2002 Joseph Phelps Vineyards Insignia Proprietary Red Wine Napa Valley 750ml #1 by Wine Spectator top 100 Wines

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2002 Joseph Phelps Vineyards Insignia Proprietary Red Wine Napa Valley 750ml #1 by Wine Spectator top 100 Wines
Napa Valley, USA

About Professional Ratings

These wine ratings are based on a 100-point quality scale, and are selected by each publication's unique criteria. Some wine ratings are expressed as ranges. When this occurs we will list the highest score in the range and note the full range within the tasting note.

While ratings may influence your decision, the ultimate judgment is your palate.

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Product Notes:
Connoisseurs' Guide to California Wines, Dec 05 Rated: 96 78% Cabernet Sauvignon; 14% Merlot; 7% Petit Verdot; 1% Malbec. Once again showing the extraordinary combination of polish, fruity depth and wonderfully rich oak that is particular to the very best of the Insignia lineup, this concentrated, intensely aromatic wine comes up long on character and style. Its evident ripeness is manifest in a touch of last-minute heat, but its fleshy feel, superb balance and neatly fit tannin bring it a peerless sense of refinement that will tease us all long before this stunningly compelling bottling reaches its finely polished peak some five to seven years hence.

Stephen Tanzer's International Wine Cellar, May/Jun 05 Rated: 95 Ruby-red. Sexy aromas of black raspberry, cedar, coffee, tobacco and bitter chocolate. Lush and smooth on entry, then dense and juicy in the middle, with intense, layered, sharply delineated dark berry and dark chocolate flavors saturating the entire palate. A powerful wine that is already quite expressive. Builds impressively on the back half, showing superb extract and a sweet finishing flavor of dark chocolate. This is consistently one of California 's very few great cabernet-based wines that is not from a single vineyard. Williams ranks this '02 with the winery's top recent vintages: 2001, 1999, 1997, 1994 and 1991.

"The 2002 Insignia is a blend of 78% Cabernet Sauvignon, 14% Merlot, 7% Petit Verdot, and 1% Malbec. This wine has put on considerable weight since last year. An exotic nose of spice box, soy, creme de cassis, chocolate, espresso, and various spices is followed by extravagant fruit on the attack, a voluptuous, medium to full-bodied palate, and a long, ripe, concentrated finish with the tannins well-concealed behind significant glycerin and concentration. This beauty is more extroverted than 2001."

About Estate:
Volker Eisele Vineyard is located in the Chiles Valley; one of the cooler areas of Napa Valley. This location has a long growing season resulting in longer hang times. The valley's perfect cabernet climate enhances the development of wines with subtle flavors, full body, and overall complexity.

Food Pairing:
Cabernet goes well with beef, lamb and goose. It also does well with brie, cheddar cheese and chocolate

About Varietal:
Cabernet is the king of wines. Full flavored, full bodied, full tannins. Cabernet is for people who like big wines. California Cabernets are the biggest and boldest, French Cabernets (Often from Bordeaux) tend to be more mellow and subtle. Many of the best Cabernets have flavors and aromas of berries, plums, currants, cocoa, smoke, leather, cedar and oak.

Recipe:
CABERNET-BRAISED SHORT RIBS
Prep time: 20 minutes / Cook time: 3 hours
Ingredients:
3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound small parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tablespoon flour
1 (750 ml.) bottle Mario Perelli-Minetti California Cabernet Sauvignon
1 (14 + -oz.) can reduced sodium beef broth
1 tablespoon Dijon mustard
2 tablespoon chopped fresh thyme

Directions:
Season short ribs with salt and pepper. Working in batches in a large pot, cook in oil on medium-high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium-high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings. *May substitute turkey sausage.
Pairing Suggestion: The main cue in food and wine pairing is the type of sauce or spice used on each dish, so pair these hearty short ribs with the same Cabernet Sauvignon used in the sauce.

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