Joseph Phelps Vineyards

General Winery News:

(L to R) Ashley Hepworth, Theresa Heredia and Damian Parker

 

The Talent Behind the Wines at Joseph

PhelpsVineyards & Freestone

By Kathie Fowler

Craig Williams, Director of Winemaking, started working at JPV in 1976 and was promoted to winemaker in 1983, a position he held until 2000 when he became increasingly involved in the vineyard and winery development of the new Freestone project. At that time he turned over day-to-day winemaking operations at JPV to a production team headed by Damian Parker and Ashley Hepworth, and in 2002 Theresa Heredia joined the staff. Today, as Senior Vice President and Director of Winemaking, Craig oversees the winemaking programs at both JPV and Freestone.

* * *

Damian began his career at JPV in 1981 as bottling line supervisor, and held several positions over the years before being promoted to Vice-President of Production in 1997. Although his enology background does not include a formal degree, his skills, aptitude and innate winemaking talent have made him invaluable to the team.

Ashley joined JPV as an intern for the 1999 harvest and holds a degree in biology and chemistry. Through here dedication and passion for winemaking she became Associate Winemaker for JPV in 2004. Together, Damian and Ashley manage day-to-day operations from pick decisions to the bottle, and are greatly assisted by David Ramirez, JPV’s Cellarmaster, and Kelly Fields, JPV’s Enologist.

Theresa started as a Research Chemist in 2002 and was promoted to Associate Winemaker for Freestone in 2005. Along with Justin Ennis, Freestone’s Cellarmaster, Theresa is currently involved in plan development, purchasing new equipment and designing the lab. Once the winery is up and running this fall, she will relocate to the Sonoma Coast area to focus exclusively on Pinot Noir and Chardonnay production from the Freestone vineyards. Theresa holds a degree in biochemistry and has completed three years of study toward a PhD in chemistry with an emphasis in enology.

* * *

Damian, Ashley and Theresa have made numerous trips to France to study winemaking and vineyard and production techniques in both Burgundy and Bordeaux, and have brought back many new insights and ideas, a number of which are being implemented in time for the 2007 harvest. Speaking with the three of them revealed so much about their unique personalities, as well as the dynamic, committed approach each brings to their respective jobs.

Kathie Fowler: Describe some of your experiences in France.

(L to R) Rob Baxter, David Ramirez, Damian Parker and
Ashley Hepworth standing in front of Cheval Blanc

Damian Parker: In 2004 I had a wonderful time visiting Bordeaux with Ashley and David Rameriz, JPV’s Cellarmaster. Rob Baxter, our European Sales Manager, also joined us. We visited 16 Chateaux including Lafite-Rothschilde, Haut-Brion, Chateau Margaux, Chateau Cheval Blanc, and Chateau Angelus, where Ashley later interned.

It was fascinating observing the different approaches to winemaking. Some chateaux emphasized innovation, some were more traditional, but all had a sense of place. There may be only a creek separating the two vineyards, but that was sufficient to consider each unique.

Probably the most important thing I came away with as a new perspective on where our wine-making techniques fit in the scheme of things. In California, we are certainly innovative in our own right, but without insight into how the French do it, we lack a dimension of understanding.

Ashely Hepworth: In 2005, I worked for ten weeks in Bordeaux at Chateau Angeles, a small chateau near the center of St. Emilion. Chateau Angelus is a Premiere Cru Classé and makes approximately 5,000 – 7,000 cases annually.

Chateau Angelus in Bordeaux

In Bordeaux, winegrowers adhere to tradition but are also quite innovative in their approach to the vineyards and winery. They embrace new ideas, are always experimenting with new equipment and winemaking techniques, and are constantly striving to improve the technical side of wine-making. I loved working for Chateau Angelus, which has been in the Boüard de Laforest family since 1850. The family’s tenacious winegrowing techniques, meticulous vineyards and newly renovated winery are producing excellent wines. Definitely my favorite Bordeaux chateau by far!

Domaine de Montille

Theresa Heredia: In 2006 I worked for a small, family-owned winery in Burgundy called Domaine de Montille whose holdings consisted of about 15 hectares, or 37 acres. The owner is Hubert de Montille, the 76 year old father, and his sone Etienne, and daughter Alix, who are the winemakers.

