The "puzzle" of Conundrum lies partly in guessing the range of grape varieties used, because its exact composition is never revealed!
To create the layered flavors that go into the Conundrum blend, Sauvignon Blanc grapes were brought in from the Napa Valley, Muscat Canelli from Tulare County on the Central Coast, and Chardonnay and Viognier from Conundrum's vineyards in Monterey County.
About one quarter of the wine lots were fermented in stainless steel in order to preserve their individual fruit characteristics. The remaining lots were fermented in a combination of new and seasoned oak barrels for up to ten months.
Conundrum 2006 exhibits soft tropical notes of guava and cherimoya, also peach and honeysuckle. The rich perfume is supported by concentrated and focused layers of peach and apricot nectar, pear and green melon with spicy vanilla notes. The creamy texture and balanced acidity carries through the palate for a long finish.