Winemaker Notes
Hailing from the oldest Cinsault vines in existence, planted 1886, this wine is as delicious as it is historically significant. Pure, perfumed red fruits including snappy red cherry, crisp plum skin, and plump pomegranate. Mouthwatering, vivacious, and seriously refreshing; the perfect light summer red for cooked seafood and crudo alike, especially with a slight chill. A testament to the nearly 140-year-old vines and their pedigree.
Professional Ratings
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Robert Parker's Wine Advocate
The 2023 Cinsault Bechthold Vineyard hails from the oldest Cinsault vines in the world, planted in 1886 on their own roots and dry-farmed organically. It was fermented 100% whole cluster and aged in neutral French oak for six months. Pale ruby in color, the nose begins on a shy note before developing pure, vibrant aromas of raspberry, strawberry and blood orange that are lifted by tinges of autumn leaves and black tea. The light-bodied, elegant palate is bright and fruit-driven, lined with a gentle astringency that transitions to a pleasing finish that combines earth, spice and berry fruit flavors that swell and gain intensity with further aeration.
A charmer in the Southern Rhône Valley, Cinsault thrives in any hot and windy climate, and finds success in many other countries. It is a parent grape alongside Pinot Noir, of South Africa’s acclaimed red grape, Pinotage. Somm Secret—Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel (with Petite Sirah and Mourvedre) in the same vineyard, Cinsault is now an essential part of many “field blends.”
Positioned between the San Francisco Bay and the Sierra Nevada mountain range, the Lodi appellation, while relatively far inland, is able to maintain a classic Mediterranean climate featuring warm, sunny days and cool evenings. This is because the appellation is uniquely situated at the end of the Sacramento River Delta, which brings chilly, afternoon “delta breezes” to the area during the growing season.
Lodi is a premier source of 100+ year old ancient Zinfandel vineyards—some dating back as far as 1888! With low yields of small berries, these heritage vines produce complex and bold wines, concentrated in rich and voluptuous, dark fruit.
But Lodi doesn’t just produce Zinfandel; in fact, the appellation produces high quality wines from over 100 different grape varieties. Among them are Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon blanc as well as some of California's more rare and unique grapes. Lodi is recognized as an ideal spot for growing Spanish varieties like Albarino and Tempranillo, Portugese varieties—namely Touriga Nacional—as well as many German, Italian and French varieties.
Soil types vary widely among Lodi’s seven sub-appellations (Cosumnes River, Alta Mesa, Deer Creek Hills, Borden Ranch, Jahant, Clements Hills and Mokelumne River). The eastern hills are clay-based and rocky and in the west, along the Mokelumne and Cosumnes Rivers, sandy and mineral-heavy soils support the majority of Lodi’s century-old own-rooted Zinfandel vineyards. Unique to Lodi are pink Rocklin-Jahant loam soils, mainly found in the Jahant sub-appellation.