Benjamin Robert promoted to Head Sous Chef, Joshua Oakley promoted to Sous Chef and Collin Casey hired as Wine Director February, 2011 – San Francisco, CA – Bar Bambino proprietor Christopher Losa recently announced two key staff promotions and a new wine director hire. Bar Bambino, which has blazed a trail by focusing on the cuisine of northeastern Italy with its Central and Eastern European influences, acknowledges and deepens its commitment to the advancement and specialization of that focus with a dedicated staff led in the kitchen by chef Elizabeth Binder. Collin Casey The youngest of three brothers, Collin Casey grew up next to his mother’s apron while she cooked bread and pasta for sale out of their home.  So instinctual was Collin’s connection to fine food that at ten years old, he could often be seen in a suit and tie in the window of a fine restaurant, appreciating gourmet cuisine with his mother.  Much to his parents’ surprise, however, Collin veered away from culinary school and set his sights on a career as a hospitality specialist.  At just eighteen years old, he grew a beard to be taken seriously and thus facilitate purchases for his growing wine collection as he began to pester local sommeliers to let him taste and buy wine. Although Collin has experience opening and managing San Francisco’s Baker & Banker restaurant, he cut his teeth as Assistant Wine Director for Ken Collura at the Oregonian’s “Restaurant of the Year,” Andina. Ken taught Collin to trust his palate and to apply his knowledge evenly.  Collin took this advice and hit the ground running as a consultant for Grand Cru LLC and then as Sommelier for La Mar Cebicheria Peruana, restaurant of famed Peruvian chef Gaston Acurio. Collin treasures dynamic, sustainable, eclectic and affordable wines made in small lots on family farms, a preference that aligns perfectly with Bar Bambino’s green, family-centered ideals.  He is excited to share his love of old world tradition at Bar Bambino by carrying on the wine list focus on Central & Eastern European as well as northeastern Italian selections offering simultaneously great value and special gems. Benjamin Robert When now head sous-chef Ben Robert moved to San Francisco two years ago, he was lured in by Bar Bambino’s sustainable focus.  With a degree in Plant and Soil Science from the University of Vermont, Ben’s cooking style reflects a great degree of environmental responsibility.  His respect for the land began at fourteen years old, when he joined his father and grandmother in cooking, growing vegetables, fishing and hunting.  These activities and his degree at University of Vermont allowed him to connect with growers and sustainable farmers, giving him a deeper connection to the food sourcing.  During college he worked for several different restaurants refining his style and after graduating, his passion for horticulture developed into a passion for cooking with them.  He went on to become the executive chef of a Polynesian-French style restaurant called Tilley’s Café for two years before moving to California and finding Bar Bambino.  Ben believes that cooking is a science that enables him to grow as a person. This ability to reinvent himself with every dish shows itself in the ever-changing offerings on the Bar Bambino menu. Joshua Oakley California native Joshua Oakley learned work ethic and precision as an infantry medic in the Army before attending the California Culinary Academy.  This real world experience brought him to some of the poorest countries in the world where he witnessed people share their meager portions of food with complete strangers like himself. Joshua decided to become a chef in order to celebrate and share that generosity of spirit. Complimenting this grounded introduction to food, Josh heightened his culinary technique and skills in the upper echelon of fine dining at such restaurants as Gary Danko and Michael Mina.  It was no surprise that from the first time he visited Bar Bambino, he related to the naturally unpretentious ambiance of the food, staff, and venue.  Joshua developed a friendship with Losa through his frequent visits to the restaurant.  He confesses, “The one dish that kept me coming back, and thrilled me to learn how to make when I started working here was the Maiale al latte…pork slow braised in milk with sage and garlic.” As Bar Bambino’s new sous-chef, Josh is excited to further develop his repertoire while informing the current menu from his background. About Bar Bambino Nestled on an edgy urban block of San Francisco’s Mission District is Bar Bambino, a neighborhood eatery that brings simple, elegant food and wine to the table in a convivial gathering spot. After more than three years of specializing in pan-regional Italian cuisine, Bar Bambino, under the direction of proprietor Christopher Losa and chef Elizabeth Binder has narrowed its focus to the northeastern corner of Italy, letting the diverse cultures found in Friuli, Alto Adige, Slovenia, Croatia, Austria and Hungry influence their offerings. Bar Bambino’s seasonally inspired cuisine is served in a lively and informal, urban atmosphere. Featuring locally and sustainably sourced produce and meats, house-made pastas, and inspired desserts, Executive Chef Elizabeth Binder demonstrates a thorough knowledge of northern Italian cuisine while her understated touch brings a lightness and elegance to traditional recipes. Since opening in April 2007, Bar Bambino has garnered local and national accolades, repeatedly named as a San Francisco Chronicle Top 100 restaurant and as one of Bon Appetit Magazine’s Top 10 Wine Bars in the nation. For more information and reservations please call Bar Bambino at 415/701 VINO (8466) or email info@barbambino.com For media inquiries, interviews or information, please contact Kimberly Charles of Charles Communications Associates at kcharles@charlescomm.com or 415/701 9463. #  #  #

GRATON, CA, February 16, 2011- Purple Wine Company (PWC), the rapidly growing enterprise behind wine brands Avalon, Mark West, Rock Rabbit, Bex, and most recently Four Vines, has just named Bill Grant as their new Senior Vice President of Marketing. Bill Grant joined the PWC team with the acquisition of Four Vines Winery this past October. An east coast transplant, Grant attended UC Berkeley and upon finishing followed his  entrepreneurial spirit to build his own financial services venture. In 2002, when childhood  friend Christian Tietje needed a partner to support his growing winery, Grant sold his successful financial venture and joined Four Vines Winery as a co-owner. During his time at Four Vines, Grant was instrumental in building the brand to a 125,000 case production in 2009. He launched the “Drink Naked” tour, which nationally supported the success of the Four Vines Naked Chardonnay. When Purple Wine Company acquired the Four Vines brand, Grant joined the executive team. Grant was a welcome addition to the company, with specific adroitness in developing brands that focus on over-delivering quality in the value price category of $10-15 per bottle retail. In addition to Four Vines, he will now be managing all marketing strategy and activity for the similar category leaders owned by PWC: Mark West Pinot Noir, Avalon Cabernet Sauvignon, Bex Reisling, and Rock Rabbit Sauvignon Blanc. “We’re excited to have Bill on the team at Purple Wine Company. Bill’s work on the Four Vines brand development was unique and refreshing in the wine industry. We look forward to him bringing that perspective to all Purple Wine Company’s products,” says Dennis Carroll, President of Purple Wine Company.

