JRV_SalesKit PPT 1.4.16

1 KIRKLAND RANCH ROAD, AMERICAN CANYON, CA 94503 707.254.8673 JAMIESONRANCHVINEYARDS.COM

THE PROPERTY

J AMIESON RANCH VINEYARDS is the southernmost winery in the Napa Valley. The property’s 300acres of gently rolling hillsides and terraced vineyards were formerly part of General Mariano Vallejo’sRancho Suscol in the mid-1800s. Today the ranching tradition continues, with cattle grazing the hillsides,sheep amidst the vines for weed control, and an apiary, from which we source our estate honey.

The unique architecture of Jamieson Ranch Vineyards is reminiscent of a majestic western mountainlodge, replete with soaring ceilings, seating around a cozy fireplace, an observation gallery over-lookingthe barrel room and production area, and a spectacular wraparound veranda that affords sweeping viewsof the Napa Valley and San Pablo Bay.


THE BRANDS AND HOW THEY FIT


2013 DOUBLE LARIAT CABERNET SAUVIGNONNAPA VALLEY

Vinted and bottled by Jamieson Ranch Vineyards, Napa, CA

ABOUT JAMIESON RANCH VINEYARDJamieson Ranch Vineyards is the southernmost winery in the Napa Valley. The property’s rolling hillsides and vineyards were formerly Part of General Mariano Vallejo’s Rancho Suscol in the mid-1800’s. Today, the ranching tradition continues with cattle grazing the Hillsides, an apiary, from which we source our estate honey, and our own miniature horses roaming the property.

DOUBLE LARIAT CABERNET SAUVIGNONTASTINGEnticing aromas jump out of the glass with this beautiful Cabernet Sauvignon. Notes of black currant, anise, and cedar intrigue the senses. Flavors of cassis, blackberry, and black cherry delight the palate leading to supple tannins that carry through a lengthy finish. The Double Lariat Cabernet is highly elegant yet accessible for any occasion and any connoisseur.

ESTATE CHEF’S PAIRINGThe tannin structure and fruit forward notes pair beautifully with lamb ribeye, smoked beef tenderloin carpaccio and spinach stuffed mushrooms.

Release Date: July 2015

Appellation: Napa Valley

Varietal: 95% Cabernet Sauvignon, 2.5% Cabernet Franc

2.5% Merlot

Vinification: 33% Stainless Steel Fermentation

33% Flashed; Fermented on the Skins

33% Flashed; Barrel Fermented in French oak

Aging: 18 months in 100% French Oak

Aging Potential: 7-10 years

Alcohol: 14.8%

Acidity: 6.1 g/L

pH: 3.7

Production: 7,100 cases

UPC: 8-58698-00251-2

JAMIESON RANCH VINEYARDS 1 KIRKLAND RANCH ROAD, AMERICAN CANYON, CA 94503 707.254.8673 JAMIESONRANCH.COM

20 14 SILVER SPUR SAUVIGNON BLANCNAPA VALLEY

Vinted and bottled by Jamieson Ranch Vineyards, Napa, CA

ABOUT JAMIESON RANCH VINEYARDJamieson Ranch Vineyards is the southernmost winery in the Napa Valley.The property’s rolling hillsides and vineyards were formerly part of GeneralMariano Vallejo’s Rancho Suscol in the mid-1800’s. Today, the ranchingtradition continues with cattle grazing the Hillsides, an apiary, from whichwe source our estate honey, and our own miniature horses roaming theproperty.

SILVER SPUR SAUVIGNON BLANCTASTINGHints of fresh cut pear and pineapple aromas lead to tropical flavors that leave you wanting more. Our Silver Spur Sauvignon Blanc exhibits a subtle richness and a full finish that entices for another taste.

