Deep ruby color; cherry, raspberry, blackberry, boysenberry, pomegranate, vanilla, oak, dark chocolate, clove, tobacco on the nose and palate.
Dry, but impression of some sweetness from ripe grapes and high-octane alcohol. Medium-plus body; silky mouthfeel. Low tannins, low acidity. Blend of zinfandel, cabernet sauvignon, petit sirah, syrah, merlot, malbec. Grapes fermented separately in both oak and stainless steel, then blended at bottling. Rich, bold flavors. 15.2% ABV
The Prisoner Wine Company consistently delivers amicable, fruity, phenolically sweet wine. The brand became a wine industry giant using that formula. It all began with a zin-led red—The Prisoner—created by Orin Swift Cellars founder Dave Phinney in 1998. Phinney grew The Prisoner brand from 385 cases to 85,000 cases in 10 vintages, a major wine success story.
Phinney sold The Prisoner brand to Huneeus Vinters in 2010, and Huneeus sold to Constellation Brands in 2016. Bill Newlands of Constellation said at the time of the acquisition: “More than ever, consumers are seeking high quality, distinctive wines, and the portfolio we are acquiring from The Prisoner Wine Company delivers.”
Constellation paid $285 million for The Prisoner Wine Company, and that was just the brand, no vineyards came with the purchase. The wine world is cleaving into two camps: wineries that make a precise, consistent style of wine (The Prisoner Wine Company is an example), and wineries that express a particular plot of land and the terroir elements that go into that equation for a particular vintage. Wine drinkers can sit back and enjoy while debating the existential nuances of each approach.
Chrissy Wittmann is the senior director of winemaking at The Prisoner. After earning a bachelor’s degree in Ecology and Systematic Biology at California Polytechnic State University in San Luis Obispo, Chrissy found her love for wine while analyzing soil and waste water samples in a lab. She returned to Cal Poly and earned a master’s degree in Agriculture. Waste water vs. wine? Not a hard call.
Wittmann joined Scheid Vineyards in 2005 as assistant winemaker; two years later she joined the prestigious Wild Horse Winery & Vineyards in Paso Robles. Over the next nine years, Chrissy rose to director of winemaking, while mastering the art of multi-vineyard sourcing. In 2016, Chrissy and her family moved to Napa Valley and joined The Prisoner Wine Company, where her expertise in vineyard partnerships is in play every day. Chrissy says, “The Prisoner Wine Company’s wines have true personalities that start in the vineyards and which are encompassed in the blending of the wine. I’m thrilled to be working with so many vineyards of quality, to tap into my inner wine geek every day.”
Todd Ricard is the director of winemaking. He is graduate of California Polytechnic State in San Luis Obispo. His career started a Wild Horse Winery, where he rose to senior winemaker. He also worked a Castoro Cellars before joining The Prisoner Wine Company.
The Prisoner Wine Company California Red Wine 2022 follows the successful Prisoner formula of a phenolically ripe, robust, high alcohol wine made with an avalanche of grapes led by zinfandel. With congenial tannins and acidity this will please many palates and has very wide distribution. Pair with grilled/roasted red meats—ribeye steak, herb-crusted lamb chops; braised short ribs in wine reduction; slow-cooked, coffee-rubbed brisket; roasted marinated chicken. Pasta dishes with creamy sauce—fettuccine Alfredo; truffle-infused risottos; wild rice pilaf with roasted vegetables. Comfort foods—meatloaf, gourmet pizza, beef stew, burgers and sliders. Cheese—aged gouda, Beemster gouda, Mahon (smoky, creamy Spanish cheese), parmigiano-reggiano; most aged, bold cheeses. $50