1. THE TRUE EXPRESSION OF ARGENTINE TERROIR

2. INTERNATIONAL VINEYARDS REGIONS

3. MENDOZA 80% of National Production ARGENTINA WINE REGIONS ARGENTINA

4. ARGENTINA WINE REGIONS MENDOZA CITY North Alt. 2,300 f./700 m. East Alt. 2,300 f./700 m. Maipú, East Alt. 2,500 f./760 m. Luján Maipú Alt. 2,950 f./900 m. Valle de Uco Centro Alt. 3,300 f/1,000 m. San Carlos Alt. 3,300-3,600 f/ 1000-1,100 m. San Rafael Alt. 2,300 f/ 700 m. Valle de Uco Oeste Alt. 3,600 – 4,900 f./900-1500 m. Sur Río Mendoza Alt. 3,300 f./1,000 m. Luján | Oeste Alt. 3,200 f./970 m.

5. ARGENTINA UNIQUE EXPERIENCE

6. *Fuente: OIV – Situación del Sector Vitivinícola mundial en 2006 1990 2009 1. FRANCE33.003.000 HL 2. ITALY27.332.000 HL 3. U.S.A.25.900.000 HL 4. GERMANY24.308.000 HL 5. SPAIN13.514.000 HL 6. CHINA13.279.000 HL 7. ARGENTINA11.103.000 HL 8. U.K.10.729.000 HL 1. FRANCE52.127.000 HL 2. ITALY 52.036.000 HL 3. SPAIN 38.137.000 HL 4. U.S.A 19.440.000 HL 5. ARGENTINA 15.396.000 HL 6. AUSTRALIA 14.263.000 HL WORLD WINE ANNUAL PRODUCTION* WORLD WINE ANNUAL CONSUMPTION* ARGENTINA more than 400 years producing wines. WINE CULTURE QUANTITY TO QUALITY 15 tons/ha 90 Litres per person 10 tons/ha 35 Litres per person

7. Robert Parker Jr. projects Argentine Malbec as the decade's next varietal success story Top 12 Prediction, food & wine magazine, October 2004 MALBEC MALBEC: ARGENTINA’S FLAGSHIP VARIETAL Grape originates from France A significant amount of this variety was planted in Bordeaux around 1850 Introduced into Argentina around 1860 by French winemaker Michel Pouget Malbec found new home, in own-rooted form, surviving on native roots due to traditional furrow irrigation method in Argentina Today Argentina is considered the biggest producer of Malbec in the world

8. First harvest. High quality grapes from our own vineyards. Super Premium wines with unique style Claro group started an ambitious seven years project of experimentation and development in Argentina to produce high quality wines With a mix of 97% Exports- 3% Domestic market Doña Paula is recognized as the fastest growing exporter in Argentina Important investments took place in order to follow the main objective: the production of Super Premium wines with unique style SUCCES STORY 19901999 2005 2003/2004 1997 Doña Paula was born: 784 ha/ 1937,3 acres In Valle de Uco and Luján de Cuyo were acquired.

9. STYLE Varietals: Viognier*, Cabernet Franc, Malbec -Tannat, Oak: 14 months French and new.(*8 months) Yield: 1 plant/bottle LOS CARDOS Fresh, clean and crispy fruit. Varietal character. Easy to drink, for every occasion. CHARACTERISTICS DP ESTATE Estate Grown The purest varietal expression in a complex environment. Varietals: Malbec, Cabernet S., Sauvignon Blanc*, Chardonnay*, Syrah, Merlot, Malbec- Syrah. Oak: 10 months (*6 months) 100%French. Yield: 0,75 plant/bottle Varietals: Malbec, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Merlot, Syrah Yield: 0,5 plant/bottle DP SELECCIÓN DE BODEGA Muti dimensional wines, the HIGHEST expression. Varietals: Malbec, Chardonnay* Oak: 18 months French and new(*10 months) Yield: 2 plants/bottle PORTFOLIO SERIES Site specific wines. Terroir expression.

10. PRODUCT ROLES DP SELECCIÓN DE BODEGA ICON – CREDENTIAL The optimum varietal expression in Argentina (Malbec & Chardonnay) Produced in very limited quantities and only released in exceptional years. LOS CARDOS Price-quality gateway. Brand penetration. Quality entry level. DP ESTATE Growth driver. Great Value/$ relation. Key development and potential for growth. A&P investments focus. SERIES Non traditional Argentine varietals and blends. Credential of innovation for DP.

11. Doña Paula Universe

12. DIVERSIFIED TERROIR We have a compromise with our own innovative spirit Finca El Alto (Ugarteche) Finca Los Cerezos (Tupungato) Finca Alluvia (Gualtallary) Finca Los Indios (Altamira) The premium region of Luján de Cuyo 435 ha/1.077 acres At more than 3.608 feet above sea level, surrounded by the Andes mountain 53 ha/131 acres Newly discovered area. One of the trendiest “high quality” vineyards region in Argentina today 135 ha/334 acres State of the art vineyard at more than 3.610 feet above sea level 80 ha/198 acres MENDOZA CITY North East Maipú, East Luján Maipú Central Valle de Uco San Carlos San Rafael Valle de Uco, West. Mendoza River south. Luján, West. Looking for Doña Paula´s style…. UGARTECHE TUPUNGATO GUALTALLARY ALTAMIRA 703ha/1.740 acres planted in the best growing areas.

13. EL ALTO VINEYARD | LUJÁN DE CUYO Ugarteche Soils in the Upper West Lujan de Cuyo are clay to clay-loam in the first layer of depth until 1, 2 m/ 5 feet. mixed with different sized gravels. Below this, up to 4 m/ 13, 1 feet, the composition is also based on sand and clay in alternating layers. This kind of soils profiles provide a Malbec that showcase savory aromas, garrigue, spice box, plums, figs, stony fruits and sweet, rounded and ample tannins.

