This is an atypical, rich, and intense Cinsault that explodes strawberry and spiced rhubarb pie in the glass. The 2015 vintage produced fruit with higher tannin levels, giving a bigger structure and more mid-palate weight. The big red fruit is nicely balanced with white pepper and a hint of “Rhone meatiness.” It was a low crop year, which produced a Cinsault with great concentration - lots of juicy black cherry and plum, with notes of mocha and chocolate from extended barrel aging.
Vineyard Notes
The Bechthold Vineyard is the oldest vineyard in the Lodi region, planted in 1886. It is the oldest Cinsault vineyard in the world! The old vines are head-trained, organically grown, and dry farmed. Onesta is lucky to have a 3-acre block on the east side of the vineyard where the weakest vines are planted producing the most concentrated fruit in the whole vineyard.
Vinification
100% Cinsault from 130-year-old vines in the famous Bechthold Vineyard in Lodi. The perfect recipe involves gentle handling, saignée, cold soak, raging fermentation, extended maceration, and 12 months aging in neutral French oak barrels.
Winery: Onesta Wines
Owner: Jillian Johnson
Location: Lodi, California
Jillian found her passion for wine while studying neurobiology at UC Davis. Home brewing introduced her to the magic of fermentation, and after taking the “Introductory to Winemaking” class at UC Davis, she quickly switched her major to Viticulture and Enology. She graduated with her degree in 2001 and soon thereafter found herself as an intern at the famous Bonny Doon Winery.
Her desire to learn more about winemaking has taken her around the globe. To gain essential winemaking experience in a short time, Jillian traveled to the southern hemisphere to work an additional harvest each year. For three years she traveled south to learn how to work with different varieties and observe different winemaking styles. She did internships in McLaren Vale (South Australia), Margaret River (Western Australia), and Stellenbosch (South Africa).
Syrah quickly became her deepest passion and she returned to Bonny Doon as Associate Winemaker in 2005, focusing her talents on the Rhone varieties that the Dooner is known for. She played a major role in the transition to biodynamic winemaking at Bonny Doon. Now a truly seasoned winemaker, Jillian has started her own passion project, Onesta. Her artistic expression is manifested in her wines. Jillian’s wines speak the truth of each growing season and each vintage is a new adventure for her, riding the waves of Mother Nature. Her promise to herself and her customers is to deliver wines with personality and depth every year. Jillian’s wines are made with passion and love, just like she lives her life. Her hope is that every sip of Onesta will ignite the soul with passion and enthusiasm for living life to the fullest.
The second wine I ordered through Casemates (upsetting-lucrative-ladybug, I’ll spare you the giphy) was the 2013 Onesta Cinsaut (another “atypical” year for Onesta’s Cinsaut). I credit that case, which was depleted to zero bottles in record time, with starting my appreciation for both the awesome Cinsaut grape and the consistently good wines that Onesta’s Jillian Johnson DeLeon produces. So, when I opened the box that the man in the brown shirt dropped off at my door, I wondered if anyone knew they sent this wine to a rat wearing an Onesta replica jersey and Cinsaut branded leg warmers. With that in mind, on to the report.
Color: Medium Ruby
On the nose: Very Ripe Strawberry, Cherry, Baking Spices, Almond
Mouth feel: Not quite as light-bodied as a Pinot Noir, but much lighter than the color and aromas would have you expecting. Unless you’ve had Cinsaut before, then you probably ARE expecting this.
I knew going in that if this 2015 was anything like the 2013, it would benefit from a good amount of time to breathe. At first pour and sip there was just a little too much heat and I put the glass down so it could do its thing. Thirty minutes later, even though it was enjoyable, I decided to wait a full hour. Both myself and my quarantine house-mate did prefer it at the hour mark (and room temp) best.
The flavors are very close to the aromas, with ripe cherry and a mix of berries up front, plus a touch of the spices and a hint of nuttiness. It has very low tannins, a short evolution, quick finish, and not a ton of complexity. You may think I was not a fan based on my description, but it’s quite the opposite. This is a light and lively wine (think Pinot Noir) and yet I also get some of the richer flavors of a Zinfandel. It’s a fun wine that I can (and did) enjoy on its own or with a large variety of foods.
Finishing the bottle off on day two was fairly close to the day one experience, except for a little lower perceived acidity and maybe slightly deeper fruit flavors.
A grateful twitch of my whiskers to Casemates for another opportunity to scribble my rodent reactions down.
