellar at the Col Solare wiery offers wiemaker Marcus Notaro may tools to make the best wie possible. I additio to a iovative sortig table, the flexibility of the cellar, completed i 2006, allows Notaro to pick every vieyard block at the optimum time, whe the grapes are i the desired ripeess zoe. The ew cellar also allows Notaro to use a variety of techiques to create wies rich i flavor, yet with a sese of elegace o the fiish, which is the style he is lookig for i the fial bled. I 2008, grapes were full of fruit character yet softer i structure, ad so were getly sorted ad crushed ito fermeters. Puchdow techiques were used ad grapes were left o the skis loger tha i previous vitages produced at the ew wiery. The basket presses were key i extractig desired flavors without excessive tais. Rackig for the 2008 bled occurred every three moths durig the first 12 moths of agig, ad every four moths for the balace of the 20-moth agig period, to softe tais ad ehace the fruit qualities of the wie. The 2008 vitage is full of rich fruit flavors ad silky, elegat, ripe tais. Vieyards CABERNET SAUVIGNON from Klipsu (Red Moutai), Cold Creek (Columbia Valley), Coyote Cayo (Horse Heave Hills), ad Kioa Heart of the Hill (Red Moutai) provided great ripeess ad power, while Caberet fruit from Hedges (Red Moutai), Four Feathers (Columbia Valley), ad Stoe Tree (Wahluke Slope) alog with MERLOT from Coyote Cayo (Horse Heave Hills) was more fruit-cetered ad helped softe the bled. Merlot from Four Feathers ad Klipsu (Red Moutai), added both power ad complexity, while CABERNET FRANC from Cold Creek added black fruits ad spice to the fial bled. A small amout of Syrah from Rach at the Ed of the Road (Red Moutai) was also added to icrease mouthfeel ad texture. Wiemaker s otes Rich ad full of flavor, this 2008 vitage of Col Solare offers aromatics of cassis, black fruit, ad tobacco, ad a elegat, silky, lastig fiish. Marcus Notaro, Wiemaker Viters Col Solare is the partership betwee two ifluetial wie producers who are recogized leaders i their respective regios: Tuscay s Marchesi Atiori ad Washigto State s Chateau Ste. Michelle. Col Solare, Italia for shiig hill, realizes the parters missio to uite two uique viticultural ad wiemakig cultures to produce a ultra-luxury Caberet Sauvigo-based wie. Red Moutai Wiery ad Estate Vieyard Ph: Atiori Road, Beto City, WA colsolare.com Item # Col Solare, Atiori Road, Beto City, WA 99320

11 2010 Napa Valley Athology Co Creek is a boutique wiery o the Silverado Trail i the Rutherford district. For early 40 years, the wiery has focused o Caberet Sauvigo ad Bordeauxstyled wies.our flagship wie Athology is amed for a Greek word that refers to a collectio of literary or artistic works ad it aptly describes our approach to craftig this wie. We source fruit from a collectio of Napa Valley s fiest vieyards ad diverse AVAs for growig Bordeaux varieties. The AVAs are like a gourmet patry of spices: each oe cotributes distict characteristics to the bled, resultig i a wie of geerous flavors with layers of depth ad complexity. [ tastig otes] Blackberries ad plums estle amog cocoa, aise ad wildflowers. O the palate a bright opeig of black currats leads to a ligerig fiish of rich chocolaty tais. - Mike McGrath, Wiemaker [ vieyards & vitage] The 2010 growig seaso started later tha usual ad stayed cooler tha average. It was a seaso of extremes with heat evets at the ed of August ad late i September that helped push ripeig before rais fiished harvest with a exclamatio poit at the ed of October. Sourcig grapes from early all of Napa Valley s appellatios provides us with may alteratives whe it comes to craftig our flagship wie. The 2010 Athology icludes vieyard lots selected from the followig appellatios: Caberet Sauvigo: Atlas Peak (Stagecoach), Calistoga (Surber & Frediai), Stags Leap District, St. Helea (Collis), Sprig Moutai (Crowley) Caberet Frac: St. Helea (Carpeter), Atlas Peak (Stagecoach Merlot: Atlas Peak (Stagecoach) Petit Verdot: Napa Valley (Rodeo) Malbec: Youtville (Herrick) [ wiemakig] A bled of all five Bordeaux varietals, selected from 21 separate vieyard lots. Vieyard lots were viified ad aged separately. Oly the best barrels from each lot were selected for the fial bled. bled: 78% Caberet Sauvigo, 8% Petite Verdot, 7% Caberet Frac, 4% Merlot, 3% Malbec agig: 21 moths i Frech Oak (43% ew) alcohol: 14.5 % total acidity: 0.57 g /100mL Selected lots received light eggwhite fiig to polish tais before assemblig the bled i witer of Agig as a bled itegrated the compoets to remove ay textural edges. Aged i barrel for 21 moths i 40% ew Frech oak [food pairigs] Pairig: Wood grilled Ribeye Lamb Chops with roast root vegetables ph: 3.75 case productio: 2,920 Cases mike mc grath, wiemaker Co Creek Wiery 8711 Silverado Trail, St. Helea, CA (800) cocreek.com Item # Co Creek Wiery, St.Helea

