99 points - Jeb Dunnuck
98 points. - James Suckling
96 points - Vinous
96 points. - Wine Spectator
98 points. - James Suckling
96 points - Vinous
96 points. - Wine Spectator
The 2023 Insignia begins a new chapter for Joseph Phelps as the first vintage directed by winemaker Ryan Knoth and produced under Moët Hennessy ownership. It is also the first Insignia to incorporate fruit from the celebrated Backus Vineyard in Oakville. Composed of 88% Cabernet Sauvignon, 7% Petit Verdot and 5% Cabernet Franc, the wine draws from seven estate vineyards across six Napa Valley appellations and was matured for 20 months in 100% new French oak.
Record winter rainfall replenished Napa Valley’s soils before a mild spring and one of the coolest, longest growing seasons in more than a decade. A warm, consistent summer without severe heat spikes encouraged slow, even ripening while preserving freshness and acidity. Harvest began 10 to 14 days later than average, producing fruit of excellent concentration, balance and age-worthy structure.
Expressive aromas of blackberry, cassis, ripe plum and dark cherry mingle with violet, sweet tobacco, graphite, cocoa and subtle cigar box. Full-bodied and concentrated, the palate combines defined black and blue fruit with bright acidity and firm yet polished tannins. Powerful yet beautifully poised, it concludes with mineral tension and a long, refined finish—an Insignia distinguished by purity, balance and restraint.
The wine’s concentration, acidity and polished tannins make it a natural partner for richly flavoured meat dishes. Excellent pairings include grilled Wagyu or prime rib, roast beef, rack of lamb, braised short ribs, beef cheek, venison and herb-crusted tenderloin. For Asian cuisine, consider black-pepper beef, Cantonese roast duck, slow-braised beef brisket or charcoal-grilled lamb. Porcini mushrooms, truffle risotto and aged hard cheeses also complement its earthy, savoury dimensions.
If enjoyed young, decanting for two to three hours is recommended to reveal its full aromatic range and soften its youthful structure.
Record winter rainfall replenished Napa Valley’s soils before a mild spring and one of the coolest, longest growing seasons in more than a decade. A warm, consistent summer without severe heat spikes encouraged slow, even ripening while preserving freshness and acidity. Harvest began 10 to 14 days later than average, producing fruit of excellent concentration, balance and age-worthy structure.
Expressive aromas of blackberry, cassis, ripe plum and dark cherry mingle with violet, sweet tobacco, graphite, cocoa and subtle cigar box. Full-bodied and concentrated, the palate combines defined black and blue fruit with bright acidity and firm yet polished tannins. Powerful yet beautifully poised, it concludes with mineral tension and a long, refined finish—an Insignia distinguished by purity, balance and restraint.
The wine’s concentration, acidity and polished tannins make it a natural partner for richly flavoured meat dishes. Excellent pairings include grilled Wagyu or prime rib, roast beef, rack of lamb, braised short ribs, beef cheek, venison and herb-crusted tenderloin. For Asian cuisine, consider black-pepper beef, Cantonese roast duck, slow-braised beef brisket or charcoal-grilled lamb. Porcini mushrooms, truffle risotto and aged hard cheeses also complement its earthy, savoury dimensions.
If enjoyed young, decanting for two to three hours is recommended to reveal its full aromatic range and soften its youthful structure.