@DanFielding Jillian here…I think I might love you. Did you really say Cinsault branded leg warmers in your labrat report??? You just blew my mind. I am known in my neighborhood for wearing 80’s inspired leg warmers on my morning dog walks.
Back to wine speak…the 2013 had a bigger tannin structure due to Mother Nature providing an intense growing season that year. While the 2015 is lighter bodied in terms of tannins, it has a darker sexy fruit profile compared to the 2013. Both are awesome, and so much fun to see the vintage difference.
@WineDocNapa Well of course you do, leg warmers are totally radical! I couldn’t agree with you more on the difference between the 2013 and 2015. The 2013 is suave and the 2015 is flirty. Thanks for the always very enjoyable wine!
@winedavid49 Just bought two cases. One for me, one for my neighbor who is letting us stay in her ocean front home for free in May since it is our quarantine birthday celebration with my identical twin sister. Can’t think of a better way to spend our birthday!
A bottle of Onesta Cinsault arrived last week, giving us plenty of time to plan on a suitable meal pairing. Based on what little I know about the varietal, and knowing we’d have favorable weather, I decided to grill some pork chops. We had some leftover veggies from an earlier meal: carrots, turnips, and butternut squash, roasted with about 15 whole cloves of garlic, along with some EVOO and thyme. SWMBO sautéed some Swiss chard with EVOO and sliced onion, finished with some pine nuts, truffle oil, and lavender vinegar. Also, some sliced zucchini sautéed with onions and EVOO.
I know, what about the wine? We always make it a point to get started with the wine before the food aromas mess up our perception, so we pulled the cork before we started cooking and poured a bit. Nice clarity and color in the glass. My first sensation on taking a sniff was red raspberries, maybe some red currants, but a bit of “funk” I typically associate with Pinot Noir. Nothing objectionable there, but a bit of a surprise. Similar fruit flavors in the first sip, maybe some strawberries as well. No noticeable heat.
By the time dinner was ready, the wine had been open for around a half-hour, and may have opened a bit, but still the same flavor profile. I was eager to see how it fared with the somewhat eclectic flavors on the plate. As expected, it was just the right choice for the grilled pork, but to my surprise, proved a superb partner with everything, even including the chard with the lavender vinegar, the dish I was most concerned about. A truly delightful dinner wine, capable of competing with a variety of intense flavors, which explains why I went into so much detail about the food. I thought it would sell for at least $20. The winery website has it at $40. A great value here at the 3-bottle price, and an absolute steal at the case price. However one spells it, Cinsaut or Cinsault, a real coup for @WineDavid49, offering this hard to find beauty here.
EDIT: I had this written before I saw Dan’s comparison to PN. Interestingly, we each found some similarities.
I do quite like this wine, and make it a point to try to get all wines from this vineyard. I’m going to try to get the office to buy a set for future happy hours once we can get back into the building!
ddeuddeg received the long-awaited email last week that we were going to be the happy recipients of a LabRat bottle! We were delighted to find that bottle of red wine was arriving with a few days to settle after its long journey from California to Western New York. It was a bottle of the 2015 Onesta Cinsault Bechthold Vineyard.
We made sure to open the bottle before we actually started cooking dinner so that the food aromas wouldn’t interfere with the wine aromas! ddeuddeg poured a tasting portion in each of our glasses. As I walked into the dining room from the kitchen, I got a major whiff of the pleasant fruity aromas of the wine, about six feet away. It is a medium ruby color. At first close-up sniff, I got a bit of earthiness and then, the ripe cherries and something else. Maybe it was a bit of spice. It had a very long, high alcohol finish. My immediate thought: this wine needs air! So, back to the kitchen I went.
ddeuddeg already went into the details of the menu, so I won’t reiterate. However, he did detect a little something different in my prep of the Swiss Chard: one of the spice blends that I added had various lemon accents in it. That flavor component worked really well with this wine. This is very much a food wine. It benefited from the extra half-hour of opening time and smoothed out quite nicely.
I liked this wine a lot. It is not a heavy-duty wine. I would say that it is a rather delicate wine and definitely a good QPR. I would love to hear from the winemaker what the drinking window is.
Winemaker here…thank you for the report on the Cinsault. I love visualizing you cooking and enjoying the wine. My winemaking style is definitely to craft food friendly wines. The Cinsault can age for 5-7 years. The 2013 is still very fruity and elegant. As wines age, it is always the fruity aromas that dissipate first, leaving the earthy, spicy, cedar - like character to shine. If you like more fruit forward wines, then drink young. If enjoy a more traditional or old world style, then let it age.