12 Palmes d Or Brut Vitage 1999 A DIVINE CHAMPAGNE, INSPIRED BY A WOMAN S WHIM AND NICOLAS FEUILLATTE S PASSION. I Frace, the Palmes d Or (Golde Palm) is the most elevated distictio awarded to grace ad talet. I the world of wie, Palmes d Or is the piacle of fie vitage Champage. From the quality of the vieyards to the selective ad meticulous maer i which the wies are crafted, attetive care is take to esure that each sip of Palmes d Or is a divie sesatio, a trasformig experiece. BLEND: 50% Chardoay from Motgueux ad three Grad Cru vieyards: Chouilly, Cramat, Mesil. Provides fiesse, elegace ad a proouced subtlety to the aromatics. 50% Piot Noir from five Grad Cru vieyards: Bouzy, Amboay, Aÿ, Verzeay, Verzy Provides structure ad balace. AGING: Te years of cellar agig results i astoishig richess ad aromatic harmoy. APPEARANCE: Rich, yellow-gold i color with a impressive brightess ad clarity. A persistet effervescece with tiy, delicate bubbles. NOSE: Aromas of white flowers ad hoey iitially domiate the bouquet. As the ose develops, spicy otes of black pepper, giger ad red fruits combie harmoiously with the primary aromas. PALATE: Clea ad crisp upfrot, with a elegat mousse ad a distict mierality. This wie boasts great structure ad a impressive fiish with appealig legth. FOOD PAIRINGS: The Classic: Oysters, Shellfish Appetizers The Uexpected: Jumbo Shrimp with Rose Petals, Basil ad Tomato The Europea: Grilled Seabass, Chicke Cordo Bleu The Asia: Sushi, Giger Scallops The America: Carrot Cake or Blackberry Crumble Item # Imported from Frace by Ste. Michelle Wie Estates Ltd., Woodiville, WA 98072

13 albis 2006 Vitage The temperatures durig the sprig ad early summer i Maipo Valley were very cool, much more so tha those experieced i previous year. As a result the growig seaso was exteded ad the wie took o a lighter, fresher feelig. Luckily, there were o frosts ad rais were kept to a average level durig the ripeig period, thus eablig the wiemakig team to allow the grapes to fully mature before harvest. Origi Gr apes Alcohol 14.8% Estate Vieyards, Maipo Valley, Chile 72% Caberet Sauvigo 28% Carméère Vieyards & Viificatio The wies of Haras de Pirque represet the bledig of two visios that of the Matte family from Chile ad the Atiori family of Italy. Their mutual philosophy ceters o creatig a itriguig bled of two of Chile s premier varietals Caberet Sauvigo ad Carméère reflective of the terroir ad quality of the Maipo Valley. This merger has resulted i both wies of great persoality, harvested from two great wiemakig cultures. These vies were plated i 1992 the upper Maipo Valley i the estate vieyards of Haras de Pirque at the foot of the Cordillera de Los Ades. At Haras de Pirque there is a focus o vieyard maagemet to maximize grape quality. Therefore, the parcels are cotiuously selected by special flavors ad ripeess of the fruit i each block to form all our wies. The Caberet Sauvigo grapes uderwet cold maceratio for 5 days to ehace the atural cocetratio ad ripeess of the grapes, so they ca express their full varietal potetial. Afterward the yeasts are ioculated ad alcoholic fermetatio takes place i Frech oak vats for at least 20 days. The wie was bleded i December 2006 ad racked ito ew Frech oak barrels where it cotiued its agig for 18 moths. Tastig Notes Deep red color, this wie is extremely fresh ad has a mieral expressio o the palate, yet it is soft ad velvety i texture. Full of spiciess ad well-structured tais, this wie is sophisticated ad a excellet expressio of the terroir of the Upper Maipo Valley. - Cecilia Guzmá, Wiemaker Item # Imported from Chile by Ste. Michelle Wie Estates, Ltd., Woodiville, WA 98072

14 2009 Merlot columbia valley vitage overview A cool witer ad moderate sprig i the Walla Walla ad Columbia valleys delayed bloom slightly, but dry, warm weather ad lots of sushie through the summer helped the grapes catch up ad led to fruit with bright acidity ad good sugar levels. Harvest bega i early September ad was fiished before a early freeze i early October affected parts of the growig regio. Wies from the 2009 vitage exhibit lots of atural acidity with balaced fruit ad tais. vieyards Diversity of vieyards ad sub-appellatios withi the Columbia Valley are Northstar s hallmarks. Fruit is selected from the very best possible sources throughout the Columbia Valley. Wiemaker David Merf Merfeld works closely with each grower to achieve specific fruit quality ad yield parameters. Vies average 15 years old ad yield grapes with cocetrated varietal flavors of cherry ad plum with elegat tais. Fruit from over 10 separate vieyards ad 14 differet blocks cotributed to the bled. techical data bled total acidity ph 3.65 alcohol 14.6% cases 8,100 81% merlot 15% caberet sauvigo 4% petit verdot 0.55g/100ml wiemakig At harvest, grapes were held separately, destemmed ad crushed with 60% whole berries remaiig. Grapes fermeted o the skis for five to seve days with daily puch dows to extract flavor, colors ad fie tais. The wie was placed ito 95% Frech oak ad 5% America oak with 57% ew barrels where it uderwet malolactic fermetatio. The lots aged separately for 18 moths with rackig occurrig at three moth itervals. tastig otes Rich ad cocetrated aromas of vailla, blackberry, ad maple lead ito flavors of boyseberry, blueberry, ad chocolate. This wie was created to ejoy ow or for may years to come it will age gracefully. Ejoy! David Merf Merfeld, Wiemaker Food pairigs: Herbed leg of lamb, roasted quail Item # Northstar Wiery, Walla Walla, WA 99362

