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2007 Kuleto Estate Syrah Varietal Composition 98% Syrah 2% Sangiovese 2007 Kuleto Estate Syrah In 2007, the growing season was nearly ideal and harvest began relatively early. It progressed slowly and without the September 4, 10 and 18, 2007 colored, strongly varietal, and big in stature and flavor. 26.8 The 2007 Syrah was fermented in both small open-top and 40% new French Oak and length to the final blend. The 2007 Syrah is a dense, June 18, 2009 black-purple color. Due to the earlier harvest, the warm pick sooner than desired. The resulting wines are deeply larger (5-ton) closed-top fermenters. One tank contained Release Date February 2010 the structure pushes to all corners of the palate. It s a hedonistic wine, but the flavors are consistent with the berry, coffee, tar, and sweet herbs climb out of the glass on first pour. The mouth is explosive with similar flavors and structure, and all attributes are in balance., 2008 Kuleto Estate Zinfandel between 1200 and 1400 feet in a small bowl containing the September 17 & 24, 2008 face to the northeast avoiding the late afternoon sun and warm winds that can desiccate late ripening varieties such as Zinfandel. The deep roots allow the vines to draw moisture 10 months in tank and Hungarian oak puncheons during the most stressful time in the season. 844 cases 750mL (1688 six-packs) - Estate Syrah... Frog Prince Cabernet Sauvignon Discover the essence of Cabernet Sauvignon in a sit-down setting in our Royal Suite. Taste through five unique bottlings of Kuleto Estate Limited Edition Cabernet Sauvignon, each with their own personality. Discover which style is yours! Also included is a selection of artisan cheeses paired with our wines. $50.00 per person $35.00 per person Wine Club Member Offered by Appointment Only Thursday & Saturday - 10:00am or 2:00pm Friday - 2:00pm only - Limited to 10 people India Ink Cabernet Sauvignon Native Son Cabernet Sauvignon Y.., - -. KULETO ESTATE TOUR AND TASTING From our sweeping views of Lake Hennessy, to our estate grown wines, we invite you to explore the experience that is Kuleto Estate. Led by one of our wine educators, this breathtaking tour features a tasting of our current release wines, paired with a selection of artisan cheeses. $35.00 per person Complimentary for Wine Club members for a total of 4 in your party. Offered Daily by Appointment Only 10:30am, 11:45am 1:00pm and 2:30pm For more information visit our website at www.kuletoestate.com/specialtastings We look forward to seeing you! The three clones of Zinfandel at Kuleto Estate are planted September 11 & 12, 2009 climate characteristics of Syrah are most prominent. Ripe 1005 cases 750mL whole cluster Syrah and a dash of Sangiovese to add spice Varietal Composition 100% Zinfandel KULETO ESTATE CABERNET TASTING typical heat-spikes that can force the winemaker s hand to 2008 Kuleto Estate Zinfandel B F. E H C. only deep red soil on the property. The head-trained vines Our unique situation produces fruit that is intensely varietal without the monstrous tannins often associated with mountaintop Zinfandel. We picked our Zinfandel on fairly warm days so that the crushed fruit hit the tanks hot and extracts color before any alcohol was produced. Once fermentation began, the temperature was lowered to preserve the aromatics and avoid harsh seed tannins. This wine was delicious on the vine, during fermentation, throughout its time in barrels, and it hasn t missed a beat since. It sings with aromas of black cherries and violets., Kuleto Wine Clubs BIG FISH CLUB $224 3-Bottles not including tax or shipping 1-Bottle 2007 Estate Syrah.. 1-Bottle 2006 Frog Prince Cabernet Sauvignon 2-Bottles 2008 Zinfandel 1-Bottle 2006 India Ink Cabernet Sauvignon SOUTHERN KINGFISH CLUB $128 1-Bottle 2006 Native Son Cabernet Sauvignon 2-Bottles not including tax or shipping 1-Bottle 2008 Zinfandel y the time you receive this letter, Harvest 2010 will be done. As I write however, we are scarcely a third of the way into it. The cool ripening season has continued since our last communication and we are tracking 2-3 weeks behind last year. Fortunately, Mother Nature has been kind to us up here in the mountains and we have experienced no weather-related problems. Harvest is my absolute favorite time of the year, and the daily rhythm that develops over the course of 6-8 weeks is a joy to be part of. Today is a pretty typical day at Kuleto and one that perfectly illustrates the benefits of an experienced vineyard and winery team. After years of working together, we are able to communicate with little more than a nod or a gesture. If the quality so far is any indication, 2010 will be an extraordinary year! Sugars and flavors are tracking in tandem, which translates to ripe flavors and balanced alcohols the perfect storm! Thanks to the cool growing season, the aromas and colors are unbelievable! By the end of next week, we will have brought in all of our Moscato, Chardonnay, Pinot Noir, Zinfandel, the majority of Syrah and Sangiovese. Most of our Cabernet family varieties are still a ways off. We will keep our eyes on the weather reports and hang the fruit as long as possible. With a little luck, all fruit will be in the barn by the first week of November and everything will be pressed out by Christmas. I look forward to sharing our new wines with you on your next visit. Happy Harvest! 