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

The 2003 Chardonnay is our second bottling from the Carneros region. Made with our indigenous (wild) yeast recipe, this wine’s origin from the cool, southern Napa Valley make the fruit well suited for barrel and malo-lactic fermentations, lees stirring and extended aging in new oak. This year we bottled without any fining or filtration. We love the resulting complexity of fruit (apples, pears, citrus, tropical), gentle toast (caramel, vanilla), richness and a lovely finish thanks to a bright acidity.

When the 2002 wines were youngsters in early 2003, we recognized the fact that the intensity of color, flavor and structure were such that we expected a longer aging period was needed to achieve the balance we strive for. Just like in our farming operations, every procedure is determined by what the vines and wines require for the highest quality. Repeating the same formula as was used the previous year won’t allow us to improve, and trying to stay within a schedule just for marketing purposes is not the way to make the best wine. We are releasing this vintage a bit later than the 2001 for just that reason: rich, concentrated black fruit, plus cocoa and coffee flavors, a deep and firm tannin structure, but elegant enough to enjoy young. We hope you agree that our patience has paid off.

Strikingly deep and dark ruby in color. An intoxicating mixture of cherries, black cassis, sweet oak, violet and cigar box spice rises from the glass. Layers of ripe Bing cherries, raspberries and semi-sweet cocoa dominate the mid-palate giving this wine a nice backbone and plenty of structure. The fruit is present with firm tannin and a nice acidity provides a beautiful balance. Brown sugar and a crème brulée induced finish that lingers for more than 30 seconds. Not a flamboyant, in your face type of wine, but rather an elegant, restrained and seductive style to lure you in. The 2003 will reward you handsomely after cellaring for some additional time or if decanted when young.

This is our third bottling of Zinfandel and we like the results more each year. We have tweaked the recipe a little from the two previous vintages and have come up with a rich, dark fruited, complex example of California’s historic wine variety. This is a wonderfully rich and extracted Zinfandel. It has deep, dark fruit to accompany the moderately spicy, brambly Zinfandel character. Floral aromas accent the nose along with hints of cherry, chocolate and vanilla. We have continued to add a small percentage of Petite Syrah, 9%, and after 14 months in 45% new French and Hungarian oak barrels, the result is a lush, elegant mouthfeel that complements the concentration of flavors and color. Only 600 cases were produced.

This is the debut of a project that Mark Neal is personally very excited about. Rutherford is the home of Mark’s mother and was his home growing up, where he learned viticulture from his father, Jack. The family controls three vineyards and this is the first vintage bottled as a vineyard designated wine. The ranches are all farmed organically and produce Cabernet Sauvignon grapes with expressive characteristics of the land. The wine is fermented in small stainless steel boxes, “punched-down” several times a day to extract the flavor, color and texture desired by the winemakers. French oak barrels are used to age this wine in caves for almost 27 months. Wonderfully dark and garnet colored for a 100% Cabernet Sauvignon. Expansive floral, toasty oak and berry aromas complement the classic flavors of cassis and Cabernet fruit. The mouthfeel is broad and firm, balanced perfectly with rich, ripe flavors of spice, dark berry fruit, velvety tannins, good acidity and a long finish.

Our second bottling of Zinfandel comes from my family’s Home Ranch in the heart of Rutherford, one of Napa Valley’s premium grape growing districts. This vintage includes a small percentage of Petite Sirah that complements the rich, dark fruit intensity and the spicy, berry character of our Zinfandel fruit. Ripe black fruit aromas are mixed with delightful spices and vanilla from aging in oak barrels. Luscious black cherry and brambly-berry fruit mixed with touches of pepper and spice contribute to an extensive array of flavors. This is a ripe, structured Zinfandel: a step up from the 2002. Only 300 cases were produced.