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.
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.
