1. Higher Experience Wine Dinner Forte Blending seminar

2. Promise: Support: Personality:
This slide is intended to serve as a reminder to talk about the winery, the history, the brand positioning of single-vineyard, estate-grown varietals.
All estate grown and the best terroir in Napa Valley
Promise:
Quintessential Napa Valley, renowned for small production, award-winning wines and world-class hospitality, steeped in three generations of wine growing and winemaking expertise
Support:
Handcrafted wines from our 100 acres of Napa Valley estates
Renowned Napa Valley appellations including St. Helena, Mount Veeder, Rutherford, and Atlas Peak
Family has been making wine in the Valley since 1948, young-gun winemaker has crafted some of Napa’s cult wines
Wines receiving rave reviews from critics
Personality:
Luxury, Single-Vineyard, Estate-Grown

3. Over 200+ Acres of Prime Vineyards Throughout Napa Valley
Every Trinchero Napa Valley wine is crafted with estate-grown fruit, selected by hand from our best vineyards throughout Napa Valley.
Because our wines are made from only the finest blocks on our sustainably farmed vineyards throughout Napa Valley, every bottle captures our family’s rich heritage in this unequaled region.
CLOUD’S NEST VINEYARD – MT. VEEDER AVA
HAYSTACK VINEYARD – ATLAS PEAK AVA
MARY’S VINEYARD – CALISTOGA AVA
MARIO’S VINEYARD – ST. HELENA AVA
CENTRAL PARK WEST VINEYARD – ST. HELENA AVA

4. Why Engage in a Wine Dinner?
Research shows that people want a deeper winetasting and education experience more so than a typical winemaker dinner limited to food and wine pairings.
A unique wine dinner offered only to a select number of established clubs or restaurants.
Every guest is invited to blend their own Bordeaux-style wine with three classic varietals: Malbec, Merlot and Petite Verdot
Guests love the competition and engagement of a memorable experience!

5. Success Stories
Each wine dinner we have conducted has been an overwhelming success.
“Finally a wine dinner that I am involved in where the competition and the wines make this the best wine dinner we have ever done.”-Michael Hastings, Winston Salem Journal

6. How Does it Work?
Guests will taste each of the DTC wines individually during the blending portion of pre-dinner.
The host will engage guests about the art and history of blending, the classic characteristics of the grapes, and discuss famous blends of the world.
Finally, they will taste our Forte before blending their own masterpiece using Trinchero Napa Valley’s single vineyard, DTC, estate-grown wines.
Blends will be judged and a winner chosen during the dessert course!

7. Planning a Dinner
Determine who will be the main contact for the vendor for coordinating the dinner.
Assist your buyer in determining how to price the dinner.
Order or rent carafes for the evening.
Customize and print paper materials for the dinner.
Work with buyer to ensure menu is set and dinner has been advertised.

8. Tips for Success
Compile materials in advance. Some templates and materials are available.
1. Small decanters
Rent or buy locally: 4 per person
2. Tasting mat template
4. Blending/Wine Naming note card
5. Wine order form
6. Dinner sign up sheet template
7. Wine Club applications- A great way to keep in touch with our new customers!
Other Logistics:
Determine how the winner(s) will be judged and chosen.
Judging can be subjective: based on taste or closest blend to TNV Forte.
Determine prize(s) for winner(s).
Take pictures of the venue, the dining room before and during dinner, the table setup, guests making their blends and the winner(s).

9. Materials The following items will be provided:
Customized tasting mats
Customized blending and naming note card
Trinchero Napa Valley pipettes (on VALO under TNV “On-Premise”)
What materials do I need to prepare?
Small decanters
Customized wine order sheets
Customized event sign up sheet
Wine club applications
Design and print menus
Pens or pencils

10. Preparing the Table
Pour all red wines into the decanters by 3pm or as early as possible.
Fill decanters for each place setting up to the point at which it begins to flare out like a tulip, about 3 oz., in order: Cloud’s Nest Malbec, Vera’s Vineyard Merlot and Central Park West Petite Verdot.
A fourth decanter will be for making their individual blend.
Place decanters on the tasting mat on top of their corresponding labels. Lay blending wine naming note card and pen/pencil next to the tasting mat.
Include two wine glasses at each place setting.
One glass for the Sauvignon Blanc, which should be poured when the guests first sit-down or as a reception wine.
The second glass will be their tasting glass for their creation.