Release Dat e: June 2015

Appellat ion: Napa Valley

Variet al: 100% Sauvignon Blanc

Aging: St ainless St eel

Alcohol: 14.2%

Acidit y: 6 .2 g/ L

pH: 3.44

Product ion: 944 cases

UPC: 8-58698-00263-5


20 12 CHARDONNAYCARNEROS

Release Dat e: Sept ember 2013

Appellat ion: Carneros

Vinif icat ion: 50% St ainless St eel & 50% Barrel Ferment ed

Aging: 50% St ainless St eel, 25% French Oak Neut ral

25% French Oak New

Aging Pot ent ial: 2-5 years

Alcohol: 14.3%

Residual Sugar: 2 .0 g/ L

Acidit y: 5 .9 g/ L

pH: 3.59

Product ion: 11,000 cases

UPC: 8-58698-00248-2

Produced and bottled by Reata, Sonoma, CA

ABOUT REATAThe name Reata comes from the Spanish word for “lariat.” Hand braided and buried in earth to cure, each rope – like our wine – isindividual to its maker, and to the land it was born out of.

CHARDONNAY CARNEROS

TASTINGBrilliant straw yellow in hue, the nose is marked by ripe peach, mango,golden apple, lime, honeysuckle and bay leaf. Gorgeous entry unfoldsinto flavors of stone fruits and plush tropical fruits. The mouthfeel issmooth, the acidity mature and a touch of sweet oak contributes toits depth and complexity.

ESTATE CHEF’S PAIRINGThis Carneros Chardonnay impresses with its great balance andcomplexity. It has a nice butterscotch component without the all-too-common flabbiness, making food pairing easy. Tuna tartare,clam chowder and steamed Sea Bass are all excellent complementsfor this Chardonnay.


2013 PINOT NOIRTHREE COUNTY – SONOMA/MONTEREY/SAN BENITO

Release Dat e: March 2015

Appellat ion: 52% Sonoma, 31% Mont erey, 17% San Benit o Count y

Vinif icat ion: 100% St ainless St eel

Aging: 70% French Oak, Neut ral (10 mont hs)

30% French Oak, new (10 mont hs)

Aging Pot ent ial: 2-7 years

Alcohol: 14.2%

pH: 3.75 g/ L


UPC: 8-58698-00247-5

Produced and bot t led by Reat a, Sonoma, CA

ABOUT REATAThe name Reata comes from the Spanish word for “lariat.” HandBraided and buried in earth to cure, each rope – like our wine – isindividual to its maker, and to the land it was born out of.

PINOT NOIR

TASTINGThis Pinot Noir is notable for its rich ruby color and notes of cherry,raspberry and pomegranate. Aromas of vanilla fill the glass that lead to

a well-structured weight on the palate. French oak notes lead to a strongFinish that lingers on the palate nicely. A great Pinot Noir for any occasion.

ESTATE CHEF’S PAIRINGThis Pinot lends itself to several seafood preparations due to its softtannins and excellent acidity. Salmon is a classic Pinot Noir pairing,though other good combinations are wild mushroom risotto, ragù,almost any light meat fowl smoked or dark meat fowl roasted withwinter root vegetables.

JAMIESON RANCH VINEYARDS 1 KIRKLAND RANCH ROAD, AMERICAN CANYON, CA 94503 707.254.8673 JAMIESONRANCHVINEYARDS.COM

20 13 CHARDONNAYCALIFORNIA

Release Dat e: January 2015

Appellat ion: California

Variet al: 97% Chardonnay, 3% Viognier


Aging: 85% St ainless St eel

15% Neut ral French Oak for 8 mont hs

Alcohol: 13.9%

pH: 3.48 g/ L

Acidit y: 6 .1 g/ L


UPC: 8-58698-00249-9

Produced and bot t led by Jamieson Ranch Vineyards, Napa, CA

ABOUT LIGHT HORSELeading the charge towards a better tomorrow. Forward!Jamieson Ranch Vineyards has formed the Light Horse Foundation,dedicated to helping at-risk individuals, particularly those with autism,and supporting other important humanitarian causes. A portion ofprofits from this brand will go to support the Light Horse Foundation.

LIGHT HORSE CHARDONNAY

TASTINGVivid straw yellow in color, this expressive Chardonnay features intense fruit aromas of peach, apricot and pineapple. Your palate is enticed with flavors of poached pear, caramel, vanilla and honeysuckle. Complex well integrated oak complements the weight on the mid-palate, leading to a full and well-rounded finish.

ESTATE CHEF’S PAIRINGThe 2012 Light Horse Chardonnay is an approachable, satisfyingand food-friendly wine. Mild fish like tuna, sole, scallops and clamspair delightfully well with this wine. The addition of mushrooms orfennel enhances the balance on your palate.