@rjquillin everyone perceives heat differently. What temperature ws it served at? That may have a lot to do with it - as well as the food it is served with . . .
Really liked the 2013. I took a couple bottles for Christmas dinner at the in-laws this past Christmas, and everyone really liked it. I just had a bottle of the 2013 last week and I think it’s even better now. In for a case of this 2015!
/giphy squealing-fouled-minotaur
This has actually been one of my favorite recent purchases. Its a lively, somewhat lean wine that lends itself both to food and to an evening of sipping along with Survivor. I’m so tempted to pull the trigger on this one again. . .oh, Casemates, you are such a temptress!
Thanks for stopping by, @WineDocNapa. Your 2013 Cinsaut is one of my favorite wines and I’ve only 3 bottles left. I’m excited to replenish my supply with the 2015 Cinsault. What happened between '13 and '15 that allowed you to use the “L” on your label? And what happened to the 2014 vintage? Both the '13 and '15 vintages were described as “atypical” (which is how my family describes me), how do these contrast with “typical” Cinsau(l)t? Would an atypical wine drinker like those too, or should we stick with your interpretation?
@KitMarlot Thanks for the good questions. I think our government got smarter, and finally allowed us to use the correct French spelling. Or I got a French-speaking label inspector
The 2014 is almost sold out, so I don’t think I have enough volume to sell over Casemates. If you are interested, you can order through orders@onestawines.com.
Cinsault is normally much lighter bodied, compared to the wine produced from the Bechthold vineyard. Which is why you don’t see Cinsault typically on its own. If you like elegant, lighter bodied reds, you should keep searching out and trying Cinsault. South Africa produces some good Cinsault, and also Washington state.
@KitMarlot@WineDocNapa Interestingly, although the one pictured on the offer has the label with Cinsault as the spelling, ours has Cinsaut. Both 2015. Go figure. All I know for sure is that with LW being a French teacher, she can’t spell it without the “L,” and that’s pretty much rubbed off on me. On the other hand, our lab rat reports were written independently, as we always do, with little or no consultation other than minimal conversation during dinner. On that score, neither of us could contain our enthusiasm for how well it went with everything. Thanks for the wonderful wine.
@KitMarlot@WineDocNapa I forced myself to spell it without the “L” in my report, only because that’s how the label that I received has it. It felt wrong and I could hear my French teacher making a disappointing noise at me.
@Kawa I could pick up for you, and drop them off in Woodside on the way back from FH. I could pop my trunk and you could grab your bottles. Would that work?
@irenegade, how many do you want to keep? I would like two, but would take three if you prefer.
More like OH NO ONESTA because I don’t even know where I’m going to store it but this is my instabuy. Looking forward to trying the 2015 after this rattage! Was getting low on the 2013. Phew.
No IL sadly, but we do still have a bit of the 2012 Onesta Cinsault from a very early CM offer which is drinking nicely. Highly recommend, especially at this price which is even more of a deal than before.
@CruelMelody Oof, I kind of need to sit this one out, sorry guys! (Although this reminds me that we still need to swap for earlier orders-- I’ll get on that and will get back to you!)
@WineDavid49 you are killing me; my fourth case this month! Thanks as always for the great rattage, and also for the vintners participation. It is always interesting to hear from the wine makers directly, and often pushes me over the top (as in this case!).
@davidd13@Winedavid49
Four cases, you say? I’m at eight for this month! Doing our part to save the economy, one bottle (or case) at a time. Hope I get my stimulus check soon…
@pseudogourmet98@Winedavid49 Yeah, I can see how that could happen. There have been lots of great deals our there lately. And I get the impression there is more in the pipeline
Looks like there is a case coming to SoCal, courtesy of @rjquillin, for splits. Who wants some?
This would also make for a fascinating comparison with the Turley version. @losthiwayz@cortot@merrybill@markdaspark
@tercerowines Not the same vineyard, which was my initial point.
But definitely in the broader sense, yes! Add in another Cinsault-heavy wine like Musar Jeune and things get really interesting…
@CorTot@klezman@MarkDaSpark@merrybill
Sheet now updated.
Auto-ispell, geeze->geese.
And notice how ‘auto-mispell’ got “corrected”
Gotta love apple, or not.