SakéOne once again teams up with Asian Synth-Pop band The Slants in support of their Spring 2011 “How the Wicked Live” tour January 31, 2011, Portland, OR – SakéOne will continue to back the band that exemplifies the qualities of G, their bad boy of sakés.  Through five national tours, the Portland-based band The Slants have pushed boundaries with their “Chinatown Dancerock” and adventurous lifestyle.  Getting thrown out of one Portland venue for excessive fire-breathing was not enough to scare away the Vice President of Marketing for Oregon-based SakéOne, Dewey Weddington.  On the contrary, Weddington invited the edgy rock group to perform at the Forest Grove, Oregon Kura (brewery) two years ago and has been happy to align his modern, Oregon craft Genshu Saké  “G” with this high energy group ever since. In fact, the Slants’ ability to consistently challenge perceived notions about Asian-American rock fits in perfectly with the appeal of SakéOne’s unadulterated, undiluted style of Saké, known as G.  Like the Slants’ “How to Live Wicked” tour that begins in Boise, Idaho on April 10th and ends in Nashville, Tennessee on April 23rd, G Saké traverses the zone between East and West, pairing the subtle flavors associated with traditional brewing with the big fruity and spicy flavors that suit the American palate. To achieve this balance between East and West, Brewer Greg Lorenz uses different yeasts and aging times to create a Junmai Ginsho Genshu (a blend containing nothing but undiluted, pure, premium sake).  Unlike the lighter, traditional styles of saké most popular in Japan, the lack of dilution in this Genshu style saké leads to a bolder, deeper flavor profile that Americans can enjoy with hearty mushrooms, salmon, and a variety of shellfish and cheeses.  Like the original music of the Slants, G Saké is a modern twist on an old classic. And that twist is uniquely American.  Young tastemakers will be pleased to find that the heartiness of G Saké also cuts through the fat of Western staple foods such as hamburgers and fries.  Given typical touring fare, concert goers won’t be surprised to find G Saké in every hotel room along the tour route, in the hands of their favorite rockers.  Drummer Tyler Chen admits he will be drinking G Saké straight out of the bottle most nights.  Bassist Simon Tam says “there’s nothing more perfect to come home to after a long tour than a cold glass of G Saké.”  The release of a new acoustic album at the end of the tour promises to make their homecoming quite the celebration. G Saké celebrates the “How the Wicked Live” tour in mid-March by adorning G Saké bottles with unique neck labels that contain a code for a free Slants mp3 download of The Slants track “Heartbeat as Heaven” and a link to the “How the Wicked Live” music video.  The Slants continue to show their love for G Saké by incorporating the beverage into video webisodes and vehicle decorations among other creative outlets. More about SakéOne: Since October of 1998, SakéOne has been the world’s only American Kura (brewery).  With strong ties to tradition and its Japanese roots, SakéOne is the leading producer of "Ginjo" (premium) grade Saké in the U.S. With a set of four premium Sakés produced and bottled under its own Momokawa label, the company set out to develop new products that would help fill the growing demand for premium Saké. Defining a niche for fruit-flavor-infused Saké, SakéOne also launched the Moonstone brand, becoming the first company to bottle a new category of flavored Saké . SakéOne began bottling G Saké in 2005 in response to a lack of sakés on the market that catered to American taste sensibilities. For more information on SakéOne and G Saké or to interview Dewey Weddington, Vice President of Marketing, please contact Grace Woods at Charles Communications Associates at (415) 701-9463 or press@charlescomm.com.  For information on The Slants, please contact Alex Steininger at (503) 5571-9661 or alex@inmusicwetrust.com.

