Inglenook : Blancaneaux 2019

Crisp and expressive, showing fresh notes of fennel pollen, lemon curd and Asian pear, with elegant details of citrus blossom, dried ginger and lime zest on the finish. Viognier, Marsanne and Roussanne. Drink now. 704 cases made.

Strong aromatics on the nose and palate, floral and summery with pear, apricot and lemon zest alongside some fresh herbal, peppery notes. Round and full on the palate but offering a delicate balance between freshness and approachability and power and structure. Precision winemaking here, this feels well constructed with the ability to age. First produced in 1999 as a partner to Rubicon, this is a blend of the estate’s three white Rhône varietals; 38% Viognier, 35% Marsanne and 27% Roussanne. Wines are aged for eight months on the lees, 60% stainless steel, 40% French oak.

Aromas of lemon curd, dried flowers, apricot and toast on the nose. It’s medium- to full-bodied with tangy acidity and a waxy texture. Almonds, waxed lemon and stones on the finish. Viognier, marsanne and roussanne. Drink now.

38% Viognier, 35% Marsanne, 27% Roussanne. Pale lemon colour. Soft pear, walnut and beeswax on the nose. The palate follows, with a rounded texture and fairly soft acids. Round and plump, it should be drunk in youth. (TP)

Inglenook’s white Blancaneaux is composed of 38% Viognier, 35% Marsanne and 27% Roussanne. It comes across as very spicy, idiosyncratic and also a bit hearty, showing slightly dull tannins that could come from oak, perhaps as a flavor nod to a Péssac-Léognan. The Viognier doesn’t stand out aromatically, as a slightly green edge prevents the development of clear varietal character.