CALIFORNIA SUSTAINABLE WINEGROWING ALLIANCE LAUNCHES THIRD-PARTY CERTIFICATION PROGRAM 2009 Sustainable Winegrowing Progress Report Also Released SAN FRANCISCO-The California Sustainable Winegrowing Alliance (CSWA), established by Wine Institute and the California Association of Winegrape Growers, announced on January 13th the introduction of a statewide certification program that provides third-party verification of a winery or vineyard’s adherence to a "process of continuous improvement" in the adoption and implementation of sustainable winegrowing practices. The news was shared at a morning press conference at the Merchant’s Exchange Building in San Francisco. Open to all California wineries and vineyards as a voluntary option, CSWA’s new program, Certified California Sustainable Winegrowing, requires applicants to meet 58 prerequisite criteria to be eligible for the program, assess winery and/or vineyard operations, create and implement an annual action plan and show improvement over time. The goals of the new certification program are to enhance transparency, encourage statewide participation and advance the entire California wine industry toward best practices in environmental stewardship, conservation of natural resources and socially equitable business practices. Three years in the making, the certification program is the first statewide program available to both wineries and vineyards. In addition, CSWA released its 2009 Wine Community Sustainability Report measuring the California wine industry’s adoption over five years of 227 best management practices from the Code of Sustainable Winegrowing Practices Self-Assessment Workbook. “Third-party certification helps California’s wine community speed efforts to create a healthier environment, stronger communities and vibrant businesses,” said Robert P. (Bobby) Koch, Wine Institute President and CEO. “The program reflects the California wine community’s commitment to continually produce the finest quality wine and grapes with practices that are environmentally and socially responsible.” “The scale on which California’s wine community is adopting and expanding sustainable practices is truly impressive, as the state is the fourth leading wine producer in the world,” said California Association of Winegrape Growers (CAWG) Board Chairman Kim Ledbetter Bronson of Vino Farms in Lodi. “CSWA’s mission is to bring recognition to the California wine industry as a change leader in the global marketplace and serve as a model for other industries.” To date, 1,566 vineyard and winery organizations representing 68.1 percent of California’s 526,000 wine acres and 62.5 percent of the state’s 240 million case shipments have evaluated their vineyards and wineries with CSWA’s Code of Sustainable Winegrowing Practices Self-Assessment Workbook. Wine Institute and CAWG established the Sustainable Winegrowing Program in 2002 and incorporated CSWA a year later as a 501(c)(3) nonprofit organization to continue implementing the program. “When you discuss sustainability within the California wine community, it is not just a statement of a program but an imbedded philosophy that we live by each and every day,” said CSWA Board Chairman Chris Savage, Senior Director of Environmental Affairs at E. & J. Gallo Winery. “It is the commitment to this philosophy and the very positive impact it has on our businesses that will ensure the continued growth of the California wine industry long into the future.” Certification Process To be eligible for the certification program, participants meet a set of 58 prerequisites that are among the 227 best management practices in the Code of Sustainable Winegrowing Practices Self-Assessment Workbook. The prerequisites were established to ensure the integrity of the certification program, while the “process of continuous improvement” enables broad participation of the California wine industry and ensures progress towards increasingly sustainable practices. The prerequisites include practices that protect air and water quality, conserve water, promote energy efficiency and reduced pesticide use, and preserve ecosystems and animal habitat, among many others. Applicants then self-assess their winery and/or vineyard operations against the best management practices in the Code workbook and develop annual action plans and implement improvements. CSWA offers educational workshops, resources and tools to assist wineries and growers through these various stages. The certification program then verifies a winery and/or vineyard’s assessment results through a third-party auditor. To retain their certification, participants undergo annual audits to verify that winery/vineyard self-assessments and action plans are updated annually, and that their operations show improvement. Onsite audits take place the first year and then every third year after that, and involve activities such as internal inspections and verification of corrective and preventative action processes. “With a majority of our industry already involved in CSWA’s Sustainable Winegrowing Program, the new certification option evolved as the appropriate next step,” said CSWA Executive Director Allison Jordan. “Every organization is at a different point in the sustainability journey so our program allows businesses to use their own baselines to determine a set of goals based on their region, operation and other factors, and then focus their resources on the practices that will make the most difference for their company, the environment and the community, continually improving year after year.” Industry-wide Performance Metrics Being Developed While process-based certification is the approach that will be used at the launch of the program, CSWA is initiating a project to develop industry-wide metrics to measure and track sustainability performance. CSWA will develop metrics for water and energy efficiency, greenhouse gas intensity, and several others to be determined in order to baseline the industry’s significant impacts and set targets for improvement. Once the metrics are in place, they will tie into the certification program and certified participants will need to consider industry-wide targets when creating action plans. The metrics will also focus on industry efforts around best management practice development and sustainability tool creation. Communicating Certification and Sustainability Certified participants will be able to use a logo and/or claims on company web sites, secondary marketing materials and in certified winery facilities or vineyards. CSWA will also list certified wineries and vineyards on the CSWA web site. Because of current eco-label protocols and discussions by both industry and government on this issue, use of logo and claims on wine bottles is not permitted at this time. Wineries and vineyards can still participate in CSWA’s Sustainable Winegrowing Program without applying for certification. They can complete self-assessments, attend workshops and communicate that they participate in the educational Sustainable Winegrowing Program. Relationship with Other Programs CSWA is also working with other certification programs to ensure that CSWA certification is complementary with existing winegrowing certification programs and that it is cost-effective to participate in multiple programs. Certified Pilot Program Vineyard and Winery Operations Seventeen companies have received certification for some or all of their vineyard and winery operations after participating in a pilot program to test the certification requirements and offer feedback. They are: Clos LaChance Wines; Concannon Vineyard/Concannon Winery; Constellation Wines U.S.; Cooper-Garrod Estate Vineyards; Diageo Chateau & Estate Wines; Fetzer Vineyards/Bonterra Vineyards; E. & J. Gallo Winery; Goldeneye Winery; The Hess Collection; Honig Vineyard & Winery; J. Lohr Vineyards & Wines; Kunde Family Estate; Meridian Vineyards/Taz Vineyards; Monterey Pacific, Inc.; Roberts Vineyard Services; Rodney Strong Wine Estates; and Vino Farms. 2009 WINE COMMUNITY SUSTAINABILITY REPORT The California Sustainable Winegrowing Alliance also presented its 2009 Wine Community Sustainability Report at the January 13 launch event in San Francisco, indicating that most of the 2004 goals have been achieved or significant progress has been made. For participants who have self-assessed their operations against the 227 best management practices in 14 areas from the Code of Sustainable Winegrowing Self-Assessment Workbook, the 2009 report indicates that a majority of the 227 practices showed an improvement in average self-assessment scores since the 2004 report. The strengths of the state’s industry are practices for viticulture, soil management and ecosystem management. Areas identified as opportunities for improvement include energy efficiency, materials handling, waste reduction and environmentally preferred purchasing. Practices receiving scores in the middle ground are vineyard water management, pest management, winery water conservation and quality, human resources, neighbors and community, and air quality. CSWA has increased participation in its Sustainable Winegrowing Program. The 1,566 California vineyard and winery organizations in the Sustainable Winegrowing Program represent a 66 percent increase in the number of wine businesses participating since the 2004 Sustainability Report. Since the program’s launch in 2002, it has held 200 self-assessment workshops and 184 educational events with 9,239 workshop attendees. Vineyard Data Comparison 2004 2009 Number of Distinct Vineyard Organizations 813 1,237 Total Vineyard Acres Farmed by the 1,237 Organizations 223,971 358,121 (68.1% of 526,000 total statewide acres) Winery Data Comparison 2004 2009 Number of Distinct Winery Organizations 128 329 Total Winery Cases Produced by 329 Organizations 145.6M 150M (62.5% of 240 million total statewide cases) In addition to releasing a second edition and web-based version of the Code of Sustainable Winegrowing Self-Assessment Workbook in 2006 and targeted education events, CSWA has developed new resources and tools to further disseminate useful information on sustainable winegrowing practices, including the following, all of which are available online at www.sustainablewinegrowing.org. o Sustainable Winegrowing Program Web Site o Sustainable Winegrowing Highlight Newsletters o International Wine Industry Greenhouse Gas (GHG) Protocol and Accounting Tool o Biodiversity Conservation Practices in California Vineyards: Learning from Experiences o Comprehensive Guide to Sustainable Management of Winery Water and Associated Energy o Reducing Risks through Sustainable Winegrowing: A Growers’ Guide o Vineyard Management Practices and Carbon Footprints o Understanding Adoption and Impacts of Sustainable Practices in California Vineyards The full 2009 Wine Community Sustainability Report is available online at www.sustainablewinegrowing.org/sustainabilityreports.php. In addition, a three-minute video providing overall background on California’s sustainable winegrowing practices can be viewed and downloaded in various formats at inr.mediaseed.tv/EcoWine_36816. Wine Institute and the California Association of Winegrape Growers are the primary funders of the California Sustainable Winegrowing Alliance, and have received additional support from American Farmland Trust, the U.S. Department of Agriculture’s (USDA’s) Natural Resource Conservation Service, USDA’s Risk Management Agency, California’s Department of Pesticide Regulation, the California Department of Food and Agriculture, Pacific Gas and Electric Company, and the National Fish and Wildlife Foundation. The next Sustainability Report will be published in 2014.