20 13 PINOT NOIRCALIFORNIA

Release Dat e: November 2014



Aging: 100% French Oak

Alcohol: 13.9%


Acidit y: 5 .6 g/ L

pH: 3.82


UPC: 8-58698-00250-5

Vint ed and bot t led by Jamieson Ranch Vineyards, Sonoma, CA

ABOUT LIGHT HORSE

Leading the charge towards a better tomorrow. Forward!Jamieson Ranch Vineyards has formed the Light Horse Foundation,dedicated to helping at-risk individuals, particularly those with autism,and supporting other important humanitarian causes. A portion ofprofits from this brand will go to support the Light Horse Foundation.

TASTINGGarnet in color this Pinot Noir over delivers! Bright red fruit flavors, mixed with rich notes of plum and black cherry, are married with subtle hints of oak and vanilla to produce a long, smooth finish. This Pinot Noir is great to have with any meal.

ESTATE CHEF ’S PAIRINGThe transparency of the 2012 Light Horse Pinot Noir is a great vir-tue for a wide range of food pairings. The flavors of light poultryor fowl like duck, poussin or quail marry well with this wine. Adda wood smoked influence in the cooking process for the ultimateLight Horse Pinot pairing.


20 12 CABERNET SAUVIGNONTHREE COUNTY – NAPA/LODI/LAKE COUNTY


Appellat ion: 43% Napa, 40% Lodi, 17% Lake

Count y


Aging: 100% French/ American Oak

Alcohol: 14.5%


Acidit y: 5 .4 g/ L

pH: 3.77


UPC: 8-58698-00269-7

ABOUT LIGHT HORSE


LIGHT HORSE CABERNET SAUVIGNONTASTINGIntense ruby in color, this Cabernet features a redolent bouquet of cassis, blueberry, plum, vanilla bean, toffee, clove and a touch of tobacco. Delectable berry flavors are supported by refreshing acidity which runs through the mid-palate and melts into a long finish. Soft tannins provide a smooth texture, with a touch of oak contributing appealing spice notes to the wine.

ESTATE CHEF ’S PAIRINGThe fruit forward profile and supple tannins of this wine make it pair particularly well with Pasta with Wild Mushrooms, Chicken Marsala, Twice Cooked Pork, or Rack of Lamb.



20 13 CABERNET SAUVIGNONCALIFORNIA

Release Dat e: November 2015



Aging: 100% French Oak for 12 mont hs

Alcohol: 14.5%


Acidit y: 6 .01 g/ L

pH: 3.63


UPC: 8-58698-00269-7

ABOUT LIGHT HORSE


LIGHT HORSE CABERNET SAUVIGNONTASTINGIntense ruby in color, this Cabernet features a redolent bouquet of cassis, blueberry, plum, fig, vanilla, mocha and a touch of tobacco. Delectable berry flavors are supported by refreshing acidity which runs through the mid-palate and melts into a long finish. Soft tannins provide a smooth texture, with a touch of oak contributing appealing spice notes to the wine.

ESTATE CHEF ’S PAIRINGThe fruit forward profile and supple tannins of this wine make it pair particularly well with Pasta with Wild Mushrooms, Chicken Marsala, Twice Cooked Pork, or Rack of Lamb.



20 13 RED W INE BLENDCALIFORNIA

Release Dat e: August 2015


Variet al: 35% Zinfandel, 25% Cabernet Sauvignon,

23% Malbec, 17% Pet it e Sirah/ TempranilloAging: 100% French oak

Alcohol: 14.5% by volume

pH: 3.69

Product ion: 3,102 casesUPC: 8-58698-00261-1

ABOUT WHIPLASHUpon entering the majestic cypress – lined drive of Jamieson Ranch Vineyards, one is immediately greeted by the awe-inspiring silhouette of the legendary stallion – Whiplash. His sculpture, intense with graceful movement, concedes a hint as to why this noble creature captured the hearts of all he graced with his beauty. Spirited, bold and fiercely independent as his name, Whiplash was a rare and elegant stallion.

WHIPLASH RED WINETASTINGVibrant garnet in color, this exotic blend of red varietals exudes aromas of blackberry, plum, blueberry and floral hints of lily. Your palate is enticed with ripe fruit blended with chocolate notes that lead to fine tannins providing a velvety texture and a substantial mouthfeel. Rich layered notes of French Oak finish this beautiful wine.

