This is an atypical rich and intense Cinsault that explodes strawberry and spiced rhubarb pie in the glass. The 2013 vintage produced fruit with higher tannin levels, giving a bigger structure and more midpalate weight. The big red fruit is nicely balanced with white pepper and a hint of “Rhone meatiness”.
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 4.2 acre block on the east side of the vineyard where the weakest vines are planted producing the most concentrated fruit in the whole vineyard. 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 untouched in neutral French oak barrels.
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!
91 Points, Wine Enthusiast
Blend: 100% Cinsault
Appellation: Bechthold Vineyard is in Lodi, the winery where Onesta is produced is in Napa.
Production: 500 cases
Residual Sugar: none
Picking Methods: hand picked
Sorting Methods: Vineyard sort
Crush Details: 100% destem
Cold Soak: 3 day cold soak
SO2 Applications: yes
Yeast: Zymaflore RX60 yeast by Laffort, a French wine product company Fermentation
Temperature: 80F Fermentation
Technique: tank fermentation
Nutrients: Complex organic
Acid Additions: minimal
Punch-down/Pump-over Methods: during peak fermentation, 3 pump overs a day
Winery: Onesta Wines
Owners: Jillian Johnson
Location: Lodi, CA
Owner Jillian Johnson 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, 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
FedEx Ground: Friday, November 16th - Tuesday, November 20th
@InFrom Hello, the '13 has a bit more structure to it, as did many '13 wines. So I’d say this vintage leans more towards Zinfandel in the Cinsault = Pinot Noir meets Zin equation. BTW, team Onesta prefers the '13 to the '12
I was not particularly a fan of the 2012. Nothing wrong with it per se, but I can only describe it as “vinis” which has been defined to me as the quality of tasting like alcohol made from grapes but not much else.
I was waiting/hoping for this to come back around, but I’m over-maxed out. If anyone in Northern Virginia wants to work together on this, please see my post over at NOVA group thread with what I could trade from recent offerings.
We ordered a case last time and have been rationing the last of it. We have really enjoyed sharing this wine with others as it appeals to a wide range of palates. We give the 2012 a hour to open up and the alcohol subsides. We totally agree with the Pinot Noir meets Zin. We compaired it recently with a South African Cinsault blend and the Onesta was much more rich in flavor and balanced. This is a very enjoyable wine. Jillian has made us a fan of Cinsault! Thank you! We are in for the 2013.
@nostrom0 I’ve decided to pick up some of these…was thinking of doing 6. Want to split a case? Or are you so into the last year I should buy my own case and you keep the one you ordered? I’m getting a bit full and need to stop buying cases, but this write-up intrigued me.
@kr4@msdixon@kelaiem The FedEx tracking is still insisting that it’ll be delivered tomorrow, but I’m skeptical. It left CA on Tuesday, it’s hard to believe it would be here that soon. Plus, ordinarily it’s showing a nearby arrival by the night before delivery, but there have been no arrival/departure scans since Tuesday. So we shall see.
@kelaiem@kr4@msdixon I doubt any of you will be surprised to learn that we have a new arrival date, Monday. Our wine will be cooling its heels in Keasbey this weekend, where overnight temps are predicted to be around freezing, tonight and tomorrow night. If it were a deep freeze I’d be concerned, but I don’t think we have anything to worry about at 32F-ish.
I’ve really made a mistake in finally making time to check in on here most days…
Sounds like a superb wine; all the comments in the past offering about the quality + comparisons to Sangiovese and Noceto’s in particular (our go-to easy drinker) make this an easy decison. In for our first Onesta case!
@chipgreen@pjmartin three way split works for me! The 2012 was delicious, leaning towards a PN. Sounds like the ‘13 might have a little more omph. I also liked the Grenache Blanc Jillian let us CaseMaters try. Nice addition to the CM lineup!
@chipgreen@mrn1@pjmartin I also picked up a case! Onesta’s wine have a great QPR here on Casemates. I may have some extra bottles, but it may be slim. I buying it for my son’s wedding in a couple of weeks so I hope it gets here by Turkey Day. I believe the Cinsault should go well with the food they are having catered, Old Carolina BBQ. I’m giving them a huge wine list to chose from to handle many tastes buds before, during and after dinner, plus all the other beverages. So the chances are slim any of this 2013 will be available, BUT if you are interested in this or the 2012 Cinsault give me a shout back. No guarantees because these millennials love their wine and IPAs!! I’d contact you after Nov 25th or a little later depending on the status of my saturated brain!
I got a golden ticket and it was luckily in time for me to bring to a Halloween party and so was able to be sampled by quite a few people. I will say that the crowd was drinking a few big Napa reds a Kamen Kashmir Cab Sav, and Joseph Phelps Insignia.
On to the review! A lot of love for this wine as it was a nice change of pace from those big reds. A lot of comments about its bright acidity, “Tart but in a good way.” Flavors were reported to be cranberry and tart red cherries. It’s not tannic but still balanced. In contrast to the Napa reds it was commented as fruit flavored, but not rich. So a lighter wine. People thought it would go well with Thanksgiving and in general turkey and pork, though it was perfectly fine as a drink alone. We did have one person report a smokey flavor, that was nice, but she was the only one. All in all, no one hated it and everyone gave it positive reviews.
Price wise most people felt that a $20 would be appropriate. But I’m not sure if that was skewed by the Lodi production.
Going in on my first casemate order. So few wines of interest to me can be shipped to Vermont… I have to jump on this. My cellar shelves are starting to look bare and in the spring I’ll be moving into my new house where I included an 800 to a 1000 bottle walk in wine cellar… need to start restocking
This is one quality wine! These are truly special vines - 130 years old or so, IIRC - and they produce some outstanding grapes.
I dig this variety and make one myself and have fallen head over heels for it. It tends to be much lighter in color than most other reds - the berry size is usually quite large, meaning that you will never get ‘crazy color’ unless you blend.
Give it a shot - I don’t think you’d be disappointed!!!
Hello Casemates, thanks @tercerowines for the nice Cinsault comments. The cinsault grape clusters are huge! Which makes it the perfect variety for making Rose. That being said, the age of the vines from this specific vineyard (the Bechthold Vineyard) is what allows us to make a concentrated red wine. I also bleed some juice off for rose, so the red wine gets one extra concentration step. The Cinsault is aged in neutral French oak barrels to let the fruit shine through without the heavy oak character. It is a truly delicious wine with a great story. Oldest Cinsault Vineyard in the WORLD!