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{ SOMMjournal.com } 51 The Prisoner Wine Company 2017 Syndrome An offering exclusive to the tasting room and wine club, this coppery rosé features Grenache, Syrah, Pinot Noir, Sangiovese, and Mourvèdre. It's floral and spicy with lively acidity and a juicy, refreshing quality. The Prisoner Wine Company 2017 No. 39007 This sumptuously textured Chenin Blanc and Viognier blend is intended to be "something in addition to Chardonnay." Made with grapes hailing primarily from Mendocino, it shows notes of coconut, apple, and melon. The Prisoner Wine Company 2017 The Snitch This barrel-fermented Rous- sanne has abundant richness thanks to 14 months spent in barrel. It's balanced by notes of ripe pineapple and lemon drop that carry through the well-inte- grated finish. The Prisoner Wine Company 2016 Blindfold A white blend that uses barrel- fermented Chardonnay as its base, this wine sees the addition of rich, floral notes from Roussanne and Viognier. The Prisoner Wine Company 2017 Headlock Charbono from Calistoga, the dominant variety, partners here with Petite Syrah. Aromas of cola and brown spices add further complexity to layers of mulberry, graphite, and black pepper. The Prisoner Wine Company 2017 The Prisoner Known for its drinkability, this wine expresses a consistent profile of cool, mineral-laden aromas; red and black fruit with mildly spicy tannins; and a touch of black pepper. The Prisoner Wine Company 2016 Saldo This lively Zinfandel-dominant blend shows layers of red, black, and blue fruit alongside meaty umami notes and an earthy, spiced finish. The Prisoner Wine Company 2015 Thorn A leaner Merlot-dominant blend, it's medium-bodied with signature notes of cedar on the mid-palate. The Prisoner Wine Company 2016 cuttings This Cabernet Sauvignon– dominant blend sees the addition of Petite Sirah, Syrah, and Zinfandel. It's a touch resinous on the mid-palate and builds in intensity toward an espresso- tinged finish. The Prisoner Wine Company 2015 Dérangé Balanced and finely tuned, this Zinfandel-dominant blend builds in flavor as it shows finesse and length worthy of its $100 price tag. Tasting rough e Prisoner Wine Company Portfolio: East and West. His fall-inspired dish of king salmon, sake kasu, squash, and tomato dashi pairs exceptionally well with The Prisoner Wine Company's nontraditional Merlot blend, Thorn. "In keeping with the brand aesthetic, we are going to push the envelope and create dishes that everyone can eat," Young says. For fans of The Prisoner Wine Company seeking a way to further immerse them - selves in the brand and its guiding philoso- phies at the new winery, Property Director Brigid Harris recommends the 75-minute "The Makery Journey," which costs $65 per person and is offered daily at 2 and 4 p.m. The tour, which ventures through the vineyard and culinary garden, also includes a tasting of five wines in The Makery. The Makery also hosts elevated pairing experiences weekly Thursday through Sun - day as part of the 90-minute "Makery Ex- perience"; at $125 per person, it features an assortment of Young's seasonal bites paired with limited-release wines. Guests are also welcome to simply enjoy a glass or wine flight ($45) in the tasting lounge, and while reservations, aren't required, they are recommended. For more information, visit theprisonerwinecompany.com. The lighting accents in The Prisoner Wine Company's winery are made with reclaimed wood from the original Bay Bridge.