2007 Fall Releases

BLEND & GRAPE SOURCE: Sauvignon Blanc (92%) and Semillon (8%) from our Spring Valley ranch outside of St. Helena and from independent growers.

WINEMAKER'S NOTES: Grapes were harvested at an average 23º Brix, then fermented sur lees for ten months in a combination of new French oak barrels (30%) and 1-2 year old French oak (70%) from coopers Dargaud Jaegle, Francois Freres, Demptos and Cadus. The wine was stirred post primary fermentation twice a month for approximately three months, then blended and bottled in June, 2007.

The 2006 Sauvignon Blanc has delicate aromas of grapefruit, oily citrus peel, and bergamot underscored by an enticing perfumy linalool scent. Concentrated minerality completes the fresh, balanced, crisp flavors that this wine offers.

Click here to read more.

BLEND & GRAPE SOURCES: 90% Cabernet Sauvignon, 6% Merlot and 4% Petite Verdot from estate-owned vineyards (75%) and independent growers (25%). HARVEST DATES: September 10 - November 3, 2005.

WINEMAKER'S NOTES: Grapes were harvested at an average 24.7º Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French and American oak barrels (50%) and two-year-old oak (50%) from coopers Sylvain, Demptos, Nadalie, Canton, Taransaud, Vicard and World Cooperage.

The dark ruby-colored 2005 Napa Valley Cabernet Sauvignon resembles a classic Bordeaux both in aromatics and flavor. A rich bouquet of cinnamon, spice, licorice, graphite and caramel are followed by integrated layers of cherry, currant, fresh cream and balanced, sweet tannin, all of which contribute to a youthful, bright, multi-layered wine.

Click here to read more.

BLEND & GRAPE SOURCES: 100% Cabernet Sauvignon from the estate-owned Backus Vineyard in Oakville.

WINEMAKER'S NOTES: Grapes were harvested at an average 25.5° Brix, fermented in stainless steel tanks, then aged 23 months in new Taransaud and Vicard French oak barrels before being bottled in January, 2006. Production was limted to 1000 cases.

Our first Backus Cabernet Sauvignon was produced in 1977 from a 6.75 acre parcel leased from Marian Backus. We believed this steeply-terraced hillside vineyard with its brick-red soil was capable of producing outstanding wines, and this was confirmed in subsequent vintages, especially during the 90's. When the entire 45-acre parcel (which included 21.5 plantable acres) was offered for sale in 1996, we enthusiastically bought it. Still, even we were unprepared for the extraordinary quality that has come out of this vineyard in the last few years.

The 2003 Backus Cabernet is saturated in color with a dark purple, ruby red hue. The aromas of mocha, minerality, black fruits and graphite are characteristic of this unique, grand cru vineyard in the Oakville appellation. The incredible nose is framed by robust tannins, bright
fruit flavors and subtle French oak notes, with a depth and concentration that follows through on the palate.

Click here to read more.

BLEND & GRAPE SOURCES: 72% Cabernet Sauvignon, 14% Merlot, 12% Petite Verdot, and 2% Malbec from estate-owned vineyards in St. Helena (27%), Stag's Leap (24%), Yountville (22%), Rutherford (19%) and Oakville (8%).

WINEMAKER'S NOTES: Grapes were harvested between Sept. 8 - Oct. 1 at an average 25.0º Brix, fermented in stainless steel tanks then aged 24 months in new 60-gallon French oak barrels by a variety of French coopers including Taransaud, Dargaud Jaegle, Nadalie, Demptos and Vicard. The wine was blended and bottled in December, 2006.

The 2004 vintage marks the first time Insignia has been blended entirely from estate-grown fruit - the fulfillment of a dream that has taken many years to realize. The low-yield vintage produced a wine with syrupy blackberry and blueberry aromas married with seductive spice, followed by velvety tannins, roundness in the finish and outstanding texture, all of which are superbly integrated.

Click here to read more.

BLEND & GRAPE SOURCES: 100% estate-grown Napa Valley Viognier.

WINEMAKER'S NOTES: Grapes were harvested at an average 24.5º 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, 2007.

Lovely apricot and orange blossom aromatics, a rich mouthfeel and great length. We allowed the wine to go through partial malolactic fermentation which contributed to its excellent acid balance and highlighted the purity of our estate-grown fruit.

Click here to read more.