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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 499 notes) - hiding notes with no text | | | Tasted by lesz on 11/8/2023 & rated 93 points: part of veryical tasting (1535 views) | | | Tasted by cephomer on 10/2/2023 & rated 95 points: Drank at Lure Fishbar in Soho for DB#1's 65th. Quite generous nose of plums, blackberry, cedar and leather. Dark ruby core with some slight bricking at the edges, still on the inky black side in the glass. Palate of this quite masculine wine shows plenty of meat on the bone--red and black fruit, graphite, touches of earthiness, cedar and forest floor. Tannins are mostly resolved, and there remain hints of vanilla and oak--remnants of when this was a baby blockbuster way back when...
(Note: I did not decant for fear the wine wouldn't hold up, but I was quite mistaken. The wine improved immeasurably over time such that by the time the bottle had emptied, everyone--including our Somm--was quite disappointed that this lovely had gone so quickly). A wonderfully delicious wine that has maintained its high level of greatness. Pretty much certainly one of the best bordeaux blends you can find outside of the left bank.
Alas, I am saddened to think this was my last of the wonderful 1999 vintage, but it was imbibed for a very good occasion--even if my buds didn't recognize or appreciate what they were drinking (the Som did, however...) (1586 views) | | | Tasted by PITT Wine Guy on 9/21/2023 & rated 94 points: 1999 Joseph Phelps Insignia
Cellared since release in 2001.
Enjoyed on September 18, 2023 with dinner after it was opened and placed in decanter, drinking it over the next two and a half hours.
The glass revealed a purple core, surrounded by deep crimson with slight browning at the rim. The nose featured black fruit and tobacco. The wine seemed a bit closed initially, but within 15 minutes it opened to reveal lush cassis fruit that was deep, and pure. The tannins were integrated and soft, and the wine had an enjoyable textural mouth feel along with a definite “grip” to go along with a 20 second finish.
It is a beautifully aged California Meritage with five to seven years of enjoyable drinking life ahead.
94 points. (1530 views) | | | Tasted by Jhalpern27 on 9/16/2023 & rated 96 points: Still alive and kicking, definitely ready to drink but can also go longer in the cellar. Very enjoyable now though. (1488 views) | | | Tasted by Rieslingfan on 7/28/2023: Error (1974 views) | | | Tasted by Big Bad Voodoo Daddy on 6/4/2023 & rated 93 points: Popped and poured. Drinking well, but not as well as that last drunk in 2019, which in turn was better than that drunk in 2015. Might be due to bottle variation, but I think it’s best days are behind it. Still really good, however! Drank alongside a pan seared steak. Delish. (1304 views) | | | Tasted by TEKinsider on 5/21/2023 & rated 96 points: Drinking very well. Cedar, tobacco, and a mix of red and black fruit. Drank across 4-5hrs. Well integrated and well built wine. Should drink well for another 10+ years. (1032 views) | | | Tasted by Mich7 on 3/30/2023 & rated 95 points: Absolutely amazing concentration and purity of fruit . Drank over three days. It lost a little freshness but none of the massive dark fruit. No sign of fading in the fruit. Almost desert on the last day (1425 views) | | | Tasted by Valaprop on 1/28/2023 & rated 95 points: I've had the pleasure of drinking this wine over many years, and remarkably, this was the very finest bottle I've had. Opened about 45 minutes before we sat down to some good grilled steaks, this was absolutely singing when we tasted it, and it only got better for the next 2 hours. The critics' and CT drinking windows have expired, which only illustrates the limitations of those recommendations. This was a majestic Cabernet blend in its prime -- which appeared likely to last another several years. Gorgeous fruit, great complexity, great length. Nothing about this wine is excessive or out of balance. It puts the lie to everything critics of Cali Cab rightly criticize. Bravo! (1670 views) | | | Tasted by R E Garrity on 1/13/2023 & rated 91 points: Still big flavors of ripe red fruits, back on and soft leather hint of mushroom tones. A little flabby on the finish. (1512 views) | | | Tasted by timewithwine on 12/25/2022: What’s to be said about this wine that hasn’t already been said? The rim may be ruby shading to cranberry, but the core remains an opaque plum. The nose and palate are seamless with pomegranate, red currants, plum, blackberry, cedar, graphite and some saddle leather. And yes, a touch of vanilla and abundant chocolate both appear on the finish. Powerful, masculine and intense. The tannins are round and integrated with the abundant fruit, all of which will carry the life of this wine for a long time yet to come. The blend is Cabernet Sauvignon (71%), Merlot (21%), Petit Verdot (6%), Cabernet Franc (1%), and Malbec (1%). Heavy sediment circumnavigates the shoulder following decanting. From magnum. 