The Prisoner Wine Company provides a tasting experience that challenges tradition
By Matt Larson
Tourists come from far and wide to Napa Valley with the sole objective of experiencing as many different wines as they can get their senses on. Hundreds upon hundreds of Napa’s wineries are actively serving up these guests every single day, and the region is world famous for satisfying any wine connoisseur (… wineoisseur?). Napa is home to some of the best winemakers the world has ever seen, and amidst this immense competition comes The Prisoner Wine Company, an established wine organization that, after a nomadic 20 years, will be finally opening its own doors for the very first time, possibly, as soon as you’re reading this article. So what sets it apart?
“The Prisoner Wine Company is about defying expectations in every way—from the blend of grapes to the artwork on the label to what a tasting room should look like and what the guest experience should be like,” Property Director Brigid Harris said. “It’s the details that make The Prisoner Wine Company one-of-a-kind.”
Prisoner is no stranger to wine enthusiasts nationwide; in fact, they’ve been developing a fiercely loyal following throughout the past 20 years at occasional pop-up events all around the country. The Prisoner Wine Company now has a brick-and-mortar home of their own; and of all the regions in Napa Valley to choose from, greater St. Helena is now their home. “Fans have had no way to experience this brand in person, in the place where the wines are made—the new property provides this,” Harris said. “We are very excited to be able to welcome longtime supporters and new fans!”
Inspired by the “mixed blacks” made by the very Italian immigrants who originally settled in Napa Valley during the early 1800s, Prisoner has some of the boldest, most intriguing wines you’ve ever laid your taste buds on. Their signature blend, The Prisoner, was first produced by founder Dave Phinney, and it was quickly recognized by consumers and critics alike as one of the most innovative Napa Valley wines on the market, leading the resurgence of California red blends and earning cult wine status. So start with The Prisoner, then let your conscience be your guide. They blend classic and unexpected varieties from California’s best wine regions to make wines that are approachable, yet thought-provoking. They also incorporate their own grapes, grown onsite.
Today, their director of winemaking is Chrissy Wittmann. With a background in Ecology and Systematic Biology at Cal Poly, San Luis Obispo, she found her love for wine while analyzing soil. She worked as a laboratory enologist and later achieved her master’s degree in Agriculture. With more than a decade of professional experience in the business, her expertise in vineyard partnerships comes in to play on a daily basis.
“Chrissy and her team collaborate with over 100 grape growers, visiting each vineyard site throughout the year to carefully assess the style and quality of each lot to make the best possible wine from each vintage,” Harris explained. “The majority of our grower partners are ‘mom & pop’ producers who have worked their land for generations. In many ways, our work with these growers contributes to the preservation of California winemaking history—we’re looking for vineyards of character and tradition, not just commercial viability.”
Following commercial norms is really the antithesis to what Prisoner is all about, as you’ll see when you visit them they are all about personality. “The design and décor of the building is unlike anything seen in wine country before,” Harris said. “We worked with renowned San Francisco architect Matt Hollis and Napa-based interior designer Richard Von Saal to create the aesthetic of the property, which reflects the out-of-the-box approach that the wine labels take.” Not to mention their unique wines themselves. As their mantra states, upon arrival: Expect the unexpected.
If you’re not one for spoilers, maybe you should skip this paragraph, but one of those very unexpected things you’ll encounter when visiting The Prisoner Wine Company is The Makery. It began in 2016 as The Makery Experience, a series of pop-up gatherings in cultural communities across the country. Now as part of Prisoner, The Makery celebrates artisans, designers, and creators who share the same raw spirit of innovation and craftsmanship that you’ll find in their wines. At The Makery, you’ll encounter an ongoing carousel of makers from varied fields to ensure that every visit is perfectly unique.
The Makery is a private tasting space comprised of four studios, with each studio containing one of Prisoner’s featured Makers. These Makers will collaborate with The Prisoner Wine Company and, inspired by the wines, will be creating unique items only available at the winery. As a guest you can choose from two private experiences: The Journey and The Makery. Each will elevate traditional wine and food pairings via the discovery of the makers’ art.
Prisoner’s first makers in residence will be Sabrina and Emma Mann of Soap Cauldron in Sonoma. Home of the Three Sisters Apothecary’s line of artisan soaps and skincare, they are also the creators of Soapy Tails, an all-natural canine bath and coat care line. You can also meet with Chef Joshua Felciano of Bayview Pasta in San Francisco and learn about his passion for producing hand-milled flour; coupled with his direct-to-farm sourced grain he crafts pasta, pizza, and breads. They’ve also announced Mercedes Stahlberger of Wine Lover’s Jelly, potter and former Hollywood fashion designer Amanda Wright … suffice it to say, a visit to The Prisoner Wine Company will involve much more than tasting wine, though wine will play a role in your visit every step of the way.
