1985 Joseph Phelps Insignia
Community Tasting Note
bestdamncab Likes this wine:
91 Points
Thursday, November 5, 1998 - 1985 Cabernet Sauvignon vs 1985 Bordeaux (Lafayette, Ca.): Lovely Bordeaux nose of mushroom, cedar, olive oil and berry, lovely, rich cedar taste, at peak will last 20 years, nice lingering cedar taste on the long finish, needs 5 years to peak. My #3 of 7, Group #1 of 7.
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2 people found this helpful, do you? Yes - No / Report Issue (1,227 views)
2 people found this helpful, do you? Yes - No / Report Issue (1,227 views)
Comment posted by Mark1npt:
7/3/2021 4:40:00 PM - '95 is the oldest I've had of this and it had turned :(
Comment posted by bestdamncab:
7/5/2021 4:06:00 AM - Please think about the 1995 Insignia and where you bought it-it should not have turned, maybe taste old but not turned, look for raised cork pushing up the capsule which is a sure sign of heat, next, storage is the key-cellar temperature should be 64 or less for expensive wines, mine is 61 in summer and 58 in winter. I rarely buy at a store, usual purchase is at auction like Winebid, Benchmark, or Brentwood wine where cellar info is available or I buy at the winery direct.
Comment posted by Mark1npt:
7/5/2021 4:31:00 AM - My bottles are well taken care of like yours. This was a friend's bottle so who knows?
Comment posted by bestdamncab:
7/5/2021 4:48:00 AM - Does he know where he bought it? If not, forget it.
Comment posted by Mark1npt:
7/5/2021 6:21:00 AM - He's probably got no clue......don't know that he even realized it had gone bad to tell you the truth.
On a trip to Napa in '19 I had a winemaker's wife serve us a corked bottle and she didn't realize it. I am amazed at how many people can't recognize when a bottle is bad.
Comment posted by bestdamncab:
7/5/2021 9:18:00 AM - In most sponsored Tasting Events, I always ask if they tasted the wine. About 49% of the time, it was not tasted.
Comment posted by Mark1npt:
7/5/2021 10:25:00 AM - I am amazed, too. Used to be every tasting room in Napa/Sonoma opened, sniffed and tasted in front of you, just to make sure it was good. Not many do that anymore. I think they either don't have the staff who can tell what's what or they just figure today's winebuyers have no clue.......I think it's a combination of both.