The Insignia bottling by Joseph Phelps has always been at the top of the critic's list since day one. Moreover, it is a staple of any fine restaurant or resort. It routinely receives lofty scores, and the 2002 was even given the honor of becoming Wine Spectator's Top Wine of the Year! With the winery moving more and more towards sustainable farming, the grapes become healthier, and the wine goes from strength to strength!
ROBERT PARKER'S WINE ADVOCATE 97-100 POINTS - "A barrel sample made up of 84% Cabernet Sauvignon, 10% Petit Verdot, 3% Cabernet Franc and 3% Malbec to be aged for 24 months in 100% new French oak, the 2016 Insignia Proprietary Red Wine has a deep garnet-purple color and is a little reticent at this still nascent stage (to be bottled in January 2019), opening out to reveal chocolate-covered cherries, wild blueberries and black raspberries with touches of underbrush, cedar chest and bouquet garni plus a hint of grilled meat. Medium to full-bodied, the palate springs forth with exciting energy, offering loads of red and black fruit layers and compelling herbal sparks, featuring a firm, fine-grained backbone and bags of freshness lifting the finish. 13,500 cases are expected to be made."
JEB DUNNUCK 96-98 POINTS - "Not yet bottled, the 2016 Insignia should match – or exceed – the 2015, yet it shows a slightly more vibrant, cooler, more classic character. Vibrant notes of creme de cassis, violets, crushed rocks, and lead pencil all give way to a full-bodied 2016 that has silky tannins, no hard edges, and thrilling purity of fruit. It's going to be reasonably approachable on release, yet I suspect won't hit prime time until 4-5 years after the vintage and should cruise for 2-3 decades."
ANTONIO GALLONI 94-97 POINTS - "The 2016 Insignia is fabulous. Dark and powerful in the glass, the 2016 pulses with a sense of vibrancy that is impossible to miss. Even with all of its energy, the 2016 is understated and nuanced, especially next to the vintages that surround it. Today, the 2016 is a bit less expressive than it has been in the past, and yet all of the elements are in place for it to develop into an exquisite wine."