Cinsaut Rosé is opulent and bursting with flavors of guava and strawberry, delivering a mouthwatering long finish. Made in a Provençal style, the Rosé is completely dry and elegant with rich texture. Cinsaut is the king of Rosé varieties in Provence, producing elegant & sophisticated wines.
Food Pairings: duck pate, red Thai curry, charcuterie spread, Spanish Tapas like grilled octopus or boquerones.
Vintage and Winemaker Notes
2017 Onesta Rosé of Cinsaut, Bechthold Vineyard, Lodi, California
Bechthold Vineyard, Lodi CA – The oldest vineyard in the Lodi region, 25 acres of Cinsaut planted in 1886. The old vines are head trained, organically grown and dry farmed. One side of the vineyard is bordered by a cement lined water canal, which seeps water into the soil. The old roots from the Cinsaut vines that border this canal have drank from this water for decades. These vines have a larger crop and are naturally lower in brix, so perfect for rosé production. Cinsaut is the king of Rosé varieties in Provence, producing elegant & sophisticated wines.
The Rosé is 50% saignée and 50% fruit picked specifically for Rosé. The juice is blended and fermented in stainless steel and 15% very neutral French oak barrels. The wine is aged on the lees for 6 months to enhance the rich mouthfeel typical of the Rosé wines in Provence.
Specifications
Vintage: 2017
Alcohol: 13.5%
Production: 160 cases
Included In The Box
4-bottles:
4x 2017 Onesta Rosé of Cinsaut, Bechthold Vineyard, Lodi, California
Case:
12x 2017 Onesta Rosé of Cinsaut, Bechthold Vineyard, Lodi, California
Winery: Onesta Wines
Winemaker: Jillian Johnson
Location: 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.
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, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Onesta Rosé of Cinsaut - $35 = 23.32%
@chipgreen I don’t think they know how they want to spell it. I asked this in the Cinsau(l)t thread and it was never answered. I’ll try again:
"I just picked up my 4 bottles from a case split, and noticed the label spells it Cinsaut. (I know these are interchangeable) However, I had just wrote Cinsault on the envelope with the money and thought I was going crazy.
I checked casemates, and sure enough the image shows 2013 spelled Cinsault. A labeling error that was caught mid production? Inquiring minds and all…"
@chipgreen Hello. It’s actually not a labeling error. Our preferred spelling is Cinsault however, the government doesn’t list that as an approved spelling… in fact they don’t list Cinsault as it’s own varietal in their ancient documentation. They actually have Cinsault listed as an alias of Black Malvasia. As with all things government, occasionally you get label approvals going through someone that forces a change, hence the missing L. We love and miss that L and are working hard at getting it back
Dry/Sweet: Off Dry
Body: Light
Acidity: Tart
Balance: Good
Flavor Intensity: moderate
Flavors: We were able to pull out the strawberry flavor out of the wine *see note #1 below
Finish: Long 5-7 seconds
Conclusion: We enjoyed trying a rose’ that is a bit different from what we normally consume. The tartness of this rose stands on its own for a glass outside on the deck but also may be used with the appropriate meal. I’ll keep an eye out to see if anyone has any questions.
Our meal choice probably wasn’t the best for pairing with this wine, however the notes are below if you desire to read them.
We paired this wine with a 3 course meal last night.
Starter - 4 types of Cheese from Landmark Creamery
Tallgrass Reserve: Pasture Grazed Cow Milk cheese
Anabasque: Sheep Milk Cheese
Pecora Nocciola: Pecorino-style sheep milk cheese
Feta
To be honest this wine did not pair well with these cheeses.
Main Course:
Grilled Ribeye with pan fried purple potatoes.
This is where we actually really enjoyed the wine. It did a magnificent job of cutting through the pepper on the steak due to the tartness. Mrs. Sosptuba and myself though it may be interesting to try this with something made with a mole sauce since we believed the tartness of this rose’ would cut through the earthiness of a mole.
Dessert:
Alton Brown Apple Pie (substituting Apple Jelly for Elderberry Jelly in the recipe)
The wine paired alright with the pie (neither good nor bad)
A couple of notes:
1 - Despite our best efforts to keep the ragweed on our property at bay it’s running rampant around Southern WI and thus somewhat affecting our smell and taste due to allergies.
2 - We typically drink (a lot) of dry rose’ such as Denier-Handel and Ped so this was nice to try something slightly different.
3 - The wine arrived here on Wednesday at the FedEx Kinkos which I let sit until we opened it last night (Friday) with supper.
Well then. I would have been ratting this wine, however the wine was supposed to be delivered on Thursday, and I left town Wednesday for my wedding this weekend! Apparently the wine was signed for and delivered to someone, so I hope they enjoy it!
@ellen3kay IL has made it more difficult to ship wine in and we haven’t pulled and paid for the required permits. Private parties can’t even ship wine to themselves in IL anymore but, we can ship wine to Utah now… go figure.
Hello Casemates community! Winemaker chiming in here. Our Rose is definitely “dry” which in winemaker lingo means no residual sugar.