Boisset Family Estates Donates More Than 200,000 Meals to Families in California’s Bay Area through its “Fight Against Hunger” Campaign in Partnership with the Fairmont San Francisco Donation will benefit the Redwood Empire Food Bank of Santa Rosa, CA and the San Francisco Food Bank Sausalito, CA, January 7, 2010 – Boisset Family Estates, a family-owned producer and importer of fine wines with offices in Sausalito, CA, wineries in Sonoma’s Russian River Valley and the Napa Valley, and roots in Burgundy, France, will make a donation of more than 200,000 meals to families in the San Francisco Bay Area this month through its Fight Against Hunger campaign.  The donation of meals is made in partnership with the Fairmont San Francisco, a leading supporter of Fight Against Hunger. Boisset’s local wholesaler, Young’s Market Company, has also been instrumental in Fight Against Hunger’s Bay Area successes. January’s donation will benefit the San Francisco Food Bank and the Redwood Empire Food Bank in Santa Rosa, CA. Boisset’s Fight Against Hunger is a national campaign to combat hunger in local communities through the sale of its wines. Through its wineries DeLoach Vineyards, Lyeth Estate, Oceana Estates Riesling, and French rabbit, Boisset has donated more than 1 million meals to communities in Dallas, Indianapolis, and Denver in 2009. Fight Against Hunger is on track to reach its goal of donating 1.2 million meals to local food banks; from July through December 2009, every bottle of wine purchased from Boisset’s four wineries listed above helped supplement three meals for an American family in need when purchased through a participating retailer, restaurateur, or hotelier such as the Fairmont San Francisco. Boisset partnered with Feed The Children to provide meals to the local food banks. Given the current global economic situation, the issue of hunger is more keenly felt than ever and Jean-Charles Boisset, President of Boisset Family Estates, believes strongly that with the integral connection between wine and food, it is essential for his family’s company to contribute to a solution. “The wine world is deeply connected to the harvest, agriculture and food – great wines are complemented by great meals, and thus, as part of the world of food and wine, we find it troubling to tolerate the existence of hunger among our friends and neighbors,” says Boisset.  “We know that now, more than ever, even families that have never thought to seek help before need assistance.  That’s why Boisset Family Estates has committed to providing a minimum of 1.2 million meals to U.S. families in need through our Fight Against Hunger campaign.” “We are delighted to partner with Boisset Family Estates to help feed the hungry in our local community,” explains Thomas A. Klein, Regional Vice President and General Manager of The Fairmont San Francisco.  “Since 1907, The Fairmont has been an integral part of the fabric of San Francisco.  Just as The Fairmont is San Francisco’s residence of U.S. presidents and world leaders, it is the place where generations of San Franciscans have come to celebrate special occasions for more than a century.   We feel it is our responsibility to give back to society and our partnership with Boisset’s Fight Against Hunger is one of the many programs we support to help ensure a healthy community.” In conjunction with the Redwood Empire Food Bank, a food drop event will take place on Friday January 8th in the parking lot of the Redwood Convenant Church, 3175 Sebastopol Road, Santa Rosa, CA 95407 at 11:30 AM to benefit families in DeLoach Vineyards’ local community. More about Boisset’s partners and the Fight Against Hunger can be found by visiting www.boissetfamilyestates.com/fightagainsthunger. About Boisset Family Estates Boisset Family Estates is a family-owned producer and importer of fine wines based in Sausalito, California with roots in Burgundy, France, Sonoma’s Russian River Valley and the Napa Valley.  One of the world’s leading producers of Pinot Noir, Boisset crafts fine wines with a strict terroir approach: each house in its family of wineries has a unique history, identity, and style, yet all are united in the pursuit of superior quality.  Boisset is an innovative leader in the wine world that seeks to reduce the environmental impact of wine packaging and production and protect the long-term sustainability of winegrowing from farming methods to winery practices and packaging.  To learn more about Boisset, please visit its website at www.boissetfamilyestates.com. About the Fairmont San Francisco Scheduled to open soon after April 18, 1906, The Fairmont survived The Great Earthquake that struck that day but was ravaged by the subsequent fire.  When the hotel opened exactly one year after the earthquake, it symbolized the rebirth of San Francisco.  The landmark hotel has played witness to many defining moments in history and pop culture, including the drafting of the United Nations Charter in the hotel’s Garden Room in 1945, and Tony Bennett’s first performance of “I Left My Heart In San Francisco” in The Venetian Room in 1962. For more information about The Fairmont San Francisco, please visit www.fairmont.com/sanfrancisco.

Wine Industry Experts Lay Foundation for Revolutionary Study to Examine Levels of Bottle Variation November meeting of industry stakeholders advises Diam to start with a preliminary trial San Francisco, CA, December 17, 2009 – A panel of fourteen leaders from across the wine industry offered their recommendations to Australia, UK, and US-based representatives of technical wine closure producer Diam on how to structure a major research study that will provide the first quantitative data on the level of bottle variation among the best-selling wines in the United States. At a meeting on November 18th, 2009 at the modern Intercontinental Hotel in downtown San Francisco, the blue ribbon industry panel agreed that the first step toward ensuring a scientifically meaningful study would be to conduct a pre-trial. Thus, a preliminary study of three cases (ie thirty-six bottles) of three different wines in 750mL glass bottles, purchased at local San Francisco Bay Area wine retailers, will be technically analyzed for variation in as many ways as is likely to produce valuable results. Test results will be reviewed by the panel to determine which analyses are the most indicative of bottle variation and should be repeated in the final study. This information will then be passed to an independent statistician in order to determine the necessary sample size of the final study that will ensure statistical significance. In attendance at the meeting were Bruce Cass, editor of the Oxford Companion to the Wines of North America; John Cunningham, Senior Manager of Research and Development and Process Improvement at G3 Enterprises; Karen Fletcher, Wine Buyer for Fresh & Easy; Tim Gaiser, MS, Education Chair for the American Chapter of the Court of Master Sommeliers; Jamie Goode, Wine Columnist for the UK’s The Sunday Express; Neal Hagiwara, Senior Manager, Corporate Quality at G3 Enterprises; Robert T. Hodgson, Professor Emeritus, Humboldt State University; Helen McGinn, Director of PR/Marketing at Copestick Murray, a UK-based global wine business; Curtis Philips, Technical Editor at Wine Business Monthly; David Stevens, Senior Consultant at Davon International; Wilfred Wong, Director of Ecommerce at Beverages & More, among others. Discussion on where to purchase the wines led to lively dialogue between retailers who felt the wine should be purchased from the winery and winemakers who advocated purchasing directly from retail. Other points of debate included the design of the organoleptic analysis for the major study; after much consideration, the panel agreed to assemble a sensory panel that would begin with odd-man out tests followed by a duo/trio analysis. In addition to gathering the necessary data to author a report on the cost to the American wine trade and its influence on the greater economy of bottle variation, a primary goal of this study is to create a bank of valuable “open source” data available to anyone, anytime for future research. In order to create transparency and ensure objectivity in the design of this study, the abovementioned panel of stakeholders from across the wine industry has been invited to both lead and design the study. November’s meeting was organized by San Francisco-based marketing communications firm Charles Communications Associates (CCA) in conjunction with UK-based CUBE Communications and Diam-USA. The Intercontinental Hotel was selected for its shared commitment with Diam and CCA to green initiatives; the hotel applied for and will receive LEED-EB status in 2010. About Diam Globally, DIAM is the leading technical cork closure with value sales of $82M in 2008, and enjoyed an 8.5 percent increase in US market share in 2008. Diam is committed to engaging with winemakers, retailers and distributors to drive awareness of current issues and to ensure all key stakeholders start to ‘think’ about the benefits of the closure options available. For more information about DIAM, please visit www.diam-cork.com or www.cubecom.co.uk.

