2. A SPECIAL SPOT IN THE NAPA VALLEY
• s
Bouchaine Vineyards is located in the
southern-most area of the Carneros
appellation in Napa Valley. Our unique
location affords:
Marine influences from the nearby San
Pablo Bay;
Wide temperature fluctuations from day
to night, marked by morning fog and
afternoon winds;
Shallow clay loam and cobbled soils. ı
Page
2

3. OUR BACKSTORY
• s
History
of
the
Site
1841-46
1848
The
Mexican
land-­‐grant
Huichica,
(including
today’s
Bouchaine)
given
to
Jacob
P.
Lease
ABer
the
Bear
Flag
Revolt,
California
becomes
a
part
of
the
United
States
and
a
conKnual
stream
of
immigrants
comes
to
the
Carneros
Valley
1899
First
vineyard
on
Bouchaine
property
1928
Italian
immigrant
John
GareOo
buys
Bouchaine
land
and
plants
Cabernet,
Pinot
Noir,
and
PeKte
Syrah
1939-51
John
GareOo
is
only
resident
vintner
in
the
Carneros
1951
Bouchaine
circa
1927.
GareOo
Winery
sold
to
Beringer
Bros.
1981
Bouchaine
Vineyard
established;
Purchased
by
Gerret
and
TaKana
Copeland
1983
Carneros
designated
an
AVA
Page
3

4. OUR ESTATE VINEYARDS
• s
• 104
acre
estate;
84
sustainably
farmed
acres
of
Estate
vineyards
• Replanted
40%
of
vineyards,
conKnually
upgrading
winemaking
equipment,
purchasing
beOer
barrels
• Improved
quality
of
Carneros
Pinot
Noir
by
adding
Estate
Pinot
Noir
grapes
(eliminated
Estate
boOling)
Page
4

5. SUSTAINABLE PRACTICES
• sAs
a
sustainable
winery
and
cer3fied
green
farm,
we
believe
in
protecKng
our
natural
resources
and
minimizing
our
impact
on
the
environment.
Our
efforts
include:
• Water
conservaKon
using
deficit/drip
irrigaKon.
• Cover
crops
planted
to
prevent
erosion,
add
soil
nutrients,
and
aOract
beneficial
insects.
• Compost,
used
in
place
of
chemical
ferKlizers
to
replenish
soils,
adding
organic
maOer
and
nutrients.
• Grape
pomace
—
fed
to
free
range
cows
on
a
neighboring
ranch
—
happy
cows!
• Bluebirds
and
owl
boxes:
installed
to
encourage
these
natural
predators
that
feed
on
pests.
• Absolutely
no
pes3cides
used!
Page
5

6. • s
•
•
•
•
•
ESTATE CHARDONNAY
Bouchaine
Vineyards’
Chardonnay
is
estate
grown,
produced,
and
boOled.
This
balanced,
elegant
wine
will
lead
wine
lovers
back
to
Chardonnay.
Pairs
well
with
food
without
overpowering
food
flavors.
Stylish
with
apple,
pear,
light
citrus
notes
and
subtle
oak.
A
complex
wine
complete
with
a
long
finish.
The
vineyard:
Sustainably
farmed,
new
planKngs
of
the
Dijon
clone
along
with
30-­‐
year-­‐old
block
producing
low
yields.
Compe33ve
Set:
Grgich,
Patz
&
Hall,
Ramey,
and
Shafer.
Page
6
Suggested
Retail:
$30

7. • s
• s
•
•
•
•
Exemplary
of
classic
Pinot
Noir
from
the
Carneros
region.
Layers
of
flavors
and
brightness
of
fruit—
showcases
evenly
ripe,
juicy
black
cherry,
raspberry,
and
strawberry.
The
vineyards:
Based
on
Mike
Richmond’s
almost
40
years
of
experience,
we
select
only
the
best
fruit
and
most
memorable
lots,
from
an
array
of
prized
neighboring
vineyards.
Compe33ve
Set:
Gary
Farrell,
Saintsbury,
and
Williams
Selyem.
CARNEROS
PINOT NOIR
Page
Suggested
Retail:
7$35

8. • s
• s
Bouche d’Or
•
Late
harvest
style,
harvested
aBer
botryKs,
the
“noble
rot”
has
concentrated
grape
sugars,
usually
in
November
or
December.
Late Harvest
CHARDONNAY
•
Estate
grown
Chardonnay
fruit.
•
A
touch
of
aromaKc
Riesling
is
added
to
enhance
the
perfume.
•
Bouche
d’Or
means
“Mouth
of
Gold”
in
French!
Page
Suggested
Retail:
8$30

9. THE COPELANDS - OWNERS
Gerret
• s
and
iTs
aKana
Copeland
aare
pfroud
that
Bouchaine
a
family-­‐owned
nd
amily-­‐
operated
winery.
Their
commitment
to
Bouchaine
has
been
criKcal
to
its
success.
•
Purchased
Bouchaine
in
1981
and
spearheaded
renovaKons
of
the
winery
and
tasKng
room
through
the
years.
•
Are
involved
in
all
winemaking,
sales,
markeKng,
and
operaKonal
decisions
at
Bouchaine
and
instrumental
in
creaKng
the
look,
feel,
essence
and
experience
that
Bouchaine
provides
in
wines
and
the
visitor
experience.
•
Founding
sponsors
of
Napa
Valley
FesKval
del
Sole.
LongKme
sponsors
of
various
organizaKons
Wilmington
and
Delaware,
as
well
as
in
Napa
Valley.
Page
9