@oppsie so happy to hear you like the Grenache Blanc. It is such a fun variety to work with. The vines are huge and produce giant juicy clusters of golden fruit. It makes my job easy as a winemaker.
@WineDocNapa Such a great white. I had one the other day with a ramp carbonara fresh pasta I made. waitaminute…am I seeing it’s $5 in your shop??? If it will ship to Michigan I’m buying another case today.
@oppsie@WineDocNapa
So calculated shipping for me is $75, more than the wine itself. I guess I’ll just settle for the case of Cinsault I ordered her yesterday.
@oppsie@pseudogourmet98@WineDocNapa What site are you trying to purchase from? I found the GB for $5 and I’m tempted to get some (more – I realize we bought this in an offer last year). The Rose was coming up at original $20, though. And shipping said flat-rate $30, which is actually reasonable for a case.
@oppsie@pseudogourmet98 We did a super sweet deal on the wine for some of the older vintage stuff. Unfortunately, the rates we get for shipping are not as good as Amazon (or casemates). You get a great deal on the wine, but have to pay full price for shipping. If you order enough to do bulk shipment ( 10+ cases), then I can give a better price on shipping…
Just opened a bottle and on my first glass. Love this stuff, and I wish I’da bought more. going to save my last two bottles for the right time. At first, it felt astringent on my tongue. It felt like my tongue contracted and it had some bite. That quickly faded by the 2nd or 3rd sip as my tongue loosened up. Is now very interesting, smooth yet cinnamony, acidic, dry, with a long-lasting mellow blackberry. Can’t say I agree that this would be a versatile wine for many pairings, but what do I know? My first Onesta and Cinsault. Not my last.
Tasting Notes
Vineyard Notes
Vinification
Specs
Included in the Box
Price Comparison
$527.20 a case at Onesta Wines
About The Winery
Winery: Onesta Wines
Owner: Jillian Johnson
Location: Lodi, California
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, May 21st - Tuesday, May 26th
Onesta Cinsault
3 bottles for $49.99 $16.66/bottle + $2.67/bottle shipping
Case of 12 for $139.99 $11.67/bottle + $1/bottle shipping
2015 Onesta Cinsault
The second wine I ordered through Casemates (upsetting-lucrative-ladybug, I’ll spare you the giphy) was the 2013 Onesta Cinsaut (another “atypical” year for Onesta’s Cinsaut). I credit that case, which was depleted to zero bottles in record time, with starting my appreciation for both the awesome Cinsaut grape and the consistently good wines that Onesta’s Jillian Johnson DeLeon produces. So, when I opened the box that the man in the brown shirt dropped off at my door, I wondered if anyone knew they sent this wine to a rat wearing an Onesta replica jersey and Cinsaut branded leg warmers. With that in mind, on to the report.
Color: Medium Ruby
On the nose: Very Ripe Strawberry, Cherry, Baking Spices, Almond
Mouth feel: Not quite as light-bodied as a Pinot Noir, but much lighter than the color and aromas would have you expecting. Unless you’ve had Cinsaut before, then you probably ARE expecting this.
I knew going in that if this 2015 was anything like the 2013, it would benefit from a good amount of time to breathe. At first pour and sip there was just a little too much heat and I put the glass down so it could do its thing. Thirty minutes later, even though it was enjoyable, I decided to wait a full hour. Both myself and my quarantine house-mate did prefer it at the hour mark (and room temp) best.
The flavors are very close to the aromas, with ripe cherry and a mix of berries up front, plus a touch of the spices and a hint of nuttiness. It has very low tannins, a short evolution, quick finish, and not a ton of complexity. You may think I was not a fan based on my description, but it’s quite the opposite. This is a light and lively wine (think Pinot Noir) and yet I also get some of the richer flavors of a Zinfandel. It’s a fun wine that I can (and did) enjoy on its own or with a large variety of foods.
Finishing the bottle off on day two was fairly close to the day one experience, except for a little lower perceived acidity and maybe slightly deeper fruit flavors.
A grateful twitch of my whiskers to Casemates for another opportunity to scribble my rodent reactions down.
POPSOCKETS! SPA KITS! POLLY POCKETS! AWESOME!
Wow, at that case price, this year’s Cinsaut order is…
/giphy demanding-bizarre-nation
@DanFielding Jillian here…I think I might love you. Did you really say Cinsault branded leg warmers in your labrat report??? You just blew my mind. I am known in my neighborhood for wearing 80’s inspired leg warmers on my morning dog walks.
