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

A classic pinot noir nose is followed by cherry and strawberry flavors. The finish is smooth and long and shows the influence of 40% new American oak.

Grapes from Bradley, Elkton and Black Oak Vineyard yielded a medium garnet colored wine which opens with a bouquet of toast and new leather on cherry fruit. Flavors of cherry and blackberry with a touch of plum and earth notes are followed by a lingering, bright finish. New French and American oak barrels comprised 20% of the cooperage.

Five barrels were selected to produce this blend, primarily from our Elkton Vineyard. A luxurious texture compliments a hint of rose water in the bouquet. Aging was in 40% new cooperage.

The vineyard consistently has the lowest yield of any of our sources, producing a wine with intensity and a delightfully lingering finish. Aging was exclusively in French Oak barrels, with 30% new cooperage.

The vineyard reached the peak of perfection, and the resulting wine is smooth but intense, with cedar notes in the bouquet and the trademark red cherry note in the flavor. The wine was aged in American oak barrels with 33% new cooperage.

This vintage was optimum for the ripening of this variety with sustained warmth and dry conditions until harvest in late October. Produced from a half-acre block of 20-year old vines, the wine has excellent depth and body balanced by crisp acidity. Fermentation was in oak barrels with 20% new cooperage. The wine was barrel aged for a total of 11 months and bottled after secondary fermentation.

Grapes from our two estate vineyards were the sources for this wine. The vintage was a classic for Oregon, with plenty of summer warmth followed by a rainless September. The wine has a spicy bouquet and pleasing flavors of blackberry and plum. Relatively modest acidity makes for a smooth finish.

The hot fall weather provided ideal ripening conditions for gewürztraminer, which was harvested the second week of October, at just over 25 brix sugar level. The juice was fermented in small stainless steel barrels at 64 degrees ambient temperature, which enhanced the spicy aroma and flavor unique to this variety. Fermentation naturally stopped when the sugar concentration had decreased to just 3%, which gives the wine a pleasant sweetness to complement the varietal aroma and taste.

Only 1.6 tons/acre were produced in 2003, resulting in a concentrated, intensely varietal wine. Fermentation was in neutral oak barrels in the Alsatian manner but without allowing secondary fermentation. Pear and green apple dominate the bouquet and crisp citrus flavors follow.