ESTATE CHEF ’S PAIRINGThis Red Blend pairs beautifully with a wide range of foods and is enhanced by sauces with a hint of sweetness. It also shines when enjoyed with spicy foods. Barbequed pork spare ribs, Chicken Tikka Masala, Peking Duck, Trippa alla Romana and a flavorful pasta with tomato sauce are all delicious complements to this wine.

Vint ed and bot t led by Jamieson Ranch Vineyards, Grat on, CA


20 13 ZINFANDELLODI


Appellat ion: Lodi

Aging: 40% French Oak 12 mont hs



Acidit y: 7 .35 g/ L

pH: 3.63

Product ion: 3,000 casesUPC: 8-58698-00262-8

Vint ed and bot t led by Jamieson Ranch Vineyards, American Canyon,

ABOUT WHIPLASHUpon entering the majestic cypress – lined drive of Jamieson Ranch Vineyards, one is immediately greeted by the awe-inspiring silhouette of the legendary stallion –Whiplash. His sculpture, intense with graceful movement, concedes a hint as to why this noble creature captured the hearts of all he graced with his beauty. Spirited, bold and fiercely independent as his name, Whiplash was a rare and elegant stallion.

WHIPLASH ZINFANDELTASTINGBrilliant ruby red in color, the 2013 Whiplash Zinfandel boasts aromas of licorice and cardamom. Layers of juicy raspberry and blackberry explode on the palate. Spice leads to a rich, delightful finish on the palate.

ESTATE CHEF ’S PAIRINGIdeal pairings include Duck Confit with Blueberry Sauce, Chili Con Carne, BBQ Pulled Pork and Honey Glazed Ham are all delicious compliments to this wine. For dessert, treat yourself to a glass of this Zinfandel with a Chocolate Lava Cake.


20 14 Ma lb e cCalifornia

Release Dat e: January 2016


Aging: 30% French Oak 10 mont hs



Acidit y: 6 .0 g/ L

pH: 3.72


UPC: 8-58698-00276-5

Vint ed and bot t led by Jamieson Ranch Vineyards, American Canyon,

ABOUT WHIPLASHUpon entering the majestic cypress – lined drive of Jamieson Ranch Vineyards, one is immediately greeted by the awe-inspiring silhouette of the legendary stallion –Whiplash. His sculpture, intense with graceful movement, concedes a hint as to why this noble creature captured the hearts of all he graced with his beauty. Spirited, bold and fiercely independent as his name, Whiplash was a rare and elegant stallion.

WHIPLASH ZINFANDELTASTINGGarnet in color, this Malbec exudes aromas of spice and plum. Your palate is enticed with notes of black cherry and fig that lead to soft tannins providing a velvety texture and a smooth yet rounded finish.

ESTATE CHEF ’S PAIRINGIdeal pairings include Duck Confit with Blueberry Sauce, BBQ Pulled Pork and Honey Glazed Ham are all delicious compliments to this wine.


20 13 DOUBLE LARIAT CABERNET SAUVIGNONNAPA VALLEY

ACCOLADES

9 2 POINTS


9 4 POINTS

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20 14 SILVER SPUR SAUVIGNON BLANCNAPA VALLEY

ACCOLADES

9 4 POINTS2015 California State Fair (Best of Napa)

9 1 POINTS2015 Ultimate Wine Challenge

Silve r Me d a l2015 Riverside International Wine Competition2015 Long Beach Grand Cru

Bro nze Me d a l2015 San Diego Toast of the Coast




20 13 P INOT NOIRTHREE COUNTY: SONOMA/MONTEREY/SAN BENITO

ACCOLADES

The counties are San Benito, Sonoma and Monterey, all cool- climateregions whose maritime influence shows in the wine’s acidity and silkiness.The vintage’s ideal growing condition is illustrated by brilliantly riperaspberry and cherry fruit…drink this beautiful wine now. —S.H

9 0 POINTS - Winemaker Challenge International Wine Competition9 1 POINTS – Toast of the Coast Wine Competition9 0 POINTS – Tasting Panel Magazine8 8 POINTS – San Diego International Wine Competition8 8 POINTS – Ultimate Wine Challenge