14. LOS CEREZOS VINEYARD | UCO VALLEY Tupungato Sandy loam to sandy soils up to 1, 80 m/ 6 f can. It was created in the alluvial process in a mix of alluvial rounded stones, gravel and sand. It has great drainage and very low fertility. Grapes born from these soils provide wines with floral nuances and fresh natural acidity.

15. ALLUVIA VINEYARD | UCO VALLEY Gualtallary Eolic erosion has placed a thin 5 to 10 cm/ 0, 15 f of natural vegetation bed. Up to 2, 20 m/ 7, 22 feet deep, they have an impressive skeletal rocky structure composed by medium size alluvial stones painted by a slide of calcium carbonate (calcaire, caliche) forming one of the most mineral based soils in Argentina. These soils sleep on big creek bed with large alluvial stones. Malbec from these soils are impressively aromatic with fresh-acid blackberries and boysenberries, mineral- graphite notes, firm tannins and great longevity.

16. LOS INDIOS VINEYARD | UCO VALLEY Altamira Sandy loam soils with calcaire layers up to 1, 30 m/ 4, 3 f, resting over colluviall stones. The soil in this vineyard is one of the poorest in terms of nutrients, organic matter is almost 0 and it has a great drainage. It allows the narrower vine spacing. Malbec in this vineyard presents violets aromas and a deep black violet color with purple reflexes, great acidity, very firm tannins and a superb ageing potential.

17. ARGENTINA WINE REGIONS Pinot Noir Cabernet Franc Tannat Casavecchia Ancellota Riesling Marselán Viognier Petit Verdot Alicante Bouschet Grenache Marsanne Carmenere Montepulciano Agléanico Malbec Cabernet Sauvignon Chardonnay Syrah Sauvignon Blanc Merlot Multiple Massal Selections 7 | 14 | 15 | 169 | 191 | 337 | 338 | 685 | Mount Eden | R5 | Other Massal Selections 548 | Mendoza | R8 | VCR10 | Wente 99 | 174 | 470 | 525 | 747 | 877 | Massal Selections 1 | 107 | 108 | 242 | 316 | 530 81 | 343 | 346 | 347 290 131 95 51 50 20 56 704 325 235 126 123 48 131 Total Planted 2007: New Plantings 2008: Total by December 2008: 693 10 703 1705 25 1730 VARIETYCLONHECTARESACRES

18. VINEYARDS MANAGEMENT IN DETAIL We're not fundamentalists. We just recognize our soils´ needs We don't exhaust our vines We believe in long term relations between our people and our vines

19. SUSTAINABLE agriculture practices We keep the natural endemic plants and weeds in our soils if they are not insidious. To recover some low fertility patches in our vineyards, we use organic mulching and manures instead of using fertilizers. We do not expose our people to dangerous or risky products. We let NATURE spoil us. We have been working under sustainable practices since Doña Paula´s birth. Our goal is to preserve our natural resources which are the soul of our wines. We work closely with nature to maintain a perfect balance using indigenous resources to combat potential problems such as disease or pests.

20. WINERY VAT CAPACITY AND TECHNOLOGY A 7,5 million liter state-of-the-art winery, where our winemakers handcraft our international styled wines, divided in an innovative concrete Los Cardos cellar finished in 2007 and a 100% stainless steel tank Doña Paula cellar More than 2,500 French oak barrels ( Taransaud, Dargaud & Jaegle, François Frères ) Two pneumatic “Pera” presses, unique in South America with cold maceration jackets and conductivity measure devices

21. WINEMAKING TEAM David Bonomi was born and raised in Mendoza, Argentina in the slopes of the Andes Mountains. His passion for wine began when he was a child, as he spent most of his time at his father's vineyards, playing around the vines and absorbing the essence of the winemaking art world. His excitement grew with time and decided to study the career of Oenologist at the Don Bosco school of Viticultura and at Agustín Maza University. His experience includes works at prestigious companies such as: Gancia and Norton where he was in charge of the production and quality areas. David possesses a keen insight regarding Argentinean winemaking, vineyards, irrigation and elevation. He joined Doña Paula in 2004. Edgardo del Pópolo-Vineyards Director Born into a family with European roots (Italian - French - Spanish - German heritage), he has always been near a grapevine, his uncles and aunts being his first teachers since he was a boy. Edgardo Del Pópolo is an Argentine wine industry veteran and probably the most respected and frequently consulted Argentine viticulturalist, where he has worked since 1992. He studied Oenology and Agronomy, specializing in viticulture, at the Universidad Nacional de Cuyo in Mendoza, Argentina. He joined Doña Paula in 1998 as Head Viticulturalist and Operations Manager. His specialty is selecting the best suited sites for the different estates where Doña Paula produces its wines. Possessing a free spirit and a self-determined attitude, he has travelled the wine world visiting old and new world wine regions and the most important wine markets. David Bonomi-Winemaker

22. 4 sales strengths for DOÑA PAULA CONSISTENCYOWNERSHIP DIVERSITY & INNOVATION SUSTAINABLE PRACTICES UNIQUE STYLE, QUALITY WINES SALES STRENGHTS

23. Not only Argentine traditional varietals: DP has been able to offer Super Premium Sauvignon Blanc, Viognier, Cabernet Franc, etc. (International press recognition are our credentials) Always exploring and investing in “new” high quality wine regions in Argentina. Continuous innovations in vineyards management (conducting systems and tasks) Bush Vines Alluvia Passo Corto Spring pruned DIVERSITY & INNOVATION Miller said of Viña Doña Paula: ”Doña Paula was founded in 1997 and the first vintage was 1999. Forty percent of their production goes to the USA market. During my visit to the winery, I was impressed by the spirit of experimentation and willingness to try new and different approaches”.

24. International recognition for current vintages 12 times +90 pts. for current vintages (Wine Spectator, Wine&Spirits, Wine Acces) Twice recognized as “New World Value” (Wine Spectator) Sauvignon Blanc Los Cardos and Estate: two of the most recognized Sauvignon Blanc from Argentina. Doña Paula Estate Malbec 2009: Trophy “Best Argentine Malbec under USD20” Argentina Wine Awards. CONSISTENCY A FAITHFUL EXPRESSION OF THE BEST OF ARGENTINE WINES.

