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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 55 notes) - hiding notes with no text | | | Tasted by Rramey on 2/13/2024 & rated 92 points: Last bottle. Wonderful fruit forward wine. Lots of cherry and raspberry! (166 views) | | | Tasted by jzebrack on 11/23/2023 & rated 92 points: Served at Thanksgiving table when sat down for the actual dinner. We know from experience that Pinot Noir is a good pairing for Thanksgiving. But, that also has its downside. I did not even get a taste, as I started with a glass of Cabernet, and the Phelps pinot was gone by the time I finished that glass. So it was clearly a hit. (264 views) | | | Tasted by bmigneron on 11/24/2022 & rated 96 points: Wonderful wine for Thanksgiving. Just the right body to stand up to turkey and trimmings without overpowering. Big hit at the table of 8! (898 views) | | | Tasted by gew71walsh on 10/12/2022 & rated 92 points: Nice Pinot. Phelps Quarter Moon is, I think, the best of their Pinot vineyards. The wine is not too heavy, shows nose and palate of cherries and other red berries and a little spice. The finish is medium and smooth. Pairs nicely with a pork loin. (908 views) | | | Tasted by JackCali on 10/1/2022 & rated 90 points: Would wait two more years before the next bottle, bright cherry (840 views) | | | Tasted by Wine_Bear on 6/26/2022 & rated 95 points: Delicious. Try again in a couple of years. (1034 views) | | | Tasted by PierreBrusso on 4/30/2022 & rated 95 points: Exceptional complexity. (1045 views) | | | Tasted by shza on 6/15/2021 & rated 91 points: Drank over two days from the bottle. I probably should have decanted, as it was much better after about six hours and was better at day two than it was one hour in. This has a pretty, floral nose. Palate opens with classic red fruit, followed by a floral note that matches the nose; more salinity than typical or expected from a California Pinot. I think this will be better in 3-5 years. (1778 views) | | | Tasted by JackCali on 3/29/2021 & rated 91 points: Drank at winery, drinking well right now, would likely improve more in coming years (1677 views) | | | Tasted by Ctokirio on 12/16/2020: Gave to Gregg okada not Jeff S (2021 views) | | | Tasted by grafighter on 12/12/2020 & rated 92 points: Best vintage from Quarter Moon I’ve tasted so far starting from 2009. (1835 views) | | | Tasted by markcic on 11/6/2020 & rated 92 points: Thiis was my go to bottle of the week which means i coravin a glass every night while cooking dinner. Last night I pulled the cork as there was a little more than a glass still inside the bottle and I was cooking and baking for a dinner am having tonight - socially distanced to be sure. There was all red fruit on the nose. The palate was dark cherry, red plums, a touch of both raspberry and strawberry with a hint of baked apple... A nice smooth finish made it most enjoyable and as an aside the Mediterranean Seafood Stew that we are serving as the first course as well as the Pumpkin Cheesecake came out perfect - not sure if it was me or the wine that made the difference. When I started our dinner I opened a Hobbs but that is for another writeup. (2004 views) | | | Tasted by KAT9 on 8/22/2020 & rated 93 points: Dried potpourri , strawberry, earthy, floral on the nose. Balanced & dry on the palate. Lingering finish. This one is very good but quite expensive for what it is. I think fair price should be $60. (1762 views) | | | Tasted by iamandyc on 8/12/2020 & rated 92 points: Really nice Pinot that deepens nicely with decanting. Silky, smooth wine with some spice on the finish. Fragrant. (1196 views) | | | Tasted by markcic on 8/9/2020 & rated 92 points: This was a really beautiful pinot noir. Even my wiffe the ultimate cab drinker enjoyed it I opened the bottle about an hour and a half before dinner. There was all red fruit on the nose. The palate was dark cherry, red plums, a touch of both raspberry and strawberry with a hint of baked apple. A moderate to long finish. (1033 views) | | | Tasted by ralaspech on 6/20/2020 & rated 90 points: Bright spicy cranberry, cherry, blackberry and blueberry fruit. Initially tight and it improved with air. Probably will improve over time (1036 views) | | | Tasted by Ksprad on 6/18/2020 & rated 92 points: Great wine (847 views) | | | Tasted by Pinkflash on 4/12/2020 & rated 92 points: Aroma Lots of red fruit, strawberries. Flavors. Red fruits, strawberries, gooseberries, tartness perhaps from black currents. Peppery finish. Good porch pounder or with food (1069 views) | | | Tasted by mvenezia25 on 4/3/2020 & rated 93 points: Big cherry and raspberry notes. Almost candied. Light vanilla and oak on the nose. This is a Pinot for cab lovers. Fine tannins and really nice mouthfeel (963 views) | | | Tasted by Darjeeling on 