theCompass mobile application is a winery, brewery, and distillery locator for North America.

This fine wine is produced from a blend of 95% Cabernet Sauvignon, and 5% Merlot. Its harmonious balance derives from the use of grapes from two distinct regions: 70% of the wine comes from the Central Coast, and 30% is from Sonoma County. Complex flavors, soft tannins, and French oak are blended perfectly in this exceptional wine. Winemaker tasting notes: Deep dark ruby color, with hints of blackberry and cassis flavors. Food suggestions: chicken, veal, lamb, beef, pork, and pasta.

This 100% Monterey County Chardonnay is 50% barrel fermented, 50% malo-lactic and 50% stainless steel fermented. The malo-lactic fermentation gives the wine a buttery flavor and Stainless steel fermentation captures the essence of the Chardonnay fruit. Winemaker tasting notes: The ’05 is food friendly, has buttery chardonnay overtones with, melon, fig and tropical flavors. Stylistically, it’s a fruit driven Chardonnay that is rich and delicious to drink. Food suggestions: chicken, seafood, veal, pork, and pasta.

As its name implies, our Crimson has a deep, dark red color. Crimson is produced from a blend of 75% Syrah and 25% Cabernet Sauvignon grapes from the Sonoma and Central Coast growing regions of California. Crimson is a very complex wine made in the Rhone style. This very rich wine has beautiful ripe plum and blackberry flavor, accented with hints of toasty French oak, and cassis. Winemaker tasting notes: Deep dark crimson color, with lots of black fruit in the nose. Soft tannins round out rich flavors of licorice, blackberries and cinnamon. Food suggestions: Beef, lamb, duck, turkey, and pasta.

Our full-bodied Merlot is produced from a careful blend of 70% Monterey and 30% Sonoma grapes. We use a balance of 95% Merlot and 5% Cabernet Sauvignon grape varietals to achieve bold, plum and berry flavors with a long finish, and just the right amount of soft tannin. A combination of French oaks adds delightful complexity to this delicious wine. Winemaker tasting notes: Rich, dark ruby color, with flavors of plum and berry. Food suggestions: chicken, veal, beef, pork, pasta.

Our 2005 Sauvignon Blanc is produced from a blend of 50% Lake County, and 50% Central Coast vineyards. Many viticulturists consider these regions to be premiere areas in the state for growing the varietal, and the vineyards we use yield the intense flavors characteristic of the best Sauvignon Blancs. The wine is 100% varietal, and is stainless steel fermented to capture the essence of the natural grape. Lake County fruit has good crisp acidity, while the Central Coast grapes adds tropical flavors to the final blend to ensure an excellent balance between the two regions. Winemaker tasting notes: Ripe fig, honey and crisp melon notes precede a layer of lemon, herb and tangy acidity. The wine is full flavored, and delicious to drink. Food suggestions: seafood, chicken, pork, pasta, vegetable dishes, and Asian cuisine.

Our Pinot Noir is produced from fruit grown on our Sonoma Coast Four Sisters Vineyard located a few miles west of Sonoma Valley. The wine is 100% varietal. Previous vintages were sold to a number of top Pinot Noir producers, including David Bruce and Williams Selyem. Very high quality French burgundy clones 777, 115, Pommard, and Swan are grown in this vineyard. By maintaining low yields - about 2 1/2 to 3 tons per acre - this vineyard produces intensely flavored fruit. During crush, free-run juice is placed in stainless steel tanks for primary fermentation. After fermentation, the wines receive 6 months of French oak aging, creating a wine that is more complex with wonderful upfront blackberry taste and a delicious, rich, long finish. Wine maker tasting notes: Beautiful dark ruby color. Blackberry with hints of clove and cinnamon. Great forward fruit and very soft tannins make this beautifully balanced wine very accessible. Food suggestions: chicken, beef, lamb, veal, pasta, and duck.