Carneros, CA, December 3, 2009--Every year around this time in early December, people start realizing the gift giving season is (gasp!) already here. It sneaks up every year, despite being on the calendar for the past 12 months. I'm sure journalists hear this over and over and it likely drives the subject of every gift guide: "Last Minute Gifts," "Gifts Under $20," "Gifts for the Impossible" etc... Consumers look to their trusted sources to help with the stressful task of finding the ultimate gift (nevermind that they have procrastinated.) This year however, to supplement all the online gift guides for 2009, Domaine Carneros put together a list of recipes and tips to throw an easy holiday cocktail party. Throwing a great party can be far more satisfying than giving a mediocre gift (just because you felt you had to.) Tips from Eileen Crane, CEO and Founding Winemaker of Domaine Carneros: The holidays are a great excuse to host that fabulous cocktail party you’ve been envisioning all year long, but haven’t quite gotten around to yet. You know the one… with the perfect understated elegance, vintage glassware and stylish cocktails that all the guests will be talking about this season. The trouble is, there’s a lot of competition this time of year both for time and originality, so getting motivated can be difficult. I’ve found that best way to counteract holiday party over-saturation is to keep it fresh and timeless. Local, seasonal ingredients remind us that fall and winter don’t have to mean all fresh produce is in hibernation and inventive recipes mean your party doesn’t have to include mulled wine, spiced cider or egg nog. The best part of cocktail parties is that you get to play host without having to cook an elaborate sit-down meal. Cocktail parties are all about festive drinks, spirited toasts, great bites and creating an atmosphere that makes everyone feel sexy. Madame Pompadour once said “Champagne is the only wine a woman can drink and remain beautiful” and I agree, so sparkling wine is the base of every cocktail I serve. Bubbles create instant holiday spirit and are a cheerful way to celebrate, all season long. For instant sophistication and charm plan a variety of seasonal cocktails, offer a non-alcoholic option and serve in beautiful glasses with creative garnishes.  If needed, you can mix the base cocktail ahead of time, but never add the bubbly until your guests have arrived – this keeps your cocktails effervescent and guests always love the sound of a popping cork. Harvest Moon 4 1/2 oz chilled Domaine Carneros Brut Rosé 1/4 oz Sonoma Sparkler Raspberry 1/2 oz *St. George Framboise Liqueur 1/4 oz *St. George Framboise Eau de Vie 2 dashes Angostura Bitters Add all ingredients except the Brut Rosé to a mixing glass and give them a quick stir to mix.  Add enough ice to fill the mixing glass to the top, shake hard for 5 seconds, and strain into a chilled martini glass.  Carefully pour the DC Brut Rosé into the glass and then very gently stir to mix.  Drop a very thin slice of persimmon on top of the drink and sprinkle with allspice/nutmeg sugar to garnish. (Recipe courtesy of Scott Beattie, author of Artisanal Cocktails) * Where to find St. George spirits Golden Ginger 4 oz Domaine Carneros Vintage Brut One *crystallized ginger cube 2 drops Angostura Bitters Sprig of mint Soak crystallized ginger cube with bitters. Fill a tall flute with chilled Domaine Carneros Vintage Brut. Top glass with a spring of fresh mint. (Recipe courtesy of Duggan McDonnell, Cantina San Francisco) *You can find festive crystallized ginger cubes at most specialty food stores. For more seasonal recipes using Domaine Carneros from some of the top mixologists in California, including Scott Beattie, Duggan McDonnell and Maria Hunt, visit our cocktail recipe collection on the website. Great appetizers should look amazing on their own, but also taste equally good.  Choose recipes that allow you prepare ahead and don’t undermine the importance of pairing your food with the cocktails offered. For a collection of recipes to pair while entertaining please visit Domaine Carneros' Food & Wine section. The atmosphere of party matters almost as much as the cocktails (then again, if you have the perfect sparkling cocktail in hand, you may forget that the candles aren’t lit…) Add a warm glow to your party with thoughtful lighting. For table presentation, consider using natural found objects like pretty winter branches and berries or your favorite “guest” china. When else do you really get to use it? Be courteous and try to avoid last-minute holiday invitations. At no other time of the year are people more harried and stressed. Your invitation should offer your guests a welcome break from their crazy schedules, so give them time to cement it into their calendars. Happy entertaining! Eileen Crane, CEO & Founding Winemaker Domaine Carneros

Wine Industry Experts are Intent on Finding the Real Level of Bottle Variation in the US November 18, 2009 Panel of industry stakeholders and analysts are being convened to design a trial that will, once and for all, provide unequivocal data showing the true level of bottle variation on retailer’s shelves. San Francisco CA, November 16, 2009 – Technical wine closure producer Diam will fund a major research study to provide the first quantitative data on the level of bottle variation among the best-selling wines in the United States. Discussion at a blue ribbon industry panel gathering on November 18th will focus on developing relevant and meaningful parameters for this groundbreaking study. Leaders from every facet of the wine industry including retailers, master sommeliers, winemakers, researchers, along with trade journalists, have been invited to frame what will be one of the more revelatory studies about closures in the wine business. The meeting will be held at the Intercontinental Hotel in downtown San Francisco. Among the expected attendees are Bruce Cass, editor of the Oxford Companion to the Wines of North America; John Cunningham, Senior Manager of Research and Development and Process Improvement at G3 Enterprises; Karen Fletcher, Wine Buyer for Fresh & Easy; Tim Gaiser, MS, Education Chair for the American Chapter of the Court of Master Sommeliers; Jamie Goode, Wine Columnist for the UK’s The Sunday Express; Neal Hagiwara, Senior Manager, Corporate Quality at G3 Enterprises; Helen McGinn, Director of PR/Marketing at Copestick Murray, a UK-based global wine business; David Stevens, Senior Consultant at Davon International; and Wilfred Wong, Director of Ecommerce at Beverages & More. Commenting on the statistical significance of the study will be Humboldt State University Professor Emeritus Robert T. Hodgson, author of the scientific paper An Analysis of the Concordance Among 13 U.S. Wine Competitions, published in the Spring 2009 Journal of Wine Economics. The research study proposes to purchase the best selling wines in the USA bottled in 750mL for technical and organoleptic analysis of bottle variation. From this, a report exploring the costs to the American wine trade of bottle variation will be authored by an independent source. Details of the discussion will be released on December 1, 2009. This meeting is organized by San Francisco-based marketing communications firm Charles Communications Associates (CCA) in conjunction with UK-based Cube Communications and Diam-USA. The Intercontinental Hotel was selected for its shared commitment with Diam and CCA to green initiatives; the hotel applied for and will receive LEED status in 2010. About Diam Globally, DIAM is the leading technical cork closure with value sales of $82M in 2008, and enjoyed an 8.5 percent increase in US market share in 2008. Diam is committed to engaging with winemakers, retailers and distributors to drive awareness of current issues and to ensure all key stakeholders start to ‘think’ about the benefits of the closure options available. ###

DeLoach Vineyards and Academy of Art University in San Francisco Join Forces to Create New Art Winery hosts art students and professors in unique community partnership Russian River Valley, CA November 16, 2009-Boisset Family Estates is pleased to announce another unique collaboration with the Academy of Art University in San Francisco. Art inspired by and created at DeLoach Vineyards' bucolic location in California's Russian River Valley by Academy of Art University students and professors is now on display at the winery and available for purchase. Proceeds from the sale of the DeLoach-inspired art are directed to the artist with a portion allocated to the Academy of Art University's scholarship program. "In the wine world, we talk about terroir – the land – as inspiration for great wine, which I believe is also great art. To share the same terroir that inspired me to want to make Pinot Noir wine in America with the talented artists from the Academy of Art University has been a wonderful experience," shares Jean-Charles Boisset, President of Boisset Family Estates and Proprietor of DeLoach Vineyards. “We feel privileged to have the exceptional work of these local artists enriching the winery; we hope that by offering the winery as a gallery for their work, more people will be exposed to their art and the immense creativity and passion that emanates from the Academy of Art.” Over 80 pieces of art