The Prisoner Red Blend 2019

  • $104.00

Learn More About This Product

Primary Notes: Boyenberry, Black Cherry Raspberry, Green bell pepper Clove

Secondary Notes: Chocolate, Vanilla,

Tertiary Notes: Tobacco

Body: Full

Dryness: Dry

Acidity: Medium +

Tannin: Medium

Alcohol (%): 15

Origin: Napa Valley, California, USA

Maker: The Prisoner Wine Co.

Grape: Primitivo (Zinfandel, Crljenak Kastelanski) Blend

Fermentation: Heavy Wood

Awards: >90 pts


Serving Temperature: Best served between 16–18 degrees.

Asian Food Pairing: Gal-bi (Korean short ribs), beef Rendang, Rogan Josh lamb curry

Western Food Pairing: Mature and hard cheeses, braised beef brisket, Chicken Mole Tostadas


The Prisoner Red Blend 2018

The Prisoner Red Blend draws inspiration from wines first made by the original Italian immigrant settlers in Napa Valley.
Enticing aromas of red cherries, dark chocolate, cloves and figs waft from the glass. Smooth and luscious mouthfeel. Full-bodied with velvety tannins and a bright acidity. Lush raspberry, boysenberry and dark cherry flavours with layers of vanilla and baking spice. Closes in a long finish.

An unlikely blend of Zinfandel with Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono. The wine ages for 15 months in a combination of French and American oak barrels, 55% new.
The Prisoner Wine Company works with passionate growers to source varietals from vineyards and appellations across California. Alongside a family of growers, The Prisoner winemaking team pushes boundaries as they craft a selection of unexpected, yet artful wines. The Prisoner Wine Company is located on the legendary Highway 29 in Napa Valley.


Crazy for Californian Wines? Check out everything we've got here.


Over the past decade, The Prisoner has become a wine icon. From its label, its story, and ultra-rich profile, this wine has gained legions of fans. The 2018 vintage is solid as the wine as ever been. TASTING NOTES: This wine packs a load and never lets up. Enjoy its powerful black fruit aromas and flavors with grilled red meat dishes accented with a few fiery spices. (Tasted: November 12, 2019, San Francisco, CA)