11. Blending Experience
Introduce yourself, thank your guests, the chef, and the buyer.
Describe the elegance of Bordeaux blends and why those wines are special.
Explain nomenclature nuances.
Discuss the Trinchero Napa Valley wine program.
History, winemaker, sourcing, wine style, varietals, etc.
Explain the table setup: The decanters hold a few ounces to taste and blend into the final decanter to build their own blend.
Give a brief overview of the wine, the grape’s classic characteristics, and its role in making the final blend.
Be sure to visit each table to introduce yourself and make sure they understand the blending process.
At the end, ask them to name their blend and write down the basic percentages on their blending sheet and turn it in.

12. Dinner
Collect their blends and blending materials and begin the dinner portion of the event.
Pair the Forte, Mario’s, and BRV with courses to be decided by the chef.
When winners have been determined (during dessert), get the attention of the guests and thank them. Discuss the third place wine, then the second place wine and build up the first place wine and present the award. Please Hayley McIntyre photos
Do not forget to invite them to join the TNV wine club for access to all our winery-only selections.

13. Mary’s Vineyard Sauvignon Blanc
Named to honor Mario’s wife, Mary’s was the very first vineyard purchased by the Trinchero family in 1980, and holds significant sentimental value.
“Mary’s Vineyard is a warm site to grow aromatic white wines and I am consistently pleased with the balance of ripe tropical fruit and bright acidity in the grapes from this vineyard. This is unmistakably Sauvignon Blanc with aromas of Bartlett pear, apricot, citrus, and lemon blossom with great minerality. This wine is boasting with beautiful complexity, a silky, oily texture with mouth-filling citrus and mineral flavors. A medium-bodied, fresh, bright, and crisp wine with a clean and well-balanced finish.”
– Mario Monticelli, Winemaker
VARIETAL COMPOSITION:
90% Sauvignon Blanc, 10% Semillon
HARVEST DATES:
September 4 – September 7, 2017
RELEASE DATE:
February 2018
Alc: 14.2 | pH: 3.22 | TA: 2.9
CASES PRODUCED: 5,050 6-packs

14. Vera’s Vineyard Merlot
Named to honor Vera Trinchero-Torres, this location has a cool microclimate, chalky soil and is ideal for producing deep, complex Merlot.
“I often refer to it as the ‘Merlot for Cabernet drinkers’ because of its structure and new-world style. It has layered aromas of black raspberries, ripe, red cherry, peppercorns, and cedar wood leading into luscious, concentrated and elegant red and black fruit flavors. This wine has a great, long finish with supple tannins.”
- Mario Monticelli, Winemaker
Accolades:
-93 points, James Suckling (2012 vintage)
-91 points, Wine Enthusiast (2012 vintage)
-90 points, Wine Spectator (2012 vintage)
VARIETAL COMPOSITION:
100% Merlot
HARVEST DATE:
October 12, 2013
COOPERAGE:
100% French oak (60% new)
RELEASE DATE:
March 2017
Alc: 14.9 | pH: 3.86 | TA: 5.4 g/L
CASES PRODUCED (9L):
400

15. Cloud’s Nest Malbec
Located on Mt. Veeder in Napa Valley, Cloud’s Nest is a high altitude vineyard that is incredibly steep with gravelly soil.
“True to its Mt. Veeder origins, this wine is extracted and complex with an intense, deep ruby purple color. Enticing, sweet blueberry is pronounced on the palate, while a hint of floral lingers in the background. The wine is extracted and rich, yet remarkably balanced. It offers a unique take on a varietal not often found in the Napa Valley.” – Mario Monticelli, Winemaker
Accolades:
-95 points, James Suckling (2012 vintage)
-91 points, Wine Enthusiast (2012 vintage)
varietal composition:
100% Malbec
harvest dates:
October 10, 2013
cooperage:
20 months, 100% French, 50% New
release date:
October 2016
Alc: 15.2% | pH: 3.95 | TA: 5.7 g/L
cases produced (9L):
200