4-Bottles not including tax or shipping KINGFISH CLUB $156 B David Lattin,, Harvest 2010 New Club Levels and Benefits We invite you to join or upgrade your membership to either our Big Fish club, or The King club. Benefits include; complimentary tour & tasting for a total of four in your party, 20% savings on your club offerings and retail purchases, and 25% off on-reorders of your club shipments, exclusive membership newsletter, invitations to member events, and access to the member salon. BIG FISH The Big Fish club will include 4-bottles per shipment, in the following months; January, March, May, September, and November, the average cost for the five shipments will be $216.00 per shipment, not including tax or shipping. We may occasionally include library wines in your shipments. THE KING For our Cabernet lovers we have the ultimate club for you, The King club will include 6-bottles typically of the same wine per shipment, in the following months; January, March, May, September, October, and December, The average cost is $400.00 per shipment, not including tax or shipping. We may occasionally include library wines in your shipments. Additional benefits for The King club include; special pricing for private events on the Estate and 2-complimentary tickets to our annual Harvest Celebration, (RSVP required), and preferred pricing on our Special Tastings. This exclusive club is limited to 200 members! WE HAVE TWO ADDITIONAL ADD-ON CLUBS FOR YOU Holiday offering of 1 Magnum in December (Selected by Kuleto Estate) Summer favorite 12-bottles of Rosato offered at a 30% savings. HARVEST 2 0 1 0 Seasonal Newsletter 2470 Sage Canyon Road St. Helena, CA 94574 (707) 302-2209 www.kuletoestate.com info@kuletoestate.com www.kuletoestate.com/ specialtastings wineclub@kuletoestate.com Estate Tours & Wine Tastings Daily By Appointment Seven Days a Week www.kuletoestate.com or call 866-485-7579

Danielli Cabernet Sauvignon September 5 Danielli Cabernet Sauvignon Danielli is the flagship wine of Kuleto Estate. It is the purest and most dramatic expression of Cabernet Sauvignon from our remote ranch in the rugged mountains 1.9 tons per acre 26.3 barrel to isolate potential candidates. We were looking for 27 months is 67% new (93/7 Fr/Am) those rare wines that stood above their peers, the March 21, 2009 363 cases 750mL, 50 cases 1500mL of eastern Napa Valley. We began assembling Danielli during the first spring after harvest, tasting every lot and individual barrels that possessed the it factor. Our 2006 Danielli is a beautiful red-black color. The aromas are so true to the Estate with red and black licorice candy, cassis, and tar dominating. The mouth is sweet and viscous, yet it possesses a mouthwatering acidity that enables it to fill the entire palate. Like all 2006 Cabernets, and especially those from the mountains, I recommend decanting at least several October 12 to the fire with friends for early dinners and full bodied red wine to warm our spirits, and our bellies. The cast iron Dutch oven slow braises meat, until they re succulent filling the house with the rich scent of whatever s in the pot This shipment pays homage to this favorite time of year, for me honoring hearty estate red. A long braised beef short-rib dish, paired with pan fried black truffled polenta Enjoy! Executive Chef Janelle Weaver Cabernet Braised Beef Short ribs with Black Truffled Polenta Paired with the Frog Prince, India Ink, Native Son, and Danielli (serves 6) FOR THE SHORT RIBS FOR THE POLENTA hours before serving for maximum enjoyment. Because of its Heat a Dutch oven big enough to hold the Combine the polenta, milk, and stock in a freshness and brightness, this wine should age for decades. short ribs in a single layer to medium 2 qt. saucepan. On medium heat, while high/high. Add 1/8 inch layer of the oil to stirring constantly, bring to a low boil. a shimmer. Salt and pepper the short ribs. Reduce heat to low-medium and continue Add to the pan, avoiding overcrowding. stirring until cooked, about 45 minutes or Brown on all sides. Take care not to burn as directed by the package. Add the cheese, Native Son Cabernet Sauvignoon As the last bits of summer fades into the golden hues of crisp fall days, we get ready to cozy up 2006 Kuleto Native Son Cabernet Sauvignon the bits on the bottom of the pan. If it and the black truffle pate, to taste. I also starts to look as though they will turn black, like to add a knob of butter. Of