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

Richness and sweetness are balanced by lush aromatics (honey, peach, ginger) and freshness, for a lingering taste experience. Less sweet than Icewine, this wine is a versatile food match. Excellent at the start of a meal or with the cheese course.

All the fruit is from our Moira Vineyard where no chemical fertilizers, insecticides, herbicides or fungicides were used. Elegant and complex, this wine opens with a leesy aroma of tropical fruit and lemon. The alcohol provides a round, full mouth feel which is supported by the subtle richness of toasty vanilla. The tangy acidity leads to a dry, crisp, refreshing finish. This is a candidate for your cellar, drinking optimally from 2006 to 2009.

Bright plum red colour; white pepper and fresh, ripe bramble fruit on the nose, followed by smoke and cedar on the palate. Soft, easy tannin with bright acidity, and medium weight. The finish is crisp and fresh. Enjoy now for maximum fruitiness, but don't underestimate this red - it will maintain its finesse for three to four years in the bottle. This easygoing, enjoyable grape goes very well with food. Choose for those who want to drink red "regardless," as the supple tannins work well with foods traditionally matched with white wine such as turkey, chicken or fish. Available only through the Winery and at fine restaurants.

A dry rosé to be enjoyed with food. Medium-full-bodied with strawberry and herbal notes on the nose, followed by ripe berries on the palate. Soft tannins and gentle acidity leave your palate flavoured but refreshed. Enjoy for its freshness, now to 2007. "Ladybug" is perfect for Mediterranean-style cuisine with oil, garlic and olives - try white pizza, tapenade, hummus, grilled vegetables. It also pairs well with a wide range of flavourful dishes - think of festive ham or turkey will all the trimmings! Available at the Winery and at fine restaurants. May still available at some Vintages.

Our first Cab Franc Icewine was harvested in a rare daylight harvest on Jan. 17, 2005. Concentrated berry aromas of strawberry, blueberry and honey on the nose followed by strawberry, and rhubarb pie on the palate. The anticipated rich sweetness arrives mid-palate with a unexpected cleansing finish. Drink now to 2010. Enjoy in place of dessert or with blueberry or apple-based desserts. Also excellent with hard cheeses such as fontina, aged raw-milk cheddar or washed rind cheese, with a reduction of Rosemary wine syrup. For adventure, bring on the 64% cocoa butter white chocolate. Currently available only through the Winery and at fine restaurants.

True to its name – the French term musqué means both perfumed and Muscat-like. Fresh aromatics with tropical notes and the suggestion of sweetness for drinkability. The captured CO2 provides a gentle spritz for refreshment. Drink young for maximum Musqué character. Use it as you would a sparkling wine – with appetizers or berry desserts. Try it with salads, spicy dishes, or grilled fish with mango salsa, or even Sunday brunch – Eggs Benedict or a loaded omelette. Available only through the Winery and at fine restaurants.

Well-balanced palate offers additional flavours of peach and grapefruit with the suggestion of minerality. Smooth and creamy in the middle with a toasty acid-balanced long finish. This wine is a blend of 36% barrel fermented and 64% stainless steel fermented to provide a lighter oaked flavour. Enjoy with any of your favourite meals, especially pork and grilled fish. Available at the Winery and at fine restaurants.

The Courtney Block within the Estate vineyard is a distinct area that produces a small quantity of superior fruit. Ten exceptional barrels were selected for this single block bottling. Deep plum colour. Fresh, ripe dark and red fruits on the nose followed by pepper, blueberry, raspberry and spicy, vanilla oak on the palate. More muscle than many Gamays, bright acidity, and a long, lingering finish. Delicious now but with ageing potential of 4 - 6 years. Pair this wine with antipasto-type starters like cured meats, and semi-hard cheeses. This strapping Gamay is the ideal red to serve with simply seasoned quality meats like prime rib, lamb chops, or BBQ T-bone. Available only at fine restaurants.

Gold at Cuvée 2006 - Best Gewürztraminer. "The top aromatic white in Canada is Malivoire 2004 Gewurztraminer ..." Gordon Stimmell, Toronto Star And our notes: Great aromatics of blossoms, ginger, pears and peach. The wine enters with richness and displays spice, jasmine and tea on the palate. Rich and well balanced; and finished long and slightly off-dry. Try with a slow-roasted, fruit-stuffed roast of pork. Available at fine restaurants.

Concentrated fruit aromas of ripe pear, apricot and honey on the nose followed by crème brulée creaminess on the palate. The anticipated rich sweetness arrives mid-palate with an unexpected cleansing finish. No cloying sweetness here! Drink now to 2010. Enjoy in place of dessert or with raspberry, apricot- or apple-based desserts. Also excellent as a starter with foie gras or with hard cheeses such as fontina, aged raw-milk cheddar or a low moisture blue cheese such as Bleu Bénédictin. Available only through the Winery and at fine restaurants.

Opens with complex aromas of tropical fruit, citrus and butterscotch. The alcohol provides a round, full mouth feel which is supported by the subtle richness of toasty vanilla. The tangy acidity leads to a dry, crisp, refreshing finish. A great candidate for your cellar. This is the first wine made from grapes harvested after the Moira Vineyard received organic certification in 2004. Available only through the Winery and at fine restaurants.

In your glass this wine is at once darker than its Estate Pinot Noir sister. Opens on the nose with suggestions of violets and black fruit candy with undertones of resin and vanilla. In your mouth, intense, spicy flavours of plum, cherry and cocoa combine with surprisingly velvety tannins. This Pinot Noir is a perfect match for a New York steak with wild mushrooms. The versatility of this wine also allows it to be paired with wild boar, barbequed salmon or roasted veal. Available only through the Winery and at fine restaurants.

Ripe plum and red currant, earthy tobacco and leather combine on the nose with oak vanilla. Rich, full and softly tannic on the palate with flavours of sultana raisin, hazelnut and bacon. The finish suggests truffle and a lingering warm spiciness. A bold wine for bold foods such as braised beef short ribs, osso bucco, sharp cheeses or pizzas loaded with cheeses and meats. Also compliments earthy vegetables including spinach, broccoli with garlic, beet greens and Portobello mushrooms. Available only through the Winery and at fine restaurants.

Gently perfumed with aromatics of apple, pear, "Bench" pink grapefruit and candied pineapple. On the palate, the fruit's ripeness is evident, showing weight, texture and complexity. Well balanced with a long finish. Served slightly chilled, this Pinot Gris' versatility takes it from aperitif to the dinner table. Excellent with firm fish like wild salmon, or match it with light meats such as chicken or pork. Wonderful with smoked fish, smoked sausage. Available only through the Winery and at fine restaurants.

Spicy red cherry on the nose followed by flavours of raspberry preserves, blackberries and smoke. Substantial tannins result in good weight that carries 14.5% alcohol well. Excellent length. Drinking well now for fuller fruitiness, but will increase in complexity and deepen to advantage in the next three to five years. Try classic food matches like duck, wild mushrooms or barbequed wild salmon. Available only through the Winery and at fine restaurants.