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

Our Chambourcin is composed of grapes from Glacial Till Vineyard, Kimmel Orchards, and Twin Creek Vineyard. All grapes were harvested the first week of October right before the first freeze. The grapes were crush and placed into stainless steel tanks and left to cold soak for 24 days prior to starting fermentation. A Chianti yeast strain was used and after two weeks of fermentation on the skins the wine was pressed. A second malo lactic fermentation was introduced at this time. After both fermentations were complete, the wine was aged with medium toast French oak for one month. The wine was then blended with St. Croix (19%) and St. Vincent (6%). Once blended the wine was left to rest for another 4 months. This dry red wine has some pepper spice and smoke aroma with a smooth finish and hints of blackberry. This finished wine is classified as dry, and will improve with age. When young, open the bottle and allow to breath for 30 minutes and serve at room temperature.

Our 2009 Edelweiss wine is a blend comprised with the grapes Edelweiss (77%) and Brianna (23%) and is a new wine for Glacial Till this season. The Edelweiss grapes were harvested on August 16, 2009 from our partner vineyards: Twin Creek Vineyard, Albrecht Vineyard, and Quist Vineyard. The Brianna grapes were harvested from Pines & Vines Vineyard on August 21, 2009. The grapes were crushed, de-stemmed, and pressed before starting fermentation. A Rudesheimmer yeast strain was used to inoculate both Edelweiss and Brianna grape must. After completion of the primary fermentation and finishing the wines separately, the wines were then blended to create our 2009 Edelweiss. The finished wine is classified as a sweet wine, with fruity flavors and aromas of pineapple and apple. Drink chilled and enjoy now.

Our 2009 Frontenac Rose wine is a blend using the red grapes Frontenac (92%) and Chambourcin (8%). This wine was a tasting room favorite last year and now can be purchased. The Frontenac grapes were harvested from Glacial Till Vineyard and our partners: Johnson Vineyard, Albrecht Vineyard, Cedar Ridge Vineyard, and Twin Creek Vineyard on September 21, 2009. The Chambourcin grapes used in this blend were harvested from Glacial Till Vineyard on October 1, 2009. The two grape varieties were immediately crushed, de-stemmed, and pressed to give the wine its rose color and kept separate for fermentation. The two grape musts were then inoculated with Assmasshausmen yeast to begin the primary fermentation. Once fermentation was complete the two wines were blended to create our 2009 Frontenac Rose. The finished wine is classified as a medium sweet wine, light and flavorful with a nose and taste of cherries. Drink chilled and enjoy now.

Our 2009 La Crosse wine was replicated from our previous years La Crosse by popular demand. The wine is composed of four different grapes but primarily of La Crosse (76%); and then Brianna (9%), Vignoles (9%), and Prairie Star (6%). The La Crosse grapes were harvested on August 29, 2009 from Glacial Till Vineyard and partner vineyard, Kimmel Orchards. After being crushed, de-stemmed, and pressed, the grape must was inoculated with Rudesheimer yeast strain. Once the wines were finished we then blended them to create our 2009 La Crosse. The finished wine is classified as a medium sweet wine and was designed to be light and fruity, with a nose of green apple and hints of citrus flavors. Drink chilled and enjoy now.

Our Seyval Blanc is composed of grapes from Glacial Till Vineyard, Cedar Ridge Vineyard and partner vineyard Kimmel Orchards. It is 100% Seyval Blanc grapes that were harvested on September 5, 2009. The grapes were crushed, de-stemmed, and pressed before being inoculated with a Chablis yeast strain to start primary fermentation. After primary fermentation the wine underwent a second, malo lactic fermentation. Before finishing the wine it spent 15 days on French Oak. The finished wine is classified as a dry wine with melon aroma, a soft finish and hint of vanilla. Drink chilled and enjoy now.

Our 2009 St. Vincent Reserve wine is composed of 100% St. Vincent grapes from Glacial Till Vineyard. This dessert wine is made in small quantities with grapes harvested the first week of October. The crushed and de-stemmed grapes were allow to cold soak for 21 days and then pressed and fermentation started. During fermentation, additional sugar was added to continue to allow the wine to produce higher alcohol content typically found in port style wines. After fermentation was complete the wine was aged with medium toast French oak for one month. After removal from oak, the wine was allow to age in bulk for another 6 months. The finished wine is classified as a high alcohol, dessert style wine with a fruity nose, and berry finish. This wine will improve with age and should be served at room temperature.