Insignia 2023 Joseph Phelps

Tasting Note Insignia 2023

On the nose, aromas of cassis and crushed violets are evident, followed by subtle hints of graphite and cedar from the new French oak barrels. Aged in oak barrels for 21 months with lowered toast levels, the fruit aromas take center stage. On the palate, it feels firm rather than soft; the tannins are fine-grained and still developing harmony, while the acidity cuts cleanly through the mid-palate. The finish reveals this wine's true character. Since the Insignia 2023 is tightly structured and still young, please allow it to breathe.

Grape Varieties

Insignia 2023 is based on the following:

• 88% Cabernet Sauvignon: Forms the backbone of the wine, contributing cassis aromas and tannins
• 7% Petit Verdot: Adds color and deep spice notes
• 5% Cabernet Franc: Enhances the aromas

Malbec was excluded from the blend this time as it did not ripen ideally. 

Cellaring Potential

Best enjoyed between 2028 and 2048. The tannins and lively acidity harmonize to form the backbone of the wine. Since the oak notes are less intense than in previous vintages, this wine's structure derives from the fruit itself. Serve at 16-18°C. As the cassis notes gradually fade, hints of cedar and graphite become more pronounced.

About Joseph Phelps

Joseph Phelps Vineyards started when  Joseph Phelps, a Colorado building contractor, drove through Napa in the early 1970s, bought a cattle ranch near St Helena, and decided to make wine. By 1974 he'd released Insignia, California's first signature Bordeaux-style red blend, blending the best lots each year without a fixed formula. The estate now farms 11 vineyards across Napa and the Sonoma coast, still family-owned into the third generation.

Terroir & Climate

“Insignia” has no specific place of origin. The grapes are harvested from nine vineyards owned by Joseph Phelps, located in St. Helena, Rutherford, Oakville, Stags' Leap District, Oak Knoll District, South Napa, and Carneros (with a total area of approximately 172 hectares). The volcanic terraces of St. Helena ensure full ripening of the Cabernet Sauvignon grapes. Rutherford imparts the wine’s characteristic dusty tannins. Stags’ Leap adds a vibrant aroma and smoothness to the palate. The cooler southern plots, located near San Pablo Bay, lend the wine acidity and freshness. This geographical diversity plays an important role: in hot years, it helps maintain the balance of the blend, and in cool years, it adds depth to the wine.

Winemaking

“Insignia” is created through a blending process. Grapes from each plot, harvested from the Napa vineyards, are collected and fermented separately, then aged in French oak barrels. After that, the tasting begins. Only those barrels that match the wine’s profile are included in the “Insignia” blend; the rest are used to produce other brands or sold. This is precisely why, regardless of whether the year was warm or cool, this wine retains the flavor profile characteristic of “Insignia.” New French barriques (225-liter Bordeaux barrels) play an important role in the aging process. They are used in sufficient quantities to create a multi-layered palette of aromas, including notes of cedar and sweet spices, without compromising the fruitiness.

Food Pairing

“Insignia” possesses tannins and body that can hold their own even against rich, protein-heavy dishes. Here are a few dish suggestions that pair well with this wine:

• A simply grilled, dry-aged ribeye steak. The beef’s fat softens the tannins.
• Roast lamb with rosemary. The herbal aroma highlights the wine’s spiciness.
• Braised short ribs. Their rich flavor harmonizes beautifully with the wine’s mid-palate body.
• 2-year-aged Cheddar. Its umami flavor accentuates the aroma of dark fruits.

Serve at 16–18 °C. Avoid sauces with a high tomato content; the acidity clashes with the tannins.