CRITICS CHOICE GOLD MEDAL/ 9 3 POINTS2015 Critics Challenge Wine International Competition

GOLD MEDALS2014 San Francisco International Wine Competition (Do ub le Go ld )

GOLD MEDAL/ 9 0 POINTS– 2015 Forks and Corks

SILVER MEDAL 2015 Riverside International Wine Competition

BRONZE MEDAL 2015 Long Beach Grand Cru


20 12 CHARDONNAYCARNEROS

Go ld Me d a ls2014 North Coast Wine Challenge

Silve r Me d a ls2014 LA International Wine Competition2014 Critics Challenge2015 Houston Livestock Rodeo Uncorked! International Wine Competition

Bro nze Me d a ls2014 CA State Fair2014 Long Beach Grand Cru2015 San Francisco Chronicle Wine Competition2015 Long Beach Grand Cru

ACCOLADES


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20 13 PINOT NOIRCALIFORNIA

“Beautiful Light Horse Pinot Noir—one of the best values on the market. Period. It’s gorgeous.” —Leslie Sbrocco, wine expert

9 0 POINTS - 2015 Critics Challenge International Wine Competition8 9 POINTS – Ultimate Wine Challenge

8 8 POINTS - Wine Enthusiast

Silve r Me d a lsSan Francisco Chronicle International Wine CompetitionSan Diego International Wine CompetitionWinemakers Challenge

Bro nze Me d a lsTexSomm Wine CompetitionToast of the Coast Wine CompetitionLos Angeles International Wine Competition

ACCOLADES


20 13 CHARDONNAYCALIFORNIA

9 0 POINTS – Critics Challenge8 6 POINTS – Wine Enthusiast

Go ld Me d a lsLong Beach Grand Cru

Silve r Me d a ls San Francisco Chronicle Wine CompetitionHilton Head Wine & Food FestivalLos Angeles International Wine Competition

Bro nze Me d a lsCalifornia State FairToast of the Coast Wine CompetitionTexSomm Wine Competition

20 12 CABERNET SAUVIGNONCALIFORNIA, Three County

9 1 POINTS – California State Fair8 7 POINTS - The Tasting Panel Magazine8 6 POINTS - Wine Enthusiast

Silve r Me d a ls Houston Livestock Show & Rodeo Wine CompetitionSan Francisco Chronicle Wine CompetitionSan Diego International Wine CompetitionTexSomm Wine CompetitionWinemaker Challenge International Wine CompetitionCritics Challenge

Bro nze Me d a lsToast of the CoastLos Angeles International Wine CompetitionLong Beach Grand Cru

ACCOLADES


9 0 POINTS – Ultimate Wine Challenge

8 6 POINTS – Wine Enthusiast

Silve r Me d a ls Critics Challenge International Wine Competition

Bro nze Me d a ls Long Beach Grand Cru

20 13 ZINFANDELLODI

ACCOLADES


20 12 RED BLENDCALIFORNIA

8 8 POINTS - Critics Challenge International Wine Competition

Go ld Me d a ls 2015 Los Angeles International Wine Competition2015 San Francisco Chronicle Wine Competition2015 Riverside International Wine Competition

Silve r Me d a ls2015 TexSomm Wine Competition2015 Hilton Head Wine & Food Festival2015 Critics Challenge International Wine Competition2015 Winemaker Challenge International Wine Competition

Bro nze Me d a ls2015 Toast of the Coast Wine Competition2014 New York World Wine & Spirits Competition

ACCOLADES


The Light Horse Foundation is dedicated to enrichingthe lives of at-risk youth and people in need, whileadvancing important social causes that will help shapethe world of tomorrow. Beginning with our very ownminiature horse therapy program, we seek to ignite achain reaction to unbridle each individual’s truepotential. We believe in the power of individual actions,taken consistently over time, to affect major change.

Each brand in the Jamieson Ranch Vineyards family ofwines will champion its own cause, from autism andcultural support for music, art and film, to femaleempowerment, affordable housing and food for thehungry.

Our Light Horse Brigade of miniature horses inspire andmodel the vision for our fundraising program.

Like our “minis”, we may be small in stature, but webelieve that we can make a big impact on each life thatwe are able to touch.

LIGHT HORSE FOUNDATIONLEADING THE CHARGE TOWARD A BETTER TOMORROW!

