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

New Release! Art and tradition come together in our 2005 DRX, a Bordeaux-style Meritage blend that accentuates balance and complexity. Initial blending was done as the wines developed in 2 and 3 year air dried French oak barrels from small artisanal coopers. After two years in the caves, the best tasting 28 barrels (marked with an “X” by the winemakers) were selected from the hundreds of barrels of the five Bordeaux varietals and blended by taste. The blend was returned to select barrels for 20 months of aging. DRX was bottle aged for an additional three years before it was released.

Select Harvest Botrytis. Dessert Wine, Sauvignon Blanc. Lucas & Lewellen Vineyards, Los Alamos Valley. Gold is a unique wine. Under rare and ideal conditions Botrytis Cyneria mold grows on the grapes late in the season, engulfing the clusters and concentrating the sugars. We stop the fermentation before the wine becomes dry, retaining natural sugars, and a distinct flavor from the Botrytis. The combination is a unique taste experience unlike anything else in nature. As Gold is poured, your senses are tantalized by its golden hue. The nose fills your head with lush aromas of ripe apricots, dried peaches and tropical flowers. The taste is exotic, sweet but not cloying; it’s like dried apricots over Cream Brulée, rich and sumptuous.

Deerfield has been making the Los Chamizal Cabernets from Peter Haywood's vineyard in the Sonoma Valley since 2003. Robert and Peter walked the vineyard, selecting specific rows of vines used in the making of the blend. In Sonoma Valley we like to say that here, The Roots Run Deep. There's no better example of the connection to the land then the teamwork of Peter and Robert in crafting this wine. Terroir is on full display in this appellation designated, row select, extended barrel aged Reserve Cabernet. It has all the characteristics of a Bordeaux blend with an emphansis on the Cabernet. Ths 2006 Los Chamizal Reserve Cabernet Sauvignon is symphony, with long lingering notes hanging on the palate. Whe we BBQ steaks or roast a rack of lamb, this wine appears at the table.

New Release! Ladi Danielik’s Vineyard is in Ribli Road district in the foothills of the Mayacamus Mountains on the east side of the Santa Rosa plain in Sonoma County. Grapes have been grown in this district for almost 200 years. Ladi, like earlier immigrants recognized this terroir as special. Its volcanic soil and warm summer days protected from the coastal influence by a ridge line, make it ideal for dark full-bodied wines. Ladi’s expertise, honed over many decades, assures that the partnership between grower and winemaker produces exceptional results. This 2007 Ladi Syrah has bold fruit and a lingering finish. It pairs perfectly with grilled steaks.

This is our first ever bottling of a Cabernet Franc. While we’ve made Cab Franc for years to use in our red blends, we’ve never made enough of it to bottle it separately. We just couldn’t resist with this 07 blend. Los Chamizal and Rancho Salina grow perhaps the best mountain Cabernet Franc in Sonoma County. We added just a little Cabernet to give it an even longer finish. It’s big and bold and delicious. Cabernet Franc focuses its flavor in the top of your palate, in your nose and nasal cavity. This is where you experience the best chocolate flavors and so Cabernet Franc tastes a lot like chocolate. Honest, we didn’t add any.

Deerfield’s Estate Syrah has a nose that is more elevated than most Syrahs. It has less earth and more berry aromatics. Uniquely Deerfield, as these organic vineyards grow beside the Kenwood wetlands. Robert says this terroir, with its high water table and lush surroundings that stay green all year, is reflected in the wine. The flavors explode across the palate – side-to-side, top to bottom, one after the other, different and distinct nuances strung together seamlessly. The finish lingers on the front of the palate as well as the back. This Deerfield Estate Syrah will make you a Syrah lover. It’s the perfect BBQ wine.

The simple true red color belies the complexity of this Merlot. A clean, aromatic nose guided by fine French oak leads to a tasting experience that begins forward on the palate. Sweeping back, the Merlot flavor evokes strawberries, raspberries and allspice. The initially linear mouth feel expands to both sides of the palate before folding into a long finish. The Cabernet Franc adds lift to the Merlot, taking the flavors to your head like 72% dark chocolate. The Cabernet Sauvignon stretches the Merlot back, giving it depth and a long finish. Whole berry fermentation, gentle handling and attention to details over its three year journey from vine to bottle has enhanced the magic experienced in Ian Morrison’s organic vineyard, nestled against the hills at the mouth of the Adobe Canyon. The organic farming methods accentuated the variation in terroir of Ian’s vineyard, which in turn gives this 2009 Merlot greater complexity than you would expect in a Merlot.