course! reduce the heat. When the ribs are seared Season as desired. Serve immediately, or on all sides, remove and set aside on a sheet hold on very low heat, covered, stirring and sweet dried herbs to black plum, black licorice, pan. Add the onion, garlic, carrot, and occasionally. You may need to add a splash tar, and smoked meat, and structures from clean, tomato paste. Stir, cooking until translu- or two of hot water when ready to serve. Shopping List Frog Prince Cabernet Sauvignon 6 2 by 3 cut short ribs, bones in opaque ¾-1 bottle Cabernet (palatable but not too expensive) purple; aromas from red peppercorn, flowers, and sweet dried 1 qt. Roasted Veal Stock or Beef Stock and structures from clean, bright, and focused to heavy, soft, 2 T. organic tomato paste 1 small white onion, peeled and medium diced 1 head of garlic, cloves peeled and smashed strong resemblance to a Bordeaux blend from a ripe vintage; September 25 and sweet. The 2006 vintage produced wines with intensely 2.2 tons per acre fresh flavors and aromas. Vineyard blocks, wine lots, and 26.2 14.5% 28 months is 57% new individual barrels for Frog Prince were selected based on their 1 carrot, peeled and chopped into 1 ½ inch pieces each component highlighted the strong varietal characteristics 6 sprigs fresh thyme with those of sweet herbs and tobacco. The mouth needed to be highly textural with firm tannin and juicy acidity. This is 289 cases 750mL 2 sprigs fresh parsley 1 bay leaf 1 C. Fine White Polenta (you might want to double this, too see hint below!) 2 C. Whole Milk 1 C. of the above mentioned beef stock 1 jar Truffle Pate or paste (optional, found at specialty food shops.) of Cabernet Sauvignon. Fruit aromas needed to be in balance not your typical California fruit bomb and that is our goal. The 2006 Frog Prince delivers all of the above plus a superconcentrated mouth-feel. It is a wine to decant and serve with your favorite lamb dish this winter., ¼ C. freshly grated Parmigianino Reggiano Canola ola or grape seed oil, sea salt and pepper as called for... 2006 Kuleto India Ink Cabernet Sauvignon September 30 focused to heavy, soft, and sweet. The 2006 vintage 26.5 produced wines with amazing fruit and complexity. 14.7% 28 months in 58% new 303 cases 750mL bright, and focused to heavy, soft, and sweet. The 2006 cent, scraping up all of the browned bits as Please note: creamy vintage produced wines with amazing fruit purity and you go. Replace the short ribs into the pan polenta tightens up 28 months in (64% in new ) focus. Yields were slightly below normal, so the vines and add the red wine, scraping up all when it is served, so make did not have to struggle to produce fruit with great remaining bits hanging out on the bottom of sure it s quite creamy when flavor concentration. The 28-days of Cabernet harvest the pan. Bring to a low boil for 4 minutes. you plate it gave us a diverse range of wine styles from which to Add the herbs and enough beef stock to choose our Native Son Cabernet Sauvignon. Wine lots almost cover the short ribs. Bring to a boil, HINT: for leftovers, if there diverse range of wine styles from which to choose our with exotic fruit and spice overtones, briary fruit cover and place inside a 325 degree oven. are any... or make extra India Ink Cabernet Sauvignon. Wine lots with dark, Short ribs are done when they are falling off Spread into a loaf pan or a meaty, and oily aromas and blue-black fruit flavors the bone, usually at least 3 hours. When small baking tin. Cover with provided the basis for the blend after one year in the finished, remove short ribs and strain the plastic wrap and let cool barrel. The 2006 India Ink lives up to its name. It is sauce into a saucepan. Reduce until it tastes overnight. Slice and fry in a dark, mouth-filling, and incredibly long on the palate. rich and lovely. Can, and should, be done buttered sauté pan for a decadent brunch, As with all of our Vineyard Block Series wines, I highly up to 4 days ahead of time. You can use the topped with a poached egg. Yum! recommend decanting several hours before enjoying. 294 cases 750mL flavors and a warm, expanse mouth feel were selected as the core to the blend. Repeated individual barrel tastings over the next 14 months narrowed the final blend down to just 13 barrels. The 2006 Native Son is unapologetically Californian in its style. It s wild, warm, exotic, soft in tannin, long on the palate and absolutely delicious., bones to make a light stock just do it! India Ink Cabernet Sauvignoon April 20, 2009 Varietal Composition 100% Cabernet Sauvignon herbs to black plumb, black licorice, tar,and smoked meat; Frog Prince Cabernet Sauvignon and sweet dried herbs to black plum, black licorice, tar and smoked meat, and structures from clean, bright, and Yields were slightly below normal, so the vines didn t have to struggle to produce fruit with great flavor concentration. The 28-day Cabernet harvest gave us a,