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Conundrum White Blend 2010
This unique, non-traditional white wine blend was created to offer full-flavored fruit and enough complexity to match the creative dishes being offered by today's generation of chefs. Conundrum can be served with every course from appetizer to dessert and pairs beautifully with spicy foods and full-flavored Asian cuisine. The "conundrum," or puzzle, of this wine is in guessing which grapes make up the blend.
Critical AcclaimAll Vintages
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. Since then, we have created Conundrum Red, Conundrum Blanc de Blanc and Conundrum Rosé.
Today it’s Charlie Sr.’s grandson and namesake, Charlie Wagner, who keeps Conundrum as inventive as ever. He loves how there are no rules when it comes to making these wines, and each has a unique style. They also share a tradition of showcasing the best wine regions California has to offer. We have ventured to vineyards from Napa to Santa Barbara County and everywhere in between in search of the best places to grow the varietals featured in each of our offerings. “Conundrum” means a riddle or puzzle, and it is endlessly intriguing to create wines that defy easy categorization, their blends never fully revealed but a mystery to be savored.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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.