were created as part of this project. Mediums were diverse – from oil on canvas paintings to mixed media sculptures with steel and recycled wine bottles. To further encourage the artists' creativity, DeLoach offered items such as cow horns, an essential part of the vineyard's biodynamic preparation, and 10 Liter barrels from its new barrel-to-barrel program as materials for sculptures and canvases for painting. The painted barrels have generated so much excitement that discussions are currently underway to bring these into interested on-premise accounts. DeLoach Vineyards and the Academy of Art University announced this program with a gallery opening and week-long exhibit at 79 Gallery in San Francisco's SoMa district in mid-September. Today, the art adorns the walls of the winery and will remain there indefinitely. An online gallery of all the artwork is also available online here. DeLoach’s history of partnering with The Academy of Art University began in 2007 with a scholarship competition for students from all Academy disciplines that repurposed the eco-friendly packaging material from French rabbit, Boisset’s 1 Liter vintage-dated, premium wine in Tetra Prisma containers. In 2008 a graduate Graphics Arts class at The Academy of Arts University completed a semester-long project in which they created a multi-media presentation for DeLoach’s proprietor, Jean-Charles Boisset, to present at CompostModern 2008 highlighting Boisset’s commitment to sustainability that extends from its organic farming methods to pioneering efforts in wine packaging. Earlier this year, DeLoach Vineyards commissioned Peter Schifrin, Director of the School of Fine Art Sculpture at the Academy of Art University, to create a sculpture for the winery's picnic area. Schifrin’s sculpture, Earth and Sky, is an eighteen-foot bronze monument celebrating the human spirit in its relationship to the earth and its celestial skies. Sculptor Schifrin describes, "DeLoach Vineyards is committed to biodynamic agriculture which embraces a spiritual, organic, and scientific relationship with farming. It nourishes and heals the earth. My sculpture is created as a symbol honoring that effort. I offer works as visual mnemonics affirming life -- reminders to seize the day." DeLoach Vineyards has been undergoing a conversion from conventional to biodynamic farming and will release its first biodynamic wine in 2010 from the property. About DeLoach Vineyards DeLoach Vineyards has been making terroir-driven wines in the Russian River Valley since 1975 and is a pioneer in Pinot Noir, Chardonnay and Zinfandel. In late 2003, Boisset Family Estates, the U.S. importer for family-owned Boisset, La Famille des Grands Vins, purchased DeLoach Vineyards, citing the Russian River Valley as California’s most expressive terroir for cultivating Burgundian varietals. Since joining the Boisset family of wineries, DeLoach has reduced production and improved quality, expanded its allocated single-vineyard program, and converted its estate vineyards to a rigorous organic and biodynamic farming regiment, receiving CCOF Organic Certification in 2008. DeLoach has adopted green practices throughout the winery, using an innovative membrane bio-reactor to purify water from wine-making to be re-used in the vineyards. Located at 1791 Olivet Road in Santa Rosa, the DeLoach Vineyards tasting room 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 Peter Schifrin Peter Schifrin has created several large-scale public commissions including twelve-foot bronze, Play Sky in Sonoma County (2009), twenty-foot bronze Full Sky for award-winning Junto Farm in New York (2008), bronze Coyotes in downtown San Jose, bronze Firefighter in San Ramon, nine-foot bronze Wounded Man for the city of San Mateo’s Performing Arts Center and two twenty-two foot bronze monuments Confluence and Skyward at 491 Post Street in San Francisco, commissioned by the Academy of Art University. Schifrin is represented by Sculptursite Gallery in San Francisco and New Leaf Gallery in Sonoma, and is also Director of the School of Fine Art Sculpture at the Academy of Art University. His work is highlighted in a hardcover monograph, Love and Fear: The Sculpture of Peter Schifrin with an accompanying film on DVD. Schifrin received his MFA in sculpture from Boston University and his BA from San Jose State University. Schifrin was a member of the 1984 U. S. Olympic Team in Fencing and was inducted into San Jose State University's Sports Hall of Fame in 2008.  Please view his work at www.peterschifrin.com and www.mudpoet.com. ###

Domaine Carneros Brut Vintage wins Food & Wine Magazine's Great American Wine Award October 2009 Carneros, CA - In a ceremony at the elegant Meadowood Resort in Napa Valley earlier this month, Domaine Carneros was honored with Food & Wine Magazine's annual American Wine Award for Best American Sparkling Wine.  One of only nine wines over $20 selected and the only sparkling wine honored, the 2005 Domaine Carneros Brut ($26) is crafted from Chardonnay and Pinot Noir grapes from the now CCOF-certified estate vineyards of Domaine Carneros, which number over 300 acres. Selected by an august panel of 33 top sommeliers and retailers from around the country, this was the 12th annual event that spotlights America's best wines as well as most promising new winery, importer of the year and winemaker of the year, among other categories.   The panel included Annette Alvarez-Peters, Gillian Ballance, Trey Beffa, Chris Blanchard, Andy Chabot, Bill Floyd, Shannon Fristoe, Darryl Joannides, Michael Jordan, Michael Kaminski, Peter Kasperski, John Lancaster, Kerrin Laz, Laura Maniec, Dan McCarthy, Kevin Mohalley, Jay Murrie, Jeremy Noye, Rajat Parr, Jesse Rodriguez, Jim Rollston, Lisa Rongren, Jesse Salazar, Margaux Singleton, David Stevens, Bernard Sun, Todd Thrasher, Gerald Weisl, Karen Williams, Jeffrey Wolfe, Wilfred Wong, J. Jeffrey Wooddy and Sebastian Zutant. The collective tasting note for the 2005 Domaine Carneros Brut read, "A ringer for a very good Champagne from a ripe year. This Pinot Noir-dominated blend by head winemaker Eileen Crane, aged for three years in Domaine Carneros's Napa cellars, is dry-even austere-when first poured. But it takes on flesh and weight in the glass, soon brimming with classic notes of pear, brioche and yellow apple and revealing a fine, full, mid-palate creaminess." Crafted by CEO and founding winemaker, Eileen Crane, the 2005 Brut represents her 18th vintage of her 22 years with the winery.   Considered America's doyenne of sparkling wine production, Crane has also spearheaded the conversion of the property's estate vineyards to CCOF certification, which was official in December 2007.  In 2003, she also installed what was then the largest photovoltaic solar collection system of any winery in the world.  Upon receiving the award this year, Crane stated,  "This is a great acknowledgement of the quality and finesse we've been able to achieve for Californian sparkling wine.   It's wonderful to see the judges recognize our team's hard work and achievement." About Domaine Carneros Domaine Carneros is a boutique, family-owned winery founded by Champagne Taittinger in 1987. The winery handcrafts sparkling and still wines of extraordinary quality: a super-premium vintage Brut, a luxury Blanc de Blancs called Le Rêve, a Brut Rosé called Cuvée de la Pompadour and the Domaine Carneros Estate Pinot Noir. Domaine Carneros is located in the picturesque Carneros AVA, the first American appellation to be defined according to microclimate rather than along political lines. Carneros shares a portion of both Sonoma and Napa Counties at their southern ends. The Carneros region is best known for its cool climate and maritime influences, making it the perfect terroir to grow Chardonnay and Pinot Noir, two of the essential varietals in the award-winning sparkling wines from Domaine Carneros. Domaine Carneros is the first and only American sparkling wine producer with 100% certified organic estate vineyards. Domaine Carneros is open daily from 10:00 am until 6:00 pm and is located at 1240 Duhig Road (off Highway 121), four miles southwest of Napa and six miles southeast of Sonoma. Visit www.domainecarneros.com for more information.  For media inquiries, please contact Charles Communications Associates at press@charlescomm.com or 415-701-9463.  For a full summary of the awards given, please visit http://www.foodandwine.com/articles/american-wine-awards-2009. #   #   #

