1. Internet Access Code vines913

2. SEPTEMBER 10 - 13th, 2014 Private Vineyards Owners’ Conference

3. WINEMAKING 2015

4. Our winemaking team will work with you every step of the way to make wines based on your preferences and commercial goals (if any). Now is the time to think about HOW MUCH wine you would like to make, and what RANGE and STYLE. HOW MUCH? The minimum amount to make is ONE barrel – 400 to 450 kilos of grape per barrel. To be fermented in tanks or in barrels. One-Ton Tank Fermentations ( 2 BARRELS) To maximize quality, the minimum amount of grapes that we ferment in our winery is one ton, which produces 500 liters, or two barrels, of wine. To make wine in a one-ton tank, we will use approximately 860 - 1000 kilos of grapes.

5. WINEMAKING 2015 Shared Fermentations In an effort to decrease costs for owners, or for people that only want to make one barrel, we offer owners the opportunity to share fermentation tanks. Also it is a good option for Premium wines to have shared larger tanks to decrease costs. Shared Fermentations is also advisable for young white wines as Torrontés and Sauvignon Blanc. Barrel Fermentation This whole-berry fermentation is performed in two new barrels, which, after pressing, results in one barrel of Super Premium wine. This unique fermentation is very costly as it requires two new barrels and significant additional labor, but assures a superb integration of tannins and fruit expression.

6. WINEMAKING 2015 RANGES & STYLES | RED WINES In addition to selecting varietals and target blends, you need to determine the range and style you would like your wine to have. 1.PREMIUM AND COMMERCIAL PREMIUM –Target retail from $14 to $22 Classic and Fruit Forward – More fruit flavor than tannin structure. This wine is an approachable wine. Oak is not typically used for aging these wines and as such they are made to be consumed young. E.g. Ique, Dona Paula Estate Ripe and Fruit Forward – These wines focus on intense fruit flavor and are ready to be consumed young. Made with a classic fermentation but with longer macerations to obtain more extraction and intensity. An easy and approachable wine. Oak is not typically used for aging these wines and as such they are made to be consumed young. E.g. Recuerdo malbec, Clos de los Siete blend

7. WINEMAKING 2015 RANGES & STYLES | RED WINES 2. PREMIUM PLUS – Target Retail: $30 + Classic and Fruit Forward – These wines will have a solid fruit flavor and a medium tannin structure. Made with a classic fermentation, we will use second and third-use oak barrels for aging. Medium bodied, fruity and spicy with a soft presence of oak notes. E.g. Las Perdices, Bressia Monteagrelo Ripe and Fruit Forward – These wines are designed to exhibit more fruit flavors with a medium tannin structure. Usually harvested a bit later than the classic style in order to obtain more ripe fruit in its expression. Made with a classic fermentation but longer macerations to obtain more extraction. Medium bodied, ripe fruit and soft presence of oak notes. E.g. Cuvelier Colección, Recuerdo Aliado.

8. WINEMAKING 2015 RANGES & STYLES | RED WINES 3. SUPER PREMIUM – Target Retail: 45 + Powerful and Intense – These wines extract the most powerful character of the fruit expression, the terroir and the oak with intense color and flavor concentration. Grapes are usually harvested at the end of the growing season and extended macerations are carried out. New oak or at least 50% of it is required in its oak regime. E.g. Lindaflor, Cobos Intense and Elegant - These wines are a balance between the classic style and the powerful and intense. Grapes are harvested at the correct time to obtain ripeness but also to keep a natural acidity, concentration of fruit and flavor with an elegant mouthfeel. New oak or at least 50% of it is required in its oak regime. E.g. Gimenez Riili Gran Familia, Mendel Unus, Catena Zapata Alta, Recuerdo Gran Corte. Classic and Elegant – These wines are characterized by their natural acidity and are harvested a bit earlier to obtain this character. They exhibit more spice notes and tend to be leaner in style than the concentrated styles. New oak or at least 50% of it is required in its oak regime. E.g. Atamisque, La Azul Gran Reserva