Pine Ridge Vineyards Rings in 2011 with Cause for Celebration Winery receives an unprecedented series of five scores above 90 points from the Wine Advocate Stags Leap District, Napa, CA January 12, 2011 – The end of 2010 brought great cause to celebrate at Pine Ridge Vineyards when renowned wine critic Robert Parker released his reviews of California wineries awarding Pine Ridge five scores above 90 points, a first in the 32 year history of the winery.    This was particularly sweet news for winemaker Michael Beaulac who joined the winery in the spring of 2009 and had to wait the patient period of time before his talent and efforts could be brought to light given the 18-24 months it takes for one’s first release of wines to be launched to the world.   Top scores went to the 2008 Stag’s Leap Cabernet Sauvignon 91+ points, the 2008 Rutherford Cabernet Sauvignon 93+ points, the 2008 Fortis Cabernet Sauvignon 94+ points, the 2008 Le Petit Clos Chardonnay 93 points and the 2009 Chenin Blanc + Viognier touted as a killer wine value with 90 points. “These scores from the Wine Advocate are the best the winery has ever received,” stated Erle Martin, CEO for the Crimson Wine Group whose high-end wine portfolio includes Pine Ridge as well as Archery Summit in the Dundee Hills of Oregon and Chamisal Vineyards in the Edna Valley, California.   “They validate the hard work Michael and his team including vineyard manager Gustavo Avina have put into making these wines qualitatively and stylistically among the finest Napa has to offer,” he continues. “Pine Ridge was one of the pioneering wineries in the Stags Leap district in the late 1970s when some of the most legendary names that embody top quality got their start,” states Winemaker & General Manager Michael Beaulac.   “I’m lucky to be working with distinctive vineyards within five AVAs in Napa to craft the wines of Pine Ridge.   Our approach is a combination of sensitivity to terroir and an art of assemblage, or blending.   We have great properties and our role is to guide the fruit from those vineyards towards becoming the wines they should naturally be.   Our fine tuning in the blending process allows the wine to find its own balance and equilibrium,” says Beaulac. In his role at the winery, Beaulac oversees all grape-growing and winemaking operations as well as facilities management at the winery which is located on the famous Silverado Trail in the heart of the Stags Leap district.  The distinctive tree line of pines cuts a dramatic swath across the top of the ridgeline above the property, thus its namesake. Pine Ridge specializes in producing wines that embody the unique characteristics of the Napa Valley appellation in which its 200 acres of estate vineyards are located.   Since its founding in 1978, the winery has specialized in Cabernet and other Bordeaux style red wines as well as hand-crafted Chardonnays.  For more information on Pine Ridge please visit www.pineridgevineyards.com and for media inquiries, images and interviews please contact Kimberly Charles of Charles Communications Associates at 415/701-9463 or press@charlescomm.com.

 Livermore Valley, CA – January 2011. The eclectic offerings of Wente Vineyard’s winter event calendar are sure to provide unmatched excitement for every wine enthusiast.  Art showings, special tastings and romantic receptions explore the passionate intersection between wine and life’s other pleasures. Activities for January through March include: JANUARY Winter Barrel Tasting Weekend January 22nd & 23rd from 11:00 a.m. to 4:30 p.m. Estate Winery Tasting Room & Vineyard Tasting Room Come out to Wente Vineyards Estate Winery or the Vineyard Tasting Room to barrel taste all your favorite wines! • Wine club members no charge, Non members $5 barrel tasting fee in each room • Reciprocal club benefits to members of Murrieta’s Well and Tamas Estates • Special discounts on selected wines • Futures available for purchase! FEBRUARY Artist Reception: Photography by Jennifer McGregor February 6th from 1:00-3:00p.m. Estate Winery Tasting Room Local artists Jennifer McGregor will be displaying her photography at the Estate Tasting Room on February 6th from 1:00-3:00PM. Come meet the artist and sip on some fabulous Wente Vineyards Wines. Exhibit will be on display through February 28th. Romance Wine & Chocolate February 13th at 1:00p.m. or 4:00p.m. Vineyard Tasting Room Reservations Required: Wine club members - $30, Guests - $35 Sit down and enjoy five chocolate and wine pairings carefully selected and prepared by Wente Vineyards Executive Pastry Chef Leena Hung. Learn how chocolate and wine can combine and create a romantic and sensual experience! MARCH Artist Reception: Pastels by Linda Beach March 6th 1:00 – 3:00p.m. Estate Winery Tasting Room Local artists Linda Beach will be displaying her pastels at the Estate Tasting Room on March 6th from 1:00-3:00PM. Come meet the artist and sip on some fabulous Wente Vineyards Wines. Exhibit will be on display through March 31st. Big Red Tasting at Estate Winery March 12th 6:00 – 8:00p.m. Estate Winery Tasting Room Wine Club Exclusive Event – Reservations Required: $20 per person You are invited to attend an exclusive tasting of red wines from three of the Livermore Valley’s premier wineries: Murrieta’s Well, Tamás Estates, and Wente Vineyards. Livermore Valley Winegrower’s Assoc. (LVWA) Barrel Tasting Weekend March 19th& 20th Estate Winery Tasting Room Come join us for the second annual Livermore Valley Winegrowers Association Barrel Tasting Weekend. This valley wide event will feature many local wineries pouring directly from the barrel and selling futures. For information contact Livermore Valley Winegrowers Assoc. 