Founded by a successful Finnish sea Captain, Gustave Niebaum, in the 1880’s, Inglenook Estate in Rutherford California was once the most highly regarded of the earliest, great Napa Valley estate wineries. Over the years the estate passed through the hands of Niebaum’s descendants. Eventually the family started to sell off plots of the historic homestead. Even the proud name was put on the market in 1964 and sold to a corporation as merely a brand name. But in 1975, Francis Ford Coppola...
2011 Blancaneaux presents a beautiful perfume of acacia flowers, oranges, peaches, pears and grapefruit. This rendition is very crisp, with clear, expressive flavors of citrus and minerals and great length and intensity on the finish. Rather than being tart or zesty, the wine has a delicate silky texture with great purity and precision. Decant for 30 minutes to experience its full potential.
The heavy rains that punctuated spring lightened our crop significantly, but having fewer clusters of fruit on each vine allowed the grapes to achieve greater concentration. We began harvest of our Viognier on September 23rd and continued harvesting over the course of one week when selections of fruit reached optimal maturity. As soon as the Viognier was harvested, we began picking our Marsanne. Then, on October 4th, we brought in the Roussanne, thereby concluding our white grape harvest before the rain began to fall. We were fortunate to have a positive weather pattern for these delicate varietals—the conditions show through in the quality of the fruit.
Because our Marsanne, Roussanne and Viognier vines have well over a decade of age now, they are producing wines with exceptional palate density as well as more flavor complexity and mineral nuances. The grapes were harvested by hand and lightly pressed, with approximately 80% of the first pressed juice being used. Fermentation took place at 55-60ºF in small stainless steel vessels to preserve the delicate fruit flavors. Then the wine was left on the lees for 8 months.