Onesta Wines capture the truth and honesty of each vintage, uniting the vines, the land, Mother Nature, and maturation. Jillian, Winemaker/Owner, promises to deliver wines with personality and depth every year. She believes life should be filled with family, good friends and adventure. Life is short, live by truth and honesty and you will always find peace and happiness. Enjoy wine on a regular basis!
2018 Onesta Rosé of Cinsault, Bechthold Vineyard, Lodi, California
Tasting Notes
Cinsault Rosé is opulent and bursting with flavors of guava and melon, delivering a mouthwatering long finish. Made in a Provençal style, the Rosé is completely dry (no residual sugar) and elegant with rich texture. Cinsault 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.
Vineyard & Vinification Notes
The Bechthold vineyard is the oldest vineyard in the Lodi region, 25 acres planted in 1886. This is the oldest Cinsault vineyard in the world! The old vines are head trained, organically grown and dry farmed. One side of the vineyard is bordered by a water canal, which the roots from the old vines have accessed over the years. The vines closest to the canal have a larger crop and are naturally lower in brix, so perfect for rosé production.
The Rosé is 50% saignée and 50% fruit picked specifically for Rosé. The juice is blended and fermented in stainless steel and 10% very neutral French oak barrels. The wine is aged on the lees for 8 months to enhance the rich mouthfeel typical of the Rosé wines in Provence.
Specs
Vintage: 2018
Alcohol: 13.5%
Production: 250 cases
Included in the Box
4-bottles:
4x 2018 Onesta Rosé of Cinsault, Bechthold Vineyard, Lodi, California
Case:
12x 2018 Onesta Rosé of 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.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, 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
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Onesta Rosé of Cinsault - $45 = 27.26%
Liked the “normal” Cinsau[l]t (both 2013 and 2015) so much that I figure I would buy a case of this for my wife. Do please offer the “normal” Cinsau[l]t again.
I was excited for the great Monday morning offering, but then I realized no Michigan. I’ve bought Onesta from Casemates in the past, they must have let their license lapse or something…
@sillyheathen Yes please! Onesta’s Cinsault is one of our favorites; haven’t yet tried the rose but looking forward to it. I could do a full half case or less if others are interested.
Thank you to all the Cinsault (red) lovers out there. This is Jillian checking in. We will offer more red Cinsault soon! In the meantime, definitely try this Rose. It’s from the same vineyard and so much fun to experience a completely different wine. I make my Rose as close to Domaine Tempier Bandol as I can working with 100% Cinsault.
I do about 20% neutral barrel fermentation to get the creamy rich mouthfeel that Bandol Rose is famous for.
This is not your average Rose…would you except anything less from me !
@WineDocNapa Your Cinsault is amazing and is my favorite wine. I am hoarding your bottles because I can only buy two cases at a time. Thank you for making such lovely wines.
@danandlisa thank you for loving Cinsault…we might (wink wink) have a Cinsault tasting flight for sale right now. We made a special tasting placemat that details out the growing season with tasting notes for each vintage. I wanted our fans to be able to invite friends over and host a fun tasting since people are not traveling as much these days. Visit our website for details. Comes with an optional virtual visit by me…
@WineDocNapa Coincidentally, your article for Reverse Wine Snob on wine additives ran today. Unless I missed it above, what types of additives do you avoid and what did you find helpful in making this wine?
I am so excited that you read this short write up on wine ingredients. I wanted to teach people, keep it simple, and take some of the fear out of wine ingredients. Behind many of the complex winemaking ingredients are years of research work. There is also biochemistry involved in why we use one ingredient over another. To answer your question about what I found helpful in making this rose…
One of the biggest challenges in making a rose is keeping the delicate pink color. Color compounds can oxidize very easily and turn to an orange like color, and eventually brown. Rose and white wine producers can help prevent this by removing the compounds that cause the chain reaction of oxidation. These compounds are called ortho-di-phenols, which can be removed by using a fining agent at initial juice pressing. I used a potato protein based fining agent to remove and prevent oxidation at juice settling. However, the most effective are casein (milk) based fining agents for reducing the phenolic load. If you read my article, you will know that these fining agents do not remain in the wine. They work to bind substances in the wine and settle out or filter out.