THE LIGHT HORSE FOUNDATION MISSION


W INEMAKER

JUAN JOSE VERDINA, WINEMAKER

Born in Chile, Juan Jose earned his degree in Agricultural Engineering fromINACAP Tabancura in Santiago. His desire for practical experience brought him toHahn Estates in the Santa Lucia Highlands of Monterey in September of 2002,where served under then President (and current JRV President) Bill Leigon. JuanJose excelled at winemaking and quickly rose up the ranks working as Enologist,Cellar Master, Bottling Line Supervisor and Assistant Winemaker.

In March 2008, Juan Jose was promoted to Winemaker for Copa Del Rey Wines, aChilean brand created by a joint venture between the Hahn family and theCanavaggio family in Panama. Juan Jose traveled to Chile to establish protocolsand oversee winemaking for the project at Ventisquero.

When the Cycles Gladiator Winery was established by Hahn Estates in Lodi, JuanJose was again tapped as Winemaker. During his tenure at Cycles, he built a wineryfrom the ground up, contributing to its enormous success in the U.S.

In June of 2014, Bill Leigon, who had joined Jamieson Ranch as President in 2013,named Juan Jose Winemaker at Jamieson Ranch Vineyards. “I’m inspired by thevision of this company, the commitment to create exceptional wine, and itsleadership. I couldn’t pass up the opportunity to work with my long-time mentor atHahn, Bill Leigon,” comments Verdina.

NOEL SCHAFF, ASSISTANT WINEMAKERNoel Schaff grew up in Los Angeles and moved to Boston where she studiedGeology at Boston College. After graduating, she moved back to LA where herinterest in the wine industry blossomed. Blending her passion for the study of theearth with her love for food, she began to explore winemaking as her future career.

In August of 2011, she was hired by Cycles Gladiator Winery in Lodi, CA as aharvest intern. Quickly moving up to Assistant Winemaker, she spent the next 2years helping Juan Jose Verdina manage the winery, as well as assisting withwinemaking for Hahn Family Wines. “My geology background enhances myapproach to winemaking, with a thorough understanding of the physical andscientific process from vineyard to bottle, says Noel.”

In January of 2014, Noel joined the winemaking team at Jamieson Ranch Vineyardsas an assistant winemaker and enologist.


OUR MANAGEMENT TEAM

WILLIAM L. LEIGON, CEO

Bill Leigon brings decades of wine industry experience to JamiesonRanch Vineyards, most recently serving for 12 years as President ofHahn Family Wines. Leigon is an industry innovator and visionary,having pioneered the use of the Internet and social media to build andmarket Hahn Family Wine brands, leading to increased internationalrecognition. Leigon successfully introduced Cycles Gladiator, aneveryday wine, which followed the groundbreaking success of HRMRex Goliath, which was successfully sold by Hahn to ConstellationBrands. Leigon has been active in the wine industry for over 40 years.He co-founded The Wine Trust and Ariel Vineyards (the first premiumnon-alcoholic wine), served as National Sales Manager guiding J. Lohrwines for 13 years, and worked as Vice President of Sales andMarketing for Associated Vintage Group. Beyond the world of wine, BillLeigon is a community activist, vocalist and artist. He was a foundingdirector of the Napa Valley Repertory Theatre and has served aspresident of the Arts Council of Napa Valley.


W INEMAKINGFOCUS ON TECHNOLOGY

FLASH DETENTE THERMO-VINIFICATION

› Flash extraction involves rapid heating of grapes to very high

temperatures followed by instantaneous cooling in a vacuum

chamber, causing immediate extraction of color, tannin and skin

colloids.

› While Flash-Detente improves upon this classic process,

Thermo-vinification has been used in Europe for over 200 years.

› The French developed Flash Detente technology through the

addition of the cold vacuum chamber about 15 years ago;

initially in the Rhone valley.

THE PROCESS

› Crushed and de-stemmed grapes are fed into buffer tanks and

then fed into the Thermo compact unit all at ambient temperature.

› In the thermo unit, the grapes are super-heated to 180 degrees

Fahrenheit.

› The treated grapes are then fed into the Cold Vacuum chamber.

› In the Cold Vacuum chamber, the temperature change causes the

skins of the grapes to crack allowing for maximum extraction

of color, tannin and skin colloids.

