Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Proprietary Red Blend The Prisoner is a creative blend of 44% Zinfandel, 20% Cabernet Sauvignon, 16% Petite Sirah, as well as Syrah, Grenache and Charbono. This dense, full-bodied, opulent red reveals gutsy, rich, peppery, meaty, blackberry, blackcurrant and licorice notes. A savory, lusty, heady red, it begs for a grilled steak or a big, juicy hamburger. Drink it over the next 4-5 years.
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Wine Spectator
Bold and stylish, with dark cherry, toasty oak and black pepper aromas and briary, dense flavors of blackberry, espresso and grilled anise. The tannins tighten on the finish. Zinfandel, Cabernet Sauvignon, Petite Sirah, Syrah and Charbono. Drink now through 2021.
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Tasting Panel
A cult wine that is smooth and generous with dense style and rich dark fruit; six varieties go into this deep, concentrated and spicy blend; lush, balanced and long.
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Wilfred Wong of Wine.com
One of the most glorified red wines on the American scene, the 2013 The Prisoner Red Wine is packed with plenty of power; loaded with ripe berries, sweet oak, subtle dust and earth. A little bit of leather sneaks in as well, this remarkable wine has captured so many American wine drinkers. Could very well be the best choice with a nicely grilled, well marbled rib eye of beef.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.