Seamless, fairly youthful and very concentrated. In an excellent drinking window but has room to evolve. Black currant, black berry and black cherry, dark chocolate mousse and spice on the nose and palate. Full-bodied with soft, mouth-coating tannins. Rich, intense and still an opaque ruby in the glass. Dusty oak, dark chocolate, dry leaves and graphite aromatics, flavors of cassis, dark chocolate, spice and drying leaves. Many critics panned the vintage overall, but you wouldn’t know it by this wine which still has great concentration and plenty of fruit. Long flavors of rare beef, iron, chewy ripe red cherry, dark berries, moist cedar and tea. Earth, drying eucalyptus leaves, spice, ripe red fruit and cedar on the nose. Medium+ body with matching tannins (fine-grained and chalky).
Licorice, tobacco, spice, dried currant and blackberry, dark chocolate and iron on the palate. Aromas of dry cedar, spice, dry tobacco, black currant and rose petal. Thirteen VintagesĪn elegant wine for sipping in the library of your manor house. Every wine was excellent, many truly remarkable. A couple of the wines from magnum, most from 750.
We enjoyed 13 vintages of the wine, from 1976 through the current release, 2013. Not long ago, I participated in a remarkable vertical tasting of Phelps Insignia, alongside Will Phelps, current winemaker Ashley Hepworth, and others. 2004 was the first vintage of Insignia to be 100% estate and every subsequent release has fit that mold. In the years that followed, Phelps continued to add more acreage of their own and increase the ratio of estate fruit in Insignia. The 1985 Phelps Insignia was 25% estate, with the rest coming not just from Eisele, but also Markham, Tench, To Kalon, Las Rocas and more. (For the same reason, Cabernet Franc, Malbec and Petit Verdot are often included too.) As Phelps’ estate vineyards, planted in 1973, came on line, that fruit was integrated into the blend and more sources of grower fruit were used in order to enhance complexity and maximize quality in any given vintage.
By 1976, Eisele Vineyard was contributing 94% of the fruit and some Merlot had been added to the mix. The first vintage of Insignia was essentially pure Cabernet Sauvignon from the Steltzner Vineyard. And, though it is a wine that drinks well young, it can age magnificently.Ĭreating that proprietary name-a unique concept at the time-allowed more flexibility in blending than a varietal moniker would have and also avoided the standard fallbacks of the time, “Claret” or “Bordeaux Red.” And, over the years, there was an evolution in varietal makeup, though the wine has always been chiefly Cabernet Sauvignon. It’s track record of high scores and collectability has been built not just on lip-smacking drinkability, but also complexity and consistency. Today, Phelps Insignia is one of the most iconic wines of Napa Valley. history, it is the other wine, Insignia, for which Joseph Phelps Vineyards quickly became best known. While Phelps’ 1973 was the first varietally-labeled Syrah in U.S. Walter Schug was the winemaker, a position he would hold for a decade. The winery had been completed just in time for harvest. This beloved family owned establishment has already made a significant cultural impact on the steakhouse culinary genre, providing an all-around exceptional dining experience for those with big appetites.Joseph Phelps Vineyards released its first wines-Insignia and a Syrah-in 1974. Their menu draws inspiration from bold flavors, market-fresh ingredients, USDA prime dry-aged beef, and an extensive wine list, which features an array of wines and après dinner spirits that plunges deeply into the character and affinity of their menu.
The restaurant's design is modern, and stylish, defined by an urbane and inviting atmosphere with classic oak wood furnishings and business casual dress code. Their new upscale-casual 4,800 square footage restaurant at 219 East 44th Street, between 2nd and 3rd Avenue has a guest capacity of 190, occupying space at the EVEN Hotel, owned by the Inter Continental Hotels Group. After closing down for 5 years while the building was being renovated, the Ben & Jack’s family is pleased to be back at their original location, the HEART of the Ben & Jack’s establishment. Ben & Jack’s Steakhouse has been delivering the quintessential New York City steakhouse experience since opening its first location in 2005 on 44th street.
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