15 BUSSIA BAROLO 2006 VINTAGE m, A cold witer with average raifall was followed by a warm sprig with occasioal rai showers. m, The late sprig ad early summer had woderful vie developmet coditios with occasioal above-average heat spikes. m, August was characterized by ormal daytime temperatures ad rather cool ights, with eough rai to repleish the soil ad lead to excellet maturity. VINEYARD HISTORY m, Bussia Barolo was first produced by Pruotto i m, I 1994 the Atiori family purchased the Bussia vieyard uder Albiera Atiori s leadership. m, The Bussia vieyard is oe of the most prestigious sigle vieyards i the towship of Moforte, the heart of the Barolo area. It lies 1,200 feet above sea level with a souther exposure. m, Characterized by Sata Agata fossil marls, the soils are particularly rich i calcareous clays, alteratig with layers of sad. VINIFICATION m, The selected grape buches were de-stemmed ad soft crushed. The grapes were fermeted o their skis i large Austria oak fermeters for 15 days at cotrolled temperatures. m, After alcoholic fermetatio, the wie uderwet malolactic fermetatio. m, The wie was pricipally aged for 24 moths i Frech oak casks, with a small part aged i smaller oak barriques used oce previously. m, The wie was bottled ad aged a additioal 12 moths i the Pruotto cellars before release. TASTING NOTES A itese garet red color with ruby highlights. Bussia Barolo begis with aromas of ripe berry fruit fused with floral ad spicy otes. The flavor is itese ad complex, with sweet ad ample tais ad a very log fiish. FOOD PAIRING Braised beef tederloi, roasted leg of lamb, veiso ad aged Parmigiao Reggiao. ORIGIN: BUSSIA BAROLO DOCG BLEND: 100% NEBBIOLO ALCOHOL: 13.5% ITEM # Imported from Italy by Ste. Michelle Wie Estates Ltd., Woodiville,WA

16 2010 Frederick Red Wie Walla Walla Valley NAME ORIGIN The ames give to Sprig Valley Vieyard wies are a tribute to the family members who have succeeded i farmig the same lad where the vieyard ad wiery ow flourish. This Caberet Sauvigo-based bled is amed for Frederick Corkrum, so to Uriah ad father to Shari, who grew up i Sprig Valley. A FAMILY TRADITION Followig the traditio of Uriah, Katherie, Frederick, ad Nia Lee Corkrum, Shari Corkrum Derby ad her husbad Dea Derby cotiue to operate the wheat fields, vieyard ad wiery. The hard work, traditioal values ad deep family ties that have kept the rach goig for over 100 years are mirrored i Sprig Valley Vieyard s sigature offerigs. THE VINEYARD Sprig Valley Vieyard lies twelve miles ortheast of Walla Walla, amid the picturesque wheat fields of southeaster Washigto, with the Blue Moutais providig the backdrop. The iitial block of Merlot was plated i 1993 o a south-southwest facig hillside. The vies follow the orth-south slope of the hills i vertical rows, a orietatio that, combied with the decliatio of the slope, allows the vies to take optimal advatage of air draiage, sushie ad the reflective ature of the surroudig wheat fields. Great care is take whe carig for the vieyard. Every grape cluster is teded by had, icludig crop thiig, leaf pullig ad harvestig, as well as had-buryig of idividual caes to protect them durig the witer i southeaster Washigto. VINTAGE A cooler vitage, marked by a mild sprig ad cool summer, followed by warmer weather i the later summer ad ito harvest, which allowed grapes to ripe to maturity. Harvest was cocetrated durig the moth of October, ad this later timeframe allowed the fruit extra hag time to achieve perfect ripeess ad sugar levels. The fiished wies from 2010 are very terroir-orieted ad showcase the fiesse ad elegace of Sprig Valley fruit. TECHNICAL DATA: Bled: 55% Caberet Sauvigo 19% Caberet Frac 18% Merlot 8% Petit Verdot TA: 0.56 g / 100 ml ph: 3.61 Alcohol: 14.7% WINEMAKING Sprig Valley Vieyard fruit is had-picked, had-sorted, ad getly de-stemmed by gravity. Durig the day fermetatio, each tak is tasted daily util Serge decides it is time to press usig woode cage basket presses. I keepig with Sprig Valley traditio, origially istituted by foudig wiemaker Devi Corkrum Derby, had puch-dows occur twice a day util the ed of alcoholic fermetatio. The wie is trasferred by pump ito barrel for secodary fermetatio, ad the gets racked several times for clarity. Fially, the differet lots are bleded to create our six distictive labels. Agig: 21 moths i 65% ew Frech oak Appellatio: Walla Walla Valley WINEMAKER TASTING NOTES Our 2010 Frederick has aromas of dark fruit, plum ad rose petal ad complex flavors of licorice ad fresh ripe summer berries with a log, soft fiish. ~ Serge Laville, Wiemaker Vieyard: 100% Sprig Valley Vieyard Estate Bottled Item # Sprig Valley Vieyard 1663 Corkrum Road, Walla Walla, WA telephoe: ifo@sprigvalleyvieyard.com