The de Montille family considers themselves purists and strictly adhere to tradition. They believe in their hearts that wine quality comes only from the vines and they do not give priority to the latest technological equipment. All red wine is fermented in open top oak fermenters with no temperature control and they are very fond of traditional pigage, where a person climbs into the tank and walks barefoot on the grapes. Wines are aged in small underground caves where the barrels are held for 13-16 months before bottling. I would say that Burgundian winemaking is all about extracting the purity and essence of the grape and expressing its true regionality. The human or technological influence is not given priority.

Kathie Fowler: Can you explain some of the things you’ve learned from
French winegrowers?

Damian Parker: With so much history and in some places over 200 years dealing with the same grapes, the French know about balance. We are still learning how to balance tradition with innovation. Yet even though the French have centuries of tradition, experimentation has always been encouraged in Bordeaux. Taking risks is part of the responsibility of being a winemaker, and whether in France or California, the goal is to continue improving and to produce the best bottle of wine possible.

Ashley getting a tractor lesson

Ashley Hepworth: I came back with tons of ideas from Chateau Angelus and other chateaux. I observed different grape receiving methods, fermentation methods, vineyard techniques to achieve more concentrated flavors, and improved aging techniques. In the vineyard, since irrigation is not allowed, winegrowers really have to understand their soil and its water-holding capacity relative to balanced crop load. Chateau Angelus paid immense attention to each parcel and varietal in their vineyards and were tenacious in limiting crop load if necessary. During the aging of the wines, I took away the idea that less racking and more time on the initial lees is good for capturing and keeping freshness.

Tapered wooden tanks

Chateau Angelus was using some exciting equipment including a new triage system with a machine called Vaucher Beguet which allows the grapes to be delivered to the tanks more gently after separating out raisins, green berries and stems. They were also using tapered wooden tanks for fermentation made by Taransaud, and double-walled stainless tanks, fabricated by LeJeune.

After observing how all of this equipment worked and through an entire harvest and speaking with Damian and Craig about what we wanted to implement at JPV, we decided to take all the research we had done and compile what we wanted. In November 2006 Damian and I traveled to Vinitech in Bordeaux and met with the engineer of Vaucher Beguet to design a grape receiving system for JPV. We also decided to purchase some new tanks. Santa Rosa Stainless Steel is creating eight double walled stainless tanks, with capacity of nine tons each.

Four will be tapered, simulating a wooded tank shape (as with traditional French tanks) and four will have straight vertical walls. The tapered tanks’ unique sloping sides improve the skin-to-juice ratio during the fermentation and facilitate a better “rack and return.” (As the wine is racked out, the cap falls and loosens. When the wine is returned to the tank the contact between the wine and cap is better.) Doubled walled insulation tanks yield superior thermal dynamics. Both the new sorting system and the tanks will be ready for the 2007 harvest.

 

(L to R) Theresa Heredia (California) with Guillermo Padro (Spain) and Nick Lane (New Zealand)

Theresa Heredia: The most important thing I learned during my two-month stay in Burgundy is that the winemaker’s role is to preserve the grape’s integrity at the harvest. Making Pinot Noir depends mainly on fermentation: once the wine is in the barrel, hands off! There is no racking until just before bottling. During fermentation, one of the most critical decisions is how much to macerate: how often should we pump over and punch down? I have a much better understanding now of the benefits of slow, cool macerations during fermentation.

I also learned a lot about the importance of evaluating the lees in Chardonnay production.
I returned to California with a new passion for Chardonnay winemaking because I tasted
so many amazing whites while I was there. We do not have the rocky limestone soil that creates the minerality and structure of white Burgundies but we can definitely learn how to capture the fruit characteristics and the natural acidity that will provide the structure of the Freestone Chardonnay.

Because lees are what help preserve the freshness, character and regionality of the terroir, I was interested in the crushing, de-stemming and pressing regimes being utilized to maximize the quantity of good lees.

The tadition of pigage
(walking barefoot on the grapes)

I also have a greater understanding of the importance of incorporating tradition into winemaking. A winery in Burgundy could be several hundred years old, so compared to them we are just infants. Winemaking decisions in Burgundy may seem fairly elemental, but generations of experience have guided these decisions. Walking around in the cellars there gave me chills as I felt I was visiting the holy land. Without doubt, the most important lesson I brought back is that less manipulation is better.
 

Joseph Phelps Vineyard Family Chairs

Auction Napa Valley 2007

By Tom Shelton

Auction Napa Valley has become the most anticipated and celebrated event of the year for
our community. It is attended by wine aficionados and collectors from around the globe who, on this special day in June, translate their love of fine wines into charitable resources that
fund essential health care services, youth development programs, and farm working housing assistance.

