Cinsault

The Story

Cinsault is Provence rosé's workhorse—30-50% of the blend in most rosés. It's also Pinotage's parent (Cinsault x Pinot Noir = Pinotage, South Africa 1925). But as a standalone red? Criminally underrated.

Insider Story

Cinsault was planted across southern France post-WWII for bulk wine. High-yielding (60-80 hL/ha), it made light, simple reds. Nobody took it seriously.

Then, in the 1990s-2000s, Provence rosé exploded. Cinsault was perfect—light color, low tannins, fresh acidity. Blended with Grenache, Syrah, and Mourvèdre, it made elegant, pale rosés. Demand skyrocketed.

But Cinsault as a standalone red is rare. A few producers (Lebanon's Château Musar, South Africa's Radford Dale) make 100% Cinsault. It's light, floral, elegant—closer to Pinot Noir than Syrah. Critics love it. But consumers ignore it—'Cinsault is a rosé grape!' The bias persists.

Technical Deep Dive

Cinsault has thin skins (light color), low tannins (1,500-2,000 mg/L), and fresh acidity (5.5-6.5 g/L). It's aromatic—floral, red fruit, spice. Alcohol: 12-13.5% ABV.

Winemaking: whole-cluster fermentation (30-50%) adds structure. Short maceration (5-10 days) for rosé, 15-20 days for red. Oak: rare (masks delicate aromatics).

Industry Secrets

Lebanese Cinsault (Bekaa Valley) is a secret weapon. Old vines (50-80 years), high altitude (1,000m+), volcanic soils. Château Musar's Cinsault is legendary—elegant, age-worthy, $30-60.

More red grapes

• Colorino
• Columna
• Concord
• Cornalin
• Corvina