25. Doña Paula Estate(*), Series, Selección de Bodega: Grapes come from own vineyards Los Cardos: 87% of the grapes used come from own vineyards, the rest is sourced from 3rd producers located in Uco Valley OWN RULES. OWN and UNIQUE STYLE. 703ha/1.740 acres planted in the best growing areas Finca El Alto (Ugarteche) Finca Los Cerezos (Tupungato) Finca Alluvia (Gualtallary) Finca Los Indios (Altamira) The Premium region of Luján de Cuyo 435 ha/1.077 acres At more than 3.608 feet above sea level, surrounded by the Andes mountain 53 ha/131 acres State of the art vineyard at more than 3.610 feet above sea level 80 ha/198 acres OWNERSHIP Newly discovered area. One of the trendiest “high quality” vineyards region in Argentina today 135 ha/334 acres

26. SUSTAINABLE agriculture practices We keep the natural endemic plants and weeds in our soils if they are not insidious To recover some low fertility patches in our vineyards, we use organic mulching and manures instead of using fertilizers We do not expose our people to dangerous or risky products We let NATURE spoil us We have been working under sustainable practices since Doña Paula´s birth Our goal is to preserve our natural resources which are the soul of our wines. We work closely with nature to maintain a perfect balance using indigenous resources to combat potential problems such as disease or pests

27. Doña Paula New Image

28. SELECCIÓN DE BODEGA

30. SERIES

32. ESTATE

34. LOS CARDOS

36. PAULA

38. 2009BEFORE 2009

39. PACKAGING SDB Upscale SERIES Premium Freshness ESTATE Modern Elegance ESTATE Fresh visibility. Focus: pallet program/floor display

40. Tasting Notes

41. SELECCIÓN DE BODEGA MALBEC WINEMAKER`S TASTING NOTES Intense deep violet colour; clean aromas of black, acid, forest berries and pencil lead, with graphite, black cherry, mocha and spices notes. Up to now, it is probably the “best” and one of the most structured versions of our icon Malbec, keeping intact its elegance, finesse and multilayered expression. DESCRIPTIÓN Region: Blend of the best grapes from Ugarteche & Uco Valley Grapes: 100% Malbec VINEYARDS This wine is an evolution of our Single Vineyard Malbec that comes 100% from our 40-year-old vines in Ugarteche, and a blend of some of the best Malbec blocks we have found while walking across the Uco Valley region. The old vineyards have not been managed to obtain lower yields, so the crop level is naturally and wisely balanced by the vine itself. Multivineyard blend of best blocks from Finca El Alto Ugarteche (Calix block 0.80 t/acre) together with some old high density vineyards located in El Cepillo (6 acres - 50 years old - 2 t/acre), Altamira (7.50 acres - 60 years old - 2 t/acre), and Los Árboles (9 acres -10 years old - 2.80 to 4 t/acre). Harvest took place later than in previous vintages, thus leading to an extra dimension in terms of richness and concentration. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. Cold maceration took place before alcoholic fermentation in the Doña Paula style, seeking to preserve primary fruit aromas. Wild fermentation took place by using native yeasts at low temperatures; then the wine was aged in 100% new French Taransaud barriques for 24 months. This wine is unfined and unfiltered. VINIFICATION

42. SELECCIÓN DE BODEGA CHARDONNAY This greenish-golden yellow Chardonnay offers a delicate, complex sensation in the nose, with tremendous aromatic concentration. The mineral flavors on the palate combine with notes of tropical fruits and spices in a big-bodied, well-balanced wine. Its exceptional elegance and deep intensity extend long onto the persistent finish. Region: Ugarteche, Luján de Cuyo Grapes: 100% Chardonnay The soils are alluvial in origin, with moderately deep typical torrifluvent characteristics, a clayey-loamy texture, some sectors with smooth round stones of different magnitudes, and basic pH. Cover crops are used in all of the vineyards. In 1971, 11.50 hectares in Ugarteche were planted with mass selection genetic material that was grafted onto a local clone R8 rootstock. The vineyards are vertically trellised at 2.70 x 2.00 m and surface irrigated. The grapes are destemmed and crushed in a reductive environment using sulfur dioxide and carbonic gas to protect them from oxidation. The must is immediately chilled after crushing to conserve its aromas and flavors. A pneumatic press is used at low pressure to gently extract the juice with minimal polyphenols. The juice is clarified by means of static decantation at 10ºC (50ºF) and then stored in French oak barrels for alcoholic fermentation and aging on its lees for 12 months. WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

43. CABERNET FRANC Our Doña Paula Series Alluvia Cabernet Franc 2008 displays clean and intense aromas of white pepper, cinnamon, clove and spices, combined with blackberries, blackcurrant and subtle mint notes. In the mouth, it is rich and concentrated. Its round and sweet tannins provide a velvety structure and long finish. Region: Finca Alluvia, Gualtallary Grapes: 100% Cabernet Franc Initially, we planted this Cabernet Franc in the clay soils of Ugarteche believing that, under this area’s climatic characteristics, this variety would find the most suitable conditions for its full expression. On the contrary, the grapevines went crazy, producing extremely large crops without presence of typical characters. When we started exploring the cooler Gualtallary region, we discovered an old block of naturally low-yield Cabernet Franc and we were amazed by its expression and concentration. This French clonal selection was planted in rocky-based sandy soils, using vertical shoot positioned trellising. It had just one bunch per shoot (many of the shoots had no bunches at all), providing perfect balance for a fully mature, spicy Cabernet Franc. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. This is a minuscule production of traditionally steel-fermented juice, using a gentle pumping over to extract the best from the skins. Aged in new French oak barrels for 12 months, this wine is bottled unfined and unfiltered. SERIES WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

