Wines produced from Estate Vineyards - Pioneers of viticulture in the Dunnigan Hills AVA - 25 years of farming wine grapes in the region - Sustainably farmed hilltop vineyard - Meticulous selection of grape varieties, clones, rootstocks, trellis and irrigation European Style/California Flavor - Proper balance of fruit and oak - Moderate levels of alcohol - Proper levels of extraction - Wines fermented dry Interesting and unusual varieties and blends - Spanish varietals Tempranillo and Graciano - Malbec and Petit Verdot for blending - Varietal wines blended for flavor Sensible prices - Priced in fastest growing category of wines - Perfect wines for upper-end BTG - Great value to the consumer As a farm kid growing up in the late 1950’s and early 1960’s John Giguiere (Founder) was a confirmed pyromaniac starting various things on fire such as his father’s wheat field. He and his brother graduated to launching rockets which often blew up at some stage of the journey resulting in more random fires and calls to the local fire department for help. They eventually grew out of this fascination with the “Matchbook” but still have fond memories of the power they possessed. KEY BAND POINTS

2008 CHARDONNAY DUNNIGAN HILLS Crisp pippin apple and crème Brule flavors with slatey mineral undertones. Perfect balance of fruit and oak. 97% Chardonnay, 3% Viognier 90% Dunnigan Hills fruit Hand-picked at night 100% barrel-fermented 20% new French oak barrels 80% neutral French & American Oak barrels 7% Russian River-Dutton Ranch Stainless steel fermented 3% Paso Robles Viognier 12,000 cases produced 2007 TEMPRANILLO DUNNIGAN HILLS Spain meets California: crushed blueberry and cherry flavors with a touch of the old- world earth and spice. 88% Tempranillo, 8% Graciano, 4% Petite Sirah Aged 19 months in oak barrels 20% new Magrenan French Oak Barrels 80% neutral French & American Oak barrels 100% malolactic fermentation 2,350 cases produced 2007 SYRAH DUNNIGAN HILLS A full-bodied red with fresh red berry flavors and vanilla spice; the addition of Cabernet adds depth and structure. 91% Syrah, 9% Cabernet Sauvignon, Five Syrah clones combine for layers of flavors Aged 17 months in oak barrel 20% new Magrenan French Oak Barrels 80% neutral French & American Oak Barrels 100% malolactic fermentation 5,500 cases produced 2006 TINTO REY CALIFORNIA The Red King: the most unique Mediterranean blend on the market. Juicy, black, ripe flavors of Bing cherry, cassis and vanilla with a creamy texture from oak aging. 40% Tempranillo 35% Syrah, 17% Cabernet Sauvignon, 5% Petite Sirah, 3% Graciano Best lots/barrels are selected for Tinto Rey Aged 17 months in oak barrel 20% new French Oak Barrels 80% neutral French & American Oak Barrels 100% malolactic fermentation 8,049 cases produced 2007 CABERNET SAUVIGNON LAKE COUNTY Deep, rich black fruit flavors with boysenberry, leather and herbal notes. 85% Cabernet Sauvignon, 10% Petite Sirah, 5% Malbec Cabernet: 75% Shannon Ridge Lake County, 10% Sweetwater Chalk Hill Aged 16 months in oak barrel 25% new French & American Oak Barrels 75% neutral French & American Oak Barrels 100% malolactic fermentation 1,124 cases produced

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