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Wine from California
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There are more than 427,000 acres of grape vines planted in California, covering over 700 miles from Riverside County to Mendocino County. The wine regions in California are divided into four different regions. California would be the fourth largest wine producer on the planet if it were a country.
The 107 American Viticulture Areas include the Sonoma Valley Napa, Rutherford, Russian River Valley, and AVAs. California’s Central Valley is the largest wine region and stretches for more than 300 miles from the northern Sacramento Valley to the southern San Joaquin Valley. Almost 75% of all California wine grapes are produced here including California's bulk, box and jug wine producers like Franzia, Gallo, and the Bronco Wine Company.
California is divided into four regions that include the North Coast, Central Coast, South Coast, and the Central Valley. The North Coast includes Sonoma County, Napa Valley, Mendocino, and Lake County. The Central Coast covers the Santa Clara Valley, San Lucas, Santa Cruz Mountains, Paso Robles, San Lucas, The Santa Ynez Valley, Livermore Valley, and Santa Barbara County. The South Coast includes Temecula Valley, Leona/Antelope Valley, Ramona Valley, and San Pasqual Valley. California’s Central Valley includes the Sierra Foothills and the most notable being Lodi.
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The Prisoner Wine Company Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir.
From the most recognized Napa Valley red blend comes a bold, new wine. Made in the same iconic style as The Prisoner Red Blend, we proudly introduce The Prisoner Pinot Noir. Redefining taste once again.
A mix of Russian River and Carneros AVAs produces this classic Sonoma Coast Pinot Noir with notes of ripe cranberry, pomegranate, and cherry with clove spice. The palate is driven by rhubarb and cherry with an underlying minerality and spice, which culminates with soft tannins and an elegant, balanced acidity.
Chef Brett recommends pairing The Prisoner Pinot Noir with Mushroom Risotto or Grilled Salmon.
The Prisoner Wine Company The Prisoner Chardonnay is made from 100 percent Chardonnay.
The Prisoner Chardonnay has aromas of vanilla, apple pie and pineapple. On the palate, baked apple, crème brûlée and toasted oak.
The Prisoner Wine Company The Prisoner Red Blend is made from a blend of Zinfandel, Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono.
Bright aromas of ripe raspberry, vanilla, and coconut give way to flavors of fresh and dried blackberry, pomegranate, and vanilla, which linger harmoniously for a smooth and luscious finish.The Prisoner Red Blend was inspired by the wines first made by the Italian immigrants who originally settled in Napa Valley. The Prisoner is now the most recognized red blend, leading the resurgence of interesting blends by incorporating Zinfandel with the unlikely mix of Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono.
On the nose, dried blackberry, dried açai berries, and hints of cedar and tobacco leaf are accented by sweet spices of clove, cinnamon, and nutmeg. Flavors of ripe dark cherry, blackberry coulis, and hints of anise linger harmoniously for a soft, vibrant finish balanced by ripe tannins.
Chef Brett recommends pairing The Prisoner Red Blend with Kalbi Short Ribs or Chicken Mole Tostada.
Vineyards: When you outgrow winemaking tradition, you must forge your own path. And we did. The Prisoner exists because of the collaboration with our growers, many of which have been with us since the very beginning—from the Solari Family Vineyard in Calistoga, where old school sensibilities meet new techniques, to the Korte Ranch in St. Helena, a vineyard whose diligence outlasted the Prohibition and has sustained four generations.
The 2021 Titus Family Estate Reserve embodies the depth, concentration, and beauty of our Ehlers Lane vineyard with grace and elegance. A core of Blueberry, black currant, mulberry and warm coffee are rounded out with hints of lilac and maduro wrapped cigar. Inkiness in the glass gives the wine depth and length with rich finely knit tannins melting to chocolate pot de crème intensity. Crème de cassis and berry tart notes yield to espresso and rich oak on the finish as the palate endures. Enjoy 2025-2041.
Review:
Lastly, the 2021 Cabernet Sauvignon Family Estate Reserve is based on 87% Cabernet Sauvignon, 9.5% Petit Verdot, and the rest Malbec. It's a touch more focused and linear compared to the Imperatus, but I love the purity and precision in its cr me de cassis, espresso, classy oak, and spicy, floral aromatics. Medium to full-bodied on the palate, with fine tannins and a seamless, layered mouthfeel, as well as ripe tannins, it's going to benefit from 2-3 years in the cellar and evolve for 15 years with ease.
