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

Pinot Noir is picked cold so fermentation takes several days to begin. During this period, the grape skins are left in contact with the juice -- a stage known as the "cold soak" -- where water-soluble colors and flavors are extracted from the skins into the juice. After 2-4 days of cold soak, our fermentation begins. At this point, we like to inoculate the must to ensure a strong fermentation. To extract the full color and flavor we desire, the cap of floating grape skins is manually punched down twice a day. Once fermentation is complete and the wine is completely dry, it is pressed off the skins and put into Francois Freres French oak for aging. After 10 months in barrel, a blend is assembled for the "Gold Coast Vineyard" bottling. To ensure a wine that is brilliantly clear in the bottle and your glass, we use the proteins in egg whites to fine the wines, then bottle it unfiltered to conserve the flavor and sensations that would otherwise be left on the filter pad.