March 15, 2006, Rutherford, CA - Napa Valley’s innovative Long Meadow Ranch announced today the release of its mountain estate-grown 2003 Long Meadow Ranch "Peter's Vineyard" Sangiovese. The fruit for the wine was crushed September 25, 2003, by winemaker, Ashley Heisey, at Long Meadow Ranch’s AIA-award winning winery facility.

According to Heisey, “this wine displays a beautiful ruby red color with a medium density. The nose shows a stylishly clean, pure expression of Sangiovese. The lush entry marries with a crisp acidity resulting in a fullness that is accentuated by fruit. The fruit flavors include red raspberry, stone fruits and cranberry. Complementary cola spice and floral blossom aromas play off the core characteristics perfectly.”

Aged for 18 months in 100 percent French oak from cooper Seguin Moreau with a touch of Petit Verdot
(3 percent) adding additional complexity, the wine seamlessly integrates oak and fruit. The hand crafted balance and pleasantly moderate alcohol level
(13.3 percent) make the 2003 Sangiovese a perfect complement to food - especially with roasted poultry, wood oven-baked pizza, and pasta.

Long Meadow Ranch began developing the Sangiovese vineyard in 1994, inspired by family friend, Peter Kraljic, who spent many seasons in the hills of Tuscany. His namesake, "Peter's Vineyard," is located at a 1000-foot elevation on a southwest-facing slope. The 3309 rootstock coupled with the small-cluster, small-berry "Rodeno” clone, are believed to comprise the first Sangiovese vineyard on a site in the Mayacamas Mountains.

Co-owner Ted Hall notes, “We are proud of this very small production wine. It expresses the true Sangiovese character, which pairs beautifully with roasted chicken and Italian cuisine. For multi-course dinners, it is a terrific 'intermezzo' wine. We have even served it with strawberry shortcake.”

This fourth-release Sangiovese plays a vital role in Long Meadow Ranch’s strategy to move forward following the devastating Wine Central Services warehouse fire in October 2005 that destroyed their entire bottled wine inventory from vintages 1994 to 2002.

In keeping with LMR’s forward-looking strategy, the 2003 Long Meadow Ranch Cabernet Sauvignon will be released on September 1st (futures are currently available). The 2004 Ranch House Red will be released on May 1st , while two new products will also debut this year: 2005 Long Meadow Ranch Sauvignon Blanc on May 1st and Long Meadow Ranch Grappa on June 1st.

Emphasizing the Long Meadow Ranch philosophy of creating wines to complement food, Executive Chef Alan Kantor of MacCallum House in Mendocino recommends the Long Meadow Ranch Sangiovese with his carpaccio of duck breast with fig salad, Camembert, balsamic reduction and drizzle of Long Meadow’s Prato Lungo olive oil.

Chef Kantor describes the Sangiovese as "having luscious dark cherry, plum and dried herb tones.   The flavors brilliantly enhance the rich earthiness of duck and the herbal notes in the wine are echoed by the herbs used in the curing process of the duck breast."

The 2003 Long Meadow Ranch "Peter's Vineyard" Sangiovese can be ordered directly from the winery at P.O. Box 477, Rutherford, California, 94573 (Toll-free: 877-627-2645), or through the website at www.longmeadowranch.com. (Wine sold only to persons who are 21 years of age where permitted under applicable law.)

Retail price is $29 per 750ml bottle, available in either two-packs or six-packs. Shipments begin on March 15, 2006.

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Contact: Monty J. Sander
vox 707.253.8503
fax 707.253.8501
emax monty@longmeadowranch.com