Back to wine speak…the 2013 had a bigger tannin structure due to Mother Nature providing an intense growing season that year. While the 2015 is lighter bodied in terms of tannins, it has a darker sexy fruit profile compared to the 2013. Both are awesome, and so much fun to see the vintage difference.
LEGOS! EGGOS! STRATEGO! AWESOME!
@WineDocNapa Well of course you do, leg warmers are totally radical! I couldn’t agree with you more on the difference between the 2013 and 2015. The 2013 is suave and the 2015 is flirty.
Thanks for the always very enjoyable wine!
@DanFielding Ha, we did know that you had the proper attire for this one.
@WCCWineGirl I’m going to have to start covering up my webcam…
@winedavid49 Just bought two cases. One for me, one for my neighbor who is letting us stay in her ocean front home for free in May since it is our quarantine birthday celebration with my identical twin sister. Can’t think of a better way to spend our birthday!
A bottle of Onesta Cinsault arrived last week, giving us plenty of time to plan on a suitable meal pairing. Based on what little I know about the varietal, and knowing we’d have favorable weather, I decided to grill some pork chops. We had some leftover veggies from an earlier meal: carrots, turnips, and butternut squash, roasted with about 15 whole cloves of garlic, along with some EVOO and thyme. SWMBO sautéed some Swiss chard with EVOO and sliced onion, finished with some pine nuts, truffle oil, and lavender vinegar. Also, some sliced zucchini sautéed with onions and EVOO.
I know, what about the wine? We always make it a point to get started with the wine before the food aromas mess up our perception, so we pulled the cork before we started cooking and poured a bit. Nice clarity and color in the glass. My first sensation on taking a sniff was red raspberries, maybe some red currants, but a bit of “funk” I typically associate with Pinot Noir. Nothing objectionable there, but a bit of a surprise. Similar fruit flavors in the first sip, maybe some strawberries as well. No noticeable heat.
By the time dinner was ready, the wine had been open for around a half-hour, and may have opened a bit, but still the same flavor profile. I was eager to see how it fared with the somewhat eclectic flavors on the plate. As expected, it was just the right choice for the grilled pork, but to my surprise, proved a superb partner with everything, even including the chard with the lavender vinegar, the dish I was most concerned about. A truly delightful dinner wine, capable of competing with a variety of intense flavors, which explains why I went into so much detail about the food. I thought it would sell for at least $20. The winery website has it at $40. A great value here at the 3-bottle price, and an absolute steal at the case price. However one spells it, Cinsaut or Cinsault, a real coup for @WineDavid49, offering this hard to find beauty here.
EDIT: I had this written before I saw Dan’s comparison to PN. Interestingly, we each found some similarities.
@ddeuddeg Thank you for the great report.
No Illinois. Bummer.
I do quite like this wine, and make it a point to try to get all wines from this vineyard. I’m going to try to get the office to buy a set for future happy hours once we can get back into the building!
@klezman
I wouldn’t mind picking up a few bottles as well, especially at the case price; to go with the previous '13 offer…
@jrbw3 one of your favs is back. You were right, there’s lots more good ones coming!
ddeuddeg received the long-awaited email last week that we were going to be the happy recipients of a LabRat bottle! We were delighted to find that bottle of red wine was arriving with a few days to settle after its long journey from California to Western New York. It was a bottle of the 2015 Onesta Cinsault Bechthold Vineyard.
We made sure to open the bottle before we actually started cooking dinner so that the food aromas wouldn’t interfere with the wine aromas! ddeuddeg poured a tasting portion in each of our glasses. As I walked into the dining room from the kitchen, I got a major whiff of the pleasant fruity aromas of the wine, about six feet away. It is a medium ruby color. At first close-up sniff, I got a bit of earthiness and then, the ripe cherries and something else. Maybe it was a bit of spice. It had a very long, high alcohol finish. My immediate thought: this wine needs air! So, back to the kitchen I went.
ddeuddeg already went into the details of the menu, so I won’t reiterate. However, he did detect a little something different in my prep of the Swiss Chard: one of the spice blends that I added had various lemon accents in it. That flavor component worked really well with this wine. This is very much a food wine. It benefited from the extra half-hour of opening time and smoothed out quite nicely.
I liked this wine a lot. It is not a heavy-duty wine. I would say that it is a rather delicate wine and definitely a good QPR. I would love to hear from the winemaker what the drinking window is.