44. SYRAH | VIOGNIER The Viognier provides exotic floral and apricot touches to the Syrah spiciness, enhancing its typical white pepper aromas. Our Doña Paula Series Olives Road Syrah-Viognier 2006 is medium bodied and presents firm and voluptuous tannins. Region: Ugarteche, Vista Flores Grapes: 97% Syrah 3% Viognier Green harvested in veraison, the low-yield “Olives Road” Syrah from Finca El Alto and the fully ripe Viognier from Vista Flores, in the Uco Valley, meet in this lovely blend of grapes. The Syrah was planted in a rootstock of our own 10 years ago. It is a local mass selection of a century-old Syrah from San Juan, trained in a strictly observed vertical shoot positioned trellis system to have uniformity and a consistent ripeness. It is picked when it reaches 26º Brix and more than 30% of its berries are shrivelled. The Viognier is planted in the sandy and rocky Vista Flores (Upper Uco Valley) soils, where it delivers the best expression that this grape has so far displayed in Argentina. At Doña Paula, our vineyards and wines have always been managed using sustainable agriculture practices. Viognier skins (3% of the total blend of grapes by weight) are submerged in the cool Syrah cap. After performing a délestage, portions of the fermenting juice are added to the cap. An every-day gentle and soft pumping over is done to moisten the cap in order to avoid excessive phenolic extraction. The blend is aged in second-use French barrels for 12 months. SERIES WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

45. MALBEC | TANNAT Doña Paula Series Salix Vineyard Malbec-Tannat 2007 showcases a ver y deep red-black color, with complex aromas of dark f ruit s, spices, cigar box and chocolate. In the mouth, it is concentrated and voluminous, with f irm tannins that contribute to a ver y long f inish. Region: Finca El Alto, Ugarteche, Luján de Cuyo. Grapes: 70%Tannat 30% Malbec This blend is a combination of Malbec grapes coming f rom the oldest planted block in our proper ty and fully ripe Tannat coming f rom our Salix Vineyard block. These are both located in Finca El Alto, in Upper Luján de Cuyo, Mendoza. Since Tannat high vigor produces ver y high crop levels, we limit yields to 4 t/acre to achieve higher concentration. In order to do this in a natural way, during the winter we ir rigate Tannat more than usual, compared to other varieties, and we reduce ir rigation in spring/summer to about 20% of the total ir rigation. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. Cold soak is car ried out for 10 days in stainless steel tanks. The total maceration time lasts 45 days, including cold soak. 100% of the wine was aged in new French Bordeaux bar rels for 20 months. SERIES WINEMAKER`S TASTING NOTES DESCRIPTION VINEYARDS VINIFICATION

46. VIOGNIER Intense and complex aromas of apricots, orange peel and floral notes, in which the new oak never dominates. Balanced and pleasant sucrose feeling in the mouth due to its bright acidity and residual sugar. Region: Tupungato Grapes: Viognier 100% Adult vineyards planted in the sandy-rocky Vista Flores soils at an elevation of 1,000 meters (3,280 feet), under cool conditions that ensure the grapes ripen at a slow pace. This viognier is picked at the moment when it has an important amount of shrivelled berries, giving no possibilities to extract green character nor evident and aggressive phenolic content from their skins. The vineyard is managed to have diffuse sunlight over the canopy and bunch zone. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. Destemmed and unpressed skins are used to co-ferment the Olives Road Syrah-Viognier. Free-run juice is refrigerated (at 0-4°C), decanted in small steel tanks, and fermented at low temperatures. The wine is stored in 100% new French oak barriques and spends 8 months there. SERIES WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

47. CHARDONNAY Our Doña Paula Estate Chardonnay 2009 has an eye-catching golden yellow color. Its mineral character combines with tropical fruits, pear and citrus notes to make it a complex and fresh wine. In the mouth, it is ample and generous, with a clean, long-lasting finish. Region: Finca El Alto, Ugarteche, Luján de Cuyo Grapes: 100% Chardonnay This wine comes from old Chardonnay vines planted in 1971 and grafted in 1984. These are our most valuable assets since they present the optimal possible integration between a low-yielding R8 Chardonnay and the Mendoza clone (widely planted in the majority of the wine-growing regions of the world), well known for its small “hen and chicken” clusters that provide incredible honey aromas and concentration of f lavors. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. The grapes are pressed in a state-of-the-art pneumatic Pera press. According to the phenolic content of the skins and the ripeness level, some bunches are pressed with stems while others are separated from them. From the beginning of the process, we add SO2 and CO2 in order to avoid oxidation. The must is cooled and yeasted in stainless steel tanks. Afterwards, 70% of the must (with 18° Brix) is stored in French (70%) and American (30%) new oak barriques at 18º brix, where it alcoholic fermentation takes place. Malolactic fermentation is controlled, happening in only 10% of the wine. Ageing is carried out during 6 months in the same barriques, where bâtonnage is done in the first 4 months. ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

48. CABERNET SAUVIGNON This wine is one of our best examples of well integrated oak, in which fruit expression, elegance and richness are the main attributes. With a red violet color, our Doña Paula Estate Cabernet Sauvignon 2008 present black fruits, blackcurrant and bell pepper aromas, combined with spices and graphite notes in different layers. It is medium-bodied, with fresh acidity and a pleasant finish. Region: Finca El Alto, Ugarteche, Luján de Cuyo Grapes: 100% Cabernet Sauvignon Finca El Alto soils and climate allow our French clones of Cabernet Sauvignon to reach perfect phenolic ripeness. The unmistakable typical character of this wine comes from the blend of clones from different blocks (#1, #8 and #12). The vines have low yield levels (7 to 8 t/ha [around 2.80 to 3.25 t/acre]) and are conducted using a vertical shoot positioned trellis system. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. This is probably the only variety in which the wine-making philosophy is traditional. Once stems are removed, crushed grapes are pumped to small steel tanks where fermentation will take place. After a short cool maceration, this wine is fermented with daily pumping over to extract color, fruit aromas and ripe tannins. It is aged in French barrels (33% new) for a period of 10 to 12 months. ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