925.447.WINE About Wente Vineyards The country’s oldest continuously operated family-owned winery; Wente Vineyards is led today by the fourth and fifth generations of the Wente family. More than 125 years of committed stewardship to the land has led to the development of Wente Vineyards’ Farming for the Future®, a system of sustainable viticulture practices designed to produce the best quality wines with the least environmental impact. This philosophy extends to all aspects of winery operations, where energy efficiency, waste reduction, recycling and social responsibility are all integral to the culture. All of the wines within the Wente Vineyards portfolio are Estate Grown, crafted by 5th generation winemaker, Karl Wente from estate vineyards in Livermore Valley and Arroyo Seco. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf. For more information, visit www.wentevineyards.com. Helpful addresses: Estate Winery Tasting Room | 5565 Tesla Road | Livermore, CA | 925.456.2305 Vineyard Tasting Room | 5050 Arroyo Road | Livermore, CA | 925.456.2405 For more information about upcoming events, visit wentevineyards.com. For interviews and media inquiries, please contact Charles Communications Associates at 415.701.9463 or email Emily Aschbrenner at press@charlescomm.com. #    #   #

January 2011, Glen Ellen, CA—Imagery Estate Winery, part of the Benziger Family Wineries, has just released the 2009 vintage of its popular North Coast White Burgundy. Every vintage of Imagery’s wine is released with an original piece of art on the label, commissioned from artists all over the world. This year, Imagery pushed the boundaries of wine label art and broke with tradition:  Instead of a painting, drawing, or photograph, Imagery commissioned an original musical composition. “Imagine a Waltz” is by Richard Derwingson of Mount Shasta, California, and the label for Imagery’s 2009 White Burgundy label is emblazoned with the musical score. “At first, I was a bit taken aback, wondering how I would incorporate the Imagery’s iconic “Parthenon” into the song itself, since it’s not a visual image,” recalls Derwingson. He continues, “But the Parthenon is a classic example of Doric architecture, and in music there’s a Dorian mode, which comes from the same period.  It’s based on different intervals, like all scales. It’s different than western music, and I used that mode in order to write the melodic line and the theme for “Imagine a Waltz.”  (The Dorian mode, a mixture of whole and half steps, originated in Greek times, but lives to this day, and appears in jazz and blues solos.) Imagery 2009 contains mostly Chardonnay, with small amounts of Pinot Blanc and Pinot Meunier added to the blend. “The 2009 is rich and well-structured, with a dash of sassiness that comes from Pinot Meunier,” says Joe Benziger, Imagery Estate’s winemaker. Imagery Estate wines are made under the exacting, ecologically responsible standards that are the hallmark of the entire Benziger sustainable portfolio. Imagery produced 1845 cases of its 2009 North Coast White Burgundy. The wine, which retails for $29 a bottle, is available exclusively at Imagery Estate Winery, though Imagery’s wine club, and at ImageryWinery.com.

San Francisco's Bar Bambino has created a delectable gift idea for the holidays with their Epicurean Gift Boxes, designed with the sensual foodie in mind. Now devotees of this Mission district gem of a restaurant can take home everything from all natural pork salami, to Chef Lizzie Binder's homemade granola, Olallieberry jam, Testun al Barolo cheese, Nocellino Extra Virgin Olive Oil among many other goodies in mini and deluxe gift boxes at $65 and $125 respectively. The boxes can be enhanced with any of the wine selections from the thoughtfully chosen list designed by proprietor & wine director Christopher Losa.  The Gift Boxes will be available for sale throughout the holiday season. On Saturday December 11th Bar Bambino will host a special "Build Your Own Holiday Gift Box" event from 12-3 PM on their back terrace. Come in from the cold and craft your own personalized basket to bring to a holiday party, as a hostess gift, or even for your own pleasure.  Enjoy holiday complimentary classics like mulled wine or cider and a selection of special treats including paprika spiced nuts, olive all' ascolana, and fromage blanc. Mini Gift Box: $65 (excluding tax and gratuity) Wine may be added to your gift box for an additional cost. I. Creminelli Tartufo A delicious all-natural pork salami with black summer truffles from Salumeria Creminelli. II. Testun al Barolo A sweet and fruity flavored blend of cow’s and sheep’s milk cheese that has been crusted in Nebbiolo and Dolcetto wine and wine pummice. III. Homemade grissini (breadsticks) from La Cocina IV. Natural Olallieberry Jam A sweet, yet tart jam made from a local blackberry called Olallieberry. Perfect on toast, pancakes and waffles. V. Chef Lizzie’s homemade granola Our Exectuive Chef’s secret breakfast recipe. VI. Bar Bambino’s shortbread cookies made with TCHO coco nib Deluxe Gift Box: $125 (excluding tax and gratuity) Wine may be added to your gift box for an additional cost. I. Creminelli Tartufo A delicious all-natural pork salami with black summer truffles from Salumeria Creminelli. II. Creminelli Salume al Barolo Robustly flavored artisan salami bursting with the flavor of Barolo wine. III. Testun al Barolo A sweet and fruity flavored blend of cow’s and sheep’s milk cheese that has been crusted in Nebbiolo and Dolcetto wine and wine pummice. IV. Nocellino Extra Virgin Olive Oil A lovely and fragrant Sicilian olive oil with the scent of fresh vegetables including celery and radishes. V. Giusti Gran Deposito Balsamic Vinegar An aromatic and firm-flavored balsamic vinegar ideal for salads, raw vegetables, and uncooked meats. VI. Homemade grissini (breadsticks) from La Cocina VII. Natural Olallieberry Jam A sweet, yet tart jam made from a local blackberry called Olallieberry. Perfect on toast, pancakes and waffles. VIII. Chef Lizzie’s homemade granola Our Exectuive Chef’s secret breakfast recipe. IX. Bar Bambino’s shortbread cookies made with TCHO coco nib Bar Bambino | 2931 16th St. | San Francisco, CA | www.barbambino.com Bar Bambino will be taking orders through January 8th, 2011. To place an order, please call Bar Bambino at 415 701 VINO (8466) or email reservations@barbambino.com

