91 points - Beverage Tasting Institute
Our Ineseño (the name refers to people native to Santa Ynez) is comprised of 59% Roussanne and 41% Viognier. After making several passes in the vineyard to bring in the fruit, the different lots were fermented in concrete, stainless steel, and barrels of various size: 400L, 300L, 228L, with 20% new French oak. After undergoing partial malolactic fermentation, retaining some malic acid to bring length and lift on the palate, the wines remained on the lees for nearly 12 months before being blended, filtered, and bottled.
Packed with depth and concentration, this is certainly the richest white in the RR lineup. Loaded with layers of marmalade, citrus oil, poached pear, jasmine, and wild herbs. The wine balances the honeyed nuttiness and viscosity of Roussanne with the more floral, ginger, peach, and tropical elements of Viognier. Not shy by any means, offering decadence, yet poised with balanced acidity keeping it fresh.
* The three whimsical figures on the Ineseño label are the Gleason women - Niki flanked by her daughters, Callie and Mara, as they stroll through the vineyard.
Soil Types: Linne Clay Loam - this whitish gray soil contains limestone pieces beginning 18”-24” below the surface. The presence of limestone captures and preserves the freshness in this wine, and being a heavier soil lends itself to a rounder mouthfeel.
Mocho Loam - this sandy, alluvial soil is fine-grained, fertile and deposited by water flowing from the Santa Ynez River. Due to their sandy nature, there is little water retention in these soils which creates higher aromatics and density in the fruit.
Harvest Dates: September 16th - October 8th
Bottled: August 28th, 2013
Cases Produced: 277