With the release of the 1974 Insignia in the spring of 1978, Joseph Phelps Vineyards became the first California winery to produce a blend of the traditional Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot grape varieties of Bordeaux under a proprietary label. Considered innovative at the time, the Insignia name was selected to represent the finest available production in each vintage year, and became the first proprietary wine of California to place blending above either varietal or vineyard designation as a determinant of quality. It would not be followed until a decade later by the second such wine, Opus One, and Insignia has remained the benchmark of this category for over a quarter century.
Insignia is an opulent wine of concentration, complexity and structure, with a superb balance of finely tuned acidity and dense, velvety tannins. Cassis, liquorice and spice are abundant on the palate, with notes of eucalyptus and earth. The finish is sweet, elegant and extended.
|96 Points, Wine Enthusiast
Impeccable elegance characterizes this vintage of the producer's marquee Bordeaux-style blend, an expert finessing of 82% Cabernet Sauvignon, 11% Petit Verdot, 4% Malbec, 2% Merlot and 1% Cabernet Franc. Juicy in exotic black fruit, it stands tall, with silky, towering shoulders of herb, cardamom and clove that will coalesce beautifully over time. Hold through 2026.
95 Points, Vinous / Antonio Galloni
"The 2011 Insignia is showing beautifully today. The cool vintage has given the 2011 distinctly European leanings in both the flavors and structure. At the same time, there is tons of energy and pure vibrancy in the glass. It will be interesting to see where the 2011 goes once it is in bottle, but it is almost likely to require several years to fully come together. The 2011 is 82% Cabernet Sauvignon, 11% Petit Verdot, 4% Malbec, 2% Merlot and 1% Cabernet Franc.
|Wine maker notes
|Grapes from each vineyard are vinified in temperature controlled stainless steel tanks, in contact with the skins, over an average period of 21 days. After malolactic fermentation, the blend is assembled within six month of harvest and aged approximately two years in new French oak barrels. The wine is then given a light filtration before bottling.