17 2011 Uriah Red Wie Walla Walla Valley NAME ORIGI The ames give to Sprig Valley Vieyard wies are a tribute to the family members who have struggled ad succeeded i farmig the same lad where the vieyard ad wiery ow flourish. Uriah Corkrum was the gradfather of Shari Corkrum Derby. Bor i Walla Walla o Jue 1, 1866, he bega successfully farmig o his ow durig the 1880s. Uusual summer rai kept him from gettig his harvested wheat to the warehouse so he lost everythig i the depressio of He persevered ad, i 1897, acquired lad i the area kow as Sprig Valley. A FAMILY TRADITION Followig the traditio of Uriah, Katherie, Frederick, ad Nia Lee Corkrum, Shari Corkrum Derby ad her husbad Dea Derby cotiue to operate the wheat fields, vieyard ad wiery. The hard work, traditioal values ad deep family ties that have kept the rach goig for over 100 years are mirrored i Sprig Valley Vieyard s sigature offerigs. THE VINEYARD Sprig Valley Vieyard lies 12 miles ortheast of Walla Walla, amid the picturesque wheat fields of southeaster Washigto ad the Blue Moutais i the distace. The iitial block of Merlot was plated i 1993 o a souther hillside facig southwest. The vies follow the orth-south slope of the hills i vertical rows, a orietatio that whe combied with the decliatio of the slope, allows the vies to take optimal advatage of air draiage, sushie, ad the reflective ature of the surroudig wheat fields. Great care is take whe carig for the vieyard. Every grape is teded by had, icludig crop thiig, leaf pullig, ad harvestig, as well as had-buryig idividual caes to protect them durig the witer i southeaster Washigto. VINTAGE The 2011 vitage is oe of the coolest i the last 15 years. Still, we ca compare it to a warm vitage i the Bordeaux area. The average temperature i the sprig, summer ad fall were a bit cooler compared to There was little raifall durig summer ad through harvest, which took place i two weeks of November. Whe the fruit was harvested, it had relatively low brix, but eough to provide richess ad balace, cosiderig all the wies are aturally aroud 14 percet to 14.5 percet alcohol. The extra hag-time of the clusters was very beeficial for creatig complex wies without beig overly jammy. We ca compare the coditios of the 2011 vitage as beig very similar to our iaugural vitage i Techical Data: Bled: 46% Merlot 34% Caberet Frac 8% Petit Verdot 5% Caberet Sauvigo 6%Malbec TA: 0.62g/100ml ph: 3.70 Alcohol: 14.4% WINEMAKING Sprig Valley Vieyard fruit is had-picked, had-sorted ad getly de-stemmed by gravity. Durig the day fermetatio, each tak is tasted daily util Sprig Valley Vieyard Wiemaker Serge Laville decides it is time to press usig woode cage basket presses. I keepig with Sprig Valley traditio, origially istituted by foudig wiemaker Devi Corkrum Derby, had puch-dows occur twice a day util the ed of alcoholic fermetatio. The wie is trasferred by pump ito barrels for secodary fermetatio ad gets racked several times for clarity. Fially, the differet lots are bleded to create our six distictive labels. WINEMAKER TASTING NOTES This is the 13th vitage of Uriah. I 2011, the Merlot fruit was rich ad soft while the Caberet Frac expressed complexity ad floral compoets because of this the bled is both complex ad balaced. The ose is terroir drive expressig wheat, hay, crushed basalt ad uderlyig summer fruits. The palate is extremely rich ad soft with otes of cassis, cherry, blueberry ad hits of exotic fruits. The tais are velvety ad the wie is seamless. Oly 700 cases were produced this year. ~ Serge Laville, Wiemaker Agig: 18 moths i 60% ew Frech oak Appellatio: Walla Walla Valley Vieyard: 100% Sprig Valley Vieyard Estate Bottled Item # Sprig Valley Vieyard 1663 Corkrum Road, Walla Walla, WA telephoe: ifo@sprigvalleyvieyard.com

