1. Handcrafted Excellence in Wine

2. CORE MESSAGE Established in 1980, Martinborough Vineyard is an icon in New Zealand winemaking history. The first to plant Pinot Noir grapes in the famed growing region, today Martinborough Vineyard is home to the oldest Pinot Noir vines in the district. Martinborough Vineyard produces the finest Pinot Noir in the New World with a focus on “Handcrafted Excellence in Wine.”

3. OVERVIEW Established in 1980 by Russell Schultz and a small group of investors Strong historical links with the brand and region – First to plant Pinot Noir in Martinborough – Oldest Pinot Noir vines in the district Hand-tended vines Focus on high-end Pinot Noir

4. New Zealand Southern end of North Island Martinborough 42° South – similar distance to Burgundy from equator LOCATION

5. Produces around 1% of New Zealand’s total wine volume 50% Pinot Noir/35% Sauvignon Blanc Balance is Chardonnay, Pinot Gris, Riesling & Syrah Warm days and cool nights; low rainfall Long ripening season Cool, breezy springs mean natural low yields and more intense flavours Mild summers – temperatures rarely above 30°C (86° F) Dry autumns with cool night temperatures - great harvest conditions MARTINBOROUGH

6. All located within the Martinborough appellation First planted in 1980 Oldest Pinot Vines in Martinborough Free draining structure Low-cropped and hand-tended Approx. 300 tonnes of fruit processed annually Sustainable farming VINEYARD OVERVIEW

7. SOIL PROFILE Developed over 20,000 years by the flow of the Ruamahanga River Alluvial river terraces Silty loam Variety of top soils Free draining - irrigation essential Low yields create greater flavour intensity

8. Paul Mason, Winemaker Winemaker for Burnt Spur since 2004 and Martinborough Vineyard since 2007 New Zealand native Vintages in France, Italy, Chile, Australia, and the U.S. Gentle Winemaking Techniques Exclusive use of French oak barrels Hand picking and sorting WINEMAKING

9. WINERY

10. SUSTAINABILITY Sustainable Winegrowing New Zealand certified Regular soil and vine testing Inter-row cover crops Applications of compost and compost teas derived from winery and vineyard waste Vine monitoring for ecosystems services and disease pressure to explore soft/biological alternatives Natural lawn mowing (sheep) Reduced need for pesticides, fungicides and herbicides ending in the final elimination of their use

11. SAUVIGNON BLANC Martinborough Vineyard Sauvignon Blanc Tropical fruit, guava, vanilla, creamy 25% barrel fermented, 4 months

12. CHARDONNAY Martinborough Vineyard Chardonnay Tropical fruit, citrus, toast, popcorn French Barrel Aged, 12 months 100% Malolactic Fermentation

13. PINOT NOIR Martinborough Vineyard Pinot Noir Red and dark fruits, spice, rich and weighty French Barrel Aged, 12 months

14. TE TERA Sauvignon Blanc Ripe tropical fruit aromas Stainless Steel Pinot Noir Ripe cherry, berry and plum aromas French barrel aged

15. MARIE ZELLIE Marie Zellie Reserve Pinot Noir Named for Marie Zelie Hermance Frere, first winemaker in the Wairarapa Valley Bright red fruits, subtle Asian spices, lingering herbal notes From oldest vines Aprox. 150 case production Aged in French oak, 16 months

16. SALES STRATEGY Focus on the historical importance – first winery in Martinborough to plant Pinot Noir & oldest Pinot vines in the district Educate on how the climate and soil of Martinborough contributes to growing great Pinot Noir Highlight artisan winemaking techniques such as handpicking and hand sorting Sustainable Winegrowing New Zealand certified Discuss sustainability certification and practices

17. Pioneering Martinborough winery Established in 1980 Strong historical links with the region First to plant Pinot Noir in Martinborough Oldest Pinot Noir vines in the region Hand-tended vineyards Focus on high-end Pinot Noirs Mild climate Free draining soils Sustainable farming Paul Mason, Winemaker SUMMARY

18. THANK YOU