With white and rose wines, we have to stabilize the wine to keep it from forming a haze (protein) and/or crystals (tartrates). I use bentonite clay to remove the unstable proteins. This is added at the juice stage and then again as I prep the wine for bottling if it is needed.
To prevent the crystals from forming, I added a mannoprotein product, extracted from yeast cell walls, at bottling time. This way I don’t have to use the traditional method of chilling the wine down to near freezing and losing some of the natural acidity in the wine.
The more basic ingredients I use are yeast, yeast nutrients, and SO2.
@ejrunion@WineDocNapa Winedavid49
Why do you stress about tartrate crystals forming?
These are the kind of discussions we live for here!
And nowhere else can you easily find them.
@ejrunion@rjquillin Great question…if people knew what the crystals were made from, then winemakers would not have to stress about the crystals. The crystals are totally safe for human consumption. However, many consumers mistake these crystals for pieces of broken glass and think the bottle is ruined. We (winemakers) have to treat the wine to prevent them from forming. We need to make a stable product that can undergo shipping in extreme conditions.
@ejrunion@WineDocNapa
Yeah, kinda understand, and sad too, but if they were ‘bad’, it seems they’d not be called wine diamonds…
To me, they represent a wine where the intent was minimal intervention, hopefully in other aspects as well.
I’ve had some outstanding crystals on corks from some older bottles I really admire.
btw-- in for a case yesterday, as it seems doubtful they’ll survive the day, unless WD really twisted your arm for plenty of inventory.
@ejrunion@rjquillin@WineDocNapa
Love the technical discussion, especially as a science nerd.
I wonder - have you and Clark Smith met? Sounds like you’d have a lot to discuss in winemaking methodology!
@tercerowines it’s the age of the vines, and I do bleed off the red harvest which boosts the brix of the Rose harvest. How old are your Cinsault vines?
@WineDocNapa that ceryainly is a great point. I now get Cinsault from 2 sources - Zaca Mesa, which was oroginally planted to own rooted Cab in 1973 then grafted over to Cinsault in the mid 90s, and Camp 4, which was planted in the late 90s.
@onesta Nooooooooooooooooooo I had two cases in my cart, this is my favorite “house” rose – even ordered an additional case last summer from you direct. If there’s anything you can think of to make it happen, let me know.
This really isn’t fair, right after that offer for the Casa wines (and I was another one that bought two cases for the Rosé). However, I love Onesta and have bought the Rosé and the cinsaut the last time they were offered. But the opportunity to do a taste test with my Domaine Tempier Bandol sounds like a fun project, so in for a case!
Now, where to put it all? And Seis Soles is “out for delivery” today! Egads!
I’ve had this a couple of times now and have liked it quite a bit! Went perfect with the easy suppers (homemade slightly spicy veggie, chicken, and bacon fried rice, and then delivery from 5 guys, burger with Cajun fries) I enjoyed on the front porch to take in some great weather. Lovely stuff.
Philosophy
2018 Onesta Rosé of Cinsault, Bechthold Vineyard, Lodi, California
Tasting Notes
Vineyard & Vinification Notes
Specs
Included in the Box
4-bottles:
Case:
Price Comparison
$258.60/Case at Onesta Wines for 12x 2018 Onesta Rosé of Cinsault, Bechthold Vineyard, Lodi, California
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, 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
Monday, Apr 26 - Tuesday, Apr 27
Onesta Rosé of Cinsault
4 bottles for $54.99 $13.75/bottle + $2/bottle shipping
Case of 12 for $119.99 $10/bottle + $1/bottle shipping
2018 Onesta Rosé of Cinsault
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Onesta Rosé of Cinsault - $45 = 27.26%
Love it when the write up answers most of my questions up front!
@klezman About the only thing that may be missing is “the drinking window” I can’t see thru…
Onesta = autobuy
Jillian could give away free kittens and I would buy them.
vacant-carbonated-spy
https://youtube.com/channel/UCaKN8NFu1k5kRIG8iRkgMsg
@Allieroon this might be my favorite post of all time ❤️❤️❤️
Liked the “normal” Cinsau[l]t (both 2013 and 2015) so much that I figure I would buy a case of this for my wife. Do please offer the “normal” Cinsau[l]t again.
@SoSmellyAir noted. yea, the "normal Cinsault is a favorite around the “office”.
@Winedavid49 I can totally see why!