Joseph Phelps Vineyards has supported Auction Napa Valley since its inception in 1972, and this year Joe, Bill and Andrea Phelps, as well as myself, Craig Williams, and the extended winery team, are honored to chair Auction Napa Valley 2007, "The American Classic."

More than 1000 volunteers will lend their time, effort and support in hosting three days of celebratory wine events culminating with the world's most anticipated wine auction on Sunday, June 8th.

In conjunction with the dedicated Napa Valley Vintner staff, Andrea and Bill Phelps have assembled an amazing team of vintner and community volunteers who will graciously donate their time to be certain that The America Classic honors those who contribute so wonderfully to the well-being of the Napa County community.

This year comedian Dana Carvey will lend his unique perspective to the live auction on Saturday night where guests will be feted by Auctioneers Fritz Hatton and Ursula Hermacinski, and where culinary dreams will be attended to by celebrity chef volunteers Michael Chiarello, Sarah Scott & Peter Hall, Hiro Sone & Lissa Doumani, Richard Reddington, Joseph Humphrey, and Paul Lemieux. For further information go to: www.napavintners.com

Freestone Update: Winery & Guest Center

Nearing Completion

Flowering Freestone Vines

The dream of creating a Pinot Noir estate began taking shape in 1999, when 80 acres of Pinot Noir and 19 acres of Chardonnay were planted in the Freestone area. This year, with the Freestone Winery and Guest Center almost complete, the dream is about to be realized. Located in the midst of the vineyards, the winery was designed to blend into its surroundings, and is scheduled to be operational this fall in time for the 2007 harvest.

Freestone Guest Center

A beautiful guest center has been constructed out of an existing redwood building at the corner of Bohemian and Bodega Highways. Andrea Phelps, Bill Phelp’s wife, has designed and outfitted the interior with simple, elegant Country French furnishings, and exterior landscaping has been designed and installed.

Biodynamic program

Kim Jackson, Freestone’s Sales & Hospitality Director, is planning a series of educational seminars on the growing region and our biodynamic program, as well as tastings of the wines. Local interest in the guest center is high and we hope to open in late spring or early summer of this year. In the meantime, these pictures provide a progress report of this exciting new project.

Joseph Phelps Vineyards Guest Center Adds

Two New Seminars to Hospitality Program

By Stephen Pavy

The Joseph Phelps Vineyards hospitality program is known for its informative, fun and educational wine seminars, which include blending seminars for both Insignia and Le Mistral, an “Aroma Identity” exercise, and a wine appreciation lesson.

Beginning in June, two new seminars are being added to the lineup. The “Barrel Seminar” will focus on the role of the barrel in the overall production of a wine. We will explore winemaking in general (viticulture and fermentation) and then focus in on the specific role that the barrel plays in wine production. How does the choice of French oak versus American affect the wine produced? How are barrels made? How are they used? What is the difference between light, medium, and heavy “toast”? How do you know how long to keep wine in the barrel? How does a winemaker make these choices? Hopefully, guests will come away with a much greater appreciation for the role of barrels in wine-making after taking this seminar.

Insignia is Joseph Phelps Vineyards’ benchmark wine, and we anticipate much interest in offering “The History and Terroir of Insignia.” We’ll look at Joseph Phelps Vineyards’ thirty year history of making Insignia and pose the following questions: How has the blend changed over the years? What makes Insignia so unique? What makes it so consistent? We will discuss the vineyards, look at how the grapes are evaluated to determine the composition of the wine from year to year, and finally, taste the current vintage.

THREE NEW WINES RELEASED

FOR SPRING

BLEND & GRAPE SOURCES:89% Syrah, 9% Petite Sirah and 2% Viognier from estate-grown vineyards. (53%) and independent growers (47%).

WINEMAKER'S NOTES:Winemaker’s Notes: Grapes were harvested between September 20-29 at an average 25.4º Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French oak barrels (40%) and two-year-old French oak (60%) from coopers François Frères, Rosseau, Saury and Ermitage. The wine was blended and bottled in June, 2006.

The warm 2004 vintage played a critical role in creating this lush, concentrated Syrah. The wine is loaded with white pepper and blueberry jam aromas, with some floral notes in the background resulting from co-fermenting with Viognier. Enticing aromas are followed by a tannic backbone, and a long, lingering finish.




