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

Our 2008 Barrel Fermented Chardonnay is a medium bodied wine characterized by silky flavors of pear and apricot coupled with a hint of apple and some lightly toasted oak. The grapes where whole cluster pressed and the resulting juice was barrel fermented and aged sur lie for 10 1/2 months in 17% new and 83% two and three year old French oak barrels. Try our Chardonnay with roasted chicken, grilled white fish, lobster, crab, sautéed scallops, veal and dishes with creamy white or buttery sauces.

Our 2008 Honah Lee Viognier is a 100% varietal wine grown at Honah Lee Farm near Orange Virginia. The grapes where whole cluster pressed and the resulting juice was fermented to dryness and then aged sur lie for 10 1/2 months in small neutral French oak barrels. This viognier is characterized by powerful aromas and rich tropical fruit flavors mixed with orange blossoms, along with some creaminess on the palate. Viognier is considered to be an alternative to chardonnay and should be tried with richer and/or spicier foods as well as dishes that have some apricot or peachy character.

Our 2007 Left Bank is a traditional red Bordeaux-style blend of 67% Cabernet Sauvignon (Tranquility Vineyards), 29% Merlot (Bella Luna Vineyard) and 4% Petit Verdot (Springlot Vineyard) grown by Ben Renshaw, Doug Fabioli and John Everson, respectively. The blend was assembled in the winter of 2007 and then aged in 33% new and 67% older French oak barrels for 20 months. The resultant wine exhibits flavors of blackberries and black cherries with some coffee and chocolate undertones married with layers of toasted oak. Our Left Bank would go nicely with marbled rib eye in a peppercorn sauce, steak tartare and horseradish, venison and peppered lamb with mint chutney.

This classic viognier is 100% varietal wine grown by Mark and Maggie Malick at their vineyard, formerly known as Emerald Lake, located on a western facing lower slope of Short Mountain near Neersville, Virginia. The grapes were whole cluster pressed and the wine was fermented to dryness and aged sur lie for 10 1/2 months in small neutral French oak barrels. The wine exhibits classical viognier aromas and flavors with hints of peach, apricot and honeysuckle together with a rich mouth feel. Try our viognier with richer foods in place of chardonnay, and with spicier foods (particularly Thai) as well as some foods that have some apricot or peachy character.

Red fruit aromas and flavors of cherries, berries and plum, some Old World herbaceousness and nuances of leather and earthiness characterize this medium bodied, dry red wine. After cold soaking for four days, the grapes were fermented in open-top fermenters with a twice daily punch down. The wine was blended with small amounts of Syrah and Cabernet Sauvignon to provide additional structure, depth and complexity, and aged in neutral French oak barrels for nine months. This Cab Franc will pair well with grilled or barbecued red meat, grilled lamb with mint sauce, grilled salmon, mushroom sauces (which go well with the forest floor earthiness of the wine) and sauces containing olives, peppers, rosemary or thyme.

Our 2007 Shirland Syrah grown by Michael Newland is a full bodied hearty red wine characterized by deep dark berry flavors with undertones of earth, mushrooms and toasted oak. After cold soaking for four days the must was fermented in open-top fermenters, punched down twice daily and then pressed at dryness. The wine was aged for 18 months in 25% neutral and 75% new French oak barrels and blended with a small amount of Viognier (7%) to provide some softness. This Syrah will pair nicely with grilled sausage, braised pork, peppery steak. and herb rubbed lamb. It also complements meat dishes that are finished with a red wine demi glace or mushroom sauce, hearty stews, black olives and dishes containing pungent herb flavors.