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 21 months.
Somewhat more dark and savory than the 2018; a Blanc de Noir made to age.