18 COLD CREEK VINEYARD 2010 CABERNET SAUVIGNON TASTING NOTES Caberet from this icoic 40-year-old vieyard cosistetly delivers power, structure ad rich cocetrated black fruit. The 2010 Cold Creek Cab shows the approachability of the cooler vitage. The wie delivers black cherry, chocolate otes with typical Cold Creek weight ad user friedly power. This is 100% pure Cold Creek Cab because this fruit deserves to stad o its ow! VINTAGE Bob Bertheau, Head Wiemaker Item # Chateau Ste. Michelle, Woodiville, WA was oe of the coolest vitages o record ad a year that tested our wiemaker s patiece. The ripeig seaso was marked by a mild sprig ad cool summer, resultig i harvest startig three weeks later tha ormal. Fortuately, a warmer September ad October allowed grapes to ripe to maturity. The cooler weather coditios resulted i grapes reachig optimum flavor ripeess to desired sugar levels. VINEYARDS Plated i 1973, the south-facig Cold Creek Vieyard is a warm, dry site with high heat accumulatio. The low yieldig old vies produce small clusters ad small berries, resultig i itese varietal flavors ad deep color. The site s weak, loamy sad ad gravel soils with low-water holdig capacity produce moderate crops ad cocetrated grapes. Cold Creek typically is oe of the earliest vieyards i the regio to ripe. Cold Creek vieyard is LIVE ad Salmo Safe certified. WINEMAKING Grapes were sorted with a ew grape receivig system ad MOG (materials other tha grapes) separatio system that trasfers fruit to the fermeters i a more getle ad pure method, allowig for greater varietal expressio ad softer mouthfeel Ripe grapes were destemmed ad ioculated with various strais of yeast to maximize complexity. Daily getle pumpovers were used to extract optimal flavor ad color ad miimize harsh tais. Frequet airative rackig takes place durig barrel agig to softe tais ad ehace mouthfeel. Uderwet prologed malolactic fermetatio i barrels for better complexity ad itegratio. Aged for 21 moths i 76% ew oak barrels, 58% Frech ad 18% America oak. Techical data Alcohol 15.0% Total Acidity 0.51g/100ml ph 3.87 Bled Cases Produced 5, % Cold Creek Caberet Sauvigo Food Pairigs Foods beef, hearty pasta, veal Herbs cracked black pepper, rosemary S EATTLE C ASCADE MOUNTAINS C OLD C R EEK V INEYARD C OLUMBIA R IVER

19 COLD CREEK VINEYARD 2011 CHARDONNAY TASTING NOTES Cold Creek Chardoay is typified by cocetratio ad itesity from the 40-year-old vies ad warmth of the site. This Chardoay is a decadet style with ripe fruit ad a toasty character. The cooler 2011 vitage i Washigto provided ehaced acidity with a elegat fiish. The combiatio of a powerful vieyard i a cooler vitage makes for a very balaced ad ageable style of Chardoay. Bob Bertheau, Head Wiemaker VINTAGE Cool temperatures durig sprig delayed bud break ad bloom by three to four weeks. Cosistetly warm summer temperatures legtheed the ripeig period, resultig i harvest startig three weeks later tha ormal. Without the growig seaso s typical temperature spikes that surpass 100 F, grapes ripeed very evely with the required sugar levels ad ideal physiological maturity. VINEYARDS Plated i 1973, the south-facig Cold Creek Vieyard ejoys oe of the logest ad warmest growig seasos i Washigto state s Columbia Valley. The low yieldig old vies produce small clusters ad small berries, resultig i itese varietal flavors. Techical data Alcohol 14.5% Total Acidity 0.56g/100ml ph 3.61 Bled 100% Cold Creek Chardoay Food Pairigs Foods Seafood risotto, salmo, veal Herbs Giger, orage zest, tarrago Item # Chateau Ste. Michelle, Woodiville, WA The site s weak, silty loam soils with low water holdig capacity allow precise cotrol of vie growth through drip irrigatio ad caopy maagemet. WINEMAKING Fermeted i 100% Frech oak barrels, 43% ew. 100% sur lie aged for te moths to itegrate the fruit ad oak flavors ad provide a rich mouthfeel. 100% malolatic fermeted for softess, balace ad depth. S EATTLE C ASCADE MOUNTAINS C OLD C R EEK V INEYARD C OLUMBIA R IVER

20 2012 EROICA RIESLING Lauched i 1999, Eroica is a labor of love for two of the world s great Rieslig producers. Oe from the Old World, Dr. Loose estate of Germay, ad the other from the New World, Chateau Ste. Michelle of Washigto state. A itermiglig of Old ad New World philosophies ad techiques eables the craftig of a extraordiary Rieslig from Washigto state grapes. Named for Beethove s Third Symphoy, Eroica reflects ot oly its variety ad site, but also its heritage: bold ad forward from its Washigto roots, elegat ad refied from Germa ispiratio. TASTING NOTES The 2012 Eroica Rieslig offers sweet lime ad peach aromas with subtle mieral otes. The mouth-waterig acidity is beautifully balaced by flavorful Washigto Rieslig fruit. Eroica is a bleded statemet of the fiest Rieslig vieyards i the state. To achieve our Eroica style we strive for beautiful bright fruit with crisp acidity ad ehaced mierality. Bob Bertheau, Wiemaker VINTAGE ~ 2012 was a retur to the classic Washigto vitage ad a much welcomed chage from the cooler 2010 ad 2011 vitages. ~ Bud break started slightly earlier tha ormal but cooler temperatures through the early summer delayed veraiso slightly. ~ A warmig tred bega i late July ad dry coditios through mid-october were ideal for fruit ripeig. Item # Chateau Ste. Michelle, Woodiville, WA VINEYARDS ~ Eroica begis i the vieyard with Erst Loose ad Chateau Ste. Michelle wiemaker Bob Bertheau collaboratig o site selectio, irrigatio maagemet, crop levels ad caopy maagemet. ~ They work with vieyard maagers to adjust yields ad maage fruit exposure to prolog the ripeig seaso for added flavor developmet of these cooler climate vieyards. ~ Our Horse Heave Vieyard cotributed to the 2012 bled. ~ Viewcrest i the Yakima Valley is a top Rieslig vieyard ad traditioally makes the bled year after year. ~ Additioal vieyard sources for the 2012 bled icluded Lawrece, Zillah Rach, Gamache, Jacoa, Archie De Hoed ad Tsilla Cellars. WINEMAKING ~ To protect flavor itesity, grapes were harvested at ight whe the vieyard temperatures were coldest. ~ Berries wet direct to press, avoidig the possible loss of freshess caused by a crusher/destemmer. ~ A cool fermetatio created a seamless itegratio of fruit, sugar ad acid. Fruit-drive yeasts with slower fermetatio rates were used to slow dow fermetatio ad heighte fruit flavors. ~ Erst Loose ad Bob Bertheau cosidered dozes of small lots, each reflectig a slight differece i character depedig o where the grapes were grow, resultig i the complexity of the fial bled. eroicawie.com TECHNICAL DATA Total acidity g/100ml ph Alcohol...12% Residual sugar g/100ml Bled % Rieslig FOOD PAIRINGS Foods: Asia dishes, Idia curries, crab, scallops &

