1. Domaine Chandon COMMITMENT of Count Frederic Chandon
VISION of John Wright
TECHNICAL EXPERTISE of Edmond Maudiere
Domaine Chandon Was founded in 1973
Releasing the first Sparkling Wine in 1976
Releasing étoile in 1992

2. Portfolio: Vibrant fruit to elegant complexity
TASTING NOTES
caramel nose
Apple/citrus notes
PAIRING NOTES
Salty, creamy or nutty foods
TASTING NOTES
fresh berry, hints of strawberry, creamy texture
PAIRING NOTES
Fruity, spicy salty foods
TASTING NOTES
red berry aroma, strawberry crisp and structured
PAIRING NOTES
Intense spicy flavors
TASTING NOTES
floral bouquet, honey, apricot, velvety texture
PAIRING NOTES
Rich, spicy foods
TASTING NOTES
honey, toasted almonds, lemon custard, seamless
PAIRING NOTES
Appetizers and seafood
TASTING NOTES
plum, nutmeg, floral, cocoa, ginger, elegant
PAIRING NOTES
Foie Gras, Sushi

3. Key Selling Points Category Leader Rich Tradition
Iconic destination, Michelin star restaurant
Excellent price / value proposition.
Diverse Portfolio
Broad array of sparkling flavors with 7 diverse
Proven successful cocktail program.
History of top scores from esteemed sources.
Ideal Territory
Over 1,200 acres of ideal Napa Valley vineyard holdings, all cultivated sustainably.
Rich Tradition
First California sparkling winery to be founded by a French Champagne house, Moët & Chandon in 1973.
250 years of Méthode Traditionnelle expertise elevates wine to world class quality.
Follows Champagne Method using the 3 traditional Champagne varietals and 2nd fermentation in the bottle to create depth, complexity, and ageability.
Prosecco – fermented in tank “charmat”. Only 1% Methode Traditionnelle. Originally made to be consumed in its youth.
Cava – made from non-tradtional grap varietals

4. Pioneer In Sustainable Agriculture Practices
Cover Crops
Control erosion and restore nutrients to the soil
Barley, vetch, red and white clover.
Water Management Systems
Wetland ponds capture runoff during the wet season.
Create a natural habitat for wildlife.
Provide irrigation water for vineyards.
Compost
Grape skins, seeds and stems (pomace) used as compost in the vineyards.
Owl Boxes
House owls that keep gophers and moles at bay.
Reduce the need for harsh chemicals.
Increase the biodiversity of our vineyards.
Sniffer Dogs
Used for early bug detection.
Allow winery to take a proactive stance to protect vineyards.

5. Old World heritage and New World innovation
Fruit sourcing is based on fruit quality regardless of appellation
Multi-vintage as opposed to vintage dated: older reserve library wines added to final blend for complexity
Aged for a minimum of five years
on the lees
Sur lees date refers to the date the wine was laid to rest on the lees—not a vintage date.
Limited production

6. Fruit Source Cool Growing Regions Mt. Veeder Carneros Yountville
Monterey
Sonoma Coast

7. Vineyards
Fruit for Sparkling wine is farmed with higher fruit hanging on the vine
Vineyards are devided into blocks and each block is managed on an individual basis
The grapes express which potential blend they may lend themselves to.
For étoile we are searching for high acid, delicate flavors, yet not to be drunk young without long aging on yeast.
It is for Reserve or Classic tier wines that we look for the bigger flavors or riper characteristics.

8. Harvest
Current release of étoile is predominately Early bud break and verasion, typical foggy mornings (limited heat spikes) - Grape quality was very good with a smaller crop yield than an average year.
Tom Tiburzi, winemaker walks the blocks, tasting fruit for desired styles of ripeness and calls the harvest per block
Certain fruit could be candidated for a specific program at this time. The final determining factor will be as base wines are evaluated

9. Base Wine Selections for étoile
Base wine from the current harvest fruit
Some blocks may historically lend themselves to étoile, however the final decision is made after the base wines are complete
Once base wines are examined – tasted, they speak for themselves (avoid predisposition)
This is a different approach than with still wines where specific blocks or clones are farmed vintage and terroir specific
For étoile individual base wines are very linear and focused on the palate
This type of base wine demands extended aging on yeast to soften and broaden on the palate (known to have a high acidity – attack) “Ripe apple vs young green apple”
Rarely would ML base wines be considered for this blend

10. Library Reserve wines Older wines held back for future blending
Library wines could be stored at lower pressure
These older wines will add depth and complexity
Specific style that houses richness without loosing the elegant aspect
Library Dosage
Special wines aged in bottles and set aside to be tapped later as dosage material for étoile
These wines will bring a rounding out or final tuning to the blend

11. Blending for Style Focus on elegance and finesse
The étoile blend demonstrates the partnership between freshness of fruit and the developed characteristics of time on lees. It is a unique duality not available in our other sparklings.
Aging
Year One - fruit flavors marry and dominate the wine, autolysis adds creamy mouth feel – hints of tasty aromas
Year Two – With the breaking down of the yeast the wine becomes more viscous and mouth coating –also makes the bubbles become smaller
Year Three – Autolysis is peaking during the third year and rich tasty characters begin to dominate over the fruit
Year Four & Five – Autolysis continues, but at slower rate – Slow egress of oxygen through bottle closure adds rich complexity (caramel, baked apple, honey)
Viscosity continues to build, high levels of acidity softens on the pallet wines components integrate and build seamless layers of complexity

12. étoile Wine Profiles Key priority: On-premise focus étoile BRUT
Composition: 51% Chardonnay 38% Pinot Noir, 11% Pinot Meunier
Tasting notes:
Complex bouquet of honey, and toasted almonds
Baked pear, apple crisp and ginger honey flavors
Creamy and seamless structure
Food Notes: Rich appetizers, grilled scallops, oysters, crab
étoile ROSÉ
Composition: 44% Pinot Noir, 45% Chardonnay, 11% Pinot Meunier
Floral notes with plum, raspberry and nutmeg
Candied ginger and pomegranate flavors
Rich mouthfeel and lingering finish
Food Notes: foie gras, salmon, duck confit, sushi

13. étoile: Recent scores and reviews
étoile Brut
92 Points – Wine Enthusiast – February 2012
“It’s dry and elegant, with subtle citrus and yeast flavors. The all-important mouthfeel is refined, giving it an upscale impression. Ready to drink now.”
89 Points – Wine Spectator– December 2011
“Sleek and minerally, with floral citrus and yeasty apple aromas and focused flavors of lemon and ginger that linger toward the fresh finish. Drink now through 2013.”
étoile Rosé
93 Points – Wine Enthusiast - February 2012
“This luxe rose bubbly is delicious to drink now. It’s likeable for the array of strawberry, orange and lime flavors, with that savory sparkling wine yeastiness, and the bubbles are smooth and refined. Will set off many different foods, but sushi is a definite hit.”
90 Points – Wine Spectator – December 2011
“Crisp yet full-bodied, with spicy and floral watermelon aromas and racy mature flavors of citrus, guava and fresh ginger. Drink now through 2015.”

14. Key Selling Points Prestige wine of Domaine Chandon
Library wines in the blend and Library Dosage
Long Aging profile – 5 years
Limited production from finest fruit selections (6500/3400)
Elegant style gives great support with wide range of foods
Competitive set: Roederer Estate, Domaine Carneros, and Schramsberg