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From the winery: Dave Phinney, the founder and creator of The Prisoner red wine and Orin Swift Cellars, is proud to bring you Painted Scars . Painted Scars is a red blend from deep in the foothills of the Pyrenees mountain range that forms the border between France and Spain. Based on old vine Grenache and Syrah, the wine is an homage to the unique soil and climate found in and around the beautiful village of Maury. Nestled below ancient Cathar castles and massive cliffs of granite and black schist, the vineyards produce tiny yields of intense and complex wines with unmatched opulence and grace. Dave was introduced to Maury by dear friends in 2008 following the sale of The Prisoner. Since then he has purchased over 300 acres of vineyards and built a winery specifically for those plantings. He has spent the last fifteen years making wines with Richard Case and Bob Doyle, always trying to learn and improve with each vintage. Painted Scars is the culmination of those years and more. THE LABEL The name, Painted Scars, is a reference to the amazing artwork that graces the label. For over a decade, Dave has been a massive fan and avid collector of the artist Dr. Lakra—aka Jeronimo Lopez Ramirez, a renowned Mexican artist and tattooist based in Oaxaca. His works are highly coveted and have been shown internationally from the Tate Modern in London to the Yokohama Museum of Art in Japan. Dave has been lucky enough to form a friendship with Lakra and is honored to be able to use this amazing image for such a personal wine. WINEMAKER’S NOTES Deep ruby appearance with bright aromas of ripe damson, wet stone, black chocolate and a touch of espresso. Dense, broad and intense with gentle tannins and a very long, mineral finish, with fruit characterized by black plum, blackberry and black fig with background elements of earthy minerality and cacao powder. Very much full–bodied but with plenty of energy. MATURATION A g e d 15 m o n t h s i n F r e n c h O a k b a r r i q u e s BLEND Grenache and Syrah

From the winery: 2 0 2 3 CALIFORNIA MERLOT Like many things at Orin Swift, what started as a fascination quickly turned into an obsession. Samantha Smith, Dave Phinney’s long time executive assistant (read: chauffeur, gopher, right hand ma’am, therapist, etc.), managed amidst her daytime job to multitask away at a book, Advice From John—an anthology of the brilliant, idiotic and sometimes deep thoughts found at the bottom of a cocktail and then subsequently scribbled and scrawled onto to the walls of dive bar bathrooms. ‘You Had Me At Hell No’, captured at a dive in Texas, caught Dave’s eye while ruminating ideas on how to bring Merlot back into the mainstream fold—long pilloried for its second of fame in THAT movie two decades ago. All good things circle back around, so, let’s revitalize this delicious, luscious and fun varietal. Grab a bottle of some good ole Advice and enjoy! WINEMAKER’S NOTES Dominating aromatics abound without effort—notes of blackberry pie, black plum, sage and lilac come from the glass. A flooding sensation on entry drives dark fruits onto the mid-palate with touches of savory, fennel and licorice as complements. Long on the finish, the espresso bean and continued concentration of blackberry throughout fades slowly with gentle and soft tannins.

From the winery: Tasting notes: Here you have a bodybuilder on a tight rope. Fruits are prominent with white grapefruit juice, underripe papaya, and cactus pear. The acid is precise and prickly, bruised sage and resinous hoppy herbaceousness persist. Shiny white stone finish. Blend: 100% Sauvignon Blanc Terroir: 25 year old vines growing on chalky-clayish soils known as Terres Blanches Elevation: 740 feet Farming: Sustainable farming Aging: 8 months in stainless steel tanks, on its lees Bottled: At the estate

From the winery: WINEMAKING TECHNIQUES Harvesting by hand in crates, then sorting by hand on a conveyor before and after de-stemming. Cold pre-fermentation for 4-5 days at 6C in 80hl vats with a floating lid, then alcoholic fermentation with punching down, rack and return, and regular pumping over. Once fermentation is complete and tastings have been performed, we leave the wine to macerate for around a week to extract a finely worked structure of tannins. Malolactic fermentation in very fine-grained French oak barrels and stainless steel vats. Matured for six months in new French oak barrels. TASTING NOTES Beautiful deep red colour. This wine is very expressive on the nose, with red fruit, caramel and vanilla aromas coming through. On the palate it is very full in the attack, well structured with supple tannins. Red fruit and vanilla notes, as well as delicate balsamic touches.

From the winery: The vineyard brings great depth of garnet purple color. The nose is immediately intense with aromatics of black plum, blueberry, black cherry and dried rose petals, accentuated by mineral undertones. The creamy, supple texture is framed by fine grained tannins. The freshness and soft level of acidity create a subtle tension with dark fruit flavors, savory herbs, espresso, and cocoa. A delicate dark chocolate bitterness lingers on the finish. 2022 was a challenging growing year because of little winter rain and several heat spikes throughout the summer. This extended heat in late August through Labor Day caused an earlier than usual harvest. The overall quality of fruit in 2022 was quite good and we should enjoy excellent wines. Another marvelous red from veteran winemaker Nick Goldschmidt. This Bordeaux styled wine is rich, smooth, and perfect for casual dining. Fruit sourced from all the great locations in Alexander Valley makes this wine complex but not fussy. The Merlot offers a round and silky mouthfeel, while the Cabernet Sauvignon provides structure and Petit Verdot gives tannin, color, and enhances the flavor. Few winemakers offer such quality for the price. VINEYARD NOTES 76% Merlot, 12% Cabernet, 7% Petit Verdot, 3% Cabernet Franc, 2% Malbec APPELLATION Alexander Valley

