Beautiful 100% Cinsault from the 150 year-old vines of Bechtold in West Lodi.

The wine was stomped by foot without any destemming, pressed gently and quickly, to minimize the extraction of color, and fermented in a combination of neutral Kongsgaard barrels and stainless steel barrels. We made a strong SO2 addition at the beginning to inhibit malolactic fermentation, but then never again. The wine then aged absolutely undisturbed in these barrels for 33 months.

Very pale. A Bland de Noir that presents itself in every way like a light, high-acid, white wine.