FETZER VINEYARDS: FACTS AT A GLANCE

Fetzer Vineyards Winery
12625 East Side Rd.
P.O. Box 611
Hopland, CA 95449

Phone: 707/744-7600
Fax: 707/744-7605
Website: www.fetzer.com
Year Founded: 1968
Owner: Brown-Forman Corporation, Louisville, KY
Employees: 350

Winery Complex:

Winemaking Area: 7.7 million gallon stainless steel storage capacity
Two Crush Stations: Seven crushers and four rotary fermenters
Total Current Fermentation Capacity: 35,000 tons
Red barrel building is 110,000 square feet: 50,000 barrels currently
White barrel facility is 40,000 square feet: 15,000 barrels currently. Separate temperature controlled areas for barrel fermentation and malolactic barrel fermentation.
Also 80,000 square feet in other Hopland storage for barrel and case goods
Warehouse Storage: 600,000 case capability

Wine Portfolio (Global):

Premium Varietals:

Sundial Chardonnay 850,000 Cs.
Eagle Peak Merlot 600,000 Cs.
Valley Oaks Cabernet Sauvignon 375,000 Cs.
Echo Ridge Sauvignon Blanc 95,000 Cs.
Home Ranch Zinfandel 100,000 Cs.
Johannisberg Riesling 70,000 Cs.
Gewürztraminer 225,000 Cs.
White Zinfandel 100,000 Cs.

Barrel Select wines:

Cabernet Sauvignon 31,000 Cs.
Chardonnay 64,000 Cs.
Merlot 22,000 Cs.
Pinot Noir 13,000 Cs.

Reserve Collection:

Cabernet Sauvignon 2,000 Cs.
Chardonnay 2,400 Cs.
Merlot 2,400 Cs.
Pinot Noir 900 Cs.

Bel Arbor wines:

Cabernet Sauvignon 125,000 Cs.
Chardonnay 122,000 Cs.
Merlot 100,000 Cs.
White Zinfandel 70,000 Cs.

Vineyards:

Fetzer purchases grapes from 10,000-11,000 acres of vineyards. 3,500 of those are grown using sustainable farming practices.

Fetzer owns and farms 750 acres organically.

Experimental Vineyard: Fetzer farms a five acre experimental vineyard with various clones, trellising and spacing techniques being tracked.

Key Executives:

Managing Director: Paul Dolan
Senior Vice President, Operations: (Ms.) Pat Voss
Vice President, Director of Winemaking: Dennis Martin
Vice President, Brand General Manager: Doug Rogers
Vice President, General Manager, Fetzer Food & Wine Center at Valley Oaks: Brad McDonald
Vice President, Culinary Director: Chef John Ash
Vice President, Director of Marketing Communications: Sid Goldstein
Director of Facilities Management: Guy Goodacre
Human Resources Director:
Director of Vineyard Operations: Tom Piper
Director of Wine Growing: Doug Wilson
Director of Finance: Cindy DeVries
Director of Production: James Sobbizadeh
Director of Public Relations: Sara Moore Cummings