“We are thrilled to offer wine tastings elevated by food prepared by Winery Chef Brett Young, ranging from small bites to extensive and innovative wine and food experiences,” Harris said. Young enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York City, and his studies there included an externship at the Ritz-Carlton Millennia in Singapore which shaped his thinking about all things food, wine and hospitality. He later went to Las Vegas to work as Master Cook at Alain Ducasse’s Mix at Mandalay Bay, and joined COPIA in 2008 … his list of culinary accomplishments goes on, but look forward to his fresh and seasonal dishes tailored to complement the wines you’ll be tasting at Prisoner.
A unique wine company warrants a unique name, and “Prisoner” was the perfect fit. Founder Dave Phinney was looking to create a label for his award-winning wine and named it The Prisoner, inspired from an etching by Spanish artist Francisco Jose de Goya titled: La Petite Prisonier. The piece was given to Phinney by his parents when he was just 12 years old. Goya is often referred to as both the last of the Old Masters and the first of the moderns, transcending generations and innovating the concept of style—quite similar to how The Prisoner Wine Company is changing the tasting game in Napa.
On the winery’s website you can get to know many of the growers who contribute to Prisoner’s wines. While their family of growers has evolved over the years, they’re proud to say they still work with most of the growers hand-picked by Phinney, growers who contributed to the first wines he ever made. “We continue to seek out top-tier fruit from new producers to welcome into our family,” Harris said. “In buying unexpected, less-typical grapes (from Napa Valley and Sonoma County) like Charbono and Viognier, we have helped provide a kind of ‘second life’ to these producers who may not otherwise be able to continue to grow these rare and exceptional grapes.”
The Prisoner Wine Company is happy to make any customizations necessary for each guest. An average visit can cost anywhere from $45-300 per person, depending on what you’re looking for. They are located at 1178 Galleron Road on Highway 29, just south of St. Helena. For additional information, call them at (866) 255-7401 or visit theprisonerwinecompany.com. They are just now releasing their first ever sparkling wine and Pinot Noir, so schedule your visit as soon as you can! Come in for a drop-in wine tasting or a special by-appointment experience, but let it be known that reservations are highly recommended, as the moment they open their doors, The Prisoner Wine Company will be in high demand.
Chef Sample Dishes & Pairings
Vegetables/Fruit
Stone Fruit Salad
Goat Cheese Fondue, Hazelnut Dukkah, Lemon Verbena Vinaigrette
ERASED (sparkling – Blanc de Blanc)
Grilled Brentwood Corn
White Miso, Pickled Lime, Thai basil
No. 39007 (Chenin Blanc)
Meat
Grilled Lamb Shoulder
Farro Piccolo, Fermented Mustard Greens, Ras El Hanout-Orange Vinaigrette
Thorn
Jamaican Jerk Quail
Roasted Sweet Potato, Mizuna, Pickled Kumquat
Blindfold
Fish
Applewood Smoked Black Cod
Summer Succotash, Tomatillo, Lemon Balm
The Snitch
King Salmon
Sake Kasu, Summer Squash, Tomato-Dashi
The Prisoner
Pasta
Garlic Scape Bucatini
English Pea, Morrel Mushroom, Pecorino Romano
Syndrome (Rose)
Fromage Blanc Agnolotti
Corn Pudding, Tomato Confit, Fermented Summer Truffle Vinaigrette
Headlock (Charbono)
Spice
Za’atar—Citrusy, smoky, herbal. It is used on gluten-free crackers with smoked eggplant dip.
South African Spice, Ras El Hanout—floral, complex blend of spices used in Northern Africa cuisine similar to a curry. Used in vinaigrettes and dry rubs with lamb
- FREEZE DRY—Name a few items you are excited about freezing with your new fancy machine—what’s it called again? This machine gives dishes another texture. Instead of heating foods, it freeze dries them at negative 50 degrees Fahrenheit. You get a crunchy texture versus a leathery texture (like dried fruit).
Matt Larson is an actor/comedian/director from Vallejo who lives a double life between the Bay and LA. When he’s not writing for Local Happenings Magazine he could be editing a short film or working on his next rap album—who knows!
Keep up with all things Larson at: www.MarsLegstrong.com.
