Episode description

Cinsault or Cinsaut is a grape you’ve probably rarely heard of, but if you drink Provence or southern French rosé you have it all the time! The grape is planted widely in the south of France, but the grape’s biggest champions are in the New World, where Cinsault is getting new attention for making light, acidic, refreshing reds.

This is a warm-climate grape, that actually thrives in dry and hot places. This grape is essential to our changing climate -- it retains acidity with low sugars even in the hottest conditions, providing a lifted, bright note to reds and rosés.

Photo: Carignan. Source: Vins-Rhone

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With typical aromas of ripe red berry fruit, like raspberry, strawberry and cherry, warm spice, and violet or dark flower notes and floral, strawberry, peach, and tea leaf notes in rosé, this is a lovely grape if made well. 

Where can you find Cinsault as a varietal wine or a big player in a blend? 

• France: Southern Rhône, Provence and the Languedoc have big plantings of Cinsault

•  Other Countries: Italy, Spain, North Africa, Chile, Australia

Then we get to the most impassioned fans of Cinsault…

Lebanon: In the mountainous region of the Bekaa Valley, Cinsault has thrived for decades. The famed Chateau Musar red relies on Cinsault in its most prestigious blend

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California, USA: California has the oldest Cinsault vines in the world in Lodi, California at the Bechthold Vineyard which was planted in 1886. 

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South Africa saw growth in Cinsault in the mid 1800s because growers knew it could handle the hot, arid climate around Cape Town. It is a parent of Pilotage. I mention is Natte Valleij as a great Cinsault producer. Other producers from many regions in South Africa are also doing great things with Cinsault.

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