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

Our Cabernet Sauvignon is a rich, full bodied wine with deep crimson color, silky tongue and the lingering finish cabs are famous for! Aged 18 months in French and American oak before bottling, it is delicious now and will continue to develop with time.

A crisp, clean Chardonnay, showing apple, pineapple and citrus blossom flavors. This medium bodied wine has good acid balance, and a soft-lingering finish. Try this wine with salads, poultry and pasta dishes, and light cheeses.

Petit Manseng is such a great candidate for late harvest wines in Virginia. It's almost as if it wants to be a dessert wine. The sugars are naturally very high, the acids hold the wine in place, and the aromatics are always fascinating – light spiciness, nuttyness, slightly citric and honeyed. This particular wine is all of those things, with a creamy, lush mouthfeel, and an addictive, sugar-coated finish.

Our Petit Verdot is blended from 80% Petit Verdot and 20% Cabernet Franc grapes, producing a rich, and full bodied wine with a deep crimson color. Aged 18 months in French and American oak before bottling, it is delicious now and will continue to develop with time.

Carefully limiting the crop of our Cabernet Franc vines produced an outstanding, full bodied wine with wonderful nose and lingering finish. Aged 18 months exclusively in French and American oak before bottling, it is delicious now and will continue to develop with time. Hold on to this one! Limited quantities!!

A richer and more complexly flavored Chardonnay, we add a warm toasted almond nose, and softened buttery flavors to the tropical flavors of our Chardonnay. This wine underwent partial malolactic fermentation, followed by sur lee aging until bottling. Try this wine with richer seafood dishes, holiday poultry dishes.

Generally, at some point during the growing season I will choose a parcel of the vineyard and designate it for the production of rosé. What I'm looking for is something with lower sugars, better acids, and most importantly, something interesting, something that will be different from the previous season, but not too different. In 2010 there were no parcels with low sugars. Everything was super ripe and continuously ripening without showing any signs of degradation. What do we do then? We experiment. We produced rosé not only from Cabernet Franc, but also from Syrah and Mourvedré. We picked for our rosé pieces at varying degrees of ripeness, from many different parcels, in order to see what vast profile of flavors we could cover. For a few weeks a considered bottling three separate rosé wines from the 2010 season, but my nearly invisible voice of marketing spoke up and convinced me not to. It was all blended together to produce a highly aromatic wine full of cherry, raspberry, and strawberry, with a nice crisp finish full of light spice and fruit.

In some ways all wines are cheerful wines, unless you pay too much for them or you drink them in a blind tasting, but when I walk around our property in the summer, and see couples sitting at picnic tables together, or kids flying kites, or friends throwing Frisbees, and at each table bottles of Sunset White being drunk and enjoyed amid the activities, I can't help but think that our Sunset White is just a bit more cheerful than most. This is our first bottling of this wine, and it has been a huge success. A blend of Chardonnay, Viognier, and Vidal Blanc, this wine is fruit forward, crisp, and just slightly sweet.

As our 2010 Viognier was growing on the vine, we were experiencing an unprecedented demand for the previous vintage. Viognier was quickly becoming our most popular wine, and not by a little – by an incredible margin. So as I watched bottles rapidly leave the building, I knew we were going to have to produce something special as a follow up.