 

BLEND & GRAPE SOURCES: 89% Syrah, 9% Petite Sirah and 2% Viognier from estate-grown vineyards. (53%) and independent growers (47%)

WINEMAKER'S NOTES:Grapes were harvested between September 20-29 at an average 25.4º Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French oak barrels (40%) and two-year-old French oak (60%) from coopers François Frères, Rosseau, Saury and Ermitage. The wine was blended and bottled in June, 2006.

The warm 2004 vintage played a critical role in creating this lush, concentrated Syrah. The wine is loaded with white pepper and blueberry jam aromas, with some floral notes in the background resulting from co-fermenting with Viognier. Enticing aromas are followed by a tannic backbone, and a long, lingering finish.

Click here to read more.

BLEND & GRAPE SOURCES: Blend & Grape Source: 100% Scheurebe from our home ranch in Spring Valley outside of St. Helena.

WINEMAKER'S NOTES: Grapes were harvested at an average 23.0° Brix, then barrel fermented and aged on the lees for 10 months in two- to three-year-old French oak. The wine was bottled in August, 2006.

Grapes were harvested October 3, 2006 at an average 22.9º Brix, then frozen to minus 5ºF and subsequently pressed, after which the sugar content of the juice measured 33.2º Brix. The wine was fermented in stainless steel tanks to 21.5% residual sugar and 7.6% alcohol and bottled in February, 2007.

A small vineyard planted in 1992 on our St. Helena ranch has traditionally been the source of our Scheurebe production, but the 2006 bottling also includes 8% from young vines planted in 2004. The wine contains a good texture, acidity and richness which perfectly complement the seductive, honeyed aromas and flavors of ripe apricots.

Click here to read more.

(L to R) Rob Baxter, Jonathan Brooks from Wine Treasury (behind), Ronnie Emmanuel, Francis Young,
Tom Shelton, Michael Emmanuel (seated), Chef Giles Company and Peter Hancock from Pride of Britian

 

In Association with Joseph Phelps, Pride of Britain Hotels Announce 'Chef of the Year 2006'

By Rob Baxter, European Sales Manager

We are presently in our third year as a commercial partner of the Pride of Britain Hotel Association. 'The Pride' is a collection of around 40 of the finest small luxury hotels in the United Kingdom. They are privately owned and run and their restaurants include several Michelin Stars. You will find these unique hotels dotted strategically around the British Isles and many are located within the gracious surrounds of some of Britains most stunning country homes and town houses.

Thanks to the efforts of The Wine Treasury, our UK trade importer, you can now find Joseph Phelps wines on the extensive wine lists of most of the member hotels. To celebrate our increased profile in the UK and our continued support for the Pride, a new award was created in 2006 called "The Pride of Britain & Joseph Phelps Chef of the Year Award." Its purpose was to simultaneously spotlight the Pride's fine chefs and our own Napa Valley Cabernet Sauvignon.

Entry forms were sent out to all the hotels and the participating chefs received a bottle of Joseph Phelps Cabernet Sauvignon to pair with a dish of their invention. Submissions were whittled down to the top three by a panel of judges consisting of wine experts Francis Young of the Pear Tree in Purton (http://www.peartreepurton.co.uk), Jeremy Rata of the Devonshire Arms (http://www.thedevonshirearms.co.uk) and Jonathan Brooks of the Wine Treasury.

The three finalists were Daniel Richardson, Head Chef at Hartwell House (http://www.hartwell-house.com); Chef Kenny Atkinson of St. Martin's on the Isle (http://www.stmartinshotel.co.uk) which is located in the Sicily Isles off the western most point of mainland England; and French-man Gilles Company, head chef at the French Horn in Sonning-on-Thames (http://www.thefrenchhorn.co.uk).

Picking the best dish amongst such elevated talent was an extremely difficult task but the eventual winner was Gilles, who used his Burgundian wine palate to help craft a sumptuous supreme of pheasant with foie gras en croute, garnished with cabbage chartreause, caramelized Granny Smith apples and a minted gamy sauce.

Chef Gilles was presented his award in front of a hundred hoteliers and managers at the annual Pride of Britain conference dinner hosted by the Duke of Westminster's Chester Grosvenor Hotel (http://www.chestergrosvenor.com) in Chester. The runners up were each awarded a mixed case of Joseph Phelps wines.

