Conundrum White Blend (375ML half-bottle) 2012 Front Label
Conundrum White Blend (375ML half-bottle) 2012 Front Label

Conundrum White Blend (375ML half-bottle) 2012

    375ML / 13.5% ABV
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    375ML / 13.5% ABV

    Winemaker Notes

    The Conundrum white begins with intriguing aromas of green apple, tangerine and honeysuckle blossoms. The taste is best described as exotic; with layers of peach, apricot nectar, green melon and pear, overlaid with subtle notes of citrus zest and spicy vanilla. A rich, round mouth-feel supported by fresh acidity, brings the complexity of this wine into balance.

    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 Acclaim

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    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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    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.

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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.

    CAR28488_12_2012 Item# 130531

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