Blindfold Blanc De Noir
Still, white-pressed Pinot Noir with notes of fresh, in-season citrus, white flower, white peach, a hint of tart cranberry. Delicate but lively, elegant, zesty & bright.
Blindfold Sauvignon Blanc
This silky, full, and fresh white is unlike any Sauvignon Blanc on the market. The only wine of its caliber partially fermented in oak, it hits an ideal balance of refreshing and complex.
Born from the dark and provocative world of The Prisoner Wine Company enters a new white wine expression that explores light, vibrance and elegance. Blindfold was crafted to awaken your senses.
Senior Director of Winemaking
Chrissy Wittmann came to winemaking in an unconventional way. After earning a B.S. in Ecology and Systematic Biology at California Polytechnic State University in San Luis Obispo, the future winemaker found her love for wine while analyzing soil and waste water samples in a lab. After serving time as a laboratory enologist, Chrissy returned to Cal Poly, achieving her master’s degree in Agriculture.
Director of Winemaking
Todd Ricard graduated with a Bachelor of Science in Wine & Viticulture from California Polytechnic State University in San Luis Obispo. He learned the ins and outs of the winemaking process hands-on as a cellar worker during his internship at Le Cuvier Winery in Paso Robles. After the internship, Todd accepted an assistant winemaker role at the winery and began to see the shape of his future in the business. "I realized how much care and work goes into crafting wines that truly represent a sense of place. That really struck a chord with me," comments Todd.
Armed with a solid foundation in the industry, Todd joined the Wild Horse Winery team as a cellar worker and laboratory technician in 2010. Three years of hard work and dedication later, he was promoted to assistant winemaker, and then promoted again to senior winemaker in 2016. After briefly serving as winery manager at Castoro Cellars, Todd joined The Prisoner Wine Company and is now the Director of Winemaking. His prior experience creating a diversity of wines at Wild Horse Winery and Castoro Cellars prepared him well for The Prisoner Wine Company’s multi-varietal blends.
Molly graduated with an Honors Baccalaureate in Food Science enology & viticulture concentration and a Minor in Chemistry from Oregon State University in Corvallis Oregon. She wanted to be in the wine industry ever since seeing beautiful scenes of vineyards in movies. She graduated with an MBA from Washington State University in Pullman Washington. She started her career post graduation with a marketing and QA internship at a family run dairy farm in Oregon, followed by a cellar internship at The Hogue Cellars in Prosser WA.
She worked full time in the cellar at Hogue before jetting off to New Zealand for a harvest at Kim Crawford. After another few harvests at Hogue, she jumped into 3 harvests at Dunnewood in Ukiah CA and then landed as a Winemaker for The Prisoner Wine Company.
Her favorite things about winemaking are the magic in the air during harvest , all the hard work, all the aromas in the cellar, and all the collaboration.