Cinsault has been my favorite of the 18s so far (vs carignane, mission, red table wine). Definitely needed an hour or two to air out but was hitting on all cylinders, even a couple days later. Tucked my others away to try in a year or two.
I loved the bottle I drank but only have one more left. Might go buy a bunch of the Turley version to keep my hands off my other bottle…
It is a killer vineyard - but such a ‘unicorn’ site for this variety!
I’m currently negotiating to work with the oldest Cinsault vines in SB County for this harvest - planted in the early 80s ![[snort.gif]](/uploads/db3686/original/2X/b/bdc3944606213c4dca6c1169cf0a166c8bc4f8c9.gif "snort.gif"){kind=small}
Gives a different meaning to the term ‘old vines’ for sure 
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Day 2: calmed down and just downright delicious. More in line with some of the other notes.
Thought I had gone through all these already, but what do ya know…one left! Gorgeous! Hasn’t lost a step! Reminds me of when I tasted through 10yr old Lapierre Morgon at Paulee a few years ago!
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It’s pretty amazing how the variety can hold up, right? I don’t believe most would consider it ‘age worthy’, but perhaps the variety is not as much as other ‘heftier’ red Rhone varieties, but yep, aged cru Bojo is about right!
Hope to see you at Trelio next month my friend!
Cheers
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I’m loving the color on that!
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Cinsault is such an underrated grape. I love it, particularly when made by @larry_schaffer.
The current release Piccetti Bechtold tasted this weekend was fine.