Winemaker Notes
Chardonnay blended with white Rhône and aromatic varieties, equally bold and intriguing—a luscious entry of toasted hazelnut and mandarin is balanced by bright acidity and minerality. The finish is rich and creamy with flavors of lemon zest and caramelized sugar.
Professional Ratings
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Wine Enthusiast
Smooth, fruity and buttery, this full-bodied wine is mouthfilling in texture and generous in flavor. Vanilla, pear and butter aromas carry over to the flavors, adding nuances of almond and hazelnut along with lots of lush fruit.
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Wilfred Wong of Wine.com
COMMENTARY: The Prisoner Wine Company Blindfold White Wine is not a traditional wine; this wine is a presentation onto its own. Made from Chardonnay, with white Rhône grapes and others, this wine takes the wine world into another space where one has to feel the wine. The 2017 vintage is excellent. TASTING NOTES: This wine is fulfilling and well balanced. Its aromas of peach skin and oak should pair well with wild sea scallops in a creamy, piquant sauce. (Tasted: August 20, 2019, St. Helena, CA)
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 in white wine blends, 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 white wine blend, like Chardonnay, 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.
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 red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California 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 red 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, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône 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 wine has to offer, any wine lover will find something to get excited about here.