That being said, there is a “sensation” of sweetness in our rose and that comes from extended time aging on the yeast lees. This is a technique used in Chardonnay winemaking to give a nice length on the palate.
If you like the Roses of southern France, this is your style of Rose.
I find it pairs well with Salmon, roast chicken, tuna melts, popcorn, pate, shrimp pasta, or nothing at all. Enjoy with your friends and take advantage of the endless summer - Jillian DeLeon
We just made mouthwatering BLTs with garden fresh juicy tomatoes, crispy thick cut bacon (sprinkled with brown sugar, chili powder, and a dash of cayenne powder), lettuce and a special mayo. We toasted sourdough bread and popped open a bottle of the Rose. Perfect pairing! Super easy end of summer guilty pleasure…
Really liked the last Onesta white, my kind of stuff, and have had good Cinsault here in the Northwest (usually as Rose, though rarely as a varietal – Syncline bottles it sometimes in small quantities).
Onesta Rosé of Cinsaut
Tasting Notes
Cinsaut Rosé is opulent and bursting with flavors of guava and strawberry, delivering a mouthwatering long finish. Made in a Provençal style, the Rosé is completely dry and elegant with rich texture. Cinsaut is the king of Rosé varieties in Provence, producing elegant & sophisticated wines.
Food Pairings: duck pate, red Thai curry, charcuterie spread, Spanish Tapas like grilled octopus or boquerones.
Vintage and Winemaker Notes
2017 Onesta Rosé of Cinsaut, Bechthold Vineyard, Lodi, California
Bechthold Vineyard, Lodi CA – The oldest vineyard in the Lodi region, 25 acres of Cinsaut planted in 1886. The old vines are head trained, organically grown and dry farmed. One side of the vineyard is bordered by a cement lined water canal, which seeps water into the soil. The old roots from the Cinsaut vines that border this canal have drank from this water for decades. These vines have a larger crop and are naturally lower in brix, so perfect for rosé production. Cinsaut is the king of Rosé varieties in Provence, producing elegant & sophisticated wines.
The Rosé is 50% saignée and 50% fruit picked specifically for Rosé. The juice is blended and fermented in stainless steel and 15% very neutral French oak barrels. The wine is aged on the lees for 6 months to enhance the rich mouthfeel typical of the Rosé wines in Provence.
Specifications
Included In The Box
Price Comparison
$267.50/case at Onesta Wines
About The Winery
Winery: Onesta Wines
Winemaker: Jillian Johnson
Location: 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.
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, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Sep 30 - Wednesday, Oct 2
Perfect timing. My rose stash is depleted. This would be a perfect bottle for me to rat HINT HINT
Any rats?
We’ve loved everything from Onesta we’ve gotten and are sad we’re out of most of it. Onesta Rose? Yes please! Summer isn’t over just yet!
/giphy thankful-misguided-kangaroo
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2017 Onesta Rosé of Cinsaut - $35 = 23.32%
I always thought it was “Cinsault”?
@chipgreen I don’t think they know how they want to spell it. I asked this in the Cinsau(l)t thread and it was never answered. I’ll try again:
"I just picked up my 4 bottles from a case split, and noticed the label spells it Cinsaut. (I know these are interchangeable) However, I had just wrote Cinsault on the envelope with the money and thought I was going crazy.
I checked casemates, and sure enough the image shows 2013 spelled Cinsault. A labeling error that was caught mid production? Inquiring minds and all…"
@chipgreen Hello. It’s actually not a labeling error. Our preferred spelling is Cinsault however, the government doesn’t list that as an approved spelling… in fact they don’t list Cinsault as it’s own varietal in their ancient documentation. They actually have Cinsault listed as an alias of Black Malvasia. As with all things government, occasionally you get label approvals going through someone that forces a change, hence the missing L. We love and miss that L and are working hard at getting it back
We were lucky to receive the golden ticket for this offering.
Here is the TL;DR for those who have that requirement:
As with past lab rat posts we use the Delong Wine Tasting note form.
Our notes are as follows:
Color Depth: Pale
Color Hue: Rose; Salmon
Clarity: Clear
Aroma intensity: Low
Development: Youthful
Aromas: Melon *see note #1 below
Dry/Sweet: Off Dry
Body: Light
Acidity: Tart
Balance: Good
Flavor Intensity: moderate
Flavors: We were able to pull out the strawberry flavor out of the wine *see note #1 below
Finish: Long 5-7 seconds
Conclusion: We enjoyed trying a rose’ that is a bit different from what we normally consume. The tartness of this rose stands on its own for a glass outside on the deck but also may be used with the appropriate meal. I’ll keep an eye out to see if anyone has any questions.
Our meal choice probably wasn’t the best for pairing with this wine, however the notes are below if you desire to read them.
We paired this wine with a 3 course meal last night.
Starter - 4 types of Cheese from Landmark Creamery
To be honest this wine did not pair well with these cheeses.
Main Course:
Grilled Ribeye with pan fried purple potatoes.