BENEFITS

› Results in a clean, fruit-forward juice.

› Deepens color and extracts tannins which broaden the

mid-palate of the wine.

› Eliminates the need for punch downs or pump-overs.

› Allows red wine to be made with a white wine protocol which

means the juice can be pumped into barrels and barrel fermented as

with white wines.


VISITING

J AMIESON RANCH VINEYARDSJamieson Ranch Vineyards is the southernmost winery in the NapaValley, allowing convenient access to many Bay Area locations. Theproperty’s 300 acres of gently rolling hillsides and terraced vineyards are blessed by cooling fog and breezes from the nearby San Pablo Bay —climatic conditions that favor the production of exceptional Pinot Noir andChardonnay.

TASTING ROOM AND TOURSVisitors to Jamieson Ranch Vineyards, are treated to a hospitalityexperience like no other in the Napa Valley. The property’s relaxed,ranch atmosphere and welcoming, knowledgeable staff ensure thatguests are truly transported. The tasting room is open from 10 am to5pm daily, with private tours available. Barrel tours allow guests tosample wines in the process of their evolution, providing an enlighteningwinemaking journey — vineyard to bottle.

PRIVATE EVENTSFrom crafting a cozy atmosphere for a fireside occasion to building agrand celebration, our experienced event-planning team is available tocoordinate every facet of your event. We emphasize the mastery ofdetails and are known for transforming your dreams into reality. Thewinery features three elegant and unique spaces: the Estate Ballroom,the Overlook Veranda and the Observation Gallery.


FACT SHEET

The winery was constructed in 1999 and features signature Oregon Red Cedars inside the tasting room and also outside on the beautiful overlook veranda. The firstvineyards were planted in 1994. The Reata brand was established in 2011, followedby the Jamieson Ranch Vineyards brandin 2013.

ESTABLISHED

Jamieson Ranch Vineyards encompasses more than 300 acres of breathtaking hillsides and expansive vineyards. Located on the southern edge of Napa Valley, the countryside that surrounds the winery is blanketed with acres of Cabernet, Chardonnay, Merlot, Pinot Grigio,Pinot Noir, Syrah, and Viognier grapevines.

VINEYARDS

Beautiful, gently rolling hills with dramatic panoramic views of Napa Valley and the San Pablo Bay. The southern tip of the valley consistsof sediments deposited by the prehistoric advances and retreatsof the bay.

TOPOGRAPHY AND GEOLOGY

Napa Valley’s Jameson Canyon is well known for the gentle breezes that roll off ofSan Pablo Bay. Its Mediterranean climate, with moderateSummer temperatures with low humidity, is ideal for growingChardonnay, Pinot Noir, and other cool climate varietals.

CLIMATE

LOCATION

Jamieson Ranch Vineyards is located just 55 miles west of downtown Sacramento in the Jameson Canyon of the Napa Valley. It is the southern-most winery in Napa Valley, and often one of the first wineries that visitors can see as they enter the Valley itself.


CONTACT

Jamiesonranchvineyards.com

Our mailing address is:1 Kirkland Ranch Rd, American Canyon, CA 94503

William “Bill” [email protected]

William R. “Bill” SpearGeneral Manager707.888.8700 [email protected]

Doug FitzGibbonVice President, Director of Sales415.710.7355 [email protected]

Holly Collins Vice President, Director of Sales 805.904.9866 [email protected]

Laurine Domenici Regional Manager, Northwest510.701.5559 [email protected]

Letricia SotoSouthern California Regional Sales Manager408.314.2980 [email protected]

Antoinette WilsonRegional Sales Manager (Chicago Area)815.341.6308 [email protected]

David Rothberg Regional Manager, Northeast 917.439.3990 [email protected]

Gillie Richards European Representative +44 (0) 1303 244522 [email protected]

Kent Godwin Far East Representative 707.972.8581 [email protected]

Michelle OltmanCanada, Caribbean and Americas707.486.2544 [email protected]

Media InquiriesTim McDonald 707.927.5251 [email protected]

Marketing Inquiries Stephanie Gibibns707.738.4819 [email protected]


JRV_SalesKit PPT 1.4.16

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Transcript of JRV_SalesKit PPT 1.4.16