Domaine Chandon

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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

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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
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Key Selling Points

• 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 Originally made to be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

• Category Leader
• 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.

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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.

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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 leesnot a vintage date.
• Limited production

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Fruit Source

•  Cool Growing Regions
• Mt. Veeder
• Carneros
• Yountville
• Monterey
• Sonoma Coast

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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.

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Harvest

• Current release of étoile is predominately 2004
  - 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

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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

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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

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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

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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
• Tasting notes
• 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

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étoile Recent scores and reviews

• étoile Brut
• 92 Points Wine Enthusiast February 2012
• Its 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.
  Its 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.

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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