This is where we actually really enjoyed the wine. It did a magnificent job of cutting through the pepper on the steak due to the tartness. Mrs. Sosptuba and myself though it may be interesting to try this with something made with a mole sauce since we believed the tartness of this rose’ would cut through the earthiness of a mole.
Dessert:
Alton Brown Apple Pie (substituting Apple Jelly for Elderberry Jelly in the recipe)
The wine paired alright with the pie (neither good nor bad)
A couple of notes:
1 - Despite our best efforts to keep the ragweed on our property at bay it’s running rampant around Southern WI and thus somewhat affecting our smell and taste due to allergies.
2 - We typically drink (a lot) of dry rose’ such as Denier-Handel and Ped so this was nice to try something slightly different.
3 - The wine arrived here on Wednesday at the FedEx Kinkos which I let sit until we opened it last night (Friday) with supper.
@sosptuba fair to say this rose is not as bright and crisp as the Pedroncelli?
Well then. I would have been ratting this wine, however the wine was supposed to be delivered on Thursday, and I left town Wednesday for my wedding this weekend! Apparently the wine was signed for and delivered to someone, so I hope they enjoy it!
Sorry casemates community for letting you down!
@deadlyapp Yeah, the noive – getting married, instead of labratting! Hope the festivities go perfectly, and are not dependent on FedEx!
@deadlyapp
Congrats!
No Illinois again???
@ellen3kay IL has made it more difficult to ship wine in and we haven’t pulled and paid for the required permits. Private parties can’t even ship wine to themselves in IL anymore but, we can ship wine to Utah now… go figure.
@onesta thanks for the reply. IL was always on the ship-to state list and now, much less.
@ellen3kay @onesta the people’s republic of Illinois…they certainly seem to like making it harder to be a resident there!
/giphy traceable-proficient-lumber
Hello Casemates community! Winemaker chiming in here. Our Rose is definitely “dry” which in winemaker lingo means no residual sugar.
That being said, there is a “sensation” of sweetness in our rose and that comes from extended time aging on the yeast lees. This is a technique used in Chardonnay winemaking to give a nice length on the palate.
If you like the Roses of southern France, this is your style of Rose.
I find it pairs well with Salmon, roast chicken, tuna melts, popcorn, pate, shrimp pasta, or nothing at all. Enjoy with your friends and take advantage of the endless summer - Jillian DeLeon
@WineDocNapa Thank you for answering the question I was meaning to ask!
@WineDocNapa And since it was the answer I was hoping for, in for a case.
/giphy bold-earthy-interest
We just made mouthwatering BLTs with garden fresh juicy tomatoes, crispy thick cut bacon (sprinkled with brown sugar, chili powder, and a dash of cayenne powder), lettuce and a special mayo. We toasted sourdough bread and popped open a bottle of the Rose. Perfect pairing! Super easy end of summer guilty pleasure…
@WineDocNapa Thank you for bringing you wines here. We love what you are creating with your grapes.
@WineDocNapa That BLT pairing sounds delicious. I may have to go in the Rose based on that alone!
We loved your Cinsault offered here last year. Hope to see that again.
@ilCesare I hope all is well
Onesta Rosé of Cinsaut
4 bottles for $49.99 $12.50/bottle + $2/bottle shipping
Case of 12 for $114.99 $9.58/bottle + $1/bottle shipping
2017 Onesta Rosé of Cinsaut
@chipgreen I was wondering the same, but FB confirms all is fine but people are out of town. Thanks for putting up the link.
@InFrom
I am not on FB so thanks for the info!
/giphy tangy-patriotic-drum
/giphy unpleasant-totally-parrot
In for a case, willing to share with my NE OH peeps.
@chipgreen Hi @chipgreen. I would love to share the case with you - however many you would like to give up - 2, 4, 6. Let me know. Thanks.
@mehnyblooms
I am willing to share up to 6, let’s see if anyone else chimes in.
@mehnyblooms
Looks like it’s 6 for each of us!
@chipgreen That’s great! Thanks so much.
@chipgreen @mehnyblooms I’d take 2 if you two could spare them. Certainly loved their Cinsault!
@chipgreen @mrn1 That’s fine with me. I’ll take 4.
@chipgreen @mehnyblooms Thanks!!!
@mehnyblooms @mrn1
How about 5-5-2?
@chipgreen @mrn1 I’m fine with 4, but if you only want 5 that’s fine too. I’m easy.
@mehnyblooms @mrn1
OK, 6-4-2
@chipgreen @mehnyblooms @winedavid49 This Casemates works like a well oiled machine for us NE OH peeps!
/giphy temporary-infamous-digestion
I was worried what kind of image that order would produce, but it is surprisingly tame.
Really liked the last Onesta white, my kind of stuff, and have had good Cinsault here in the Northwest (usually as Rose, though rarely as a varietal – Syncline bottles it sometimes in small quantities).
/giphy clever-bashful-sun
@WineDocNapa really liked the Mentida white blend. My wife and I are not big fans of rosé, so I’m going to pass on this one, but maybe next time!
Check out this short video on the making of Onesta Rose…
https://onestawines.com/press/getting-know-onesta-rose/
/giphy loved-ajar-tramp