49. MALBEC Intense violet color; plums, black cherries, licorice and dried herbs aromas in the nose. Sweet, round and ample in the mouth, with a lingering finish. Region: Finca El Alto, Ugarteche, Luján de Cuyo Grapes: 100% Malbec The grapes for this wine are sourced from 2 of our best vineyards. The first parcel has 197 hectares (almost 487 acres) and is located at Finca El Alto, in Ugarteche (Luján de CuyoSoils Upper West Luján de Cuyo are clayey to clayey-loamy in the first layer of depth up to 1.20 meters (almost 4 feet) mixed with different sized gravels. The second plot has 135 hectares (almost 334 acres) and is located at Finca Alluvia, in Gualtallary (Uco Valley). Here, wind erosion has placed a thin (5 to 10 cm [around 0.16 to 0.33 ft]) natural vegetation bed. Up to 2.20 meters (7.22 feet) deep, the soil has an impressive skeletal, rocky structure composed of medium size alluvial stones coated with calcium carbonate (calcaire, caliche) that forms one of the most mineral-based soils in Argentina. Finca El Alto provides violets and deep red fruits aromas, as well as a velvety finish to this magnificent wine, while the structure and perfect acidity are provided by the grapes that come from Finca Alluvia, which is located at more than 1,350 meters (4,428 feet) above sea level and very close to the Andes Mountains, in a location that presents an incredible temperature fluctuation between day and night during the summertime. Careful and gentle desteming with partial crushing of the berries, which is done with the purpose of providing fresh berry aromas. Cool pre-fermentation maceration for 2 weeks to extract primary aromas, flavors and intense color. The first part of the fermentation is done with wild yeast cultures and is finished by inoculating selected yeast. After being fermented at 25ºC to keep its freshness, the wine is stored in new, second and third-use French barrels (33% of each) where the wine is aged during 8 months before being bottled. ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

50. MERLOT Our Doña Paula Estate Merlot 2008 presents a ruby red color with dark hues. On the nose, it displays expressive aromas of mint, herb spices and black fruits. On the palate, it is sweet, ample and smooth, with a velvety structure. It is medium-bodied and has a pleasant, lingering finish. Region: Tupungato, Valle de Uco Grapes: Merlot 100% We are convinced that in order to make high quality Merlot in Argentina, clonal material is key. This means that there is no doubt that the final expression of this wine comes from the best combination of soils, cool climate and clones. A careful selection of different clones has been made to maximize the potential of the variety and improve the complexity of the wine. The genetic material comes from the clones 181, R12, R3, 343, 346, 347 and 314, all of them grafted in 1103 P and 3309 rootstocks. In our Uco Valley sandy soils, Merlot finds the ideal place to grow in Mendoza. We work our vineyards with intensive canopy management, strictly observed vertical shoot positioning and green harvest in order to reduce the crop to 5 tons per acre. Uco Valley Merlot expresses a natural mixture of spicy, mint-peppery and fruity characters. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. All the stems of the grapes are removed. Afterwards, we perform a partial crushing of the berries with the aim of producing limited carbonic maceration. Must is cooled immediately after crushing in order to maintain flavors and aromas by reducing the level of SO2 needed. We use cool pre-fermentative maceration for 72 hours to extract primary flavors and color. Alcoholic fermentation takes place in stainless steel tanks with cooling jackets during 8 days at 22°C, with peaks of 28°C. The total maceration period lasts 18 days. ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

51. PINOT NOIR It has a medium light red-violet color, intense aromas of raspberries and cherries, with earth and mint notes. In the mouth, this juicy wine feels medium-bodied, with firm tannins, good acidity and nice persistency. Region: Tupungato, Uco Valley Grapes: 100% Pinot Noir At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. The oldest Pinot Noir mass selection in Argentina comes from INTA Alto Valle (Río Negro) in the Patagonia region, and its origin is an old Dijon selection that was introduced in the late 70´s. In our over 40 years Malbec blocks, this selection was grafted in 1984, being one of the first Pinot Noir in the region. Vertical shoot positioned, its spacing is 2.70 m x 2 m; there are 1,852 vines per hectare. It produces a natural crop of 2.50 t/acre. Harvested by hand during the first week of March, the bunches are carefully transferred to the winery in 1,100 lb bins The grapes are gently destemmed and cold macerated during 3 to 4 weeks. After being yeasted on stainless steel tanks, 100% of the must is stored in new French oak barrels. The wine is kept in new French barrels for 10 to 12 months, where it is aged before being bottled. ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

52. SAUVIGNON BLANC Doña Paula Estate Sauvignon Blanc 2010 showcases a vibrant varietal character style combined with tropical fruits, fresh mint and lime-herbaceous notes. In the mouth, it is generous in volume and has a long finish. Region: Tupungato, Uco Valley Grapes: 100% Sauvignon Blanc This wine comes from our Finca Los Cerezos that is located in Central Tupungato, in the Uco Valley. Through a process we call “spring pruning” we are able to delay the harvest by 1 month and pick the grapes under cooler conditions. Instead of picking by mid February, we start harvesting around mid March. Besides, “spring pruning” reduces the crop level to 1.60 t/acre from the natural yield of 4 to 6 t/acre. As a consequence, grapes enjoy a slower and extended ripening period and achieve higher concentration of aromas and flavors that would otherwise be lost due to the high summer temperatures. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. The grapes are harvested early in the morning and taken to the winery, where they are very gently pressed once their stems are completely removed. Skin maceration takes place for 18 hours at 7ºC before fermenting this free-run juice (there are no pressings in this wine!) Bâtonnage is carried out to move the fine lees during 5 days at 3ºC; this will provide an extra level of concentration in the mouth once the wine is finished. Since the grapes are picked when they contain 9 g/l of tartaric acid, it is not necessary to correct acidity before or after fermentation. ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