-Jed Dunnuck 94 Points
Trefethen Family Vineyards Cabernet Sauvignon is made from 88% Cabernet Sauvignon, 6% Malbec, 6% Petit Verdot .
Dark fruit aromas of plum and black cherry are integrated with savory hints of cocoa, pepper and fragrant herbs. Bright on the palate, concentrated cherry flavors are layered with softer notes of vanilla and forest floor.
This wine pairs well with fatty dishes, which will highlight its fine-grained tannins and herbal notes. Winery Chef Chris Kennedy recommends fire roasted dishes and grilled or braised red meats.
Review:
“A melange of blackberry and cherry flavours imbued with simmering menthol and aromatic anise to amplify. Expansive and generous with spicy oak tannins and a lengthy finish.”
- 2024 Decanter World Wine Awards 95 Points
Trefethen Family Vineyards Dragon's Tooth Red is made from 49% Malbec 37% Petit Verdot 14% Cabernet Sauvignon.
Our Nana, Catherine Trefethen, was Welsh. Her twin loves of wine and family were the original inspiration for our estate in Napa Valley’s Oak Knoll District. Celebrating our heritage, “Y Ddraig Goch”, the symbol of Wales, adorns this bottle of Dragon’s Tooth, a provocative blend born from the rockiest part of our vineyard.
This wine opens with expressive aromas of cherry and blackberry accented with notes of fig, tobacco leaf, and sarsaparilla. Full-bodied and balanced, the integrated flavors of ripe dark fruit lead to a lush and abundant finish.
Winery Chef Chris Kennedy enjoys Dragon‘s Tooth with earthy and rich cuisine. He suggests pairing it with our Creamy Mushroom Pasta. The complementary flavors, textures, and intensity of both the dish and the wine are stunning.
Review:
“Intrepid aromas of richly peppered blue and black fruit with a sheen of minty refreshment. Structured, polished and densely textured, with indulgent tannins and a penetrating bead of fine acidity. Built for the long haul.”
-2024 Decanter World Wine Awards 97 Points
Showing 325 to 330 of 361 (61 Pages)
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Intense violet, hints of lavender, black cherry, fresh leather and spicy flavors (white pepper and clove), rich and concentrated with a lingering spicy finish. Will age gracefully for several decades.
Review:
Morlet doesn’t make much of it, but their Syrah is beautiful and well worth seeking out. The 2018 Syrah Bouquet Garni comes from the cool climate, higher elevation Bennett Valley in Sonoma and offers a big, exotic nose of blackberry and blackcurrant fruits as well sandalwood, dried flowers, new leather, and white pepper. The fruit is ripe and opulent, yet it still holds onto loads of classic cooler-climate Syrah gaminess and peppery notes. Full-bodied on the palate, it’s balanced and has a lively, clean texture, beautiful depth of fruit, and a great finish. Enjoy bottles any time over the coming decade.
-Jeb Dunnuck 97 Points
In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.
Situated in the heart of Coonawarra’s terra rossa strip, The Menzies Estate vineyard lies on a flat plain, approximately 70km from the coast. Given the terrain and influence of the cooling Bonney upwelling, Coonawarra is an ideal location to grow premium Cabernet Sauvignon. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon country. The grapes for The Menzies 2017 are from vines planted in 1994 and 1996. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of fullbodied reds.
Experimentation, innovation, minimalist intervention, and small batch winemaking has resulted in The Menzies' reputation as a wine of longevity, elegance, and structure.
Aromas of fresh rosemary, mulberry, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant, bitter chocolate, and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth, it is enjoyable as an elegant full-bodied red wine.
Review:
The 2018 The Menzies Cabernet Sauvignon is luscious and velvety in the mouth, with a lustrous core of shimmering purple Cabernet fruit. The tannins are typical of Coonawarra in that they are firm, yet they are seamlessly inlaid into the fruit, which feels as if it spills over the edge of the glass. Seductive but rigid, it will have a long life in front of it, make no mistake. You get cassis, resin, licorice, raspberry, gravel/iodine, bay leaf, dark chocolate, after dinner mints (the only brand to be had is the After Eight mints, of course), and notions of cedar spice. Brilliant. 14% alcohol, sealed under cork.
-Wine Spectator 95 Points
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