Joseph Phelps Vineyards

Napa Valley Cabernet Sauvignon

by Craig Williams, Director of Winemaking
When Joe Phelps founded Joseph Phelps Vineyards (JPV) in 1973, he initially produced three wines: Pinot Noir, Johannisberg Riesling and Cabernet Sauvignon. It did not take long for the popularity of Cabernet Sauvignon to take hold, and JPV joined the standard-bearers of the varietal with the release of the 1975 Napa Valley Cabernet Sauvignon, a blend of only three vineyards: Reese, Marsten and Stanton. The wine was produced from a long, cool growing season, harvested from vineyards established with a simple two-wire trellis, picked at 22.5 degrees Brix, fermented for only six days, and aged 14 months in Nevers oak barrels. The results were so delicious, compelling and ageworthy that we poured it during our 25th anniversary road trip in 1998.
Yes, Insignia and even Backus Vineyard Cabernet Sauvignon were in our stable back then, but the Phelps Napa Valley Cabernet Sauvignon was the bloodline through which these wines received their heritage.
Fast forward to 2005: a long, cool growing season producing wines described in Robert Parker’s December 2006 Wine Advocate as “more European-styled than any other vintage this century. Lower alcohols, brighter acidities and more streamlined, tannic structures are the rule of thumb . . .”
By today’s standards, this vintage would appear a throwback to earlier times. But is it? Has our winegrowing advanced since 1975? Absolutely!
The most important transformation has been in the vineyard. JPV now farms over seven different vineyards here in Napa Valley – from the Coombsville area in the southeast corner of Napa Valley to our home ranch in St. Helena – providing the foundation upon which we source and create this wine.
Our Cabernet Sauvignon Vineyards &
What They Contribute to the Blend
In the early days of Joseph Phelps Vineyards, before the relationship between soil, climate, and viticultural practices was well understood, the winery experimented with a stylistic range of Cabernet Sauvignon from diverse locations within the Napa Valley that included fruit sourced from both estate vineyards and independent growers.    Throughout the 70’s the concepts of a Bordeaux-style blend (Insignia), a single vineyard designate (Backus), and a Cabernet Sauvignon styled for earlier enjoyment (Napa Valley), formed the cornerstone of the red wine program.  Even back then it was recognized that certain prime locations were producing superior fruit, and from 1979 to 1999 the winery made a commitment to purchase and develop Cabernet Sauvignon vineyards in those areas.
Today, that commitment is paying off.  In 2004, for the first time, our Insignia is 100% estate grown. The 2005 Napa Valley Cabernet Sauvignon is 75% estate grown and as newer vineyards mature we anticipate the Napa Valley Cabernet Sauvignon will ultimately be sourced entirely from estate fruit as well.  These vineyards are our pride and joy. Under the watchful care of Philippe Pessereau and his crew, each year the fruit improves. There are currently 270 acres of Cabernet Sauvignon being farmed among seven vineyards in five distinct growing regions. Of these, 140 acres are farmed 100% biodynamically with sustainable farming methods applied to the balance.
The unique characteristics contributed by each region to the finished wine are summarized as follows:
1.  Spring Valley - Our home ranch near St. Helena yields dark red fruit, berry aromas, briar and cedar-like flavors, and big, chewy tannins. These grapes provide structural foundation to the blend.
2. Yountville - An early-ripening mid-valley vineyard which yields highly extracted, red fruit flavors with graphite and mineral undertones, soft acids and strong tannins.
3. Rutherford - This legendary appellation contributes dark red/purple colored fruit; intense ripe berry/cherry aromas; big, sweet, mouth-filling tannins and a long finish. The fruit from this vineyard adds structure, aroma and flavor to the blend.
4. Stag’s Leap District - This renowned appellation produces dark red/purple colored fruit; floral aromas; bright, ripe fruit flavors; soft and lush sweet tannins; and a long finish. The most individually balanced wine, it has everything: color, aroma, flavor, tannin and finish.
5. Suscol/Coombsville – Our newest vineyard in south Napa ripens late and produces black, highly pigmented fruit with good acidity and balanced, modest tannins.

Wine Education: A Specialty
at the JPV Guest Center
by Stephen Pavy, Manager, Guest Center and Wine Education
At Joseph Phelps Vineyards we offer our guests a choice of five fun and informative wine seminars.
Our personable wine educators are not only knowledgeable about Joseph Phelps Vineyards, but also about the wines, wine regions and winemaking styles around the world. In each seminar one will also enjoy a full tasting of our newest releases.  Although this list can change without notice, it currently includes 2006 Sauvignon Blanc, 2006 Viognier, 2005 Le Mistral, 2005 Syrah, 2005 Napa Valley Cabernet Sauvignon, and the 2004 Insignia.
Insignia Blending
Taste, compare, and blend barrel samples from our top “Insignia block” vineyard sites.   Currently we are tasting Cabernet Sauvignon from our “Las Rocas” Stags Leap vineyard, our “Banca Dorada” Rutherford vineyard, and our Spring Valley St. Helena vineyard, along with our Yountville Merlot and Spring Valley Petit Verdot.
The History and Terroir of Insignia
We look at JPV’s thirty-plus years of making Insignia, and ask 1) What makes Insignia unique?  2) How has the blend changed over the years? 3) What makes it so consistent?  
We will explore how the Insignia vineyards are managed and demonstrate how the grapes are evaluated to determine the composition of the blend from year to year.  Finally, we will discuss the significance of the fact that beginning in 2004, Insignia is being produced from 100% estate-grown grapes.
Aroma Identity Exercise – “Le Nez”
Hone your sommelier skills on our “Aroma Identity” tour, where your olfactory senses will be challenged by up to 12 different aromas.  This is a fun exercise to see how well you can identify a specific fruit, flower, or other odor by your nose alone.  It is also a great beginning to awaken your sense of smell to the very important role it plays in the overall enjoyment of wine and food.
Barrel Seminar
We will explore winegrowing in general (viticulture and fermentation) and then focus on the barrel’s specific role in wine production.  How does the choice of a French oak barrel versus an American oak barrel change the finished wine?  How are barrels made?  How are they used?  What is the difference between light, medium and heavy “toast”?  How do you know how long to keep wine in the barrel?  How does a winemaker make these choices?  In this seminar, we will explore various aromas that barrels impart to wine and taste a sample of our 2005 Napa Valley Cabernet Sauvignon aged in three different types of oak and different toast levels.
Wine Appreciation
This seminar leads guests through an exploration of wine’s appeal to all the senses. You can sharpen your skills on wine history, tradition, proper serving, storage and evaluation.  We also give an overview of the history of Joseph Phelps Vineyards and the continued role that JPV plays in the culture of wine both here in Napa Valley and around the world.
Plan your next visit to Joseph Phelps Vineyards around one of these seminars and look forward to a memorable experience for you and your guests.  Our wine education staff will be happy to discuss the seminar and other tasting options available.  All visits are by appointment only: call us for schedule details and to make your reservation at 1-800-707-5789 or (707) 967-3720.

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