WINEMAKING DATA:
Grapes were harvested between Sept. 22 – Oct. 21 at an average 25.5ºBrix, 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 February, 2006.

The 2003 Insignia is layered with aromas of blackberries, black cherries, anise, dark chocolate and coffee. The aromas and flavors are framed by mouth-coating tannins and followed by an extremely long finish.

A cool, wet spring seemed to forecast a vintage that would have difficulty ripening, but July and August we re unusually warm without the fog-shrouded mornings typical of Napa Valley summers. Clear skies provided a complete daily dose of solar radiation to the vines and f ruit, allowing for good photosynthesis and grape development, and hot weather in mid-September provided additional heat accumulation. After the heat spell broke, it was replaced by near-ideal weather conditions of overcast mornings, warm, sunny afternoons and temperatures in the low to mid eighties.

Actual crop harvested was significantly lower than estimates with less than two tons per
acre from many vineyards as a result of earlier crop removal to mitigate mildew. Berry size
was small with excellent acid balance; and overall quality -- less variable than ‘02 --
appears excellent.

. . . probably the most Bordeaux-structured of any of the Insignias I have tasted to date. The color is a healthy deep ruby/purple. While restrained aromatically, the nose exhibits good spice, ripe black fruits, and hints of new oak and licorice. In the mouth, the wine is dense and rich with mouth-gripping tannin . . . Patience will be required.