9. WINEMAKING 2015 RANGES & STYLES | RED WINES 4. BARREL FERMENTED – Target Retail: 65 + Powerful and Intense – These wines extract the most powerful character of the fruit expression, the terroir and the oak with powerful color and flavor concentration. Grapes are usually harvested at the end of the growing season and extended macerations are carried out. 100% new oak is required in its oak regime. E.g. Lindaflor La Violeta Intense and Elegant - These wines are a balance between the classic style and the powerful and intense. Grapes are harvested at the correct time to obtain ripeness but also keep natural acidity, concentration of fruit and flavor with an elegant mouthfeel. 100% new oak is required in its oak regime. E.g. Cuvelier Grand Malbec

10. WINEMAKING 2015 RANGES & STYLES | WHITE WINES 1. PREMIUM - Target retail $14-22 – Shared fermentations for small volume. Minimum single vineyard production is of 1200 bottles. Dry and Crisp - This white wine style is fruit forward, with a pleasurable acidity. This style is designed to obtain the best typicity from the grape varietal. E.g. Mil Vientos Torrontés, Recuerdo Torrontés, Pulenta Estate Sauvignon Blanc, Las Perdices Sauvignon Blanc. 2. SUPER PREMIUM - Target retail $25-45 Dry and Full - This white wine style is designed to exhibit some fullness (less acidity) with very little sweetness, due to aging in oak barrels. The juice is fermented and aged in oak. These wines have good body, and complex well-integrated aromas. E.g. Lindaflor Chardonnay, Angélica Zapata Chardonnay, Recuerdo Chardonnay

11. WINEMAKING 2015 RANGES & STYLES | ROSÉ WINES 1.ROSÉ HARVESTED - Harvesting grapes to make Rosé allows for more control in style and color. Fermentation will be performed in stainless steel tanks. The minimum amount of bottles we can make is 1,200, but owners will also have the option to carry out a shared fermentation if a smaller production is desired. Any red grape could be used. The WM team could recommend a grape varietal to be used based on the characteristics of the year. Dry and Crisp - This white wine style is fruit forward, with a pleasurable acidity. This style is designed to obtain the best typicity from the grape varietal. Argentine wine example: Kaikén Malbec Rosé, Sylvestra Rosé. 2. ROSÉ BLEEDING - This wine is created from the bleeding of Malbec grapes used for red wines. No extra grapes are necessary to make this wine – becoming a sub-product of red wine. Fermentation will be performed in stainless steel tanks. The minimum amount of bottles we can make is 1,200, but owners will also have the option to carry out a shared fermentation if a smaller production is desired. Dry and Crisp - This white wine style is fruit forward, with a pleasurable acidity. Argentine wine example: Recuerdo Malbec Rosé, Foster Pink

12. WINEMAKING 2015 Blending Blending is one of the most critical parts of making wonderful and complex wines. While you may use your own grapes to create your blend, The Vines also offers a shared “blending pool” to give our owners more options for creating and blending their final wines. You can exchange a portion of the wine you are making with an equal amount of a different varietal, subject to availability. 1. Single Varietals, in order to designate the grape varietal on the label, the wine needs to have at least 85% of one grape varietal. 2. Blends: In order to use the word Blend | Corte | Assamblage, it is necessary that the blend has more than 4 grape varietals conforming it. Otherwise it should be stated as a bi-varietal or tri-varietal.

13. WINEMAKING 2015 Option A: Estate based Blend with shared blending wines Make the base wine (e.g. Malbec), and exchange a percentage of your wine in the blending pool. This is the most cost-efficient strategy, and offers the greatest flexibility to create your blend – though 100% of the grapes will not be from your vineyard. Option B: 100% Estate Blend If you want to create a blend that is 100% from your grapes you will need to ferment each of the varietals you wish to blend. While the cost per bottle remains the same, this option can be more expensive overall, as you may have extra wine since you need to make a minimum of one-ton tank (500 liters) of each varietal of the blend.

