100% Cinsault from 137 year old vines in the famous Bechthold Vineyard in Lodi. The perfect recipe involves gentle handling, the saignée method, cold soaking , raging fermentation, extended maceration, and 9 months untouched in neutral oak. This process results in a rich and intense Cinsault that has strawberry and spiced rhubarb pie leaping from the glass. With the delicate weight of a Pinot Noir, and the wild berry fruitiness of a Zinfandel, this wine will quickly become your ‘go to’ for a wide variety of occasions.

90 Point Review - Wine Enthusiast Made by Jillian Johnson, who long ago fell in love with the Bechthold Vineyard and whose last few vintages were under the Phoenix Ranch name. This is her first Onesta Cinsault. Shy, it takes some coaxing to reveal itself, blossoming into a textured, lean mix of the vineyard’s classic rhubarb flavor with a bit of strawberry mixed in. Streaks of spicy pepper come to life on the finish.