ForeFront Wines by Pine Ridge Vineyards launched Saluting a spirit of exploration October 28, 2009 - Napa, CA - A series of three new wines christened ForeFront have been released appropriately during harvest 2009 by the Crimson Wine Group, consisting of sister wineries Pine Ridge Vineyards (Napa Valley), Chamisal Vineyards  (Edna Valley) and Archery Summit (Willamette Valley). Inspired by the spirit of wine industry pioneer Gary Andrus who, together with his wife Nancy, established Pine Ridge Vineyards in 1978 in the legendary district of Stags Leap in Napa Valley, as well as Archery Summit Vineyards in Willamette Valley in 1993.  The wines are infused with the same foresight and innovation that the Andruses brought to the wine industry in its nascent days in the U.S. market. The Andruses were among the first to encourage tight vine spacing in the vineyard, implement gravity flow in the cellar, and hire a female winemaker in the 1970s, among many other innovations that have now become industry standards. Not bound by convention or geographic boundaries, the sourcing for these wines includes a diverse selection of top American Viticultural Areas (AVAs) up and down the west coast, including the Napa Valley where Pine Ridge has established its reputation, the Willamette Valley, Dry Creek, El Dorado and the Edna Valley, where Chamisal Vineyards was the first vineyard planted in the region.   The portfolio of ForeFront wines includes a Cabernet Sauvignon, Sauvignon Blanc and Pinot Noir.  Attractively priced in the $16-$24 per 750 ml bottle range, these wines offer the quality and reputation of the winemaking at Pine Ridge, at a price point that makes these wines accessible every day. The 2007 Cabernet Sauvignon from one of the best vintages in three decades in California is blended with Syrah from El Dorado and Edna Valley as well as small amounts of classic Bordeaux varieties sourced from the 225 estate acres from five different AVAs owned by Pine Ridge in Napa. The diversity of appellations and varieties combine to create a wine that is thoroughly modern in style and complex in structure. The 2008 Sauvignon Blanc is a blend of fruit from the Dry Creek and Napa AVAs which offer contrasting styles that ultimately serve a Sauvignon Blanc well, namely distinct aromatics, racy acidity and a rich mouth feel.  The 2008 Pinot Noir, 100% Willamette Valley sourced, primarily the Dundee Hills AVA, is a classic expression of Oregon Pinot Noir with an emphasis on red fruits and supple tannins.  For more information on the wines including a video overview please visit http://forefrontwines.com/wines.html. Crafted by noted winemaker Michael Beaulac, who is at the home vineyard of Pine Ridge, these wines express the art of blending and the deep knowledge that Beaulac has working with these varietals in over 20 years of winemaking at Laurier, Murphy Goode, Markham and most recently St. Supery.  These wines are being released this October in select US markets including CA, NY, NJ, TX, MA, FL, IL, MN, AZ, CO, GA, NV, OR, MI, OH, DC, SC and NC with a national rollout expected over the next year. For samples, images and media information, please contact Kendall Johnson at Charles Communications Associates kendall@charlescomm.com or 415 701 9463 www.charlescomm.com.

New Study Reveals High Use Of Environmentally-Friendly Practices In California Winegrape Vineyards SAN FRANCISCO, CA -The California Sustainable Winegrowing Alliance (CSWA) has released a report funded by the National Fish and Wildlife Foundation (NFWF) revealing that 101 winegrowers surveyed throughout California have a remarkably high level of adoption of sustainable vineyard management practices.  Complete survey results are detailed in the report titled, "Understanding Adoption and Impacts of Sustainable Practices: Sustainable Winegrowing Program Participants' Survey," and is available online. About 60 percent of the 101 surveyed winegrowers reported using 10 or more of the 16 environmentally friendly farming practices included in the study.  The six most-used practices, adopted by 80 percent or more of the growers, include regular monitoring of pest insects and/or diseases; use of reduced risk pesticides; reduced tillage or no-till approaches; conservation of natural vegetation on vineyard property; leaf pulling; and planting cover crops in the vineyard. Winegrowers offered a variety of reasons for adopting these vineyard practices, with the most common being concern about the environmental impacts of their farming operations, including conservation of natural resources, such as soil.  The economic benefits of the practices are important to growers.  Monitoring for pests and diseases; monitoring water use; planting cover crops; and reducing tillage are all associated with significant cost savings.  Several practices, such as leaf pulling, also improve the quality of winegrapes. Almost half of the growers expressed an interest in adopting alternative energy sources such as solar or wind powered systems, but high capital costs and potentially long payback periods are mentioned as deterrents.  Many are interested in releasing beneficial insects or planting more habitat such as hedgerows, but feel constrained by lack of knowledge and experience.  Finding viable alternatives to chemical weed control and improving water conservation are also high on the priority list of those surveyed. Many of the grower participants praised the Sustainable Winegrowing Program for helping them learn about more sustainable farming practices.  Constructive suggestions offered for the future direction of the program include an emphasis on increasing public awareness about issues of sustainability in farming and encouraging the purchase of winegrapes and wine produced with sustainable winegrowing practices. The NFWF requested the 2008 study to learn the motivations for why California winegrowers use environmentally sustainable farming practices, the extent to which they use these practices and the impacts of these practices on their vineyard operations.  NFWF believes the survey information can be useful to growers who have not yet tried these sustainable practices, those who have already adopted the practices, program planners and educators in this field, and policy-makers interested in agriculture.  The survey was conducted by University of California Davis researchers in collaboration with CSWA.  Survey participants were winegrowers who participated in the CSWA program. In early 2010, CSWA also plans to publish a comprehensive 2009-10 Progress Report on the California wine community's adoption and target goals of the best practices related to the 500-page Code of Sustainable Winegrowing workbook.  More than 1,500 vintners and growers - representing approximately 60% of the state's wine case production and vineyard acreage - have self-assessed their operations at 125 introductory workshops. More than 5,500 vintners and growers have attended 135 targeted education workshops. About the CSWA's Sustainable Winegrowing Program The Sustainable Winegrowing Program is a ground-breaking statewide initiative that encourages and enables growers and vintners to adopt the highest standards of sustainable winegrowing practices.  The program was established in 2002 as a partnership between Wine Institute and the California Association of Winegrape Growers.  For more information, visit www.sustainablewinegrowing.org. # # #

WINE.COM DEBUTS ECO WINE TRIO; FINE WINES BUILDING A CLEAN ENERGY FUTURE Partnership with Boisset Family Estates and EarthEra directs 10 percent of proceeds to build new renewable energy projects in the United States SAN FRANCISCO, CA, October 7, 2009 – Wine.com, the leading online wine retailer, today debuts its Eco Wine Trio. The exclusive product offers three premium red wines from Boisset Family Estates, the first fine wines available in revolutionary PET1 bottles in the U.S. These custom-designed PET bottles feature a unique oxygen-barrier that ensures wine quality and taste. The bottles also weigh 90 percent less and have a 50 percent lower carbon footprint than traditional wine bottles. The retail price of the Wine.com Eco Wine Trio is $29.99. As part of Wine.com’s and Boisset Family Estate’s commitment to a clean energy future they have partnered with EarthEra. Through the unique EarthEra program, Wine.com will direct 10 percent of the retail price of the Eco Wine Trio to the EarthEra Renewable Energy Trust. All funds accumulated in the Trust will be used solely to build new, renewable energy projects in the United States. In addition, EarthEra will carbon balance the shipments of the Eco Wine Trio from the winery to the customer. The Wine.com Eco Wine Trio is presented in a gift box produced of 100 percent recycled packaging. The premium red wines included in the trio are: Fog Mountain 2006 California Merlot: 100 percent Merlot sourced from prime growing areas throughout California result in black cherry, dusty chocolate and blackberry flavors finishing soft with ripe plum notes. This wine is packaged in the first 1 liter PET bottle for wine in the US.  