53. MALBEC | SYRAH Our Doña Paula Estate Malbec - Syrah 2009 presents a violet-blue color. On the nose, it shows the particular plum character that comes from the Malbec, as well as impressive spices, white pepper and red fruits notes from the Syrah. It is sweet and has a pleasant mouth feeling, with fresh fruit acidity. Region: Ugarteche, Luján de Cuyo Grapes: 60% Malbec 40% Syrah The Syrah comes from a mass selection of old vines from San Juan and, in 1998, it was planted in a rootstock of our own in the poorest rocky and clayey soils in our Finca El Alto, in Ugarteche. The vine spacing is 2.2 meters by 1.5 meters; vertical trellis and double spur pruning cordon are used. Its natural high crop is controlled by green harvesting during veraison, leaving in the vine 1 to 3 bunches per spur. Clay soils produce good structure in our wines and that is exactly what we look for in this Malbec - Syrah blend. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. These “brother” varieties are picked at the end of March. Once their stems are completely removed, they are partially crushed. An important bleeding of 10% to 20% is carried out in order to obtain higher concentration. Must is cooled after crushing to maintain flavors and aromas by reducing the level of SO2. Alcoholic fermentation is performed for 10 days at 22ºC, with peaks of 28ºC, in small temperature-controlled stainless steel tanks. The total maceration period lasts 15 days. The wine is then stored in a combination of new, second and third-year used French (Malbec) and American (Syrah) barriques, where it is aged for 10 months ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

54. TORRONTES Our Doña Paula Estate Torrontés has an attractive golden yellow color. Intense and delicate jasmine, white acacia, white rose petals, and orange blossom notes can be perceived. In the mouth, it feels fresh and lovely, with a perfect balance of acidity and freshness and a persistent floral aftertaste. Region: Valle de Cafayate, Salta. Grapes: 100% Torrontés In Cafayate Valley, at 1,700 meters (almost 5,600 feet) above sea level, this variety finds the best place to produce the most charming floral aromas. This beautiful example of aromatic Torrontés is produced from old high trellised “parrón” (in Spanish) vines. Planted in sandy and stony soil, cane pruned and furrow irrigated with meltwater from the Northern Argentinean Andes. The grapes are harvested in April, when the skins turn from green to eye-catching gold, and transported to the winery in 20 kg baskets. The stems are separated from the berries in a very gentle process, in which SO2 is added to avoid oxidation. In this wine, we do not use the skins, so they are not pressed and the juice is fermented to make the wine drop into small steel and concrete vats at low temperatures. A blend of different harvesting times wines is carried out before the final adjustments, stabilization and filtration. ESTATE WINEMAKER`S TASTING NOTES DESCRIPTIÓN VINEYARDS VINIFICATION

55. CABERNET SAUVIGNON This Cabernet Sauvignon shows an intense red color. Ripe, red fruit aromas can be found together with the complexity provided by mint and cassis notes. In the mouth, it has great body and an interesting tannic structure. Its balance and concentration provide a lingering finish. Region: Ugarteche, Luján de Cuyo. Grapes: Cabernet Sauvignon 100% The grapes for this wine come f rom a combination of different blocks, carefully selected f rom specif ic Doña Paula’s 11-year-old vineyards, f rom our Finca El Alto in Ugarteche. A selection of French clones, such as 169, and high quality local mass material are used. Vines are cultivated using a vertical trellis system with high density and drip irrigation. Production ranges between 9 and 10 t/ha. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. 100% hand-picked grapes are completely destemmed and then partially crushed. As a consequence, some berries remain untouched, providing carbonic maceration character to the wine. Must is cooled immediately after crushing so as to maintain flavors and aromas by reducing the level of SO2 that is needed. Carbon dioxide gas is dispersed over the must to prevent oxygen from being in touch with the juice. A 48-hour cool pre-fermentation maceration is performed to extract primary flavors and color. Alcoholic fermentation takes place in temperature-controlled tanks for a period of 10 days at 22°C, with peaks of 28°C. The total maceration period lasts 15 days. Natural malolactic fermentation takes place at 16°C. No press wine is added. LOS CARDOS WINEMAKER’S TASTING NOTES DESCRIPTION VINEYARDS VINIFICATION

56. MALBEC Our Los Cardos Malbec 2009 presents a typical violet-red color. Its aromas of fresh red and black fruits, berries, spices and cigar box announce a smooth and round wine in the mouth. Region: Alto Ugarteche, Luján de Cuyo Grapes: 100% Malbec The blending components of this wine are grapes coming from our vineyards in Finca El Alto in Ugarteche, Luján de Cuyo, and a smaller portion from our high altitude vineyards in the Uco Valley. In terms of clonal material, we prefer our extraordinarily adapted mass selection to the highly producing imported French “Cot” clones. Double spur pruned cordon with 2 shoots per spur and an average of three clusters per bunch provides a regular yield of 9 to 10 tonnes per hectare. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. After being destemmed, these 100% hand-picked grapes are partially crushed. Consequently, some berries remain untouched and, therefore, provide carbonic maceration character to the wine. Must is cooled immediately after crushing to preserve flavors and aromas by reducing the level of SO2 needed. Carbon dioxide gas is spread over the must to prevent oxygen from being in contact with the juice. A 48-hour cool pre-fermentation maceration is carried out to extract primary flavors and color. Alcoholic fermentation takes place at 22°C, with peaks of 28°C, in temperature-controlled tanks for a period of 10 days. LOS CARDOS WINEMAKER’S TASTING NOTES DESCRIPTION VINEYARDS VINIFICATION

57. MERLOT This Merlot offers complex aromas of ripe red fruits, with overtones of coffee beans, dried herbs and hints of spices. Smooth in texture, it is juicy and nicely balanced, with a fine long finish. Region: Ugarteche, Luján de Cuyo Grapes: 100% Merlot At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. 52 hectares planted in 1998, almost all of them in rootstocks 1103 P and 3309. A careful selection of many different clones is carried out to maximize the the variety potential for enhancing the complexity of the wines. The genetic material comes from 15% cl.181, 35% cl.R12, 17% cl.R3, 8% cl.343, 7% cl.346, 6% cl.347, 4% cl.313, and 8% ‘INTA’ mass selection Merlot. The spacing is 2.20 m x 1.60 m, with vertical trellising and cane pruning. Drip irrigation (2.30 l/h) is done with in-line emitters and, in poorer soils, with two lines. Cover crops are used in all the vineyards. All the stems of the grapes were removed. Partial crushing of the berries: 20% of the berries were crushed to provide some berry aromas and a carbonic maceration character to the wine. 5 g/hl of SO2 were added at the crusher. Inert gas blanketing was performed. Carbon dioxide gas was dispersed over the must to exclude oxygen from the juice. Gentle handling of the grapes in all the process, using positive displacement pumps with variable speed control. Must was cooled to reduce its temperature immediately after crushing to maintain flavors and aromas and reduce the level of SO2. Cool pre-fermentation maceration was carried out for 48 hours to extract primary flavors and color. It was fermented in stainless steel tanks with jackets for ten days at 22°C, with a peak of 28°C. The total maceration period lasted 15 days. Natural malolactic fermentation took place in tanks at 16°C. No press wine has been added. LOS CARDOS WINEMAKER’S TASTING NOTES DESCRIPTION VINEYARDS VINIFICATION