10. MICHAEL RICHMOND
• S
As
Vice
President,
General
Manager,
and
Winemaker,
Mike
brings
a
passion
for
pinot
noir
and
a
resolute
dedicaKon
to
Carneros
to
his
work
at
Bouchaine.
• Has
been
making
wines
and
managing
wineries
in
Napa
Valley
since
1970’s,
beginning
with
Freemark
Abbey.
• Founded
Acacia
Winery
with
partner
Larry
Brooks
in
1979.
• Co-­‐founded
The
Pinot
Noir
Conference,
now
held
annually
in
Oregon.
• A
founding
member
(now
Carneros
Wine
Alliance).
• Created
Dynamite
brand
for
Chalone
Inc.
• Joined
Bouchaine
in
2002.
Page
10

11. GREG GAUTHIER
Greg’s
role
as
Vice
President
of
Wine
Produc3on
and
Sales
is
to
ensure
the
wine
quality
of
Bouchaine,
along
with
all
supporKng
markeKng
and
sales
promoKons.
He
drives
the
effort
to
make
Bouchaine
a
valued
part
of
your
pornolio.
• Launched
Country
Varietals
with
Sam
Sebas3ani
in
late
1970’s.
• Helped
the
Trincheros
launch
the
SuQer
Home
brand
and
created
SuOer
Home
187
single
serving
packaging
in
the
mid
80’s.
• Revitalized
Rodney
Strong
and
established
it
as
a
premium
brand
in
the
early
90’s.
• Managed
the
state
of
California
for
Chalone
Wine
Group.
• Joined
Bouchaine
in
2002
with
Michael
Richmond.
• s
Page
11

12. ANDREW BROOKS
Associate
Winemaker
Andrew
grew
up
among
the
vines
and
is
the
son
of
renowned
Carneros
Winemaker
Larry
Brooks.
• Earned
a
degree
in
Chemistry
from
Wesleyan
University
in
ConnecKcut.
• Harvest
and
Lab
work
at:
• Saintsbury
• St.
Supery
• Domaine
Carneros
• Joined
Bouchaine
in
2007
as
a
lab
technician
• One
of
three
winemakers
in
the
Cube
Project
• 3
Winemakers,
3
Vineyards,
9
Wines
An
experiment
in
Terrior.
• Became
Associate
Winemaker
in
2011.
• s
Page
12

13. ACCOLADES
SAN FRANCISCO
CHRONICLE
COMPETITION
2014
Medals/Best
in
Class:
2014
San
Francisco
Chronicle
Wine
Compe66on
• BEST
IN
CLASS
–
Bouchaine
2012
Estate
Vineyard
Chardonnay
Current
Vintages:
• 2010
Estate
Chardonnay,
Carneros:
91
Points,
Wine
Enthusiast
• s
WINE
•
2009
Pinot
Noir,
Carneros:
90
Points,
Wine
&
Spirits
Pinot
Noir
Summit:
•
•
•
•
GOLD
–
Bouchaine
2010
Pinot
Noir,
Carneros
GOLD
–
Bouchaine
2012
Estate
Vineyard
Pinot
Meunier,
Napa
Valley
-­‐Carneros
GOLD
–
Bouchaine
2011
Estate
Terraces
Pinot
Noir,
Napa
Valley
-­‐
Carneros
GOLD
–
Bouchaine
2012
Rockin'
H
Vineyard
Pinot
Noir,
Sonoma
Coast
Page
13

14. POINT OF SALE
Point
of
Sale
&
Assets:
• Tech
Sheets
• Shelf
Talkers
• BoOle
Shots
• Labels
• MulKmedia
Content
• Brand
Brochure
–
In
Development
• s
Page
14

15. PROGRAMMING - Advertising
2014
Programming:
• NaKonal
Ad
&
In-­‐Store
Campaign
–
“The
Perfect
Condiment”
•
•
•
Wine
Spectator
Sunset
Magazine
Self-­‐Published
32-­‐page
Wine
Country
Lifestyle
Magazine/MarkeKng
Piece
Page
15

16. PROGRAMMING – Culinary and Hospitality
Management Educational Programs
• s
•
EducaKonal
Series
at
Pres3gious
Culinary
and
Hospitality
Programs:
•
•
•
•
•
•
Cornell
University
Culinary
Ins3tute
of
America
–
Hyde
Park,
NY
Johnson
&
Wales
Oklahoma
State
University
University
of
Houston
More
throughout
2014
-­‐
15
Page
16

17. PROGRAMMING –
Celebrity Chef Events
•
2014
Bouchaine
Chef
Series
(Winery
&
NaKonal
Restaurant
Events)
Saturday,
March
29,
2014
Danny
Levesque,
Execu3ve
Chef
AtlanKc
Fish
Company
Boston,
MA
Saturday,
April
26,
2014
Steve
Aguglia,
Execu3ve
Chef
Aquaknox,
Las
Vegas,
NV
May
24,
2014-­‐
Memorial
Day
Weekend
Charles
Phillips,
Execu3ve
Chef
1808
Grille
at
the
HuOon
Hotel,
Nashville,
TN
Saturday,
June
28,
2014
Todd
C.
Gray,
Execu3ve
Chef
Equinox
Restaurant,
Washington,
DC
Saturday,
July
26,
2014
David
Slay,
Chef
Park
Avenue
Restaurant,
Stanton,
CA
Saturday,
August
23,
2014
Yvon
Goetz,
Execu3ve
Chef
The
Winery
Restaurant,
TusKn,
CA
Saturday,
September
27,
2014
Jason
Bergeron,
Execu3ve
Chef
Blackhawk
Grille,
Danville,
CA
Saturday,
October
25,
2014
Hiro
Matsuhashi
,
Execu3ve
Chef
Mikuni
Sushi,
Sacramento,
CA
Page
17