16. Central Park West Vineyard Petit Verdot
Located in St. Helena, Napa Valley, this is a small, 3-acre lot named as a tribute to the NYC origins of the Trinchero family.
“Petit Verdot is most often used in blends, but I really enjoy making (and drinking) this wine on its own. This wine has a deep, inky purple color, and beautiful black fruit and floral aromas reminiscent of lavender and lilac. With layered blueberry and blackberry flavors, its ripe tannins lead into a sensual, round mouthfeel. As 100% Petit Verdot you really get a sense of the character of this varietal and, thanks to its valley floor origins, you can taste the power, but the tannins are tamed.” – Mario Monticelli, Winemaker
Accolades:
-93 points, James Suckling (2012 vintage)
varietal composition:
100% Petit Verdot
harvest dates:
September 24 - October 1, 2013
cooperage:
20 months, 100% French oak (70% new)
release date:
June 2016
Alc: 14.5% | pH: 3.91 | TA: 5.9 g/L
cases produced (9L): 200

17. Awards and Acclaim
Multiple 90+ Scores Across the Portfolio
2013
FORTE
RED WINE
NAPA VALLEY
2013
MARIO’S
CABERNET SAUVIGNON
NAPA VALLEY
2012
BRV
CABERNET SAUVIGNON
NAPA VALLEY
93+
P O I N T S 91
P O I N T S 90
P O I N T S 92
P O I N T S 94
P O I N T S 93
P O I N T S
2012
2012 91
P O I N T S 91
P O I N T S
2012
2012

18. Mario’s Cabernet Sauvignon
Tribute to the strength and determination of Mario Trinchero, who came to the Napa Valley with his family in 1948 to realize the American dream
Sustainably sourced from two of the family’s estate vineyards situated on coveted bench-land in St. Helena
“This Cabernet is all about layered complexity. The ruby-red color hints at the fresh, jammy red fruit aromas on the nose. A smooth, velvety palate reveals notes of vanilla cream soda, framed by supple tannins. Approachable upon release, this wine has impressive structure and a decadent texture.”
– Mario Monticelli, Winemaker
HARVEST DATES:
September 24 – October 22, 2013
COOPERAGE:
18 months, 100% French oak (75% new)
RELEASE DATE:
June 2017
Alc: 14.9 | pH: 3.88 | TA: 5.8
BARRELS PRODUCED (9L):
147

19. Forte Red Wine
Pays homage to the fortitude and perseverance of the Trinchero family, who for three generations, have been making wine in the Napa Valley
Sustainably sourced from the family’s estate vineyards throughout the Napa Valley, Forte is a dynamic expression of the region—and of Trinchero Napa Valley
“This Bordeaux-style blend highlights the incredible selection of estate vineyards at my fingertips and vineyards from a wide range of Napa Valley. A vibrant, elegant red wine, it delivers intricate aromas of lavender and juicy blackberry on the nose. Layered flavors of spiced ripe plum and cassis are revealed across a multi-layered palate, framed by smooth tannins and a voluptuous mouthfeel.”
– Mario Monticelli, Winemaker
VARIETAL COMPOSITION:
74% Malbec, 13% Cabernet Franc,
12% Petit Verdot, 1% Merlot
HARVEST DATES:
September 24 – October 23, 2013
COOPERAGE:
20 months, 100% French oak (60% new)
RELEASE DATE:
February 2017
Alc: 14.9 | pH: 3.85 | TA: 6.0
BARRELS PRODUCED: 60
Blending wines transition slide.

20. BRV Cabernet Sauvignon
A fitting tribute to the second generation of the Trinchero family—Bob, Roger and Vera—BRV brings together two of the family’s estate vineyards, Haystack and Cloud’s Nest, from Napa Valley’s most esteemed mountain appellations, Atlas Peak and Mt. Veeder.
“The pinnacle of the portfolio, this sustainably sourced Cabernet Sauvignon is elevated in every way. On the nose, I get licorice, plum and hints of cigar box, followed by abundant flavors of blueberry, blackberry and violet. This wine reflects the intensity of its mountain origins and will age beautifully, with firm tannins and powerful structure.”
– Mario Monticelli, Winemaker
HARVEST DATES:
October 23 – October 29, 2012
COOPERAGE:
18 months, 100% French oak (75% new)
RELEASE DATE:
January 2016
Alc: 14.8 | pH: 3.95 | TA: 6.0
BARRELS PRODUCED: 127