One liter offers 33 percent more wine than a standard 750ml bottle. Louis Bernard 2007 Bonus Passus Côtes du Rhône AOC: a spicy, Grenache-based red from the Rhône Valley that is well-balanced with red-berry fruit flavors and a long finish. Yellow Jersey 2007 Pinot Noir: a fruity red from the South of France with blackcurrant aromas, soft tannins and a silky finish. “Wine.com is excited to be partnering with two forward thinking leaders – Boisset Family Estates and EarthEra – to create an eco-friendly premium product,” said Michael Osborn, Wine.com Founder and Vice President of Merchandising. “We have been hard at work, lowering our environmental impact by placing warehouses close to our customers and by using 100 percent recycled and recyclable packaging, made from 85 percent post-consumer waste. The Eco Wine Trio is yet another way to make enjoying wine better for the planet.” The Eco Wine Trio features wines from Boisset Family Estates, a leader in sustainable practices from vineyard to bottle. To continue the tradition begun in the organically and biodynamically-farmed estate vineyards, Boisset introduced alternative packaging that further reduces the wine’s carbon footprint through its life cycle. “We believe that it is vital to consider the environmental impact of wine through the entire supply chain, and to find solutions that reduce our carbon footprint while offering high-quality and value to our customers,” says Boisset Family Estates President, Jean-Charles Boisset. Through its partnership with EarthEra, Wine.com is balancing the carbon impact of all shipments of the Eco Wine Trio and provides consumers a way to contribute to a clean energy future. “EarthEra is excited to be part of this initiative with Wine.com and Boisset Family Estates,” said Nathan Hanson, Vice President, EarthEra. “By participating in the EarthEra Renewable Energy Trust, Wine.com is making a meaningful commitment to the environment by providing its customers the opportunity to purchase a high quality product in an environmentally responsible manner, all at no extra cost. Wine.com’s commitment of 10 percent of the revenues of the Eco Wine Trio to EarthEra will help build new renewable energy projects, benefiting the environment on behalf of the entire Wine.com community.” About Boisset Family Estates Boisset Family Estates is a family-owned producer and importer of fine wines based in Sausalito, California with roots in Burgundy, France. Founded by Jean-Claude Boisset in 1961, the company has a presence on six continents and in more than eighty countries, and is one of the world’s leading producers of Pinot Noir. Each house in its family of wineries has a unique history, identity, and style, yet all are united in the pursuit of superior quality. Simultaneously, Boisset is an innovative leader in the wine world, seeking to reduce the environmental impact of wine packaging and production and protect the long-term sustainability of wine growing. For more information on the company and its wineries, please visit http://www.boissetfamilyestates.com. About EarthEra EarthEra is a unique program that provides businesses, institutions and consumers the opportunity to build new renewable energy facilities in the United States. EarthEra sells environmental products, such as renewable energy certificates and carbon offsets, to help customers balance their carbon footprint and then directs 100 percent of sales to the building of new renewable energy projects. The EarthEra program utilizes the EarthEra Renewable Energy Trust to accumulate and distribute all funds to new renewable energy projects. The Trust is administered by an independent trustee, US Bank. For more information visit: www.EarthEra.com. About Wine.com Wine.com is the nation's #1 online wine retailer, according to Internet Retailer magazine’s annual ranking of websites by revenue, offering thousands of wines, wine gifts, gift baskets and monthly wine clubs. Wine.com’s mission is to be the ultimate resource for wine enthusiasts, whether shopping for themselves or sending a gift, by offering a great selection, low prices, convenient delivery and helpful information. Wine.com is the world’s most visited wine web site, according to research conducted by comScore Media Metrix. For more information, visit www.wine.com. ### ¹PET stands for “polyethylene terephthalate” and it is a thermoplastic polymer resin used in packaging applications. It is widely recognized by its recycling symbol identification - #1 PET. Lightweight and safe (BPA-free – now and always), PET weighs 90% less than traditional bottles, and conserves fuel, energy and greenhouse gases throughout its lifecycle, from production to transit to recycling. It is estimated to have a 50-60% smaller carbon footprint than a traditional bottle and is 100% recyclable into valuable end products from fleece to carpet fiber to polyester insulation.

ENCORE! WINE COUNTRY B.F.F. WEEKEND MARCH GET-AWAY PACKAGES NOW AVAILABLE Girls “Bubbly” Get-Away II Fairmont Sonoma Mission Inn & Spa Based upon the almost immediate sell-out of the November, 2009 Bubbly Get-Away, an encore offering is now available March 26-28, 2010.  Indulge in the ultimate girls’ get-away! Domaine Carneros by Taittinger, Kerstin Florian, Jo Malone and the Fairmont Sonoma Mission Inn & Spa along with other girlfriend favorites present “Bubbly Weekend II” March 26-28. Sparkling wines, spa treatments, a special winery visit, make-up tips and tricks, perfume aromatic explorations, refreshing cocktails and locally inspired cuisine promise to deliver what today’s trend-setting and stylish girls really, really want. March 26-28, 2010 Check in Friday, March 26th Check out Sunday, March 28th Bubbly Weekend Package Includes •    Two night’s classic accommodation at the unparalleled Fairmont Sonoma Mission Inn & Spa •    Breakfast Daily •    Ground transportation to/from all scheduled events •    Friday evening Welcome Bubbly Reception and Winemaker Dinner hosted by Eileen Crane, CEO and Founding Winemaker of Domaine Carneros •    Saturday Morning Private Yoga Session •    VIP Journey to Domaine Carneros:  Bubbly Blending Session and Food & Wine Pairings •    Cooking Demonstration and Lunch with Celebrity Chef Lulu Powers •    (1) 60- minute Spa Experience per person •     “Saturday Night Sonoma Style” •     Sparkling Cocktails and Jo Malone Scent Explorations featured guest and Mixologist Maria Hunt Bubbly Blending: Learn Winemaker Eileen Crane's secrets to crafting Domaine Carneros' award winning and sought after Sparkling Rosé from organic vineyards at this hands-on component tasting and blending session. Radically Different, Unexpected & Out of the Box food & wine pairing tour: You’ve heard of high-low ensembles; now it’s time to experience it directly.  Eileen will teach you the secrets of bubbly entertaining with a minute or month to spare and whether your budget is generous or not and discover some untraditional food pairings enjoyed with bubbly. She will guide you through the Sparkling Wine and Pinot Noir cellars giving you an insider’s peek at the inner workings of a winery. Cooking Demonstration & Lunch: Celebrity Chef Lulu Powers will create a simple and sophisticated entrée featuring local organic ingredients followed by Lunch with Eileen Crane in the winery’s Carriage House featuring the latest releases from the Domaine Carneros portfolio. “Saturday Night Sonoma Style” – Eileen Crane hosts Sparkling Cocktails & Jo Malone Scent Explorations featuring Sparkling Cocktail expert and Mixologist, Maria Hunt aka The Bubbly Girl, author of  The Bubbly Bar:  Champagne & Sparkling Wine Cocktails for Every Occasion, each guest will receive an autographed copy of Maria’s book.  The evening also includes a Jo Malone scent exploration – fragrance flavor bar set up in the suite where participants can sample and combine fragrances as well as indulge in a bounty of Sonoma County artisanal favorites including succulent Hog Island oysters, Fatted Calf charcuterie, tangy cheeses from Cowgirl Creamery and local chocolates. Availability This (limited participation) package is available only the weekend of March 26-28, 2010 Rates start at $800.00 per person USD based on double occupancy; single, triple and quad rates also available. Suite upgrades available from $50 per night.  Package may be booked online. Reserve your space now *Itinerary subject to change *Transportation to/from the resort is not included in package price.  Assistance in securing ground transportation from Bay Area Airport’s may be made through the Hotel Concierge, please phone 707 938 9000 for additional information. Renowned for natural mineral waters, unparalleled charm and gracious service, the Fairmont Sonoma Mission Inn & Spa is located 40 miles north of San Francisco’s Golden Gate Bridge in the famed Sonoma Valley, the heart of Northern California’s wine country.  A recipient of both the AAA-Four Diamond and Mobil-Four Star Award, the resort consistently provides the country’s finest European spa experience.  For reservations please call 1-800-441-1414 or (707) 938-9000, or visit the Inn’s website at www.fairmont.com/sonoma. Domaine Carneros is located in the picturesque Carneros AVA region known as its own appellation that shares a portion of both Sonoma and Napa Counties. The winery produces a super premium vintage Brut, a luxury Blanc de Blancs called Le Rêve, a Brut Rosé called Cuvée de la Pompadour and three Estate Pinot Noirs: Avant-Garde, Domaine Carneros Pinot Noir and The Famous Gate. Domaine Carneros was founded in 1987 by Champagne Taittinger Chairman Claude Taittinger, along with importer Kobrand Corporation, with a mission to produce some of the finest sparkling and still wines that reflect the Carneros terroir and the spirit of their French ownership. The winery is committed to environmentally friendly growing practices, and all of its estate vineyards are certified organic.  In addition, the winery was one of the first to install a photovoltaic solar collection system for its energy needs. Domaine Carneros is open daily from 10:00 am until 6:00 pm and is located at 1240 Duhig Road (off Highway 121), six miles southwest of Napa. Visit www.domainecarneros.com for more information. For media inquiries, please contact Kimberly Charles or Kendall Johnson at press@charlescomm.com. For reservations please call (800) 441-1414 or (707) 938-9000, or visit www.fairmont.com/sonoma.