14. WINEMAKING 2015 RED WINES COMMERCIAL PREMIUM PREMIUM PREMIUM PLUSSUPER PREMIUMBARREL FERMENTED DE-STEMMING & CRUSHING Mechanical sorting. Manual | Mechanical cluster and berry sorting. Manual cluster and berry sorting. SO² additions to the fruit after de-stemming and sorting, if needed. Crushing of berries, depending on style and fruit conditions.

15. WINEMAKING 2015 RED WINES COMMERCIAL PREMIUM PREMIUM PREMIUM PLUSSUPER PREMIUMBARREL FERMENTED MACERATION, FERMENTATION AND PRESSING Pre- fermentation maceration - cold soak from 2 to 4 days, depending on the wine style desired and fruit conditions. Pre- fermentation maceration - cold soak from 2 to 6 days, depending on the wine style desired and fruit conditions. Pre- fermentation maceration - cold soak from 4 to 10 days, depending on the wine style desired and fruit conditions. Dry ice added. Yeast Inoculation

16. WINEMAKING 2015 RED WINES COMMERCIAL PREMIUM PREMIUM PREMIUM PLUSSUPER PREMIUMBARREL FERMENTED Juice adjustments (acidity), as needed. Yeast nutrients and enzymes are added. Yeast nutrients, enzymes, and enological tannins added, if needed. Alcoholic fermentation, lasts approximately 7 to 12 days. Temperatures are maintained between a range of 21°C and 30°C (70°F - 86°F).

17. WINEMAKING 2015 RED WINES COMMERCIAL PREMIUM PREMIUM PREMIUM PLUSSUPER PREMIUMBARREL FERMENTED Cap management : pump overs and delestage are preformed according to fermentation stage. Cap management: punch downs, pump overs and delestage are preformed according to fermentation stage. Post-fermentation maceration lasts from 2 to 7 days A pneumatic press will be utilized. A pneumatic press | hydraulic will be utilized. A hydraulic press will be utilized. First and Second pressed wine will be utilized according to the style desired First pressed wine will be utilized according to the style desired

18. WINEMAKING 2015 RED WINES COMMERCIAL PREMIUM PREMIUM PREMIUM PLUSSUPER PREMIUMBARREL FERMENTED AGING, BLENDING & BOTTLING Malolactic fermentation takes place in tanks Malolactic fermentation takes place in tanks for in contact with oak staves, depending on the style desired. Malolactic fermentation takes place in used barrels Malolactic fermentation takes place in new and 2nd use barrels Malolactic fermentation takes place in new barrels 3 rackings will be carried out along the storage in tank Topping and stirring of barrels will be performed on a monthly basis. Stabilization in tanks Aging in barrels for PP wines will last 10 to 16 months, according to the wine style desired. Aging in barrels for SP wines will last 14 to 20 months, according to the wine style desired. Aging in barrels for PP wines will last 20 to 24 months, according to the wine style desired.

19. WINEMAKING 2015 RED WINES COMMERCIAL PREMIUM PREMIUM PREMIUM PLUSSUPER PREMIUMBARREL FERMENTED AGING & BLENDING 3 - 4 rackings will be carried out along the aging in oak One blending session with The Vines winemaking team is available for each client. Blending sessions are available from September to February of the same year of harvest.

20. WINEMAKING 2015 RED WINES COMMERCIAL PREMIUM PREMIUM PREMIUM PLUSSUPER PREMIUMBARREL FERMENTED BOTTLE AGING Up to three months included. Extra bottle aging is subject to additional charges. Up to six months included. Extra bottle aging is subject to additional charges. Analysis along the whole winemaking process are carried out following winemaking team criteria.

21. WINEMAKING 2015 DRINKING CURVE

22. WINEMAKING 2015 DRINKING CURVE Best Drinking Window

23. WINEMAKING 2015 DRINKING CURVE

24. WINEMAKING 2015 DRINKING CURVE Best Drinking Window

25. THANK YOU