Zinfandel, Cabernet Sauvignon, Petite Sirah, Syrah, Merlot, Malbec

Food pairings: Korean-style kalbi short ribs, chicken mole tostadas, grilled or braised red meats, lamb, barbecue, mushroom dishes, aged Gouda or cheddar, and dark chocolate.

Winemaking: The Prisoner was inspired by the "mixed blacks" first made by the Italian immigrants who settled Napa Valley, and it led the modern resurgence of California red blends by pairing Zinfandel with an unlikely mix of Cabernet Sauvignon, Petite Sirah, Syrah, Merlot and Malbec. Each variety brings its own piece: Zinfandel the ripe red and black fruit, Petite Sirah and Syrah depth and color, Cabernet Sauvignon structure. Oak aging adds the signature notes of vanilla, sweet spice and toasted coconut.

Vineyards and terroir: The blend is sourced from more than 100 growers across Northern California, including long-standing Zinfandel partners such as the Solari family vineyard in Calistoga, farmed by the third generation, the head- and wire-trained vines of Tiedemann Ranch in Yountville, and the Grist Vineyard, a head-trained site on red volcanic soils high above Dry Creek Valley.

Family and history: The Prisoner was created in 2000 by winemaker Dave Phinney and quickly gained cult status, permanently changing the perception of what a red blend could be. Its label, Francisco de Goya's etching "Le Petit Prisonnier" from the Disasters of War series, expresses the tension between confinement and freedom that drives the brand. Today The Prisoner Wine Company welcomes visitors on Highway 29 in Napa Valley, where Director of Winemaking Todd Ricard and his team craft its family of rule-bending blends.

In the pictures: Director of Winemaking Todd Ricard in the barrel room, and the tasting room at The Prisoner Wine Company in Napa Valley (photos: Mark Davis, courtesy of The Prisoner Wine Company).