DeLoach Vineyards Receives Double Honors from Wine & Spirits Magazine Winery recognized for overall performance, Russian River Valley Pinot Noir named a “100 Best Buy of the Year” Santa Rosa, CA, September 17, 2009 – DeLoach Vineyards will be named by Wine & Spirits Magazine a “Top 100 Winery of the Year” in its upcoming winter issue. In the same issue, DeLoach’s 2007 Russian River Valley Pinot Noir will be recognized as one of the “100 Best Buys of the Year.” DeLoach Vineyards has been making terroir-driven wines from the Russian River Valley and premium vineyard sites across Northern California since 1975. Its founders were among the first group of vintners to plant Pinot Noir in the Russian River Valley in 1973, and they also helped to draft the initial application that created the Russian River Valley AVA in 1983. Boisset Family Estates purchased DeLoach in 2003 and immediately began a seven-year mission to convert the estate vineyards to organic and biodynamic farming methods, and anchor the winery in its high quality, historic winemaking roots. Today’s announcement is an exciting acknowledgement that Boisset’s patient commitment to sustainable winemaking processes results in superior world-class wines. This is the tenth year that DeLoach has been named a “Winery of the Year,” one of very few wineries to achieve this distinction. Boisset’s commitment to preserving the environment extends into the packaging of DeLoach wines; in July, DeLoach developed an innovation for the on-premise wine market and launched it in partnership with The Fairmont Hotel San Francisco. DeLoach Vineyards California Pinot Noir is now available to restaurants for by-the-glass service in a 10-Liter eco-bag housed in a wood barrel. After depleting the first barrel, restaurants need only reorder the 68-Gram recyclable eco-bag filled with 10 Liters of wine at the same cost as a typical 12 bottle, 9Liter case. Wine & Spirits Magazine’s “Top 100 Best Buy” wines are selected from over 9,000 wines that are blind tasted by the editors each year. To have the DeLoach Vineyards Russian River Valley Pinot Noir included in this exclusive list in the same year that the winery is named a “Top 100 Winery of the Year” is a great honor, especially from a publication whose primary audience is the wine trade. DeLoach Vineyards will participate in the sixth annual celebratory tasting event to honor the “Top 100 Wineries of the Year” on October 14, 2009 at the San Francisco Design Center. The complete list of Wineries of the Year and Top 100 Best Buy Wines will be announced and profiled in the November issue of Wine & Spirits, available on newsstands nationwide on October 13, 2009. About DeLoach Vineyards As a pioneering force in Pinot Noir winegrowing in Sonoma County, DeLoach Vineyards has been experimenting with and perfecting the various combinations of soil, rootstock and clones for over three decades. In 2004, the Boisset family brought its eco-friendly and biodynamic approach to sustainable winemaking at DeLoach Vineyards: showing its dedication to the environment, Boisset Family Estates tore up award-winning vineyards after the 2004 vintage and replanted them with cover crops designed to revitalize the soil. New vines were planted in 2006, and 2010 will be the first eagerly awaited vintage grown with biodynamic farming techniques. In the meantime, DeLoach Vineyards continues to partner with winegrowers who are equally dedicated to eco-friendly farming practices and the production of world-class wines. For more information about DeLoach Vineyards, please visit www.deloachvineyards.com. ###

Sustainable Practices at Domaine Carneros are Vegan-Friendly From winemaking to energy generation, Domaine Carneros is a leader in sustainable practices Carneros, CA, September 14, 2009 – Domaine Carneros, the first and only sparkling winery in the United States with all estate vineyards certified organic (California Certified Organic Farmers, CCOF), recently researched that its longtime environmentally-friendly winemaking practices are vegan-friendly as well. Domaine Carneros’ commitment to sustainability extends beyond the winemaking process and to the company's overall operations. The winery at Domaine Carneros is home to what was, upon installation in 2003, the largest photovoltaic solar collection system on any winery in the world. “Our first commitment is to produce the best wines. We've always taken an active role to preserve the health of the land, and today we are excited that people who are as committed to preserving environmental health as we are can share in our bounty," explains Domaine Carneros CEO and Founding Winemaker, Eileen Crane. Crane led the winery to eco-friendly standards almost twenty years ago although formal organic certification did not occur until 2008. Today’s announcement is yet another example of Domaine Carneros’ sensitivity to environmental and ecological issues. Rémuage is the step in the sparkling winemaking process that prepares the wine to be clarified after it has undergone the second fermentation that gives sparkling wine its characteristic bubbles. Byproducts of the second fermentation include spent yeasts and sediment; typically, a fining agent such as egg white or isinglass (an extract of sturgeon bladders) is added to the wine to precipitate movement of these particles down the neck of the inverted bottles so they can be easily released during the next step, dégorgement. Although the fining agent is later removed, trace quantities may remain. At Domaine Carneros, the fining agent used in the rémuage process is Clarifiant S, sodium bentonite, a clay-based product with no animal additives. Clarifiant S is a gentle, vegan-friendly product that produces clear wines that meet the exacting winemaking standards of Domaine Carneros. As the winemaking process demands precise climate control, most wineries in sunny California rely on expensive air conditioning that consumes large volumes of electricity. In 2003, Domaine Carneros took a different approach. The winery partially buried its buildings in the earth, insulated them heavily, and designed them with passive night-time cooling systems. This combination allows the winery to maintain lower temperatures – naturally. From natural cooling to generating an average of 48,000 kilowatts of renewable electricity on-site with one of the largest solar installations in the wine business, Domaine Carneros’ commitment to the environment is clear. As the first major winery to go solar, Domaine Carneros became the de facto representative of the solar power movement and began to run seminars for its winery neighbors about the conversion process. About Domaine Carneros Domaine Carneros is a boutique, family-owned winery founded by Champagne Taittinger in 1987. The winery handcrafts sparkling and still wines of extraordinary quality: a super-premium vintage Brut, a luxury Blanc de Blancs called Le Rêve, a Brut Rosé called Cuvée de la Pompadour and the Domaine Carneros Estate Pinot Noir. Domaine Carneros is located in the picturesque Carneros AVA, the first American appellation to be defined according to microclimate rather than along political lines. Carneros shares a portion of both Sonoma and Napa Counties at their southern ends. The Carneros region is best known for its cool climate and maritime influences, making it the perfect terroir to grow Chardonnay and Pinot Noir, two of the essential varietals in the award-winning sparkling wines from Domaine Carneros. Domaine Carneros is the first and only American sparkling wine producer with 100% certified organic estate vineyards. Domaine Carneros is open daily from 10:00 am until 6:00 pm and is located at 1240 Duhig Road (off Highway 121), four miles southwest of Napa and six miles southeast of Sonoma. Visit www.domainecarneros.com for more information. ###