14% alc. With standing prime rib (beef) roast with horseradish sauce and mushroom sauce and side of hasselback Irish and sweet potatoes. Christmas day, 2022. Highly Recommended. (1367 views) | | | Tasted by dofzin on 10/29/2022 & rated 87 points: Decanted. Light sediment. Needs 2+ hours out of the bottle. Deep ruby color, nose of dried fruits with hints of cherry and figs. Long finish. (1928 views) | | | Tasted by Javachip on 10/26/2022 & rated 95 points: Bottle opened at 5:00, decanted at 6:15, tasting began at 7:00. Clear deep dark garnet-blood red color. Brooding bouquet of mixed black, blue and red fruits and their liqueurs; fennel; cigar humidor; violets, lilacs, bay leaf, forest floor. Similar on the palate, seamless, full body, beautiful balance, rich and generous, not too heavy. The best of both worlds: exuberant Napa fruit with the refinement and balance of Bordeaux. Splendid showing. (1634 views) | | | Tasted by gmat5497 on 10/22/2022 & rated 97 points: Spectacular!! (1317 views) | | | Tasted by Valaprop on 10/9/2022 & rated 93 points: Brought to restaurant and enjoyed with bone in NY strips. The somm was a bit aggressive, or optimistic, when lifting the cork, which cracked after it was about 75% out and the wine had to be filtered and decanted. I suspect it would have been fine with a slower pull -- but in any event, the wine was drinking beautifully just minutes after the pour and it only improved over the next hour. This was always medium weight, never a fruit bomb, and 23 years in, it's all about subtlety, complexity, harmony and finesse. If I were drinking this blind, I might have thought it was from Pauillac. The tannins have softened completely. Just delightful. No reason to wait on remaining bottles, but I'm looking forward to my last two. (1249 views) | | | Tasted by glou.sf on 10/8/2022 flawed bottle: Horribly corked, what a shame. (1411 views) | | | Tasted by Markzittman on 9/27/2022: Good but not great (1097 views) | | | Tasted by Burgundy Al on 6/11/2022 & rated 87 points: Jim's Retirement Party (Libertyville, IL): Ripe and getting tired, this seemed long in the tooth, showing warmth on its finish. (2430 views) | | | Tasted by Lewis6619 on 6/11/2022 & rated 98 points: Stunning, 98+ points. If I was blind tasting I would’ve never guessed Joseph. Long finish, fruit is there but in the background, soft oak and velvety. Feels like French right bank. Truly Magnificent. Glad I still have a magnum! (1512 views) | | | Tasted by DrSteveP on 5/19/2022: With Eric after hell or high water deck building in the rain (1491 views) | | | Tasted by DrSteveP on 5/19/2022: A bit tired yet still good (1574 views) | | | Tasted by Genius Light on 5/8/2022 & rated 98 points: Magnificent. A symphony of rich aromas, oodles of dark fruit, & superb poise & balance. 98+ (1557 views) | | | Tasted by psusfca on 4/16/2022 & rated 97 points: Still a youngster Dark purple, no bricking so far. Tannins still present but well resolved. I really think the merlot brings out all the things we love about Insignia. We reversed things and started with Insignia (3 hour decant) and paired with24 month aged Dutch Gouda and 18 month aged cheddar from Australia. Amazing. Then some Brewer Clifton Pinot Noir to go with Duck ‘a L’Orange with Tokyo Turnips and their greens and duck fat roasted fingerling potatoes. Wonderful meal. And then we experienced food coma as we watched warriors game 1. (1481 views) | | | Tasted by Capt Cutlass on 4/16/2022 & rated 97 points: This was stunning - popped and poured from magnum. A big, rich but noble nose with a touch of eucalyptus. Real balance on the palate - it's big with forest floor notes but there is also restraint and pedigree here. The texture is stunning. Balanced and very self-assured; in a perfect place right now. (1338 views) | | | Tasted by Franken Berry on 3/30/2022 & rated 95 points: Found this lying about my mother in law’s cellar. We were having prime rib for dinner so I figured why not?
Decanted one hour. Dark cherries,plums, chocolate. Full bodied, smooth with nice mineraity. Resembles a mature Bordeaux. Drinking quite well now.
blend of 71% cabernet sauvignon, 21% cabernet franc, 6% merlot and 1% each petit verdot and malbec (1937 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Vintage Retrospective: The 1999 Napa Valley Cabernets (May 2019) (5/1/2019)
(Joseph Phelps Vineyards Insignia Napa Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, Vertical Tasting of Phelps Insignia (Apr 2016) (4/1/2016)
(Joseph Phelps Vineyards Insignia Napa Valley) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/21/2013)
(Joseph Phelps, Insignia Napa Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2001, IWC Issue #96
(Joseph Phelps Vineyards Insignia Proprietary Red Wine Napa Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/1/2003)
(Joseph Phelps Insignia) Sexy, berry nose; very tasty, concentrated, cherry, berry, chocolate palate; medium-plus finish 93+ pts. 93 points |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and RJonWine.com. (manage subscription channels) |
| 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.Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.InsigniaOf interest concerning the sources for grapes for this wine:
http://wine.appellationamerica.com/wine-review/669/Insignia.html
jhtUSAAmerican 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 Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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