SF Chronicle Article on World's Oldest Cinsault... In Lodi

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BLittle
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SF Chronicle Article on World's Oldest Cinsault... In Lodi

#1 Post by BLittle » March 15th, 2019, 1:52 pm

I fun read and i really dug Birichino's version:

https://www.sfchronicle.com/wine/articl ... oniclefood
Brett Cyril Little (AKA BC)

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#2 Post by M. Dildine » March 15th, 2019, 3:24 pm

Great story Brett - thanks!
Cheers,

Mike

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#3 Post by Richard Albert » March 15th, 2019, 5:12 pm

Very cool story, thanks for the enlightenment.
ITB

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#4 Post by Richard Albert » March 15th, 2019, 5:13 pm

Very cool story, thanks for the enlightenment. Now I want to try some.
ITB

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#5 Post by larry schaffer » March 15th, 2019, 6:08 pm

It's great to see this Vineyard and this variety get some notice. I've been working with the variety for a couple years now and absolutely dig it. I'm not fortunate enough to get fruit from this revered sight, but I dig what I am able to produce with the fruit hat I get. That Bechtold fruit is pretty darned special though . . .

A few notes:

According to the TTB, the 'correct' spelling is Cinsaut - without an 'l'. When I bottled my first one in 2015, I spelled it with an L and it was approved. The last 2 years, when I've submitted my label in the same manner, they have said that I had to remove it.

One of the other names you CAN still use for this variety, according to the TTB, is Black Malvasia.

The berries are generally HUGE - imagine the largest table grape and you get the idea.

If you're looking for a wine with tannic structure, look elsewhere - it can have beautiful texture but because of berry size, it will rarely contain much tannin. I help to add structure by going 100% whole cluster.

Cheers!
larry schaffer
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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#6 Post by Cris Whetstone » March 15th, 2019, 7:27 pm

Thanks for the article. A terrific holding. I'm glad wineries have chosen to give it a spotlight.
WetRock

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#7 Post by Sean_S » March 16th, 2019, 1:36 pm

larry schaffer wrote:
March 15th, 2019, 6:08 pm
It's great to see this Vineyard and this variety get some notice. I've been working with the variety for a couple years now and absolutely dig it. I'm not fortunate enough to get fruit from this revered sight, but I dig what I am able to produce with the fruit hat I get. That Bechtold fruit is pretty darned special though . . .

A few notes:

According to the TTB, the 'correct' spelling is Cinsaut - without an 'l'. When I bottled my first one in 2015, I spelled it with an L and it was approved. The last 2 years, when I've submitted my label in the same manner, they have said that I had to remove it.

One of the other names you CAN still use for this variety, according to the TTB, is Black Malvasia.

The berries are generally HUGE - imagine the largest table grape and you get the idea.

If you're looking for a wine with tannic structure, look elsewhere - it can have beautiful texture but because of berry size, it will rarely contain much tannin. I help to add structure by going 100% whole cluster.

Cheers!
Did you drink the Birichino Cinsault I donated? It's a bit different than your version but I enjoy both.

Sean
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Summit Rd, Redwood Estates, CA

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#8 Post by larry schaffer » March 16th, 2019, 3:53 pm

Thanks and I did! Thank you . . . Very different but quite enjoyable.

Cheers!
larry schaffer
tercero wines

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Great Article...

#9 Post by TomHill » March 17th, 2019, 2:51 pm

Another very nicely done article by Esther...one of my most favorite wine writers.
What's interesting is that they can pull 12 tons/acre off that vnyd. Most wine geeks
would turn down their noses at that kind of wine!! Of course...without bothering to taste it!!
I've liked Larry's Cinsaults that I've tasted. A grape that the glou/glou winemakers should be pursuing.
If there were any available.
Tom

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#10 Post by Jorge B » March 17th, 2019, 7:27 pm

Great article, thanks for sharing.
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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#11 Post by Marshall Gelb » March 18th, 2019, 9:18 am

Sounds fascinating B.C.! Save some for a football game next Fall......Sounds like a perfect tailgate wine!

Cheers!
Marshall [cheers.gif]
A quién tiene buen vino no le faltan amigos.

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Re: SF Chronicle Article on World's Oldest Cinsault... In Lodi

#12 Post by Leonard Taylor » March 18th, 2019, 2:27 pm

Interesting article. Early in my wine obsession I visited Cline Cellars and picked up this bottle which I still have today: https://pix.sfly.com/fSTYXS
(Sorry, I don't know how to post pictures without a link). I am sure it is probably gone by now but I can't part with it. At the time it was a very rare bottling for Cline and I don't believe they have made it since. I reached out to them recently and got this reply from Charlie Tsegeletos, the winemaker.

Cinsault is a Rhone variety that does well in warm areas and can be light in color and body. There is not much of it in California - a whopping 73 acres which might turn into about 20,000 cases statewide . Most of it is blended with other varieties and that is what we do with the very small amount of Cinsault that we harvest from Oakley.

It sounds like the wine was stored properly but it is a quarter century old so you can bet the fresh fruit now has more of a dried fruit character and some interesting aged notes like cedar or cigar box. It would be fun to try it with dinner and perhaps have a more recent version of another Cinsault.

I’d love to hear how it turned out.

Best regards,

Charlie Tsegeletos

Winemaker
Leonard Taylor

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