21 STAG S LEAP WINE CELLARS 2011 ARTEMIS Caberet Sauvigo Item # Stag s Leap Wie Cellars, Napa, CA ARTEMIS, amed after the Greek goddess of the hut, is a wie that truly reflects its ame. It s the culmiatio of our hut for the fiest grapes from Napa Valley which, whe combied with estate-grow fruit, combie to create a Caberet Sauvigo that expresses the regioal character of Napa Valley with the sigature style of Stag s Leap Wie Cellars. This approach results i a wie of lush fruit flavors balaced by extraordiary structure ad elegace. Whereas our Estate Caberet Sauvigos showcase the distictive characteristics of each vieyard, ARTEMIS demostrates how astute grape selectio ad skillful bledig ca create a wie that represets the sum of Napa Valley s best Caberet Sauvigo parts. Vieyards & Wiemakig Imagie takig a aerial tour of Napa Valley, flyig over the patchwork of vieyards that have made the valley ad its wies famous. The grapes for ARTEMIS are sourced from a uique collectio of these sites. The 2011 bled is derived from a spectrum of fruit grow for Stag s Leap Wie Cellars by idepedet growers from across the Napa Valley. Each site leds its persoality to the aroma, flavor, structure ad texture of the fiished wie. A small amout of Merlot (14%) was bleded with the Caberet Sauvigo for aother layer of complexity. The wie was aged for 16 moths i a combiatio of ew ad used Frech oak. Vitage The 2011 vitage was a cool, wet ad late vitage. The cool, wet weather patter exteded from witer through the sprig util about mid-jue. May vies experieced a delayed bud-break ad the uusually wet sprig disrupted bloom, resultig i lower fruit set i some vieyards. The summer was mild ad without the ormal exteded heat spikes providig a cool, slow glide ito harvest. This was a year where it was very importat to do timely detail work i the vieyards to ope up the vie s caopy. This allowed for light, air ad warmth to peetrate the fruit zoe ad aimed the fruit i the directio of ripeess. At harvest, the importace of cluster selectio both i the vieyard ad at the wiery could ot be overlooked. Despite the lighter crop ad overall weather patter i 2011, the sigature Stag s Leap Wie Cellars style of balace, elegace ad restrait shies through i this wie. Wie This ARTEMIS Caberet Sauvigo offers ivitig aromas of red currat ad craberry mixed with hits of vailla ad dried herbs. O the palate, the wie has a soft etry with dried cherry, blackberry, currat ad savory herb flavors. The wie has a medium-bodied mouthfeel with roud, sati-like tais. Ejoy this wie with grilled tri-tip, braised short ribs or pasta with wild mushrooms ad prosciutto. Harvest Dates: Oct. 10 Nov. 3, 2011 Alcohol: 13.5% ph: 3.66 Titratable Acidity: Barrel Agig: Bled: Appellatio: 0.55 g/100ml 16 moths 35% ew Frech oak 86% Caberet Sauvigo 14% Merlot Napa Valley Release: November 2013 Suggested Retail: $55 per bottle 5766 Silverado Trail, Napa, CA (707) Fax: (707)

