The 2021 Sauvignon Blanc comes entirely from the winery's home property in Saint Helena. Barrel fermented at relatively cool temperatures (55?F), one-fifth of this year's volume was done in 500-liter puncheons instead of traditional barrels, with fermentation arrested at 3 grams per liter of residual sugar for stylistic reasons (it's imperceptible as sweetness to most tasters). The amount of malolactic fermentation varies from year to year, but winemaker Ashley Hepworth opted to block it entirely in 2021. Scents of pea shoots, fig, melon and grapefruit appear on the nose, while the palate is medium to full-bodied but refreshing and clean, streamlined without being sharp and harmonious overall. Interestingly, this wine is made from the winery's oldest existing vines, planted in 1992.

The 2013 Sauvignon Blanc (100% Sauvignon Blanc) reveals the crisp, fig, flinty, grapefruit side of this varietal with a subtle hint of grassiness in its light to medium-bodied, elegant style. It should drink well for several years.

As for the Napa Valley bottlings, the 2012 Sauvignon Blanc is 100% Sauvignon from their estate vineyards in St. Helena that spends seven months in a combination of new and used French oak. It offers aromas of subtle pineapple intermixed with fresh melons and gun flint in a tasty, elegant, medium-bodied style that showcases the exuberant fruit and lusciousness of this vintage. Consume it over the next 2-3 years. All of Joseph Phelps’ Sonoma Coast Chardonnays and Pinot Noirs will be included in the Sonoma report in the December, 2013 issue. One of the visionaries in California’s Rhone Ranger movement that began a quarter of a century ago, Phelps continues to focus on their Syrah program. I have mixed emotions about that because they made some wonderful wines from some other Rhone varietals in the past under the terminated Mistral label. On the www.erobertparker.com website, I will be posting one of the most historical vertical tastings I have ever done, that of Joseph Phelps’ proprietary red Bordeaux blend called Insignia, which was one of California’s first proprietary red Meritage wines launched in 1974. While visiting this winery in early September, I had the privilege of tasting every vintage from 1974 to 2012. This has always been a remarkable wine and sadly I am old enough to remember the 1974, to which I gave a great rating, but then suggested it be drunk within 10-12 years. I never thought it would last. Of course, it turned out to be one of the great mature wines of the vertical tasting, but more on that on the web site. The five vintages of Insignia which consumers should be keeping an eye on are 2008, 2009, 2010, 2011 and 2012. Here are my notes on those wines which are either on the market or soon will be. By the way, the production of Insignia over the last 15-20 years has ranged from a low of 10,000-12,000 cases to a whopping 20,000 cases, often with the highest production levels in some of the greatest years. There are usually around 750 to 1,300 cases of the Cabernet Sauvignon Backus Vineyard. Usually 100% Cabernet Sauvignon, it is fashioned from the red soils of the Oakville hillsides (a spectacular sight as you drive south on the Silverado Trail). Tel. (800) 707-5789

Very ripe and sweet in orange, lemon and lime flavors that are almost sugary, like a fruit drink. At the same time, there’s a brisk cut of acidity. The result feels odd. ——S.H.(12/31/2011)—— 84