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Red Wine

 From the famed 135 year old Bechthold Vineyard in Lodi,  the oldest surviving Cinsault Vineyard in the world. This dry farmed, organic vineyard has very low yield, and produces a very complex expression of this variety, normally best as a blending grape.

Always 100% whole cluster, foot tread, fermented with native yeast in small ½ ton bins. Gently pressed to neutral barrel to age on heavy lees for 10 months, then bottled.  A thought provoking wine Eric Asimov of the NY Times called an example of “delightful, delicious wine from under-appreciated grapes." 

Unfortunately only 1.5 barrels, 30 cases crafted in 2016.

 

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Sold out - look for the 2020 in February!

Inspired by our kitten, Wiley, a carbonic soul. A true carbonic carignan, sealed in tank for 2.5 weeks, then pressed back to stainless to finish fermenting and aged 4 months. Intense fresh berry aromatics leap out of the glass, both complex & fun flavors, that belie its youthfulness. 

 

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