As part of his prize Gilles and his wife Dorothy will be traveling to Napa Valley as guests of Joseph Phelps Vineyards where they will have an opportunity to familiarize themselves with the winery and taste the best of California cuisine at the French Laundry.

In March this year Tom Shelton was able to congratulate Chef Gilles and French Horn owner Michael Emmanuel in person during his visit to Britain. Should you be planning a trip to the U.K. either for business or to soak up the legendary hospitality of the British Isles do check out the Pride of Britain Hotels on their website, http://www.prideofbritainhotels.com, or call them at their U.S. reservations number, 1-800-98-PRIDE.

Tom Shelton joins board of Starlight

Starbright Children's Foundation-

MidAtlantic Region

(Washington, DC, April 26, 2007)

The Starlight Starbright Children’s Foundation – Mid-Atlantic is pleased to announce the appointment of Tom Shelton, President and Chief Executive Officer of Joseph Phelps Vineyards, to its Board of Directors.

“I was introduced to the wonderful work of Starlight Starbright through my friendship with
Jon and Rick Genderson,” explains Tom. “After assisting with their Wine Auction in 2006
and learning more about the organization, I was pleased to be considered for more
consistent involvement. The great works of Starlight Starbright are compelling, and I am honored to serve.”

The Gendersons are third-generation proprietors of Schneider’s of Capitol Hill, one of the Washington area’s oldest wine merchants. Rick Genderson has been involved with Starlight since 2000 and served as board president from 2005-2007.

Jeff Zell, current president of Starlight Starbright Children’s Foundation – Mid-Atlantic, enthuses, “On behalf of all of us at Starlight-MiAtlantic, I am delighted to welcome Tom to the Board. Tom is a true leader in his industry, and has given tirelessly to Starlight’s mission here in the Washington area over the past year. His unique skills and motivation have already been a tremendous asset to Starlight, and his more active leadership role as a board member will enable us to reach even more children who need our help.”

Starlight Starbright Children’s Foundation is a nonprofit organization that transforms the lives of seriously ill children and their families through imaginative programs that educate, uplift their spirits, foster a sense of community, and help alleviate the pain and fear of prolonged illness. To learn more visit http://www.starlight-midatlantic.org

In a town that is becoming increasingly famous for its world-class cuisine, the immensely talented husband-wife team of Didier Lenders and Pilar Sanchez are responsible for Pilar, one of Napa's best and most popular restaurants. Beginning with a degree in Hotel & Restaurant Management and Culinary Arts from Oxnard College, Pilar moved on to stints at several Bay Area restaurants, including the legendary Ernies in San Francisco, where she met Didier, who was working under Chef Alain Rondelli. The pair subsequently moved to Paris and opened Café del Sol to rave reviews.

Their return to the United States was prompted by Didier being hired as Executive Sous Chef, and later Executive Chef at Meadowood Napa Valley, a job which lasted nine years and included being in charge of the annual 4000-plate Napa Valley Wine Auction dinner. Pilar was also involved with this prestigious event, serving as both Culinary Chair and Grand Master Chef. Phelps Preferred Present your Phelps Preferred membership card at PILAR and receive complimentary corkage for any Phelps wine you bring into the restaurant during the month of June, 2007.

Dungeness Crab Cake
English pea and mint coulis, pea shoot salad, preserved Meyer lemon

Jamon Serrano
Spanish ham plate with picholine olives and Manchego cheese, dried figs

Escarole Salad
Granny Smith apples, grapes, candied walnuts, Maytag blue cheese, golden balsamic vinaigrette

Grilled Radicchio Salad
Balsamic poached dried cherries, Parmigiano Reggiano, applewood smoked bacon vinaigrette

Lamb Lasagna
Rustichella d'Abruzzo pasta, ricotta and crezcenza cheeses from Bellwether Farm, tomato sauce

NZ Venison Flank Steak
Sweet potato and yam "risotto", wild huckleberry sauce

Petrale Sole Filet
Sauteed Swiss chard, sauce Grenobloise (croutons, capers, lemon, parsley, extra virgin olive oil)

 

Carnaroli Rice Pudding With Wine-

Poached Raisins

Recommended wine: Joseph Phelps 2005 Eisrébe.

"This is a rustic, homey recipe reminiscent of the pudding my mother used to make. It is very popular at the restaurant."
Pilar Sanchez.