@bahwm Hello!
Winemaker here…thank you for the report on the Cinsault. I love visualizing you cooking and enjoying the wine. My winemaking style is definitely to craft food friendly wines. The Cinsault can age for 5-7 years. The 2013 is still very fruity and elegant. As wines age, it is always the fruity aromas that dissipate first, leaving the earthy, spicy, cedar - like character to shine. If you like more fruit forward wines, then drink young. If enjoy a more traditional or old world style, then let it age.
At a reported 14.5%, I’m a bit surprised why the high AbV comments.
@rjquillin Yeah, I’m not sure what is going on. Could be the warm mocha spice is giving a greater sensation of “heat”
@rjquillin Not me.
@rjquillin @WineDocNapa Hmmm, that warm mocha spice could be it. Not sure.
@rjquillin everyone perceives heat differently. What temperature ws it served at? That may have a lot to do with it - as well as the food it is served with . . .
Sounds exactly like something I’d really like, and the excellent rattage backed that up.
/giphy woolen-cloudy-bandicoot
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Onesta Cinsault - $60 = 29.99%
We have thoroughly enjoyed previous vintages of this wine. Not buying this would be a cinsault I did.
/giphy formal-longer-flavor
@pseudogourmet98 nicely done …
@kaolis @pseudogourmet98 I was trying to make good “Sin…so” pun but resisted. pg98 did it better anyway.
I did really enjoy this wine last time and was happy to see it up again-a really wonderful wine at a great price!
Really liked the 2013. I took a couple bottles for Christmas dinner at the in-laws this past Christmas, and everyone really liked it. I just had a bottle of the 2013 last week and I think it’s even better now. In for a case of this 2015!
/giphy squealing-fouled-minotaur
With everything so bizarre these days, I thought that Thanksgiving must have gotten rescheduled. One of my favorite casemates’ offers and an autobuy.
/giphy occlusive-afraid-jupiter
@KNmeh7 way to put Franklin County on the map!
3 great rat reviews! Definitely making me looking at this a bit deeper and considering a case. The PN comparisons are intriguing.
@irenegade the 2013 is really great, and it sounds like this one will not disappoint either!
This has actually been one of my favorite recent purchases. Its a lively, somewhat lean wine that lends itself both to food and to an evening of sipping along with Survivor. I’m so tempted to pull the trigger on this one again. . .oh, Casemates, you are such a temptress!
Just to clarify: this description is for the 2013. But, I’m in for a case since that was such a hit for me and the lab rattage on this is so positive.
Thanks for stopping by, @WineDocNapa. Your 2013 Cinsaut is one of my favorite wines and I’ve only 3 bottles left. I’m excited to replenish my supply with the 2015 Cinsault. What happened between '13 and '15 that allowed you to use the “L” on your label? And what happened to the 2014 vintage? Both the '13 and '15 vintages were described as “atypical” (which is how my family describes me), how do these contrast with “typical” Cinsau(l)t? Would an atypical wine drinker like those too, or should we stick with your interpretation?
@KitMarlot Thanks for the good questions. I think our government got smarter, and finally allowed us to use the correct French spelling. Or I got a French-speaking label inspector
The 2014 is almost sold out, so I don’t think I have enough volume to sell over Casemates. If you are interested, you can order through orders@onestawines.com.
Cinsault is normally much lighter bodied, compared to the wine produced from the Bechthold vineyard. Which is why you don’t see Cinsault typically on its own. If you like elegant, lighter bodied reds, you should keep searching out and trying Cinsault. South Africa produces some good Cinsault, and also Washington state.
@KitMarlot @WineDocNapa Interestingly, although the one pictured on the offer has the label with Cinsault as the spelling, ours has Cinsaut. Both 2015. Go figure. All I know for sure is that with LW being a French teacher, she can’t spell it without the “L,” and that’s pretty much rubbed off on me. On the other hand, our lab rat reports were written independently, as we always do, with little or no consultation other than minimal conversation during dinner. On that score, neither of us could contain our enthusiasm for how well it went with everything. Thanks for the wonderful wine.
@KitMarlot @WineDocNapa I forced myself to spell it without the “L” in my report, only because that’s how the label that I received has it. It felt wrong and I could hear my French teacher making a disappointing noise at me.
Anyone close by to Forest Hills Queens NY want to split a case?
@irenegade I’m in for a couple!