58. ROSE Our Los Cardos Malbec Rosé 2010 shows an attractive and intense pink color. Delicate aromas of red fruits, such as strawberries and raspberries, combine with a fresh, elegant finish on the palate. Region: Ugarteche, Luján de Cuyo Grapes: 100% Malbec Hand-picked from our Finca El Alto Los Cardos blocks in early March, the fruit is sourced from 9-year-old Malbec vines that were planted in clayey, rocky soils and trellised using VSP double spur pruned cordon. This early harvest allows us to get fresh red fruits aromas, whereas Malbecs harvested later have more ripe plum and spices characters. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. The grapes are gently and slowly crushed in order to preserve the intensity of primary Malbec aromas. Must is cooled immediately after crushing by reducing the level of SO2 needed. A cold pre-fermentative maceration is carried out with the purpose of extracting primary color and aromas. The total maceration period lasts 3 days and skin separation takes place immediately afterwards, thus emulating a classic white wine fermentation. Fermentation begins at 17ºC, with careful temperature control, in stainless steel tanks with cold jackets. Tartaric cold stabilization and filtration are performed before the wine bottling. LOS CARDOS WINEMAKER’S TASTING NOTES DESCRIPTION VINEYARDS VINIFICATION

59. SAUVIGNON BLANC This fresh, attractive and vigorous Sauvignon Blanc shows intense aromas of yellow grapefruit, lime and passion fruit that are well integrated with gooseberry and herbal notes. On the palate, this is a wine with great freshness and very long aftertaste. Region: Tupungato, Uco Valley Grapes: 100% Sauvignon Blanc At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. The grapes for this wine come from 44 acres planted between 2000 and 2002 in our Finca Los Cerezos, in Tupungato, with some very well reputed French clones (316, 242, 530, and 108) grafted on three different rootstocks: 1103 P, 3309, and 110 R. The vine spacing is 2.20 meters by 1.60 meters, with strictly observed vertical shoot positioning and both spur and cane pruning. Canopy management tends to create an even and medium vigorous canopy in order to protect the bunch zone from excessive sun exposure. Yields range from 4 to 5 t/acre. All the stems of the grapes are removed. A reductive process is performed, using antioxidant sulfur dioxide and inert gas blanketing. The temperature is reduced immediately after crushing in order to preserve aromas and flavors and reduce the level of SO2. The skins remain in contact with the juice from 8 to 16 hours at 5ºC. Pneumatic pressing is used and two press fractions are separated according to polyphenol richness by conductivity and juice tasting. This wine is produced in stainless steel tanks with cooling jackets and without contact with oak. Fermentation temperature ranges from 12 to 14°C. 85% of the wine in the stainless steel tanks has been in contact with the lees for 2 months at 10ºC. LOS CARDOS DESCRIPTION VINEYARDS VINIFICATION WINEMAKER’S TASTING NOTES

60. SYRAH Our Los Cardos Syrah has violet-blue color, impressive spiciness, white pepper, red fruits and plums aromas. In the mouth, it feels sweet and pleasant, with fresh fruit acidity. Region: Ugarteche, Luján de Cuyo Grapes: 100% Syrah In 1998, an old Syrah mass selection from San Juan was planted in root vines of our own in the poorest rocky and clayey soil in El Alto Vineyard, Ugarteche. The vine spacing is 2.20 x 1.50 m, with vertical trellising and double spur pruning cordon. The natural high crop is controlled by doing a green harvest during veraison, leaving in the vine 1 to 3 bunches per spur. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. Picked at the end of March, the grapes are completely destemmed and then partially crushed. Immediately after crushing, the must is cooled to reduce the temperature and maintain flavors and aromas by reducing the level of SO2. Alcoholic fermentation is carried out in temperature-controlled concrete tanks for ten days at 22°C, with peaks of 28°C, for full diffusion of skin components. Its total maceration period lasts 15 days. Natural malolactic fermentation takes place at 16°C. LOS CARDOS DESCRIPTION VINEYARDS VINIFICATION WINEMAKER’S TASTING NOTES

61. PAULA SYRAH Region: Ugarteche, Luján de Cuyo Grapes: Syrah 100% An old Syrah mass selection from San Juan was planted in root vines of our own in the poorest rocky and clayey soil in El Alto Vineyard (Ugarteche) in 1998. The vine spacing is 2.20 m x 1.50 m, with vertical trellising and double spur pruning cordon. Its natural high crop is controlled by carrying out a green harvest during veraison, leaving 1 to 3 bunches per spur in the vine. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices The grapes, which are picked at the end of March, are completely destemmed and then partially crushed. Must is cooled immediately after crushing in order to reduce the temperature and preserve flavors and aromas by reducing the level of SO2. To ensure full diffusion of skin components, alcoholic fermentation takes place at 22°C, with peaks of 28°C, in temperature-controlled concrete tanks for ten days. The total maceration period lasts 15 days. Natural malolactic fermentation takes place at 16°C. DESCRIPTION VINEYARDS VINIFICATION WINEMAKER’S TASTING NOTES Our Paula Syrah has a violet-blue color, impressive spiciness, and white pepper, red f ruits and plums aromas. It feels sweet and pleasant in the mouth, with f resh f ruit acidity.

