Conundrum White Blend 2000 Front Label
Conundrum White Blend 2000 Front Label

Conundrum White Blend 2000

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The grapes we used to make this proprietary blend-Sauvignon Blanc, Sémillon, Chardonnay, Viognier and Muscat Canelli-came from the vineyard locations that our experience has shown us are best suited for each varietal in California's Napa, Marin, Monterey, Santa Barbara and Tulare counties.

    The Muscat Canelli, which thrives in a warmer climate, contributes concentrated tropical, orange flower and spice aromas and flavors, while the Viognier and Sémillon add other floral notes-suggesting verbena and honeysuckle. The Chardonnay brings a lush, round mouthfeel and apple/pear and creamy butter flavors, and the Sauvignon Blanc adds body as well as notes of ripe green melon and sweet citrus.

    We believe the aromas and flavors of this wine are best enjoyed when it is chilled slightly.

    Critical Acclaim

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    Conundrum

    Conundrum

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    Conundrum, California
    Conundrum Charlie Wagner, Owner and Winemaker Winery Image

    It all began at the dinner table. Charlie Wagner Sr. – who co-founded Caymus Vineyards in 1972 with wife Lorna and son Chuck – would mix wines to find the perfect glass to pair with his meal. No one blended wines back then, so his experiment was pretty radical. Fast forward to 1989, when Conundrum White was born, quickly taking off with its mysterious, tropical notes and amazing versatility.

    Today it’s Charlie Sr.’s grandson and namesake, Charlie Wagner, who keeps Conundrum as inventive as ever. He launched Conundrum Red, a wine that is both lighthearted and serious. Charlie loves how there are no single-varietal rules when it comes to making these wines, and each has a unique style. They also showcase some of the best wine regions California has to offer, from Napa Valley to Santa Barbara County and many places in between.

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    SOU70725_2000 Item# 42252

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