Diam Reduces Carbon Footprint of Technical Wine Closure Successful environmental policy implementation produces on-target results Napa Valley CA, August 31, 2009 - Just two years after commissioning the world's first carbon footprint study into the impact of wine closure production on the environment, leading wine closure producer Diam reduced its carbon footprint by 12 percent, bringing it more in line with the carbon footprint of natural cork production. DIAM is a technological wine bottle closure that addresses two major threats to the wine industry: closure consistency and cork taint. Cork taint is detected by its characteristic odor, often described as "wet cardboard or wet dog," and renders affected bottles spoiled and unfit for drinking. Most cork taint is caused by 2,4,6-trichloroanisole (TCA), the product of a reaction between naturally-occuring fungi with environmental pollutants (chlorine).TCA is estimated to impact approximately 4-6 percent of wine bottles closed with natural cork. DIAM is a technical cork, produced by the patented and ISO 9001-certified DIAMANT process, which uses super-critical CO2 to eradicate 2,4,6-trichloroanisole (TCA) and 150 other compounds found in natural cork to deliver a consistently neutral, TCA-free cork closure. Over 1800 wineries and distributors use DIAM, including premium producers Louis Jadot, Hugel, Stonestreet, Freemark Abbey, Kunde, Bouchard, Moët & Chandon, Langtry and Kendall Jackson. In addition, UK retail giant Tesco has named DIAM as one of only three- permitted closure types for its vast private-label wines. Globally, DIAM is the leading technical cork closure; in 2008, DIAM experienced an 8.5 percent increase in US market share. In 2006, Diam commissioned the French agency Cairn Environment to study the impact of three wine closure types on the environment: natural cork, the DIAM closure and Oeneo's S-Cap screwcap. The natural cork and DIAM technical cork were both dressed with a PVC capsule, the foil covering normally found at the top of a wine bottle. Using the patented Carbon Appraisal® method, research revealed that natural cork with PVC emits 5,490 lbs of equivalent CO2 per ton while the DIAM closure with PVC emits 9,376 lbs of equivalent CO2 per ton. Oeneo's S-Cap screwcap, manufactured with 35 percent recycled aluminium, was found to emit 23,442 lbs of equivalent CO2 per ton, a carbon footprint 250 percent greater than DIAM. Results were ratified by the French Environmental Agency. Immediately after these results were announced, Diam sales director Dean Banister declared, "this represents the initial phase of our efforts to reduce our carbon usage. We will investigate additional means of reducing our carbon footprint, including a detailed evaluation of our energy sources, packaging and transport. We firmly believe that we can improve the impact of DIAM production by reducing emissions from energy consumption, with a potential reduction in impact of around 40 percent." Today's announcement reflects Diam's commitment to Banister's 2006 pledge to reduce carbon emissions and Diam's overall pledge to preserve the environment. Between 2006 and 2008, DIAM production increased four-fold, with a net carbon footprint increase of just 3 percent. "In real terms, this represents a 60 percent reduction in our total carbon footprint by volume output," Banister explained. To achieve these results, Diam focused its efforts on reducing emissions from its two largest sources: energy consumption and incoming materials. Also, in 2007, the company terminated the sale of screwcaps due to their high carbon footprint and impact on the environment. The news comes as DIAM announces the implementation of a restructured environmental policy designed to meet current and future environmental challenges. The policy encourages a proactive internal approach to control over energy consumption and carbon footprint, recycling of cork sub-products and waste, control over industrial risks and the design of more environmentally friendly products through investment in research and development. Diam will continue to update its carbon footprint assessment in conjunction with Bilan Carbone® every two years to assess the progress achieved from the implementation of their complete environmental approach. About Diam Globally, DIAM is the leading technical cork closure with value sales of $82M in 2008, and enjoyed an 8.5 percent increase in US market share in 2008. Diam is committed to engaging with winemakers, retailers and distributors to drive awareness of current issues and to ensure all key stakeholders start to ‘think' about the benefits of the closure options available. ###

Domaine Carneros Featured at “Bubbly” Get-away at the Fairmont Sonoma Mission Inn & Spa Indulge in the ultimate girls get-away! Domaine Carneros by Taittinger, Kerstin Florian, Jo Malone and the Fairmont Sonoma Mission Inn & Spa along with other girlfriend favorites present “Bubbly Weekend” November 20-22, 2009. Sparkling wines, spa, a cool winery visit, make-up tips and tricks, scent explorations, refreshing cocktails and locally inspired cuisine promise to deliver what today’s trend-setting and stylish girls really, really want. Bubbly Weekend Package Includes • Two night’s classic accommodation at the unparalleled Fairmont Sonoma Mission Inn & Spa • Breakfast Daily • Ground transportation to/from all scheduled events • Friday evening Bubbly Reception and Winemaker Dinner hosted by Eileen Crane, CEO and Founding Winemaker of Domaine Carneros • Saturday Morning Private Yoga Session • VIP Journey to Domaine Carneros: Bubbly Blending Session and Food & Wine Pairings • Cooking Demonstration and Lunch with Celebrity Chef Lulu Powers • (1) 60- minute Spa Experience per person • “Saturday Night Sonoma Style” • Sparkling Cocktails and Jo Malone Scent Explorations featured guest and rockstar Master Mixologist Scott Beattie Bubbly Blending: Learn Winemaker Eileen Crane's secrets to crafting Domaine Carneros' award winning and sought after Sparkling Rose from organic vineyards at this hands-on component tasting and blending session. Radically Different, Unexpected & Out of the Box food & wine pairing tour: You’ve heard of high-low ensembles; now it’s time to experience it directly. Eileen will teach you the secrets of bubbly entertaining with a minute or month to spare and whether your budget is generous or not and discover some untraditional food pairings enjoyed with bubbly. She will guide you through the Sparkling Wine and Pinot Noir cellars giving you an insider’s peek at the inner workings of a winery. Cooking Demonstration & Lunch: Celebrity Chef Lulu Powers will create a simple and sophisticated entrée featuring local organic ingredients followed by Lunch with Eileen Crane in the winery’s Carriage House featuring the latest releases from the Domaine Carneros portfolio. “Saturday Night Sonoma Style” – Eileen Crane hosts Sparkling Cocktails & Jo Malone Scent Explorations featuring Artisanal Cocktail expert and Master Mixologist Scott Beattie, author of Artisanal Cocktails, each guest will receive an autographed copy of Scott’s book. The evening also includes a Jo Malone scent exploration – fragrance flavor bar set up in the suite where participants can sample and combine fragrances as well as indulge in a bounty of Sonoma County Artisanal favorites including succulent Hog Island oysters, Fatted Calf Charcuterie, tangy cheeses from Cowgirl Creamery and local chocolates. Availability: This (limited participation) package is available only the weekend of Nov 20-22, 2009 Rates start at $1280.00 USD, based on double occupancy, $780.00 single occupancy Suite upgrades available from $50 per night Reserve your space now *Itinerary subject to change *Transportation to/from the resort is not included in package price. Assistance in securing ground transportation from Bay Area Airport’s may be made through the Hotel Concierge, please phone (707) 938-9000 for additional information. Renowned for natural mineral waters, unparalleled charm and gracious service, the Fairmont Sonoma Mission Inn & Spa is located 40 miles north of San Francisco’s Golden Gate Bridge in the famed Sonoma Valley, the heart of Northern California’s wine country. A recipient of both the AAA-Four Diamond and Mobil-Four Star Award, the resort consistently provides the country’s finest European spa experience. For media inquiries, please contact Kimberly Charles or Kendall Johnson at press@charlescomm.com. For reservations please call (800) 441-1414 or (707) 938-9000, or visit the Inn’s website. ###