22 STAG S LEAP WINE CELLARS 2010 CASK 23 Caberet Sauvigo Item # Stag s Leap Wie Cellars, Napa, CA The story of CASK 23 bega durig the harvest of Back the, the wiery elisted the help of celebrated wiemaker Adré Tchelistcheff. As he tasted through various lots of ew wies from that year, oe lot from S.L.V. was so beautiful ad deliciously distict the wiery decided it should be bottled separately. It was amed CASK 23 for the large woode cask i which it was aged. Today, the wie is a bled of the most distictive fruit from the S.L.V ad FAY vieyards, resultig i a wie of extraordiary depth ad richess balaced by restrait. Over the years, CASK 23 has become oe of the most highly regarded ad collected wies worldwide. Vieyards & Wiemakig CASK 23 is a tale of two vieyards that come together i a harmoious bled. For the 2010 offerig, slightly more tha half of the grapes were grow i our FAY vieyard while the balace was from select areas i S.L.V. Specific blocks withi these adjoiig raches provide distict attributes to the wie. Vies plated i volcaic soils o the easter hillsides of S.L.V. ad FAY give CASK 23 its structure, cocetratio, spicy itesity ad elegat tais; those grow i the alluvial soils i the middle ad lower sectios of the two vieyards add vibrat fruit flavors, a supple mid-palate ad perfumed aromatics. Each lot was viified ad aged separately i small Frech oak barrels for 21 moths, allowig the characteristics of each block to develop, while addig subtle spice otes. I the latter stages of agig the lots were bleded, 56.8% Fay ad 43.2% S.L.V., becomig oe i CASK 23. Vitage 2010 was a year that proved you should ever judge the ed by the begiig. It was slow to start, with heavy sprig rais ad a cool summer. A summer log o sweaters ad short o, well, shorts. The ormal start of the harvest seaso was delayed by two to three weeks i most vieyards. Mother Nature brought us a heat spell i late August, followed by aother which, after a much loger time o the vie tha i most years, resulted i a rather compact harvest with white ad red grapes comig i from the vieyards i tight successio. The slow grape maturity of the 2010 vitage aptly suited our Stag s Leap Wie Cellars house style, creatig wies of elegace with great extractio ad fuller flavors. Wie The 2010 CASK 23 combies the sigature perfume otes of FAY vieyard with the structure ad mierality of S.L.V. The wie opes with deep red ad black cherry aromas alog with otes of juicy strawberry, cocoa ad spice. The wie has a elegat texture with very fie tais ad great acidity. O the palate the wie is full bodied with rich dark berry fruit with hits of cedar ad white truffle that lead to a log fruit ad spice drive fiish. Serve CASK 23 with filet migo with blue cheese crumbles, grilled veiso with a red wie reductio or black pepper-crusted Ahi tua steaks. Harvest Dates: Oct. 2 Oct. 18, 2010 Alcohol: 14.5% ph: 3.71 Titratable Acidity: Fermetatio: 0.58g/100ml Malolactic Fermetatio: 100% Barrel Agig: Bled: Appellatio: Release Date: Fall 2013 Suggested Retail: 100% stailess steel tak 21 moths 90% ew Frech oak 100% Caberet Sauvigo Napa Valley (100% estate) $225 per bottle 5766 Silverado Trail, Napa, CA (707) Fax: (707)

23 STAG S LEAP WINE CELLARS 2010 FAY Caberet Sauvigo Item # Stag s Leap Wie Cellars, Napa, CA The FAY vieyard is where the Stag s Leap Wie Cellars story bega. Established by pioeerig grape grower Natha Fay i 1961, it was the first platig of Caberet Sauvigo i what is ow the Stags Leap District. At the time, covetioal wisdom maitaied that the area was too cold for Caberet Sauvigo. But tastig Natha Fay s homemade Caberet i 1969 was a defiig momet for the fouder of Stag s Leap Wie Cellars. Here was lad capable of producig a wie that could rival the best i the world. Withi a year a adjoiig rach, ow kow as S.L.V., was purchased. Ad, i 1986, the wiery purchased Natha Fay s vieyard ad amed it FAY i his hoor. Vieyards & Wiemakig FAY vieyard remais oe the great Napa Valley vieyards, producig fruit with a abudace of supple red ad blackberry character, voluptuous perfume ad a luscious, fie-graied texture. Nearly 80% of the Caberet Sauvigo for the 2010 bled comes from blocks i the lower ad middle sectios of the FAY vieyard, which give the wie its classic red-fruit toes ad aromatic top otes. The balace was sourced from the upper sectio (easter blocks) of FAY, which teds to be more powerful ad leds structure to the wie. Whe the various lots are bleded ad aged i Frech oak barrels, the resultig wie gives us the classic expressio that is a hallmark of our estate-grow Caberet Sauvigo, a iro fist i a velvet glove. Vitage 2010 was a year that proved you should ever judge the ed by the begiig. It was slow to start, with heavy sprig rais ad a cool summer. A summer log o sweaters ad short o, well, shorts. The ormal start of the harvest seaso was delayed by two to three weeks i most vieyards. Mother Nature brought us a heat spell i late August, followed by aother which, after a much loger time o the vie tha i most years, resulted i a rather compact harvest with white ad red grapes comig i from the vieyards i tight successio. The slow grape maturity of the 2010 vitage aptly suited our Stag s Leap Wie Cellars house style, creatig wies of elegace with great extractio ad fuller flavors. Wie This wie opes with vibrat blackberry compote, black cherry ad dark chocolate aromas that lead ito the sigature bright cherry ote of the vieyard. The aromas are followed by rich dark berry ad plum flavors with eticig hits of Frech vailla ad sage. O the palate, the wie has a full etry with fie-graied tais ad a smooth texture. Ejoy this estate-grow Caberet with braised short-ribs with grilled poleta or roast chicke with tarrago ad sage. Harvest Dates: Oct. 2 Oct. 18, 2010 Alcohol: 14.5% ph: 3.74 Titratable Acidity: Fermetatio: 0.56g/100ml Malolactic Fermetatio: 100% Barrel Agig: Bled: Appellatio: Release Date: Fall 2013 Suggested Retail: 100% stailess steel tak 19 moths 89% ew Frech oak 11% previously filled Frech oak 100% Caberet Sauvigo Napa Valley (100% estate) $110 per bottle 5766 Silverado Trail, Napa, CA (707) Fax: (707)