62. PAULA MALBEC Our Paula Malbec 2009 has a typical violet-red color. Its aromas of fresh black and red fruits, berries, spices and cigar box announce a smooth and round wine in the mouth. Region: Ugarteche, Luján de Cuyo Grapes: 100% Malbec The blending components of this wine are grapes that come from our vineyards in Finca El Alto (Ugarteche, Luján de Cuyo) and a smaller portion from our high altitude vineyards in the Uco Valley. As regards clonal material, we prefer our extraordinarily adapted mass selection to the highly producing imported French “Cot” clones. Double spur pruned cordon with 2 shoots per spur and an average of three clusters per bunch ensures a regular yield of 9 to 10 t/ha. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. Before being partially crushed, these 100% hand-picked grapes are completely destemmed. Therefore, some berries remain untouched and provide carbonic maceration character to the wine. Must is cooled immediately after crushing in order to maintain flavors and aromas by reducing the level of SO2 needed. Carbon dioxide gas is spread over the must with the purpose of preventing oxygen from being in touch with the juice. A 48-hour cool pre-fermentation maceration is done to extract primary flavors and color. Alcoholic fermentation takes place in temperature-controlled tanks for a period of 10 days and at 22°C, with peaks of 28°C. DESCRIPTION VINEYARDS VINIFICATION WINEMAKER’S TASTING NOTES

63. PAULA CABERNET SAUVIGNON This Cabernet Sauvignon has an intense red color. Ripe, red fruits aromas can be perceived alongside mint and cassis notes, which provide complexity. In the mouth, this wine has great body and an interesting tannic structure. Its balance and concentration create a lingering finish. Region: Ugarteche, Luján de Cuyo Grapes: 100% Cabernet Sauvignon The grapes for this wine are sourced from a combination of different blocks, which are carefully selected from specific Doña Paula’s 10-year-old vineyards, from our Finca El Alto, in Ugarteche. A selection of French clones, such as 169, and high quality local mass material are used. These vines are cultivated using a vertical trellis system with high density and drip irrigation. Their production ranges between 9 and 10 t/ha. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. The grapes, which are 100% hand-picked, are completely destemmed and partially crushed. As a result, some berries remain untouched, which provides carbonic maceration character to the wine. The must is cooled immediately after crushing to preserve flavors and aromas by reducing the level of SO2. Carbon dioxide gas is dispersed over the must to prevent oxygen from being in touch with the juice. A 48-hour cool pre-fermentation maceration is carried out to extract primary flavors and color. For a period of 10 days, alcoholic fermentation takes place in temperature-controlled tanks at 22°C, with peaks of 28°C. The total maceration period lasts 15 days. Natural malolactic fermentation takes place at 16°C. No press wine is added. DESCRIPTION VINEYARDS VINIFICATION WINEMAKER’S TASTING NOTES

64. PAULA SAUVIGNON BLANC This vigorous, attractive and fresh Sauvignon Blanc has intense aromas of yellow grapefruit, passion fruit and lime that integrate very well with gooseberry and herbal notes. On the palate, it is a wine that has great freshness and very long aftertaste. Region: Tupungato, Uco Valley Grapes: 100% Sauvignon Blanc At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. The grapes used in this wine come from 44 acres that were planted in our Finca Los Cerezos (Tupungato) between 2000 and 2002, with some very well reputed French clones (316, 242, 530, and 108) that were grafted on three different rootstocks: 1103 P, 3309 and 110 R. The vine spacing is 2.20 m x 1.60 m, with strictly observed vertical shoot positioning and both spur and cane pruning. Canopy management tends to create an even and medium vigorous canopy that protects the bunch zone from excessive sun exposure. Yields range from 4 to 5 t/acre. All the stems of these grapes are removed. A reductive process was carried out by means of antioxidant sulfur dioxide and inert gas blanketing. To preserve flavors and aromas and reduce the level of SO2, temperature reduction is performed immediately after crushing. The skins remain in contact with the juice from 8 to 16 hours at 5ºC. Pneumatic pressing is carried out and two press fractions are separated according to polyphenol richness by conductivity and juice tasting. This wine is produced in stainless steel tanks with cooling jackets and with no contact with oak. Fermentation temperature ranges from 12 to 14°C. 85% of the wine in the stainless steel tanks has been in contact with the lees for 2 months at 10ºC. DESCRIPTION VINEYARDS VINIFICATION WINEMAKER’S TASTING NOTES

65. PAULA CHARDONNAY Our Paula Chardonnay 2009 has a golden color with green hues. Its aromas of tropical fruits, banana, pineapple and pear are combined with fresh citrus notes. On the palate, its balanced acidity and white peach notes create a long and persistent finish. Region: Blend of chardonnays from Finca El Alto, Ugarteche & Finca Los Cerezos, Tupungato Grapes: 100% Chardonnay This wine is produced with grapes that come mainly from our vineyard in El Alto Estate (Ugarteche), which was planted in 1998, blended with a smaller portion from Los Cerezos Estate, in Tupungato. El Alto Estate grapes provide characteristic tropical fruits and peach notes, as well as a long feeling in the mouth, while Tupungato grapes contribute with citrus and floral expressions together with bright, natural acidity. Mostly French and some Italian clones were planted to provide complexity to our wines. At Doña Paula, our vineyards have always been managed using sustainable agriculture practices. All the grapes are destemmed and then pressed in a pneumatic “chilled jacket” Pera press in order to obtain non-phenolic juice. The winemaking process consists of a combination of reductive (free of oxigen) and oxidative methods so as to obtain different juices that will finally be blended. Alcoholic fermentation takes place in small stainless steel tanks at low temperatures. With the purpose of preserving its natural primary aromas, only 15% of the wine is in contact with oak. Malolactic fermentation is avoided to preserve its high, fresh acidity, while 85% of the wine remains in contact with the lees at 10ºC during 2 months to create a larger feeling in the mouth. DESCRIPTION VINEYARDS VINIFICATION WINEMAKER’S TASTING NOTES

66. DOÑA PAULA