You’ve probably seen the label. It’s got that distinctive, slightly whimsical playing card aesthetic that feels a bit more "boutique art gallery" than "stuffy wine cellar." But if you’re looking at a bottle of Prince of Hearts wine and wondering if you're just paying for a clever marketing gimmick, I get it. The wine world is full of flashy labels covering up mediocre juice.
Honestly, though? This isn't one of those times.
Prince of Hearts is the "second label" from Blankiet Estate. For the uninitiated, a second label in the Napa Valley world is basically a cheat code. It’s how you get the craftsmanship, the elite vineyard sourcing, and the winemaking pedigree of a $300+ cult wine for a fraction of the cost. Claude and Katherine Blankiet established their estate in the foothills of the Mayacamas Mountains with one goal: to rival the First Growths of Bordeaux. When they launched Prince of Hearts, they weren't trying to make a "budget" wine. They were trying to create something that was accessible now, while their flagship Proprietary Red spent years softening in a dark basement.
The Pedigree Behind the Bottle
Let’s talk about Paradise Hills Vineyard. This isn't just some random plot of land. It sits on the western edge of Yountville. If you know Napa, you know Yountville is the sweet spot. It gets that morning fog from San Pablo Bay, which keeps the acidity snappy, but it still gets enough afternoon heat to make the grapes feel lush and powerful.
The soil here is a mess—in the best way possible. It’s volcanic rock and clay. This forces the vines to struggle. When vines struggle, they produce smaller, more concentrated berries. That’s where that deep, "stain your teeth" purple color comes from in Prince of Hearts wine.
The winemaking history here is basically a "Who's Who" of Napa royalty. We're talking about a legacy that has seen the likes of Helen Turley and Philippe Melka. Currently, the estate is under the guidance of Graeme MacDonald. If that name doesn't ring a bell, MacDonald is essentially a cult hero among wine nerds for his work on his family's own To Kalon heritage vines. Having that level of talent overseeing a second label is like having a Michelin-starred chef cook your Tuesday night burger.
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What Does It Actually Taste Like?
It’s big. It’s Napa, after all.
Most vintages of Prince of Hearts are Cabernet Sauvignon-dominant, but they almost always blend in a healthy dose of Merlot, Cabernet Franc, and Petit Verdot. This is the classic Bordeaux Right Bank inspiration that Claude Blankiet is obsessed with.
When you pop the cork, you’re usually hit with this massive wave of black cherry and plum. It’s not "sweet" like candy, but it has that ripe, California fruit-forward intensity. Then come the secondary notes. Think pencil shavings, dried sage, and maybe a little bit of dark chocolate. The tannins are there—they give the wine structure—but they aren’t aggressive. They’re velvety. It’s the kind of wine that feels expensive on the palate because the texture is seamless.
I’ve opened bottles that were five years old and bottles that were ten. Surprisingly, the Prince of Hearts wine ages better than most secondary labels. While it’s designed to be "approachable" upon release, the volcanic soil gives it enough backbone to sit in a cellar for a decade without falling apart.
The Price Gap Nobody Talks About
Wine pricing is mostly nonsense, but here's a bit of reality. The Blankiet Estate Proprietary Red or their Rive Droite (their Pomerol-style blend) can easily clear $300 to $400 a bottle upon release.
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Prince of Hearts usually sits somewhere between $70 and $90.
Is $80 a "cheap" bottle of wine? Of course not. But in the context of Napa Valley high-end viticulture, it’s a massive value. You are getting grapes grown on the exact same hillside as the $400 bottles. You are getting the same French oak barrels. You are getting the same winemaking team. Usually, the difference is simply that these specific lots were a bit more fruit-expressive and didn't require twenty years of aging to become drinkable.
Why Some Collectors Skip It (And Why They're Wrong)
There’s a certain type of wine collector who only wants the "Grand Vin." They think if it’s a second label, it’s the leftovers.
That’s a fundamental misunderstanding of how modern Napa estates work.
At Blankiet, the selection process is brutal. They might harvest twenty different lots of Cabernet. If three of those lots are showing incredible fruit and soft tannins early on, but don't quite have the massive, brooding structure needed for the flagship wine, they go into Prince of Hearts. It’s not "worse" fruit. It’s just different. It’s more charming. It’s the wine you actually want to drink with a ribeye on a Saturday night rather than the one you stare at in a temperature-controlled locker.
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The Critical Consensus
Critics like Antonio Galloni (Vinous) and Robert Parker’s Wine Advocate have consistently scored Prince of Hearts in the low-to-mid 90s.
For example, the 2016 vintage—a legendary year in Napa—was praised for its "pliancy and nuance." The 2018, another stellar year, was noted for its "savory herbs and floral notes." These aren't just generic "good" scores. They reflect a wine that has a specific sense of place. It tastes like Yountville. It has that earthy, dusty quality that differentiates a world-class wine from something made in a factory.
Finding and Serving Prince of Hearts Wine
Because Blankiet is a boutique producer, you won’t find this at your local grocery store. It’s mostly sold through their mailing list or high-end wine shops.
If you do snag a bottle, don't just pour it straight into a glass.
Give it air. Even though it’s "approachable," it’s still a powerhouse. Decant it for at least an hour. You’ll watch it transform from a tight, fruity ball into something much more complex and aromatic. Serve it slightly cool—around 60-65 degrees. If it’s too warm, the alcohol (which usually hovers around 14.5% to 15%) will start to poke through and mask those delicate sage and floral notes.
Practical Advice for Buyers
If you’re looking to dive into the world of Prince of Hearts wine, here is how to do it without getting ripped off or disappointed:
- Target the "Golden" Vintages: If you can find the 2016, 2018, or 2019, buy them immediately. These were near-perfect growing seasons in Napa where the balance of fruit and acidity was spot on.
- Check the Source: Because these wines use premium corks and have a following, make sure you're buying from a reputable dealer to ensure it’s been stored correctly. Heat is the enemy of this wine.
- Don't Over-Cellar: While it can go 10+ years, the "sweet spot" for Prince of Hearts is usually between year 4 and year 8. This is when the fruit is still vibrant but the oak has fully integrated.
- Food Pairing: Skip the delicate fish. This wine needs fat and salt. A New York strip with rosemary butter or a rack of lamb is the move. Even a high-end burger with caramelized onions works because the wine’s acidity cuts right through the richness.
Prince of Hearts isn't just a consolation prize for people who can't afford Blankiet’s flagship. It’s a deliberate, high-altitude expression of Yountville terroir that punches way above its weight class. It’s a serious wine for people who take drinking seriously, but don't want to wait twenty years to enjoy their cellar.