Winery of the Month: The Prisoner Wine Company
The Prisoner Wine Company was created in 2000 by winemaker, Dave Phinney. Phinney was well known from his years at Robert Mondavi and his creation of Orin Swift. Prisoner spent several years as a small production sourced from several vineyards throughout Napa Valley and other California wine regions.
In 2016 it was bought by Constellation Brands and was launched into national brand. The winery was opened on the site of the former Silver Oak and Franciscan property and helped cultivate the diverse and artisanal character of The Prisoner Wine Company brand.
“Our winemaking philosophy since the very first vintage of The Prisoner was to craft wines that are thought provoking and approachable. All of our wines focus on an experience defined by texture and mouthfeel. This commonality across our portfolio results in bold, fruit forward wines with velvety soft tannins,” Prisoner Wine Company website.
Wine of the Month: Unshackled Rosé
Bright and crisp with juicy tropical fruit characteristics. This pale pink rosé has aromas of citrus with a hint of strawberry and melon. Flavors of grapefruit, tangerine and lemon with bright acidity results in a refreshing rosé with vibrant acidity and a crisp finish. Made from a carefully selected blend of grapes including Pinot Noir, Syrah, Grenache and Mourvedre.
From The Prisoner Wine Company, “Unshackled is set free to make its mark on the world. We’ve liberated the fine wine experience for all to enjoy. Available in Red Blend, Cabernet Sauvignon, and Rosé — Each varietal compliments yet challenges the other. The delicious and daring combinations showcase the best of what California has to offer. Unshackled is potential unleashed. Pleasure unbottled. Taste unparalleled. It’s what happens when you take the cuffs off. Go ahead, unlock the experience for yourself.”
Beet Salad, Pistachios, Green Olives, Goat Cheese
Green Olive & Almond Tapenade
1 cup pitted green, Mediterranean-style olives
1/4 cup slivered almonds
1 clove garlic
1 tsp capers, drained
1 tsp fresh lemon juice
1/2 tsp anchovy paste
2 Tbs extra virgin olive oil
Place the olives, almonds, garlic, capers, lemon juice and anchovy paste in a food processor; pulse a few times to roughly chop. Drizzle in the olive oil while continuing to pulse. Leave the mixture slightly chunky. Use as a spread on toasted baguette slices, crackers or sandwiches. Also good on pizza, tossed with warm pasta or spread on chicken breasts before roasting.