24 STAG S LEAP WINE CELLARS 2010 S.L.V. Caberet Sauvigo Item # Stag s Leap Wie Cellars, Napa, CA S.L.V., also kow as Stag s Leap Vieyards, is the wiery s first vieyard. Plated i 1970, this vieyard achieved iteratioal fame whe three-year-old vies from the 1973 harvest produced a wie that stued the wie world whe it bested some of Frace s greatest wies i a 1976 blid tastig kow as the Judgmet of Paris. Today, this history-makig vieyard cotiues to produce wies with layers of complexity, spicy itesity ad excellet structure promisig log life ad ageability. Vieyards & Wiemakig The vieyard blocks i S.L.V. provided a paiter s palette of Caberet Sauvigo characteristics with which to create this bled. As the majority of the 1970s-era vies have aged past their grape-producig prime, they have bee gradually replated, perpetuatig the life of this historic vieyard. The grade dame of the vieyard, S.L.V. Block 4, plated i 1972, still graces this bled. These vies alog with blocks o the easter side of S.L.V., characterized by their fire-bore volcaic soils, give this wie its structure ad sese of mierality alog with cocetrated dark fruit flavors ad ripe, elegat tais. Vies i alluvial soils i the wester part of the vieyard add vibrat fruit accet otes ad heady aromatics. Each lot was viified ad aged separately i small Frech oak barrels for 21 moths, allowig the characteristics of each block to develop. I the latter stages of agig, the barrel lots were bleded to create the 2010 offerig. Vitage 2010 was a year that proved you should ever judge the ed by the begiig. It was slow to start, with heavy sprig rais ad a cool summer. A summer log o sweaters ad short o, well, shorts. The ormal start of the harvest seaso was delayed by two to three weeks i most vieyards. Mother Nature brought us a heat spell i late August, followed by aother which, after a much loger time o the vie tha i most years, resulted i a rather compact harvest with white ad red grapes comig i from the vieyards i tight successio. The slow grape maturity of the 2010 vitage aptly suited our Stag s Leap Wie Cellars house style, creatig wies of elegace with great extractio ad fuller flavors. Wie The 2010 S.L.V. Caberet Sauvigo offers ripe black cherry ad blueberry aromas with hits of cedar ad spice. A powerful etry leads to a rich ad full palate of black currat ad red fruit with aise ad cocoa top otes. The wie s structured tais, cocetrated fruit core ad pleasig mierality poit to this wie s ability to age. Ejoy with grilled peppered tri-tip or a hearty wild mushroom risotto. Harvest Dates: Oct. 2 Oct. 18, 2010 Alcohol: 14.5% ph: 3.72 Titratable Acidity: Fermetatio: 0.59g/100ml Malolactic Fermetatio: 100% Barrel Agig: Bled: Appellatio: Release Date: Fall 2013 Suggested Retail: 100% stailess steel tak 21 moths 94% ew Frech oak 6% previously filled Frech oak 100% Caberet Sauvigo Napa Valley (100% estate) $125 per bottle 5766 Silverado Trail, Napa, CA (707) Fax: (707)

25 VILLA MARIA CELLAR SELECTION SAUVIGNON BLANC 2011 VINEYARD DESCRIPTION The fruit for this wie comes from both the Awatere ad Wairau Valleys of Marlborough. Timely caopy maagemet activities such as shoot thiig ad leaf pluckig alog with a attetio to vie health optimized the opportuity for the ideal vieyard flavors ad clea, ripe fruit at harvest. The fruit was harvested i the cool of the ight to esure it arrived at the wiery i pristie coditio. The 2011 vitage was characterized by warm sprig rais that lasted through to the middle of summer, perpetuatig strog vies with excellet vitality. Autum through to harvest was cool ad dry causig a log draw out ripeig. This facilitated excellet acidity ad flavor retetio. WINEMAKING Each vieyard was harvested at optimum flavor ripeess ad processed separately to provide the greatest umber of bledig optios. A portio of the vieyard parcels received ski cotact i the wiery to ehace the itesity of flavors before the fruit was getly pressed, cold settled ad racked for fermetatio. Cool fermetatio techiques were used to retai purity of flavor ad aromatics. After fermetatio the wies remaied o yeast lees for several moths to build mouth feel. The lots were the racked ad bleded, getly fied, filtered ad immediately bottled to capture purity of flavor, freshess ad richess. WINEMAKER S COMMENT This wie is a true expressio of Marlborough Sauvigo Blac, overflowig with aromas of passiofruit, lime ad gooseberry. The wie is cocetrated ad juicy displayig vibrat grapefruit ad ettle otes with fatastic mid-palate weight, fiishig with a crisp lie of acidity. PAIRING SUGGESTIONS Fresh pa fried scallops or fish ad grilled seasoal vegetables TECHNICAL DETAILS Regio: Marlborough Varieties: Alcohol: 13% ph: 3.25 Total acidity: Residual Sugar: 100% Sauvigo Blac 7.5 gl 2.9 gl