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

This late harvest Vidal Blanc is produced only in exceptional years. The near perfect growing season allowed for extended hanging of the fruit and thus produced some of the most flavorful and sweet grapes ever brought in from the vineyard. The residual sugar of 11.5% along with the rich Muscat and apricot aromas and flavors have made this a must for serving as an after dinner wine with or without a complementing dessert. Complementing desserts include cheesecake, fruit and lighter cheeses with French bread.

This 100% Cabernet Franc was fermented in small lots and aged in French oak for about seven months. It was then bottled as an unfiltered wine, thus preserving much of the cherry, raspberry and spicy characteristics of a classic Cabernet Franc. Complements pork, oriental dishes and pastas with tomato sauces.

This Bordeaux-styled Cabernet was fermented in stainless steel and blended with small amounts of Merlot, Malbec and Cabernet Franc to add complexity. It was then aged for eighteen months in American oak before being bottled as an unfiltered wine. The result is a full-bodied Cabernet with cherry, currant and blackberry flavors as well as a hint of spice and smoky aromas. This is an outstanding complement to red meat dishes and stronger cheeses such as bleu and Stilton.

This Chardonnay, fermented and aged in French oak, has delightful aromas of tropical fruit with hints of vanilla. The soft oak character in the finish adds depth and body to this austere wine. For fruit and oak lovers alike, this is an excellent complement to poultry, seafood and pasta dishes.

This elegantly finished Merlot displays layers of berry, black cherry and vanilla flavors. The light oak shadings give this wine its richness, depth and complexity. Complements a wide range of cuisine such as beef, lamb and pasta dishes.

Gray Ghost’s Reserve Cabernet Sauvignon is made from 100% estate-grown Cabernet Sauvignon grapes. After fermentation, the free run wine is siphoned into French oak barrels. The wine ages for two and a half years in the oak prior to bottling. The wine is then bottle aged for a minimum of six months prior to release. This wine displays the ultimate in delicate fruit and velvety tannins. Perfect complement to tenderloin, bison, and bleu cheeses. Gray Ghost produces a Reserve Cabernet only in exceptional years.

This full-bodied Chardonnay possesses rich toasty oak, ripe pear and vanilla flavors with hints of the buttery character that linger on the long and complex finish. Fermented and aged in new French oak barrels, this 100% Gray Ghost estate-grown Chardonnay is best served with the finest of poultry and seafood dishes such as smoked salmon, lobster, rich poultry and cream-sauced dishes.

Produced with 100% Seyval Blanc grapes this crisp, dry wine is fermented and aged in French oak. It has the classic grassy notes characteristic of the Seyval grape, with light lemon overtones and a soft oak finish. The wine was styled to complement lighter seafood and pasta dishes as well as lighter cheeses.

A light, semi-dry, soft red wine with bright fruit flavors that linger on the palate. A red wine for white wine drinkers! The Victorian Red is an excellent complement to pork, lamb, poultry, spicy food or picnic fare. Can be served at cellar temperature or chilled.

This stainless steel Chardonnay was fermented to approximately 1.8% residual sugar. It was then blended with a small amount of Seyval Blanc resulting in a crisp, but fruity wine with lovely lemon overtones. The lighter style makes it a great wine for spicy food, summer picnics or for sipping with cheeses and light fare.

Fermented in stainless steel, this Vidal Blanc/Riesling blend has a floral aroma followed by a crisp and fruity palate with distinctive characteristics of honeydew melon. The exceptionally long finish makes this an excellent selection with poultry, seafood, and spicy cuisine as well as light, delicate cheeses.