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

The grapes for the 2005 HANGTIME Chardonnay from Edna Valley were on the vine for a minimum of 140 days. Cool evenings and slow, steady ripening produced concentrated flavors in the grapes leaving Tony Coltrin, our winemaker, the perfect canvass for a lively Chardonnay. The wine was barrel fermented and went through partial malolactic fermentation creating layers of fresh, crisp fruit balanced by creamy, round notes. Aging the wine sur lie for 8 months in French oak, 33% new barrels, also added to the creamy taste and texture. Overall, the wine explodes with flavors of green apple and baked pears with a finish of toasted crème brulée.

The grapes for the 2005 HANGTIME Pinot Noir from Arroyo Seco, Force Canyon Vineyard were on the vine for a minimum of 130 days. Cool evenings and slow, steady ripening produced intense flavors in the grapes. Our wine shows deep layers of black and red fruit with balanced acidity, a result of 100% malolactic fermentation. Tony Coltrin, our Winemaker, chose 100% French oak barrels (33% new) to add spiciness to the finished wine. The cool-climate of Arroyo Seco and careful winemaking resulted in a rich pinot noir with aromas of ripe, organic figs and rose petals, and flavors of black berries and red raspberries. The lingering finish is clear evidence of a long hangtime.

The grapes for the 2005 HANGTIME Pinot Noir from Edna Valley were on the vine for a minimum of 110 days. Cool evenings and slow, steady ripening produced concentrated flavors in the grapes. Tony Coltrin, our Winemaker, cold-soaked the pinot noir grapes for 4 days prior to fermentation to extract both color and character and aged the wine for 8 months in French Oak. The cool-climate of Edna Valley and our careful winemaking resulted in a pinot noir that is intense with flavors of raspberries, red currants, nutmeg and clove. Additionally, the deep, lingering finish is clear evidence of a long hangtime.