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

This is a blend of Muscat varieties that were left to hang as late as possible before harvest. The common theme is extreme tropical fruits and lusciousness. The fermentation was stopped by cooling to retain a high sugar level to compliment the luscious fruit flavours. This can be enjoyed on its own, chilled and is ideal with spicier foods such as Thai.

Our Cabernet Sauvignon is built to age. It is always a winemakers dilemma whether to make it drinkable now or a little more structured for increased ageability, as ours is. We were very pleased to have our 2003 vintage chosen as "Best BC Cabernet Sauvignon" recently. This wine display’s lots of mint, bell pepper and cassis fruit characters. It is best enjoyed with a huge charbroiled Alberta steak! Our reds are unfined and unfiltered to retain maximum flavours and may develop a harmless deposit with time. We recommend standing the bottle upright, then decanting aged wines at least 2 hours prior to enjoying.

We have settled on a consistent "peaches and cream style" emphasizing the fruit before the oak. The final blend is very similar to prior vintages except that it is maybe showing just a little more French oak at this stage. Although less than 50% of the final blend is barrel fermented, the wine shows classy oak notes overlaying a range of peach, nectarine, and pineapple fruit characters. Interestingly, this style and our Reserve Chardonnay received gold medals at recent wine shows.

We use fruit from some of the oldest plantings in the valley (over thirty-year-old vines). The result from year to year is superlative consistency and concentration. Our Merlot is a perennial favourite at consumer tastings events and wine shows. This wine has the darkest colour, showing aromas of dark chocolate and plum. The palate is full bodied and immense showing both plushness and complexity. This Merlot is one of the most structured we have produced and while drinkable now, will take a few years to show at its best.

This is a blend of close to 60% Pinot Noir, 40% Merlot. Our aim is to create a multi-varietal Rhone-style wine that is medium bodied and approachable now but with lots of complexity and nuances of fruit, terroir, and oak to make it very interesting. This is more than a simple "tutti fruity" sweet quaffing wine.

We believe this must be a first for Canada: a fortified Muscat, in the style made internationally famous by the Rutherglen area of Australia. It is brimming with luscious aromas of rose petals and musque. Deliciously sweet and complex, it is perfect with coffee this winter. 18.5%

This fortified Port style wine is aged 3 years in older barrels. It is reminiscent of butterscotch and fruit cake. It is sweet but finishes dry with a long lingering aftertaste. Perfect around a warm fire this winter. 18.5%

The 2003 Reserve is a traditional Bordeaux blend (69% Cabernet Sauvignon and 31% Merlot). Over half was aged for 20 months in new French oak barriques from the Tronçais forest. The best tight-grained French oak allows for gentle softening of the wine without over oaking, while at the same time adding further tannins and nuances to the wine. Simply put, this wine is huge and complex, seamlessly concentrated, the "crème de la crème" of our red wines. Due to extended barrel maturation, the wine is more than drinkable upon release, but its sheer concentration will reward careful cellaring for up to fifteen years (if you can wait that long!). We expect it to be at its best from 2010 to 2015.

This is our creamy mouthfilling chardonnay. It is 100% barrel fermented in new French oak, followed by a further 11 months ageing on its yeast lees. The wine is powerful, yet still has elegance and balance. The French oak is subtle but not overpowering.

With our debut Reserve Pinot Noir release, we are striving for layers upon layers of perfectly balanced flavours, rather than sheer power and extract. The Reserve Pinot Noir will benefit from additional bottle age..

This is a fruit-driven, fresh, crisp style with good length and complexity of flavour. Intense fruit aromas of grapefruit, gooseberry and kiwi fruit abound. We use a small amount of barrel fermentation for complexity rather than for oak flavors. The wine has good body and roundness, and will develop further for up to five years.

The 2004 vintage is typical of our cool climate Shiraz style. Elegant yet complex, with the darkest red/purple colour, this wine is brimming with violets, dark plum and blueberry pie, with just a hint of white pepper. The fruit is overlaid with subtle French oak complexities that support rather than mask the fruit flavours. Food match: perfect for barbequed or roast lamb.

Riesling has the potential to make outstanding wine in the Okanagan. In order to maximise fruit concentration and ripeness, cropping levels were severely limited, resulting in wonderful aromas of green apple, honey, lime and flower blossums. The palate has purposely been left off-dry to balance the naturally high acidity of Riesling. The wine has the potential to develop for at least five years. Food match: this versatile wine pairs well with foods that compliment the wine’s fruit character.

Our Sauvignon Blanc is made in a crisp, dry style. It is very ripe, showing tropical fruit and gooseberry aromas with a hint of green bean and asparagus. The wine was fermented at very low temperatures without any oak usage to emphasize the fruit and elegance of this varietal. Food match: pairs well with salads and seafood.

This is a relatively rare variety in North America, but is actually a very old French variety that has recently come into vogue. The wine has aromas of dried apricot, canned peaches with the slightest hint of anisette. The variety gives its best when fully ripened, which results in higher alcohol level and warmth to the palate.