 

Ingredients:
Poached Raisins
2 cups white wine, 1 cup sugar, 1 cup golden raisins

Rice Pudding
2 cups Carnaroli rice (see Note), 6 cups water, 1/2 cup sugar, 1 quart whole milk + up to 2 cups additional whole milk, 1 vanilla bean (split)

Creme Anglaise
3/4 cup milk, 1/2 vanilla bean (split), 4 large egg yolks, 1/3 cup sugar

Instructions:
For the raisins: Place all the ingredients in a saucepan over very low heat and cook until the wine has reduced to a syrup, about 30 to 45 minutes. Set aside.

For the pudding: Combine the rice and water in a saucepan and bring to a boil over medium to high heat. Reduce to a simmer and cook, stirring occasionally, for 10 minutes. Drain.

Return the blanched rice to the saucepan. Add the sugar, the quart of milk and the vanilla bean. Cook over low to medium heat, stirring occasionally, until most of the milk is absorbed and the rice is tender, about 30 to 35 minutes. Let cool.

For the creme anglaise: Pour the milk into a small saucepan, add the vanilla bean and scald over low to medium heat.

Whisk together the egg yolks and sugar. Slowly add small amounts of warm milk to the yolk mixture, being careful not to cook the eggs. When half of the milk has been added and it is properly tempered, pour the mixture into the remaining milk. Cook over low heat, stirring occasionally, for about 10 to 15 minutes.

The sauce should thicken slightly. Cool over an ice bath.

Stir the cooled creme anglaise into the pudding and refrigerate until cold, several hours or overnight. To serve, thin the pudding by adding the remaining milk, a little at a time, until the mixture reaches a broth pudding-like consistency.

Serve with the poached raisins and their syrup. May be served chilled or reheated in a microwave. Be sure to add extra mil to thin it to an almost broth consistency. Serves 10

Note: Carnaroli rice is an Italian short-grain rice available at specialty markets such as Whole Foods. You can also use Italian varieties like Baldo or Arborio. If using Arborio, blanch it over low heat for 20 minutes instead of just 10.

Per Serving: 450 calories, 9 g protein, 81 g carbohydrates, 8 g fat (4 g saturated), 107 mg cholesterol, 88 mg sodium.

Joseph Phelps 2003 Insignia - Napa Score: 94 points … offers up attractive aromas of licorice, black currants, espresso roast, and background toasty oak. Full-bodied, opulent and rich with outstanding depth, purity, and harmony; sweet tannin, and a long finish. It is approachable now, but will easily last for 20 years.

Joseph Phelps 2003 Cabernet Sauvignon Backus Vineyard – Napa Score: 96 points Full-bodied, powerful and rich, the deep purple-hued 2003 Cabernet Sauvignon Backus Vineyard boasts a rich sumptuous bouquet of graphite, blueberries, truffles, and damp earth. With an almost inky intensity, it will benefit from another 2-3 years of bottle age and should drink well for two decades or more.

Joseph Phelps 2005 Le Mistral - Monterey Score: 89-91 points The 2005 Le Mistral… offers a blast of berry fruit, pepper, earth and spice, followed by a sweet, expansive, medium to full-bodied palate, and a lush texture.

Joseph Phelps 2003 Insignia - Napa Valley Score: 96 points (Dec/Jan 2006-07)… Phelps Insignia has been one of Napa’s greatest Cabs for decades… Ultra-rich and smooth, with a mouthfeel that’s pure velvet, it’s fairly thick in tannins now, suggesting cellaring. But it’s huge in blackberry, dark unsweetened chocolate and spice plum fruit, and will easily hold for a very long time.

Joseph Phelps 2003 Insignia, 30th Anniversary - Napa Valley Red Blend of the Year (Dec/Jan 2006-07)… Slow-to-open nose exhibits blackberry-black cherry fruit, dried lavender, mocha and espresso bean. Rich and supple on the palate with medium-full tannins and balancing acidity, the wine delivers layered flavors that replicate the nose, enhanced by Insignia’s signature fruitcake-like spice and sweet oak. Finishes long and graceful. Bottled unfiltered, the wine is best decanted for near-term consumption.

Joseph Phelps 2003 Insignia - Napa Valley (December 2006).… a very deep and involving wine with a genuinely complex interplay of ripe cherries, sweet smoke, subtle herbs and notes of dusty soil running its length.  As always, it displays hallmark polish and exemplary balance, yet it is never wanting for richness or strength.