/giphy undersized-anterior-metal
@mrn1 and other NEO… up for a split to stock the warm weather wines?
@lonadoonage @chipgreen @boatman72 @pjmartin @marikar I’m game for a split!
Let me know if you want me to grab it. I know I have to come get some from you now that you’ve brought spring home!
@Boatman72 @chipgreen @lonadoonage @marikar @mrn1 I am sitting this one out. Have enough rose for this summer - and if I run out, I have lots of other wine!
/giphy longer-talkative-toothbrush
Being on the patio yesterday tells me we will need summer wines, so yes.
I was excited for the great Monday morning offering, but then I realized no Michigan. I’ve bought Onesta from Casemates in the past, they must have let their license lapse or something…
@strongry thanks, I didn’t catch that. Easier on my wallet that way.
@strongry It wasn’t a lapsed license, it was the addition of licensing needs in Michigan which we haven’t done yet
@onesta Ah, thanks. It’s too bad states make things so difficult!
Hey Bot: That may be the strangest cover of a Metallica song I’ve ever seen (heard).
Tell me I don’t need to buy a case! Someone!
Also anyone in PDX fancy a split?
@sillyheathen Yes please! Onesta’s Cinsault is one of our favorites; haven’t yet tried the rose but looking forward to it. I could do a full half case or less if others are interested.
Onesta = Autobuy.
/giphy wild-cultured-beer
Rats?
Thank you
to all the Cinsault (red) lovers out there. This is Jillian checking in. We will offer more red Cinsault soon! In the meantime, definitely try this Rose. It’s from the same vineyard and so much fun to experience a completely different wine. I make my Rose as close to Domaine Tempier Bandol as I can working with 100% Cinsault.
!
I do about 20% neutral barrel fermentation to get the creamy rich mouthfeel that Bandol Rose is famous for.
This is not your average Rose…would you except anything less from me
@WineDocNapa got it last time. Superb! One more case this time. Thanks for your amazing work! And can’t wait for more reds from you!
@WineDocNapa Your Cinsault is amazing and is my favorite wine. I am hoarding your bottles because I can only buy two cases at a time. Thank you for making such lovely wines.
@danandlisa thank you for loving Cinsault…we might (wink wink) have a Cinsault tasting flight for sale right now. We made a special tasting placemat that details out the growing season with tasting notes for each vintage. I wanted our fans to be able to invite friends over and host a fun tasting since people are not traveling as much these days. Visit our website for details. Comes with an optional virtual visit by me…
@WineDocNapa Coincidentally, your article for Reverse Wine Snob on wine additives ran today. Unless I missed it above, what types of additives do you avoid and what did you find helpful in making this wine?
RWS: What’s in Wine?
@WineDocNapa
I went looking, pre coffee this morning, and didn’t find anything obvious. Can you hint-hint a bit more where it may be found? tnx
@rjquillin @WineDocNapa Didn’t see it on sale, but the link is https://onestawines.com/wine/cinsault-vertical/
@ejrunion
I am so excited that you read this short write up on wine ingredients. I wanted to teach people, keep it simple, and take some of the fear out of wine ingredients. Behind many of the complex winemaking ingredients are years of research work. There is also biochemistry involved in why we use one ingredient over another. To answer your question about what I found helpful in making this rose…
One of the biggest challenges in making a rose is keeping the delicate pink color. Color compounds can oxidize very easily and turn to an orange like color, and eventually brown. Rose and white wine producers can help prevent this by removing the compounds that cause the chain reaction of oxidation. These compounds are called ortho-di-phenols, which can be removed by using a fining agent at initial juice pressing. I used a potato protein based fining agent to remove and prevent oxidation at juice settling. However, the most effective are casein (milk) based fining agents for reducing the phenolic load. If you read my article, you will know that these fining agents do not remain in the wine. They work to bind substances in the wine and settle out or filter out.
With white and rose wines, we have to stabilize the wine to keep it from forming a haze (protein) and/or crystals (tartrates). I use bentonite clay to remove the unstable proteins. This is added at the juice stage and then again as I prep the wine for bottling if it is needed.
To prevent the crystals from forming, I added a mannoprotein product, extracted from yeast cell walls, at bottling time. This way I don’t have to use the traditional method of chilling the wine down to near freezing and losing some of the natural acidity in the wine.