Archery Summit Pinot Noir Oregon Archery Summit Estate 1998 Harvey Steiman A couple of musician friends arrived a day early for their concert recently in Berkeley, across the bay from my home in San Francisco. We arranged to meet at Camino, a casual restaurant in Oakland where chef Russell Moore rustles up farm-to-table fare on an open hearth, infusing dishes with marvelous smoky tones. The wine list is short, but I knew I could bring something from my cellar to demonstrate the glories of American wine for my friends, who hail from Wales and Scotland. I wanted something fully mature, yet retaining enough fruit flavor to balance the smokiness of the food. Oregon Pinot Noir seemed like just the thing, and I pulled out my last remaining bottle of Archery Summit Pinot Noir Willamette Valley Estate 1998. Bursting with fruit on release, the wine always seemed built to last, and it showed well in my 10-years-on tasting of the ’98 vintage a couple of years back. The wine delivered. Its dark cherry and spice flavors had softened into a plush, almost opulent texture, the tannins totally absorbed. I gave it 92 points, non-blind, and it was a perfect match with Moore’s grass-fed beef steak, braised short rib and polenta. My Welsh friend allowed as how it did just fine with his wood-roasted ling cod, too. WineSpectator.com members: Read the original blind-tasting review for Archery Summit Pinot Noir Oregon Archery Summit Estate 1998 (90, $100). • Plus, get scores and tasting notes for more recently rated Oregon Pinot Noirs.

Consumers can now enjoy an eco-friendly, cellar-to-glass tasting experience in the comfort of their own homes. Russian River, CA, November 22, 2010– DeLoach Vineyards, part of the family-owned Boisset Family Estates and pioneer of the widely successful on-premise Barrel-to-Barrel wine program, is now extending this offering to include 3-liter and 10-liter barrels available for purchase by the general public. A long time leader in sustainable winery practices, including organic and Biodynamic® farming, DeLoach further evolves its commitment to sustainability by allowing consumers to now enjoy DeLoach wines through this ecologically and economically conscientious packaging. In addition, consumers can enjoy a taste experience evocative of an actual barrel tasting in a cellar in their own homes. The Barrel-to-Barrel program is an innovative alternative packaging option in which wine is kept within a 3 or 10-liter oak barrel and easily accessed for by-the-glass pouring through an elegant spout at the front of the barrel. The wine within these barrels is kept in eco-bags, within a sturdy recyclable cardboard box which protects the wine from oxidation for up to six weeks. A barrel can be refilled by simply inserting another eco-bag. This system uses less energy to transport and eliminates waste from bottle breakage, significantly reducing the carbon footprint of both the consumer and DeLoach Vineyards.  As an example, a 10L eco-bag contains the equivalent of 13.33 glass bottles. 12 empty glass bottles weigh 242.54 ounces, while one empty 10L DeLoach Vineyards eco-bag weighs just 2.42 ounces – a dramatic reduction. “We’re delighted to be taking the next step with this revolutionary program by offering it to the public. Now our customers can enjoy our wines in a sophisticated, stylish, and convenient way that is marked with the DeLoach distinction of quality and sustainability,” says Jean-Charles Boisset, President of Boisset Family Estates and DeLoach Vineyards. The components of the Barrel to Barrel program are available for purchase at DeLoach Vineyards and at Boisset’s new tasting salon in Healdsburg, CA – the Taste of Terroir. The 3-liter barrel sells for $220 and the 10-liter barrel sells for $250. DeLoach, with its tradition of award-winning Pinot Noir (the 2007 DeLoach Russian River Valley Pinot Noir was recognized by Wine & Spirits Magazine as one of the top "100 Best Buys of the Year" in 2009), is currently offering two wines through this program: the Sonoma Coast Pinot Noir (only available at Taste of Terroir), available in 3-liter eco-bags for $60/bag and 10-liter eco-bags for $180/bag and the California Heritage Reserve Pinot Noir (available at both Taste of Terroir and DeLoach Vineyards), available in 3-liter eco-bags for $52/bag and 10-liter eco-bags for $156/bag. As a special holiday offering locally in Northern California, DeLoach Vineyards has implemented a rental system for the 10-liter Barrel-to-Barrel offering. Consumers can rent a 10-liter barrel for a fee of $50 (with a deposit fee of $125 charged if not returned within 7 days) and purchase eco-bags of the Sonoma Coast at $180/10L bag or California Heritage Reserve Pinot Noir at $156/10L bag as a unique, cost-efficient, and eco-conscious way to enjoy DeLoach wines during their holiday celebrations. DeLoach Vineyards is a member of the family-owned Boisset Estates, which has been recognized internationally for its green innovations in the wine world, its leadership in Burgundy and Pinot Noir, and its commitment to Biodynamic® farming at its historical winery estates. The consumer offering of the Barrel-to-Barrel program is an extension of a long line of alternative packaging options offered by Boisset Family Estates, including the French Rabbit wines in Tetra Pak cartons. Jean-Charles Boisset was awarded Innovator of the Year in 2009 by the Wine Enthusiast for his company’s efforts to reduce the carbon footprint of wine packaging.