@InFrom @irenegade I would be in if I can pick it up in 6 months…
@irenegade I’m in Woodside, and don’t own a car - if you can spare 2 or 3 and figure out a contact-less transfer I’m down.
@Kawa I could pick up for you, and drop them off in Woodside on the way back from FH. I could pop my trunk and you could grab your bottles. Would that work?
@irenegade, how many do you want to keep? I would like two, but would take three if you prefer.
@InFrom Works for me! 3 please! Sent you my contact info on whisper, the email/phone should also work for Venmo.
@Kawa @irenegade Kawa, I think you whispered your info to irenegade? I think I still have both of your contact info from prior shares.
irenegade, will you order?
@InFrom @InVinoVeritas Hi InVinoVeritas, I’m sorry, but that would be a bit too long for me. Hopefully we can do a split down the road!
Iowa split?
More like OH NO ONESTA because I don’t even know where I’m going to store it but this is my instabuy. Looking forward to trying the 2015 after this rattage! Was getting low on the 2013. Phew.
/giphy lovely-lockable-pesto
Cinsault and Bacon, the perfect pair…
@WineDocNapa
Thanks for the suggestion. DH came home with some lovely tomatoes. I see a BLT or BLAT in my future!
No IL sadly, but we do still have a bit of the 2012 Onesta Cinsault from a very early CM offer which is drinking nicely. Highly recommend, especially at this price which is even more of a deal than before.
@lambruscokid would you want half if I order a case?
@CruelMelody I’d be in for a few,
@cbrehman @lambruscokid cool I’ll order a case, worried it might sell out.
@CruelMelody Oof, I kind of need to sit this one out, sorry guys! (Although this reminds me that we still need to swap for earlier orders-- I’ll get on that and will get back to you!)
@LambruscoKid ah no worries, i’m glad I could try the 2013 thanks to you.
bowed-capricious-insect
@ddeuddeg typically my wife would bite my head off, lol, but we just finished off a 2013 so she said go ahead and order! Wow
@WineDavid49 you are killing me; my fourth case this month! Thanks as always for the great rattage, and also for the vintners participation. It is always interesting to hear from the wine makers directly, and often pushes me over the top (as in this case!).
@davidd13 hah! just getting started! thanks for the call out. winery participation is an important part of casemates. i’m glad you like it.
@davidd13 @Winedavid49
Four cases, you say? I’m at eight for this month! Doing our part to save the economy, one bottle (or case) at a time. Hope I get my stimulus check soon…
@pseudogourmet98 @Winedavid49 Yeah, I can see how that could happen. There have been lots of great deals our there lately. And I get the impression there is more in the pipeline
@davidd13 @Winedavid49 It is always so much better when we have winery participation!
@davidd13 @pseudogourmet98 @Winedavid49 … and helping build stronger muscles in the UPS guy (or girl in some cases.)
/giphy knotty-candid-soup
Pedroncelli, now this. So much for my storage.
/giphy venomous-blocky-dove
/giphy incredible-numberless-paint
Looks like there is a case coming to SoCal, courtesy of @rjquillin, for splits. Who wants some?
This would also make for a fascinating comparison with the Turley version.
@losthiwayz @cortot @merrybill @markdaspark
@klezman It would if I’d gotten any!
I’ve had Oneta Cinsault before and liked it (2012/2013), so sure I’ll take one if offered.
@klezman and perhaps mine as well
@tercerowines Not the same vineyard, which was my initial point.
But definitely in the broader sense, yes! Add in another Cinsault-heavy wine like Musar Jeune and things get really interesting…
@klezman @tercerowines Turley does work with Cinsault from the Bechthold vineyard, so you can compare Onesta and Turley!
@tercerowines @WineDocNapa Exactly!
I’d take 2-3.
@CorTot @klezman @merrybill
Well, that case went quickly.
I’m rather surprised they are still more available.
@CorTot @merrybill @rjquillin
So what’s the split? I’m waiting on the spreadsheet. I’m in the 2-3 range as well.
@CorTot @klezman @merrybill
Geeze, and holding too?, isn’t just ordering it enough?
@rjquillin geese?
/giphy geese
@CorTot @klezman @merrybill @rjquillin @losthiwayz
When klez posted, sounded like 2 bottles each (klez, rjq, lost, cory, merry, & me) for those listed?
Are 2 or 3 left? I’m interested.
Sounded like merrybill is 1, cortot is 2-3, klez 2-3, rjq in (2-3?), and nothing from lost yet.
