Joseph Phelps Vineyards: 2002 Insignia

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BLEND & GRAPE SOURCES:
78% Cabernet Sauvignon, 14% Merlot, 7% Petite Verdot and 1% Malbec primarily from estate-owned vineyards in Stag's Leap and Rutherford, with additional fruit coming from independent growers.

RELEASE DATE: Fall, 2005.

WINEMAKING DATA:
Grapes were harvested between Sept. 20 - Oct. 17 at an average 25.4º Brix, fermented in stainless steel tanks then aged 23 months in new 60-gallon French oak barrels before being blended and bottled in January and February, of 2005.

The 2002 Insignia is full of black cherry jam and allspice aromas, with luscious notes of boysenberry, ripe plums, toasted oak and tobacco. The exceptionally elegant mouthfeel coats the palate with layer after layer of tannin, followed by a lengthy, textured finish containing sweet oak notes and a hint of blackberry.

Consistent warmth throughout the summer, along with 20 days of morning fog for both July
and August, resulted in vine development running at full efficiency - shoot and leaf growth
was strong and vine canopies were entirely filled with leaves to capture the sun's energy.

In September the weather pattern changed dramatically. High temperatures and dry north winds caused vine physiology to respond with an increase in sugar and a drop in acidity. Fortunately, the summer months had promoted remarkably strong color and flavor development, enabling healthy vineyards to withstand the September heat wave and ripen
to full maturity.

WINEMAKING QUOTES:
From the Wine Advocate (2-28-05)

... An exotic nose of spice box, soy, creme de cassis, chocolate, espresso, and various spices is followed by extravagant fruit on the attack, a voluptuous, medium to full-bodied palate, and a long, ripe, concentrated finish with the tannins well-concealed behind significant glycerin and concentration.
96 Points

From the Wine Spectator: (11-15-03)

Insignia Napa Valiey 2002 Score; Barrel Tasting
Nice balance, with spice, herb, currant and cedary lead pencil flavors. Turns elegant and polished, firming up on the finish, where the tannins flex their strength.
Point range: 92-94.