Contact: Dan Gustafson Phone: 707.224.1668 Artesa Releases First Merlots, Cabernet Sauvignons NAPA, California – September 15, 2000 – One year after its inaugural release of wines (three Pinot Noirs, two Chardonnays and a Sauvignon Blanc), Artesa Vineyards & Winery has released its first Merlots and Cabernet Sauvignons, all from the heralded 1997 vintage. Once again, the winery has released multiple bottlings of one varietal wine. The two Merlots are from the Napa and Sonoma Valleys, with 1,500 and 3,150 cases produced, respectively. The two Cabernet Sauvignons carry Alexander and Napa Valley appellations; 1,350 and 2,650 cases were made. The new wines are the latest examples of Artesa's "style by appellation" philosophy, according to Michael Kenton, winery president. "Our grape sources are the finest vineyards in the foremost regions for each variety," Kenton explained. "The appellation differences translate into stylistically distinctive wines, but the quality levels are equal and our pricing reflects that." Suggested retail bottle price for both Merlots is $24, and for the Cabernet Sauvignons, $33. The Napa Valley Merlot came from two vineyards, one located mid-valley in Rutherford, and the other in Oakville on the Silverado Trail. The Sonoma Valley Merlot also was made from two sources, one vineyard in the heart of the valley south of Glen Ellen, the other just southwest of the town of Sonoma. Two vineyards also contributed to the Alexander Valley Cabernet. One is located mid-valley adjacent to the Russian River, while the other lies at the edge of the eastern foothills. The Napa Valley blend involves six vineyards in five sub-appellations: Calistoga, Howell Mountain, Rutherford, Oakville and Carneros. "At this stage, I think our Bordeaux-style wines from Sonoma are slightly brighter and more fruit-forward," says Don Van Staaveren, Artesa winemaker, "and the Napa wines have a little more structure to them." According to Van Staaveren, the grapes were hand-harvested and de-stemmed only, yielding about 75% whole berries. The wines were fermented in open-top vessels, where the cap was punched down three to four times daily, as well as in closed tanks with gentle cap irrigators. Several types of yeast were used for both inoculated and uninoculated fermentations. "Most of the lots were pressed directly to barrel, and malolactic fermentations finished in barrel," says Van Staaveren. "After fermenting, selected lots of Cabernet Sauvignon received extended maceration averaging 45 days to develop longer, softer tannins. All the wines were racked after one year and returned to barrel for an additional year of aging."