Whetting the appetite with a creative riff on the traditional, Bar Bambino Chef Lizzie Binder offers two original side dishes for holiday dining: Potato and Walnut Salad Farro Salad with Cinnamon In keeping with reverence for the traditional, yet refreshed by a new perspective, Chef Lizzie Binder has created two autumnal/winter side dishes that are a departure from the season's comfort classics offering textures and flavors that draw from the Central and Eastern European influences that are the restaurant's hallmark.   The diverse cultures of Friuli, Alto Adidge, Slovenia, Croatia, Austria and Hungary which have profoundly influenced northeastern Italian cuisine are now more evident on both the menu and wine list of this little gem of a restaurant in the heart of the Mission district in San Francisco.   We hope you enjoy these dishes which please the eye and the palate. Cheers, Proprietor Christopher Losa and Executive Chef Lizzie Binder Media contact: press@barbambino.com 415.701.9463 Potato and Walnut Salad Serves 4 - 6 Ingredients: 1 lb russian fingerling potatoes 1 tbsp extra virgin olive oil 1 medium onion, finely diced 1 cup shelled walnuts, toasted 2 cloves garlic, peeled 1/4 cup chopped dill and parsley 2 tbsp red wine vinegar salt and freshly ground black pepper additional chopped parsley and crushed toasted walnuts for garnish Method: Bring a large pot of water to a boil and add 1+ Tbs of salt. Add potatoes and boil until tender. Meanwhile, saute the onion lightly in extra virgin olive oil until translucent. In a food processor, finely grind the walnuts, garlic, salt and ground black pepper. Remove to a large bowl and stir in the herbs and vinegar. Add the cooked onion and stir to integrate. While the potatoes are still warm, peel them and slice into 1/4 inch rings. Add potatoes to the nut mixture and toss thoroughly (the potatoes will begin to break up slightly). Garnish with chopped parsley and crushed walnuts. Serve at room temperature. Farro Salad With Cinnamon Serves 4 - 6 Ingredients: 1 lb farro 2 pieces cinnamon bark, toasted 2 cloves, toasted and finely ground 1 tsp caraway seeds, toasted 1/3 cup extra virgin olive oil 1 tbsp orange juice 1 tsp orange zest, remove zest from orange with a microplane salt and freshly ground black pepper Method: Bring approximately 6 cups of salted water and the cinnamon bark to a boil. Add the farro and simmer for 15 minutes, until tender, but chewy. Be careful not to over cook, the grains should hold their shape. Drain and set the farro and cinnamon bark aside. In a large bowl combine the orange zest, ground cloves, caraway seeds and farro. Dress with the orange juice and extra virgin olive oil. Season with salt and ground black pepper. Toss together well. Add cinnamon bark to the salad to allow for further infusion. Remove after the salad is scented to your taste. Serve warm or at room temperature. RESERVATIONS and INFORMATION: For reservations and more information, contact Bar Bambino at 415 701 VINO (8466)

***Media Alert*** Update to Bar Bambino's Schedule of Seasonal Dinners All take place at: Bar Bambino, 2931 16th Street, San Francisco, CA 94103 Event: Celebrate The Season at Bar Bambino- La Festa Date: December 2, 2010 Time: Thursday, 7p.m. to 10p.m. Details: Bar Bambino will be spotlighting their seasonally inspired regional Italian cuisine with a five course menu that accentuates historical flavor connections to Central Europe. Menu highlights include a Sicilian insalate di natale with chicory, olives, capers, and oranges and a squid ink and crab ravioli tossed with sea urchin butter. Event: New Years Eve at Bar Bambino Date: December 31, 2010 Time: Friday, 5p.m. to 12a.m. Details: Ring in l'anno nuovo for 2011 at Bar Bambino. The five course degustation menu features dishes such as a Pappardelle con Sugo di Faraona with house-made pasta and the Arrosto alla Toscana oven-roasted beef ribe eye. ***Full Menu*** Celebrate the Season Dinner Bar Bambino: Thursday, 2 December 2010, 7pm - 10pm $85 per person with wine pairings I Arugula salad with citrus-poached lake fish Lake fish marinated and poached in oranges; served with arugula salad. 2008 Högl Ried Schon Grüner Veltliner Federspiel II Veal and ricotta tortelloni House-made tortelloni served in a meaty consommé. 2006 Philippe Bornard Pinot Noir l’Aide Memoire III Pomegranate-glazed roasted pheasant Pheasant breast gently roasted in pomegranate molasses and balanced by a sauté of heirloom chicories. 2006 Muhr - Van der Niepoort Spitzerberg (Blaufränkisch) IV Porchetta Slow-roasted suckling pig, sliced and finished in its own juices. 2003 La Roncaia Refosco V Honey strufoli and quince Marble-sized doughnut holes soaked in a warm honey and Vin Santo syrup. Served with a demitasse of quince soup. New Years Dinner Bar Bambino: Friday, 31 December 2010, 5pm - 12am $85 per person $125 per person with wine pairings I Choice of: Prosciutto + persimmon salad Thinly sliced La Quercia Rossa prosciutto with wild organic baby arugula and fuyu persimmons. or Roasted chestnut soup Few items mark winter cuisine in northern Italy as much as chestnuts. A beautifully textured soup touched with cream and brandy. II Choice of: Egg pappardelle with guinea fowl agrodolce House-made pasta with a bright sauce of guinea fowl, tomato, carrot, and celery or Agnolotti with black truffle House-made agnolotti stuffed with braised veal and tossed in a butter sauce infused with black truffles III Choice of: Grilled swordfish steak with dressing of olio nuovo, lemon juice, and oregano or Grass-fed beef rib eye, oven-roasted and finished with a rosemary and Peperoncini oil IV Two perfect cheeses served with special holiday accompaniments V Choice of: Chocolate kisses Nothing says NYE like a kiss!  