2019 Onesta Cinsault, Bechthold Vineyard, Lodi, California
The stylistic expression of the Bechthold vineyard Cinsault is greatly affected by Mother Nature. Some years, Mother Nature delivers cooler temperatures, and the wine is more “Pinot-like”. In warmer vintages, the wine style leans more towards a bold Zinfandel. The 2019 vintage is more Pinot-like, packed with many red and blue fruit flavors and an elegant tannin profile. Think juicy red plum, dark cherry, and crisp blueberry with hints of vanilla. The wine is very food-friendly and an excellent choice to serve at the Thanksgiving feast.
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. Jillian was introduced to this vineyard in 2001 and has been working with the fruit ever since. The Onesta block is on the east side of the vineyard where the vines produce the most concentrated fruit in the whole vineyard.
Cinsault (San-soh) is a high-yielding, early-ripening, hot-weather red grape, generally used in blends. Cinsault tends to be low in tannin and is often added to blends to add a spicy component. Among the grape’s claim to fame is being half the genetic cross (along with Pinot noir) behind the South African Pinotage grape. Cinsault came to California in the 1860s, but total planting remains under 1000 acres.
100% old vine Cinsault from the famous Bechthold Vineyard in Lodi. The perfect recipe involves gentle handling, saignée, cold soak, raging fermentation, extended maceration, and 18 months of aging in neutral French oak barrels.
Varietal: 100% Cinsault
TA: 5.8 g/L
RS: 0.2 g/L (dry)
3x 2019 Onesta Cinsault, Bechthold Vineyard, Lodi, California Case:
12x 2019 Onesta Cinsault, Bechthold Vineyard, 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.
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OK, OR, PA, RI, SC, SD, TX, VT, VA, WA, WV, WI, WY
I had been waiting for this since they teased it during the Rosé sale earlier this year. I will impatiently do my due diligence waiting for the rat reports, but based on the previous three vintages we had, it’s an auto-buy.
This may be the single most bought “wine is made each year from this winery” wine that I purchase from casemates. It is wonderful, a great price, and so happy that Jillian and WD keep making it happen. Anyone in CMH? @ttboy?
I am so happy that we could make the Cinsault available for you all just in time for Thanksgiving .
Cinsault is the ultimate Turkey wine .
The 2019 is bursting with cherry, cranberry, and rhubarb. With nice acidity, it will pair perfectly with a piece of Turkey dipped in cranberry sauce.
What’s your favorite part of the Thanksgiving feast?
@WineDocNapa I always like to experiment with stuffing. Infinite possibilities and don’t have to worry too much about messing with tradition. Of course I rarely stuff it in the turkey, so I suppose it is technically “dressing”.
Thinking Casemates needs to seriously consider moving on from UPS.
My beloved Cinsault order was almost returned because I was out of town.
Pay $10 to pick a delivery date
pay $20 a year to subscribe to UPS with ability to manage delivery
Told me they were going to redeliver Monday, came on Saturday luckily my son was home or it would have gone back.
Earlier, they damaged a shipment, reboxed it, shipped the undamaged bottles and never did anything. The good people at Casemates made it right.
UPS customer service is non-existent.
@klezman possibly, but not if my shipments are returned to Casemates, arrive damaged with Casemates covering cost for UPS or me having to join the “UPS Club” to tweak a delivery date.
All I’m saying is I think it’s something Casemates should evaluate if others are having issues with UPS - and I’ve seen other gripes