From the winery: The 2024 vintage was characterized overall by high humidity. A late frost also caused damage in the spring. Early summer brought stormy and threatening weather. From mid-July to the end of August, the summer conditions were ideal; while not excessively hot, they allowed for a beautiful progression of ripeness. However, during the first half of September, the start of the harvest was disrupted by excessive rainfall. Thus, 2024 is also a vintage with low yields. Nevertheless, the wines are of high quality, exhibiting a fresher style compared to recent years. These wines are best enjoyed in their youth. Direct pressing of the grapes to extract minimal color. Natural settling and clarification of the must through cold treatment. Fermentation at low temperature. Weekly bâtonnage of the lees to add volume to the wine. Mosaic of clay-limestone soils, silts, and boulbènes. Varietal: Sauvignon Blanc & Sauvignon Gris

PRESENTATION A great appellation in the Côte de Nuits, both for its size and its renown, Gevrey-Chambertin stands out for the impressive diversity of its terroirs. White wine is not produced here, only Pinot Noir grapes are grown. The "Murots" Climates lies at the bottom of the hill on a soil composed of scree and gravel carried by the dejection cone from the Lavaux valley. This very particular soil provides drainage that favours good ripening of the grapes. WINEMAKING/AGEING Handpicking, sorting of the grapes at the winery. Fermenting maceration in thermoregulated wooden vats for 18 to 21 days. Aging in oak barrels (25 to 35% new barrels) for 14 to 16 months. TASTING Rich nose combining scents of very ripe red and black fruit (raspberry, blackcurrant...) with hints of oak and spices that will evolve over time toward more animal notes (musk, fur). Delectable and velvety on the palate, this wine also boasts delicate structure, which contributes to its balance. The fruit found on the first nose is echoed on the lengthy finish. SERVING Serve at 15-16°C (59-61°F). Aging potential: 5 to 7 years and more. FOOD PAIRINGS Roasted or stewed meats (beef, lamb, game) Medium to mature cheeses QUOTES Tim Atkin: 92/100 (2023) Wine Spectator: 92/100 (2022) Decanter: 91/100 (2020)

Harvest period: September 18 - October 10, 2017. Yield: 16 hl/ha. Vinification: In wooden vats. Extraction by pneumatic punch-down. Maceration: 30 days. Aging: In new oak barrels (55%), on fine lees, for 15 months. Unfined. Bottling: At the château, May 16-17, 2019. Blend: 60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon. Alcohol content: 13.5% Weather conditions Winter and early spring will be extremely mild and dry, with one of the largest water deficits since 2000, logically leading to early but even budburst, as early as March 26 for some of our plots, and an initial phase of rapid growth. The weather will change, however, from the second half of April, with the arrival of a high- pressure system bringing clear skies and northeasterly winds. The air mass will cool, and temperatures will drop ... The nights of April 27 and 28 will be terrible, not only because of the intensity but also because of the extent of this frost episode. No one will be spared, on a greater or lesser scale. Chateau Canon La Gaffeliere will be affected at 65%, Clos de l'Oratoire at 70%, Chateau Peyreau at more than 90%, as will Chateau d'Aiguilhe (60%) ... Only La Mondotte will be spared. After the consternation and dejection that will result from such an event, the time for work will come. A huge challenge. What to do? Cut it down? Rush in headlong? No, take the time, wait, observe again and again, assess the life still present in the woods ... and intervene accordingly, fight ... Foot marking, prophylaxis, petiole analyses, liquid composts: the work will prove to be long, precise, but necessary in order to guarantee the future, even if only in the short term with the second generation bunches. Because yes, the crazy gamble was taken to bet on the second generations: a 2-in-1 vintage, therefore ... The rest of spring will fortunately prove to be much sunnier, almost summery. Above- average temperatures, combined with dry weather until the end of June, will result in rapid and even flowering, starting as early as May 15th for the earliest plots! Although the end of June will be very rainy, the summer will remain surprisingly dry, further perpetuating a water constraint established since winter, including on clay soils. The rains observed at the beginning of September will complete the evolution of the film, the ripening will take place in a context of great homogeneity. The need for individualized work throughout the season, between first and second generation bunches, will reach its peak during the harvest: while the first snips of the pruning shears will begin on September 14th and end on the 29th, the second phase of harvesting will extend from October 3rd to 10th ...

"Pure-Noble" Sangiovese wine. A wine for which blending translates to capturing different notes from different terroirs where softness arrives by gentle aging. HARVEST NOTE The 2020 wine harvest in Brunello di Montalcino DOCG was characterized by a warm growing season with sporadic heat waves, balanced by timely rainfall that preserved acidity and freshness. Yields were slightly reduced, but the grapes achieved excellent ripeness, resulting in wines with depth, refined tannins, and vibrant aromatics. This vintage is expected to produce well-structured and expressive Brunellos with great aging potential. TASTING NOTE Ruby red color with intense, complex aromas at the nose, rich in ripe fruits, spices and toasted notes. TECHNICAL DATA GRAPES: 100% Sangiovese APPELLATION: Brunello di Montalcino DOCG PH: 3.6 ACIDITY: 5.57 g/l ABV: 14% AGING: Aged for 12 months in used French oak tonneaux (Allier), followed by 18 months in large oak barrels(Slavonia). Then bottle aged for at least 12 months. UNIQUE SELLING POINTS Brunello is one of the legendary, collectible wines of Tuscany Produced from two fine estate vineyards An age worthy wine of great depth and complexity