Winemaking is 60% cooking. Cooking is about taste. Taste has no rules. Red Rex is this philosophy personifi­ed. It’s an outside the box, do-what-tastes-best blend. It’s winemakers deep in the cave, sampling wine, sharing ideas and being creative. It’s evolution. We made over 140 separate batches of wine in 2009 from twenty eight different vineyards in Sonoma County. Each was unique, each with its own personality. The blend is constructed by taste. Each varietal focusing on a particular part of the palate. The blend will vary from vintage to vintage but the style and character remain the same. Cabernet Sauvignon forms the broad structured backbone down the middle of the palate. Syrah takes the flavors to the bottom of the palate, grounded and rich. Merlot adds a round oral nuance and pushes the flavors forward. Cabernet Franc adds a chocolate effect, lifting, sensual and heady. Malbec ­fills in the bottom back of the palate and adds a blackberry taste. Petit Verdot adds a bit of spice on the sides of the palate and Zinfandel enhances the mid-palate flavors, mouth feel and berry flavors. The result is a symphony of taste, music in a bottle, with not a note out of place. Red Rex is fruit forward, mouth fi­lling, smooth and delicious. The wine is made cleanly from hand-picked and triple hand-sorted fruit using organic production methods. Deerfield wines are low in histamines, which can cause red wine headaches. They have no reactive sufil­te when released, meaning no allergic reactions. The 2009 Red Rex was aged almost four years in French and American oak barrels, longer than other California red wine. Long barrel aging makes it smooth and even more complex. The 2009 Vintage produced wines with great structure and this 2009 Red Rex will continue to improve with age for many years.

The nose confronts you with notes of sweet peppermint, cedar cigar box, allspice, dark earth and chocolate. What an introduction! The nose alone will hold your interest for a long time. Once tasted, the flavors do not disappoint; they expand upon the promise of the nose. This is Zinfandel as it should be, as it was meant to be but seldom achieved. It is Deerfield at its best, as always. Ultra-premium Pennsylvania oak barrels brought out the true Zinfandel flavors - that hint of vanilla and spice. The wine was allowed to age for its first eight months on the fine lees left from fermentation. This added mouth feel to the fruit and spice flavors. The barrel aging continued until, by taste, the wine told us it was time to bottle. The White Perry Vineyard and the Los Chamizal Vineyard are located near the first Zinfandel vineyards planted in 1850 in the foothills east of the town of Sonoma. Zinfandel loves this microclimate. These two vineyards are two sides of the same coin, and have exactly the terroir that has made Zinfandel so successful in California. ZINFANDEL capitalized. This is it.

The perfect partner for a day at the beach. The 2012 Sauvignon Blanc has that crisp lift at the finish which brings out the tropical flavors of pineapple, mango and guava. The citrus notes give this island beat a lemon twist. This makes it the perfect pairing with seafood and white fish. The Peterson Vineyard, located in Kenwood, has grown grapes for the Deerfield Ranch for 23 years. This unique micro climate is warmer than other regions, growing Sauvignon Blanc resulting in more robust flavors. The 2012 Sauvignon Blanc is full bodied with a crisp, delicious finish.

PJ says this is the best Pinot Grigio yet. Its got mouth filling fruitiness, broadening on the mid palate. A lemon zest entry folds into light and refreshing white peach notes. Integrated acidity carries the fruit. Robert says the 2012 Pinot Grigio is a basket of peaches with one granny smith apple, with a twist of lemon. For a light lunch or sitting by the pool, no wine is better. Serve well chilled.

Robert Rex, the master of the Art of Blending, and the creator of the wildly popular Red Rex, brings you a sublime white wine blend that breaks all the rules. Simply delicious. Perfect for summer. Like the Red Rex it has all the best elements of each of its components and what's more, its greater than the sum of its parts. Peach from the Pinot Grigio, crisp apple from the Sauvignon Blanc, that certain Chard-iness everyone secretly loves, and a touch of off-dry from the Riesling. Serve well chilled, preferably wearing a swim suit. In a blend by Robert Rex, there’s a reason for everything. Here is what he says each varietal in White Rex brings to the table: Pinot Grigio: -White Peaches -Fresh fruit sweetness -Top palate flavors Sauvignon Blanc: -Brightness -Minerality -Side palate flavors -Tropical fruit Chardonnay -Opens mid-palate flavors -Hint of oak -Depth, length and finish Riesling: -Acidity -Creates refreshing finish -Herbal qualities on the front of palate