Terra d’ Oro BRAND HISTORY FEATURES & BENEFITS COMPETITIVE SET Amador county was first planted in 1856 by Italian pioneers during California’s Gold Rush. They saw a boom in wineries over the next few decades, first to satisfy the thirst of miners and later to make a living after the mines ran dry. Located in Shenandoah Valley in the Sierra Foothills, Terra d’ Oro was the first post-Prohibition winery to open in Amador County. Italian for “Land of Gold,” Terra d’ Oro was founded by Cary Gott in 1973 and purchased by the Trinchero family in 1988. Committed to honoring the heritage of Amador County with robust Zinfandels, Barberas, and traditional Italian varietals. The climate, elevation, and rocky, iron rich soils of Amador county allow for traditional Italian varietals to thrive here. Terra d’Oro winery utilizes sustainable farming practices and Integrated Pest Management (IPM) in much of our 400 acres of vineyards. Vines are rooted in shallow topsoil above rocky granite hardpan on a series of gentle slopes between 1,300 and 1,600 feet in elevation. Handcrafted food-friendly wines full of character and intensity, perfectly capturing the essence and history of this unique area. Ravenswood Ridge, Klinker Brick, St. Francis, 7 Deadly Zins, Coppola Diamond Series, Pine Ridge, Turley

Terra d’ Oro Wines WINE KEY SELLING POINTS 2016 Chenin Blanc & Viognier Handpicked Chenin Blanc grapes from the Clarksberg appellation in the Sacramento Delta, an ideal region for this variety with rich soils and maritime influence. The Viognier is from our Voteau Vineyard in Amador Co. and with high elevation, warm days and cool nights, intense varietal character is brought to the fruit. Grapes are gently pressed to minimize extraction of undesirable astringency and color from skin and seeds, then stainless steel fermented at low temperatures to maintain bright, clean fruit flavors. Aromas of tropical fruit, mango, apricot, palate of grapefruit, citrus, pineapple, well-balanced, clean acidity, crisp v. 2015: 90 pts, Editors’ Choice Wine Enthusiast 2016 Moscato Handpicked from the Artois Vineyard in Northern Sacramento Valley. A combination of well-drained, sandy soil and steep hillside plantings stresses the vines just enough to ensure a light crop of ripe, intensely perfumed fruit. Grapes are destemmed and crushed into stainless steel tanks and left overnight before pressing. This “cap and drain” method allows for extended skin contact resulting in increased varietal intensity, 70% of the juice is inoculated with yeast. The rest is left unfermented at cool temperatures, then blended back in creating a bright, clean, balanced, sweet blend. Lemon curd, apricots, peaches, floral notes of honeysuckle, clean citrus 2016 Pinot Grigio Grapes are pulled from the Clarksburg appellation spanning three counties in the Sacramento Valley. The vineyard borders the Sacramento delta and ushers in cooling breezes from the San Francisco Bay creating the right amount of maritime influence allowing the grapes to develop depth of flavor and structure. Hand harvested in the cool morning to preserve flavor and acidity. Gently pressed and immediately fermented in stainless steel at low temperatures for more than 30 days to develop the variety’s bright, clean fruit character. Cut pear, citrus blossom, ripe pear, citrus v. 2014: 90pts, Editors’ Choice Wine Enthusiast 2015 Amador Zinfandel Hand selected grapes from vineyards around Amador Co. with shallow topsoils, granite hardpan, hot days and cool summer nights make a remarkable environment for the winery’s flagship wine. Head-trained and spur pruned, the vineyards receive optimal sunlight and deliver a controlled crop. Hand-picked and cold-soaked for three days allows flavors, color, and aromas to be extracted. After a gentle tank pressing, the wine is aged in a combination of French, American, and Hungarian oak (25% new) for 14 months. Subtle caramel notes, clove, allspice, cinnamon, red currant, red raspberry, ripe plum v. 2015: 91pts, Editors’ Choice Wine Enthusiast 2015 Zinfandel Deaver Vineyard One of the original Zinfandel plantings in Amador Co. planted during the 1800’s. A 20 acre shallow and rocky lot consisting of 131 year old vines that continues to grow deeper into the soil and vigorously pull nutrients from multiple soil layers, producing larger quantities of highly concentrated, complex fruit. The older, lesser yielding vines are gently pressed and destemmed and yeast strains are carefully selected and pump over techniques are designed to extract flavor and character. The wine is aged 16 months in premium French and American oak (30% new). Aromas of clove, allspice, cracked white pepper, layers of ripe blackberry, plum, cinnamon, briary tannins and baked spice, balanced power v. 2014: 91pts Wine Enthusiast, v. 2015: 93pts Zinfandel Advocates and Producers 2015 Barbera Widely planted throughout California, Amador county Barbera is exposed to much sunlight and yields an elegant wine with layers of fruit and spice. Fermented in stainless steel tanks and underwent two weeks of pump overs to extract maximum color and flavor. Aged 14 months in French oak barrels (30% new), giving the wine well integrated, toasty oak aromas and sweet vanilla and butterscotch notes. Dark cherries, pomegranate, ripe cherries, cola, bright red fruit, firm tannin, savory finish v. 2014: “Recommended Barbera Producer” Wine Enthusiast and “Recommended New World Red” Sunset Magazine 2014 Petite Sirah Handpicked from our own twelve acres of Petite Sirah vineyards at Burke Ranch in Amador Co. producing concentrated fruit with exceptional quality. Usually one of the last varieties to ripen, these grapes were de-stemmed and partially crushed, leaving whole berries for stainless steel tank fermentation. Daily pump overs to enhance extraction of vivid color, flavor, and aroma. Aged in French and American oak (25% new) for 15 months. Graham cracker, blackberry, spicy, warm oak, soft approachable tannin v: 2013: 91pts, Editors’ Choice Wine Enthusiast Zinfandel Port Grapes are sourced from the rolling foothills of Amador County. This wine is a combination of vintages of late harvested grapes and is the last project of harvest as the grapes’ sugar levels rise and the acid levels slowly fall, creating a sumptuous, sweet wine. Zinfandel grapes are crushed and de-stemmed, and the must is inoculated and fermented in stainless steel tanks. Once a carefully selected sugar level is reached, the wine is fortified with un-aged brandy and the high alcohol stops the fermentation and helps to extract further flavor from the skins. The residual sugar gives the wine a sweet edge. The “Solera” style is used to age the wine and the newest vintage is blended with several previous vintages. Aged in a combination of French, American, and Hungarian oak. Aromas of raisined berry fruit, candied dates, caramel, dark chocolate, orange peel, flavors of cocoa, toffee, raisin, coffee 93pts, Editors’ Choice Wine Enthusiast