Espresso semifreddo, foamy whipped cream topping, with bite sized cookies. or Amarena cherry trifle This classic zuppe inglese which is neither soup nor English, but delicious nonetheless. Ladyfingers, amarena cherries, cream, and a healthy dash of brandy. RESERVATIONS and INFORMATION: For reservations and more information, contact Bar Bambino at 415 701 VINO (8466)

Russian River Valley, CA – November 2010: DeLoach Vineyards announced today its collaboration with Kingsborough Community College in Brooklyn, New York to help launch the Kingsborough Urban Farm, the college’s first project of this kind. The project, Build a Garden in Brooklyn, will be integrated into the school’s academic program and will provide students with the opportunity to grow and harvest healthy, organic produce. The new culinary arts program, student-catering firm, and college cafeteria will use the food produced from the Urban Farm to feed and educate students. DeLoach, with its commitment to organic farming and education, was thrilled to contribute to a program that helps create environmental awareness. DeLoach Vineyards has long been a leader in sustainable practices, innovative “green” technology, beginning its conversion to organic and Biodynamic® farming practices in 2004.  It achieved organic certification from CCOF in 2008 and earned Demeter certification for its Biodynamic vineyard practices in 2009.  The 2010 harvest is the first as a Biodynamic-certified estate and the first since the award-winning 2004 vintage (Wine of the Year, Wine Enthusiast). Many years ago, DeLoach converted its winery horse pasture into a half-acre organic and Biodynamic® garden of seasonally fresh produce that DeLoach chefs use to prepare meals for winery visitors and employees year round. In addition, DeLoach emphasizes sustainable farming and the conversion to organic and Biodynamic farming with its grower partners, helping, for example, the Maboroshi Vineyard convert from conventional to Biodynamic practices.  Furthermore, DeLoach uses renewable energy, and reduces its water usage through implementation of an innovative membrane bio-reactor that relies on micro-organisms to purify water used in the winemaking process so it can then be used for landscaping and vineyard irrigation, saving up to two million gallons of water per year. The partnership between DeLoach Vineyards and Kingsborough Community College complements DeLoach’s efforts in farming and gardening, allowing it to help educate a new generation about leading a healthy and sustainable lifestyle. Jean-Charles Boisset, proprietor of Boisset Family Estates, explains the enthusiasm with which DeLoach Vineyards joins this project: “As stewards of the land, our responsibility lies not only in fostering best practices within our own methods, but also in sharing the breadth of our knowledge with our communities. We’re happy to participate in the Kingsborough Urban Farm as it helps educate young people about what we have so passionately believed in for years at DeLoach Vineyards.” To spotlight this new partnership in the public domain, bottle neckers, made of seed paper with annual and perennial wildflower seeds, will be placed on DeLoach bottles in stores throughout New York City. Beginning in November, $0.50 from every bottle of DeLoach wine sold in the City, up to $5,000, will be donated to help jumpstart the Kingsborough Community College Organic Urban Farm. The sales-focused program will continue to run through January 2011. Stuart Schulman, Executive Director, Center for Workforce Development and Economic Development confirms the benefit of this partnership: "We are very excited about our partnership with DeLoach, a leader in sustainable agriculture. Their support will help us to provide our students with the tools to learn to eat healthier food, live in a more sustainable way, and find new career pathways. Our students in nursing, childhood education, biology, and our new culinary arts program will benefit from having the Urban Farm on campus, and they will take this experience with them as they go out into the workplace." About DeLoach Vineyards DeLoach Vineyards has been a pioneering producer of Pinot Noir, Chardonnay and Zinfandel in Sonoma’s Russian River Valley since 1975. DeLoach seeks to produce exceptional wines that spotlight the singular personality of the Russian River Valley, with its rare and bountiful convergence of the sea, the soil and the stars. The Boisset family of Burgundy purchased DeLoach in 2003, bringing the techniques and approaches of Burgundy to its winemaking in the Russian River Valley, which they believed to be California’s most expressive terroir for cultivating Pinot Noir and Chardonnay.  