1/17/2020 & rated 91 points: Amazing closed this wine over 2 weeks ago and stored in a great regular fridge. Poured tonight for 2 and 3 glasses. Excellent. Fridge and ability of the wine to keep fresh and evolving slightly. It is spicy like a Syrah, but bright red fruits like a pinot noir. Significant stem inclusion, red fruits plum, cherry, gooseberry, a little Pom/cranberry. Bright currants, blueberry, raspberry and blackberry. Good pairing to veggies and fried chicken with soy garlic and slightly sweet and sour sauce. Very good and delish to eat. Love! Evolved to better stage of the wine. Hold and have 3-5 years for now for best showing if you can wait. If you like the wines on the young side, nows the time to enjoy this. For those that care, feels like 14.3-14.5% abv. Listed a little lower. Definitely do not serve at room temp if you like the pinot noir to pack less heat. I have it a 63-65F and it is still a little hot. (1383 views) | | | Tasted by Darjeeling on 12/27/2019 & rated 90 points: Spicy. Red and black blue fruits. Very berry and cranberry. Significant stem inclusion makes it spicy and peppery. Very peppery. Extremely peppery. Semi long finish. (1248 views) | | | Tasted by AnaJack on 7/27/2019 & rated 94 points: This is a big wine, with very diverse flavors on the palette and a beautiful finish. (Surprisingly, paired well with Cook Family Farms bratwurst). (1993 views) | | | Tasted by Alexander Smith on 6/27/2019 & rated 95 points: 100% estate grown with 24% whole cluster fermentation and aged in new/used French oak for 13 months. This vineyard is located on steep slopes(up to 50 degrees!) as well as high elevation. Aromas of darker fruit, floral components lead to a rich palate of bright acidity with dark cherries, blackberries and violets, along with muscular tannins and a strong striking finish. I would off on this for the next couple of years. (1872 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Joseph Phelps Producer website
In the late 60s, Joseph Phelps was running one of the largest construction companies in the U.S. when he won the bid to build Souverain Winery (now Rutherford Hill) located a few miles outside of St. Helena. Enamored with the beautiful Napa Valley and contemplating a career change, in 1973 he bought the 600-acre Connolly cattle ranch in Spring Valley, and began planting vineyards. The winery was completed in 1974 and that same year the first Syrah was made, the first grapes were crushed at the new facility and the first Insignia was produced. It was a period of unparalleled activity, creativity, ingenuity, entrepreneurship and risk-taking and it put Joe Phelps on the map of top Napa Valley wine producers.
Nearly four decades later, the flagship wine, Insignia, is recognized as one of the world’s great wines. Twenty nine of 34 vintages have been rated ninety or more points by various wine publications. From 1990 to 2007, the average score from Robert Parker’s Wine Advocate is 94.5 pts., with the lowest score still a fabulous 91. The 2002 vintage was “Wine of the Year” by Wine Spectator Magazine, and the 2007 vintage has been rated 98 points by Robert Parker and 96 points by Wine Spectator Magazine.
Over the years, the goal of becoming 100% estate grown resulted in carefully planned acquisitions of prime vineyards in the Napa Valley. Today, the Phelps estate consists of the Spring Valley Home Ranch outside of St. Helena, Banca Dorada in Rutherford, Las Rocas and Barboza vineyards in Stags Leap, Yountville Vineyard in Oak Knoll, Suscol Vineyard in South Napa and Backus Vineyard in Oakville.
Beginning with the 2009 vintage, estate-grown wines include Cabernet Sauvignon, Sauvignon Blanc, Viognier, Insignia, Backus (the single vineyard Cabernet Sauvignon from Oakville) and Eisrébe, a dessert wine made from the Scheurebe grape. In addition, a small amount of Syrah is produced from fruit owned by Hyde Vineyards in Los Carneros.
Though the main focus is on Bordeaux varietals, Joe Phelps has had a life-long love affair with the wines of Burgundy and a desire to craft wines in that style. Originally Chardonnay was sourced from St. Helena, later from Yountville and then from Los Carneros. Through the years, however, Joe continued to search for the ideal spot to grow both Chardonnay and Pinot Noir, and his search ended when the perfect combination of climate, soil and location was found in Freestone, located in the Sonoma Coast AVA, a mere eight miles from the Pacific Ocean. In 1999, 200 acres were acquired and planting began. Today, 80 acres of Pinot Noir and 20 acres of Chardonnay are producing some remarkable wines which are available for tasting at the Freestone Guest Center. Visit Freestone Vineyards to learn more.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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