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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 67 notes) - hiding notes with no text | | | Tasted by shellylowen on 3/1/2024 & rated 93 points: Yummy earthy nose, sweet cherries, silky tannins, very long finish with lots of acid. (198 views) | | | Tasted by Rramey on 10/10/2023 & rated 93 points: Excellent wine! great fruit! having with french onion soup. (357 views) | | | Tasted by Rramey on 9/14/2023 & rated 93 points: Beautiful. Nice fruit with a little spice! Great with the pork tenderloin tonight! (327 views) | | | Tasted by Rramey on 4/10/2023 & rated 92 points: Love this wine! Nice Fruit and well balanced. Drink it now (657 views) | | | Tasted by Kenney Wines on 4/18/2022 & rated 93 points: Easter with ravioli and lamb. Opened for fourty minutes. Really delicious (1948 views) | | | Tasted by VinoJill on 11/27/2021 & rated 95 points: Delicious. Beautiful bright fruit. Depth of flavor. Long finish. (1763 views) | | | Tasted by VinoJill on 11/27/2021: Delicious. Bright fruit. Depth of flavor. Long finish (2036 views) | | | Tasted by Brunello12345 on 4/4/2021 & rated 92 points: In general, we love Joseph Phelps. And this one is no exception. Lots of red fruit, spice, earthy. There is some oak but it isn't in your face. This is a well made wine and we thoroughly enjoyed it. It is not as big as other Joseph Phelps wines that we have had (less big fruit, vanilla, oak, etc.) which works out well because I prefer more subdued wines (vs in your face). Is it worth the $120 price tag though? Perhaps but it's pushing it. (2628 views) | | | Tasted by Bacchus8378 on 3/27/2021 & rated 90 points: Drank over two days, medium bodied on palate. Hints of raspberry and spice. Nice legs in glass on Day 1. A bit underwhelmed Day 2 with raspberry and spice notes beginning to disappear. Will compare to Quarter Moon next month. (2247 views) | | | Tasted by markcic on 1/16/2021 & rated 92 points: As I prepare for my season of sobriety (two months this year)I used my coravin a few times last week and extracted a glass. I opened and finished the bottle last night. The nose was dominated by red fruit. The palate was dark cherry, cassis and hints of baking spices. The finish was moderate to long. A very nice pinot noir. (1922 views) | | | Tasted by markcic on 11/26/2020 & rated 92 points: Opened towards the end of dinner as our magnum of Kapcsandy was history. The nose was dominate by red fruit. The palate was dark cherry, cassis and hints of baking spices. The finish was moderate to long. It went perfect with the assorted pies that were presented for dessert. (1764 views) | | | Tasted by Sanlucar on 9/21/2020 & rated 93 points: The deep ruby-purple color was brilliant, and the aromas were earthy and sweet. Flavors of red & black raspberries with a touch of cranberry, red roses, Chinese tea, and moderate oak. (2125 views) | | | Tasted by grafighter on 9/12/2020 & rated 92 points: Funky and primary fruits in the beginning. Bing cherry and floral after an hour. Cola and cherry towards the end of dinner...beautiful! (1395 views) | | | Tasted by KAT9 on 9/5/2020 & rated 91 points: Nice dried floral note, strawberry, cranberry, hint of oak. On the palate, medium plus finish, acidicity is a little higher than expected. A little out of balance compare to the Quarter Moon vineyard. QPR is not as good as Quarter Moon for this reason. Still very good pinot noir. (1604 views) | | | Tasted by Winning_Wines on 7/22/2020 & rated 91 points: 24% whole cluster fermentation with 13months in 50% new oak and another 50% on 2-year old neutral. Ripe raspberry juice color. Red cherries, raspberries, minerals, gravel, strawberries, and hints of cotton candy on the palate. Easy drinking. Slightly sweet, but great acidity to bring balance. Very good overall. (1292 views) | | | Tasted by Katscheker on 6/23/2020: pepper and bitter (1345 views) | | | Tasted by ralaspech on 5/31/2020 & rated 90 points: Characterized by red pinot fruit, elegance and balance. (1257 views) | | | Tasted by iamandyc on 4/15/2020 & rated 93 points: Predominately dark cherry fruit in a medium bodied silky pinot. Really luscious wine with good balance and long fruit driven lively finish. Reminds me of a restrained version of Maxem pinot. (1631 views) | | | Tasted by Ecoenophile on 4/14/2020 & rated 92 points: Wonderful soft red berry nose with a hint of smokiness and earth. Carries through to the palate with a nice bit of acidity. Medium finish. Really very good... which it needs to be at Phelps price point. (1407 views) | | | Tasted by KAT9 on 3/23/2020 & rated 92 points: red fruits, strawberry, a bit subdued and restrained, on the palate, balanced, herbal, with nice finish. (1770 views) | | | Tasted by jbrekke on 12/24/2019: A very feminine pinot - in a very good way. Beautiful perfumed nose. Fruit forward, but balanced. (1710 views) | | | Tasted by JackCali on 11/10/2019 & rated 90 points: Drank at the winery, bright red fruit, tart (1671 views) | | | Tasted by Darjeeling on 11/9/2019 & rated 92 points: Pretty bouquet noses. Tastes of cola, cherry, mid palate is is warm and pulmish. Ends on boysenberry and more moss very little earth and mushrooms. Deep claret purplish red hue. Opaque and warm ending. Some stem inclusion and spice and more cola finish. Slight tannins at end. Long finish. Almost 92. Recommend cellaring for 2 to 5 years. Optimal may be 3-4. Made it a 92, it was still good after being in the fridge 8 days. So it’s going strong! Nice integration moved up from 91 to 92 after 8 days. (1489 views) | | | Tasted by Darjeeling on 8/16/2019 & rated 92 points: Aerated and decanted for 15 mins. I would give more time for decant. Overall very big fruit, high tannins and high alcohol. Drink opens over time. Starts with cherry, pomegranate, macerated sangria like apple plum etc. Ends with like herbaiousness and spicy orange that is lovely. 91 to 92. (1963 views) | | | Tasted by AnaJack on 8/4/2019 & rated 94 points: Silky, dark fruit, rich & delightful. (1844 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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