The more basic ingredients I use are yeast, yeast nutrients, and SO2.
@ejrunion @WineDocNapa Winedavid49
Why do you stress about tartrate crystals forming?
These are the kind of discussions we live for here!
And nowhere else can you easily find them.
@ejrunion @rjquillin Great question…if people knew what the crystals were made from, then winemakers would not have to stress about the crystals. The crystals are totally safe for human consumption. However, many consumers mistake these crystals for pieces of broken glass and think the bottle is ruined. We (winemakers) have to treat the wine to prevent them from forming. We need to make a stable product that can undergo shipping in extreme conditions.
@ejrunion @WineDocNapa
Yeah, kinda understand, and sad too, but if they were ‘bad’, it seems they’d not be called wine diamonds…
To me, they represent a wine where the intent was minimal intervention, hopefully in other aspects as well.
I’ve had some outstanding crystals on corks from some older bottles I really admire.
btw-- in for a case yesterday, as it seems doubtful they’ll survive the day, unless WD really twisted your arm for plenty of inventory.
@ejrunion @rjquillin @WineDocNapa
Love the technical discussion, especially as a science nerd.
I wonder - have you and Clark Smith met? Sounds like you’d have a lot to discuss in winemaking methodology!
In for a case but happy to part with some if anyone in the Worcester MA area would like to split
Pretty crazy that you are able to get your Cinsault that ripe. My Cinsault Rose is south of 12% . . .
@tercerowines it’s the age of the vines, and I do bleed off the red harvest which boosts the brix of the Rose harvest. How old are your Cinsault vines?
@WineDocNapa that ceryainly is a great point. I now get Cinsault from 2 sources - Zaca Mesa, which was oroginally planted to own rooted Cab in 1973 then grafted over to Cinsault in the mid 90s, and Camp 4, which was planted in the late 90s.
Anyone in Raleigh-Greensboro up for a split?
Not a rosé fan but love Onesta Cinsault, so in for a 4-banger to give it a go.
/giphy sultry-obedient-cub
@TimW wow… this is my 7th Onesta buy! I guess we like some Onesta in this household.
@TimW Hah, breaking into Mt Rushmore status!
Haven’t tried before, but with all the autobuy proclamations on this thread… in for a case.
/giphy whiny-morose-manatee
@jct9889 samesies
/giphy kindly-flavored-knife
No ship to Michigan?! @winedocnapa can you help?
@oppsie Michigan has increased their compliance rules and we have yet to get the licensing
@onesta Nooooooooooooooooooo I had two cases in my cart, this is my favorite “house” rose – even ordered an additional case last summer from you direct.
If there’s anything you can think of to make it happen, let me know.
@onesta @oppsie I’d try again. Shows cases still.
@onesta @oppsie @Winedavid49
Seems like a ship-to MI issue, not a SO problem, yet…
@onesta @rjquillin @Winedavid49 ^^^ this. Sigh.
I’m so in to this, like Jillian is in to leg warmers. Auto buy, every time.
/giphy tactless-restricted-picture
ARGH! Ya’ll are killing me. (Especially after I just bought TWO cases of the chard/rose case.)
/giphy trained-yummy-birthday
NYC, ordered if you want to split
/giphy renewed-reckless-centipede
@InVinoVeritas I’d take 3 or 4 of them!
This really isn’t fair, right after that offer for the Casa wines (and I was another one that bought two cases for the Rosé). However, I love Onesta and have bought the Rosé and the cinsaut the last time they were offered. But the opportunity to do a taste test with my Domaine Tempier Bandol sounds like a fun project, so in for a case!
Now, where to put it all? And Seis Soles is “out for delivery” today! Egads!
I take it all offers do not include a lab rat?
@kellybutler most do. some repeats don’t or if something goes awry in the labrat set up. remind me, are you a labrat?
Cases: Sold Out
/giphy unjust-able-animal
Got our shipment today. Straight to the fridge and drinking now. First impression is meh.
I’ve had this a couple of times now and have liked it quite a bit! Went perfect with the easy suppers (homemade slightly spicy veggie, chicken, and bacon fried rice, and then delivery from 5 guys, burger with Cajun fries) I enjoyed on the front porch to take in some great weather. Lovely stuff.
@Shinytrinket Agreed… quite enjoyable especially for the price! Half of my case gone
🥺