Vineyard: This Cinsault, from the oldest vineyard of its kind in the state of California, it’s gnarly, head trained vines at Bechthold Vineyard in Lodi planted in 1886 by Joseph Spenker. This small planting of over 130+ year-old, bush-vine Cinsault is managed meticulously by Kevin Phillips. Sandy soils and micro yielding vines produce fruit with incredible purity and finesse. This extrordinary fruit makes intesely flavored, subtly complex wines.
Winemaking: We allowed the fruit in the vineyard to reach full maturity late in the season and brought the grapes to the winery in the early morning. Upon arrival the grapes were gently de-stemmed and placed in one-ton bins for cold soak and primary fermentation using only native yeasts. We left a small amount of the Cinsault grapes whole cluster for added spice and complexity. The grapes were punched down by hand three times daily for a period of 2 ½ weeks till the wine was dry. The wine was gently pressed and transferred to a mix of new and seasoned 300 liter French oak Hogsheads, nicknamed HOGS, for malo-lactic fermentation and aging for 36 months, then bottled unfiltered.
The Wine: Displays a brilliant ruby color, exhibiting an attractive nose of stone fruit blossom, bright cherry, pomegranate, red raspberry, red plum and red currant fruit with touches of exotic spices, crushed stone, vanilla and toast. Ripe and supple textured with a concentrated core of bright, juicy fruit. A medium-bodied wine with lively acids, the delicately refined tannins provide just the right structure to balance out the beam of complex, layered fruit flavors.
Produced by Cochon Wines
Sonoma Roadside 2016 Cinsault
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