@CorTot @klezman @MarkDaSpark @merrybill
Sheet now updated.
Auto-ispell, geeze->geese.
And notice how ‘auto-mispell’ got “corrected”
Gotta love apple, or not.
@CorTot @klezman @MarkDaSpark @merrybill @rjquillin Oh, jeez…
/giphy unarmed-polarizing-partner
Anyone in MA interested in a split?
@rmf917
I’ll split
Madison WI split?
Today’s mental justification: “Well, it’s not like I’m spending money on gas”. In for the case.
EDIT: all the giphys were just too effin creepy: creepy-altruistic-pepper
@javadrinker I forgot about that rationalization!
NE OH…Split? I remember my 1st bottle of this, hard to pass up even knowing I have too much wine!@chipgreen @boatman72 @marikar @pjmartin
@mrn1 I will play ball, probably don’t need more than 3-4. The differences noted from the 2013 (thanks rats) make it an interesting buy for me.
@pjmartin @marikar A case on it’s way for the three of us to split!
Bring back the grenache blanc! Still loving that bottle.
@oppsie That was the wine that convinced me to order the Cinsault the first time it was offered.
@oppsie so happy to hear you like the Grenache Blanc. It is such a fun variety to work with. The vines are huge and produce giant juicy clusters of golden fruit. It makes my job easy as a winemaker.
@WineDocNapa Such a great white. I had one the other day with a ramp carbonara fresh pasta I made. waitaminute…am I seeing it’s $5 in your shop??? If it will ship to Michigan I’m buying another case today.
@oppsie @WineDocNapa
Wow, Thanks for pointing that out, and the Rosé of Cinsault is $7. Waiting for calculated shipping on a mixed case…
@pseudogourmet98 Same!
@oppsie @WineDocNapa
So calculated shipping for me is $75, more than the wine itself. I guess I’ll just settle for the case of Cinsault I ordered her yesterday.
@oppsie @pseudogourmet98 @WineDocNapa What site are you trying to purchase from? I found the GB for $5 and I’m tempted to get some (more – I realize we bought this in an offer last year). The Rose was coming up at original $20, though. And shipping said flat-rate $30, which is actually reasonable for a case.
@oppsie @pseudogourmet98 We did a super sweet deal on the wine for some of the older vintage stuff. Unfortunately, the rates we get for shipping are not as good as Amazon (or casemates). You get a great deal on the wine, but have to pay full price for shipping. If you order enough to do bulk shipment ( 10+ cases), then I can give a better price on shipping…
I loved the 2012, almost ready for another case!
/giphy negligent-oval-drum
Its 11am in the morning, and I want to go open the last bottle of Onestra I have.
@WkdPanda
It’s 5:00 somewhere! Of course these days does it really matter? I’ve been working for 5 hours, and I’m still in my jammies.
@WkdPanda Do it!!! then make some bacon.
I’m planning to get a case in Indy if anyone is interested in splitting. Thanks for another great offer!
@danica12 It’s our pleasure! We love to keep your quarantini bars stocked.
Have never had Cinsault. Interesting rats, sounds worth trying. In for a few.
grandiose-massive-swordfish
@drgonzo99 Best giphy in the thread!
@DanFielding @drgonzo99 Not only is it visually arresting, it’s in all aspects appropriate to the order number. You go, Julia!
@DanFielding @drgonzo99 @InFrom
The only thing missing is her sloshing wine glass
/giphy weary-bad-thought
/giphy teeming-frozen-mink
Hell yeah. Found a friend to split a case.
/giphy glittering-merciful-expert
@WineDocNapa Such great participation from you! Thank you for being here!
Just opened a bottle and on my first glass. Love this stuff, and I wish I’da bought more. going to save my last two bottles for the right time. At first, it felt astringent on my tongue. It felt like my tongue contracted and it had some bite. That quickly faded by the 2nd or 3rd sip as my tongue loosened up. Is now very interesting, smooth yet cinnamony, acidic, dry, with a long-lasting mellow blackberry. Can’t say I agree that this would be a versatile wine for many pairings, but what do I know? My first Onesta and Cinsault. Not my last.
@Turbo5000 This is my favourite Casemates purchase. I buy it every time and wish I had more. Fantastic QPR.
Had a leaker, so popped it open. Now on day 4 and very nice. Strawberry rhubarb pepper and enough tannins to keep it interesting.