Under Boisset, DeLoach has grown its small-lot vineyard designate wine program, converted to organic and Biodynamic® farming practices, and implemented traditional Burgundian winemaking techniques such as open-top wood fermentors, native yeast fermentations, and hand punch-downs.  Wine & Spirits magazine named DeLoach Vineyards a Top 100 Winery for the tenth time in the winery’s history in 2009.   Located at 1791 Olivet Road in Santa Rosa, the DeLoach Vineyards tasting room, picnic area and organic garden are open to the public daily from 10:00 am to 5:00 p.m. For more information, visit www.deloachvineyards.com. About Kingsborough Community College Kingsborough Community College is located on a 71-acre campus in Manhattan Beach, on the southern tip of Brooklyn, New York. Founded in 1963, the College serves approximately thirty thousand students per year, offering a wide range of credit and non-credit courses in the liberal arts and career education, as well as a number of specialized programs.  The breathtaking Kingsborough Community College campus overlooks three bodies of water: Sheepshead Bay, Jamaica Bay and the Atlantic Ocean.  Kingsborough serves a widely diverse student population and ranks among the top community colleges in the country in associate’s degrees awarded to minority students. For media inquiries, please contact Samantha Kane at Charles Communications Associates: samantha@charlescomm.com, tel: 415|701-9463 For more information about Biodynamic® agriculture or products, please visit www.demeter-usa.org. At the site of the future Kingsborough Urban Farm at Kingsborough Community College, from left to right: Stuart Schulman, Executive Director, Center for Workforce Development and Economic Development Sara Matthews, Project Manager for the Urban Farm Jonathan Deutsch, Associate Professor and Director, Culinary Arts Program Zenia George, student, major in Community Health/Gerontology Elizabeth Basile, Associate Dean, Office of College Advancement ###

Livermore, CA November 2010 – Murrieta’s Well Winery recently announced the commencement of their regular Saturday vineyard tours and tastings, open to the public beginning October 30th. Starting at 1:00 pm every Saturday, guests have the opportunity to explore the winery and surrounding vineyard grounds while sampling wines and getting a sense of Murrieta’s Well’s unique and exceptional terroir. The tour consists of a morning walk through different areas of the stunning 92-acre sustainably farmed estate while learning more about the concept of terroir and how the soil, weather, and topography all effect the cultivation of the vine. Along the way, guests will taste wines that embody the terroir of the Livermore Valley. The educational content will vary as the vines progress through their seasonal changes. These tours will offer a unique, first-hand glimpse into the distinctive practices at Murrieta’s Well, while offering the community an intimate winery experience. Tours are available every Saturday at 1:00pm. Guests will first meet at the lower terrace for an introduction with the wine ambassador while enjoying the views from the historic property.  To reserve a spot, call Murrieta’s Well Winery at 925-456-2395. Silver Spur Club members Free Non-club members $5 About Murrieta’s Well Winery Murrieta’s Well is an elite Livermore Valley wine estate defined by its distinctive blended wines, stunning location, and a rich heritage that began in California’s Gold Rush era. In 1990, Fourth Generation Winemaker Philip Wente and Winemaker Sergio Traverso merged old and new winemaking styles, reviving the historic winery established by Livermore Pioneer Louis Mel. Surrounded by vineyards, the serene, idyllic location on the Arroyo Mocho has a sense of timeless romanticism. The old stone winery building was originally built in the 1880s and is a gorgeous example of early California architecture. Local timber and rustic concrete made from gravel gathered from the nearby Arroyo Mocho Creek were used in the construction. Combined with Spanish design influences, the colorful past of Gold Rush era bandito Joaquin Murrieta, and ultra-premium wines, Murrieta's Well is a captivating and unforgettable destination. Murrieta's Well flagship wines include their Red Meritage and White Meritage, blends of Bordeaux grape varietals, and Zarzuela, a blend of Spanish and Portuguese varietals, modeled after the famous Spanish blends of Ribera del Duero and Rioja. Their estate, old-vine Zinfandel from the renowned Raboli Vineyard and small lot Los Tesoros de Joaquin wines comprise their exclusive portfolio. The Los Tesoros de Joaquin wines are hand-crafted treasures and only available directly from the winery or through the Silver Spur Wine Club. For more information visit www.murrietaswell.com/silverspur. Murrieta’s Well Winery and Tasting Room is located at 3005 Mines Road in Livermore, CA. For more information, visit www.murrietaswell.com. For interviews and media inquiries, please contact Charles Communications Associates at 415|701-9463 or Samantha@charlescomm.com. #   #   #