Turley Wine Cellars 'Bechtholdt Vineyard' Cinsault, Lodi, California 2025
Turley Wine Cellars champions heritage vineyards and traditional varieties in California’s Lodi region. The 'Bechtholdt Vineyard' Cinsault is produced from one of the oldest Cinsault plantings in the U.S.—head-trained, ungrafted vines dating back to 1885. The vines remain ungrafted on original vinifera roots and dry-farmed in sandy loam soils, resulting in a historic and rare expression of varietal purity.
- WINEMAKER: Tegan Passalacqua
- FARMING: Head-trained, dry-farmed, hand-harvested vines · Sustainable practices on ungrafted heritage vines
-
VARIETY: 100% Cinsault from vines planted in 1885–1886, among the oldest in the world
- TERROIR: Located in the Mokelumne River sub‑AVA within Lodi. Vines grow in deep, sandy loam soils with excellent drainage. The old-vine head-trained blocks yield low quantity, high acidity fruit with delicate aromatic profile.
- VINIFICATION: Fermented whole-cluster with native yeasts in 100% used French oak barrels; bottled unfined and unfiltered.
- AGING: Aged for approximately 7 months in neutral French oak barrels, preserving brightness and aromatics.
- TASTING NOTES: Pale ruby in color. Aromas of red plum, raspberry, and violets with hints of blood orange and autumnal tea leaf. On the palate it is light-bodied and energetic, with bright acidity, fine tannins, and a subtle earth and spice finish.
- FOOD PAIRINGS: Ideal with summer charcuterie, grilled shellfish, roast chicken, or lighter pasta dishes featuring grilled vegetables
Turley Wine Cellars 'Bechtholdt Vineyard' Cinsault, Lodi, California 2025
Turley Wine Cellars champions heritage vineyards and traditional varieties in California’s Lodi region. The 'Bechtholdt Vineyard' Cinsault is produced from one of the oldest Cinsault plantings in the U.S.—head-trained, ungrafted vines dating back to 1885. The vines remain ungrafted on original vinifera roots and dry-farmed in sandy loam soils, resulting in a historic and rare expression of varietal purity.
- WINEMAKER: Tegan Passalacqua
- FARMING: Head-trained, dry-farmed, hand-harvested vines · Sustainable practices on ungrafted heritage vines
-
VARIETY: 100% Cinsault from vines planted in 1885–1886, among the oldest in the world
- TERROIR: Located in the Mokelumne River sub‑AVA within Lodi. Vines grow in deep, sandy loam soils with excellent drainage. The old-vine head-trained blocks yield low quantity, high acidity fruit with delicate aromatic profile.
- VINIFICATION: Fermented whole-cluster with native yeasts in 100% used French oak barrels; bottled unfined and unfiltered.
- AGING: Aged for approximately 7 months in neutral French oak barrels, preserving brightness and aromatics.
- TASTING NOTES: Pale ruby in color. Aromas of red plum, raspberry, and violets with hints of blood orange and autumnal tea leaf. On the palate it is light-bodied and energetic, with bright acidity, fine tannins, and a subtle earth and spice finish.
- FOOD PAIRINGS: Ideal with summer charcuterie, grilled shellfish, roast chicken, or lighter pasta dishes featuring grilled vegetables