Among the treasures of Mediterranean viticulture, Cinsault holds a unique place. Too often overlooked despite its rich history and unique character, this enticing variety, used both as a single varietal and in blends, is highly appreciated by winemakers for its ability to produce smooth, aromatic, and refreshing red and rosé wines.
In this article, we will explore this ancient grape, delving into its history, main characteristics, and the regions where it thrives. We will also detail possible food and wine pairings to fully appreciate the finesse of the grape variety .
Let yourself be guided on a journey to the heart of the Mediterranean basin…happy reading !
Summary
History and Origins of Cinsault
The history of Cinsault is marked by a discreet progression through the ages and is rooted in the Mediterranean basin.Its exact origins are lost in Antiquity, a period during which it is highly likely that related vine varieties were already growing in Provence, Languedoc, and the Rhône Valley. This grape variety would indeed have thrived in these regions under the Phoenician and Roman influences, the first civilizations to introduce the vine to French territory.
In the Middle Ages, although wine gained economic and cultural importance, grape varieties were often classified by type of wine or region rather than by botanical variety. The winemakers and cultivating monks of the time did not yet differentiate grape varieties as rigorously as we do today. Nevertheless, it is highly probable that our variety continued to develop during this period.
It was primarily the winemakers of Languedoc and Provence who, in the 18th century, began to recognize and appreciate the specific qualities of Cinsault, gradually incorporating it into their wines. However, the systematic recognition of this variety as a unique entity was truly formalized in the 19th century, thanks to the work of individuals like Victor Rendu.
It was also during this latter period that Cinsault was planted in North Africa (Algeria, Morocco, Tunisia) during colonization. It then became one of the base grape varieties for wine production in these countries.
Still at the end of the 19th century, the phylloxera crisis struck the wine-producing regions of Europe and devastated its vineyards.During the following decades, Cinsault proved to be a key grape variety for reconstituting vineyards due to its high yield and adaptability to warm climates.
In 1925, Cinsault, which also arrived in South Africa during the 19th century, was crossed with Pinot Noir by Professor Abraham Izak Perold. This gave birth to the iconic South African native variety : the Pinotage.
By the end of the 20th century, Cinsault lost popularity in certain regions due to the growing demand for international grape varieties like Merlot, Cabernet Sauvignon, and Syrah.
However, it is experiencing a renewed interest today, particularly in France, where winemakers are rediscovering its ability to produce light, elegant, and fresh wines, meeting the desires of consumers during this period when climate change is disrupting the drinkability and freshness of the vintages.
Pinotage: iconic South African variety resulting from a cross between Cinsault and Pinot Noir
Where is the Cinsault grape variety cultivated?
Today, with approximately 7 000 hectares planted within its vineyards, France remains the kingdom of Cinsault.The majority of the vineyards are located in Provence, Languedoc-Roussillon and Rhône Valley.
South Africa ranks second, with just under 3 000 hectares of vineyards planted with our variety.
Finally, other countries such as Morocco, Lebanon, Australia, and the United States (California) also have a few hectares of Cinsault, but it remains very minor there.
The characteristics of Cinsault
Cinsault is a late-ripening grape variety that is therefore well resistant to spring frosts. Its main advantage also lies in its resilience to drought, making it a grape variety suited to Mediterranean climates.However, it is susceptible to certain diseases such as esca. Grape worms can also affect its production, requiring increased vigilance in the vineyards.
Its clusters, large and well-filled, offer juicy berries with thin skin. This grape is suitable for both red and rosé winemaking and consumption as table grapes. In the latter case, it is sometimes nicknamed "œillade".
Cinsault is distinguished by its ability to produce light, fruity, low-alcohol wines that are pleasantly smooth. The cuvées from this grape variety generally present notes of red fruits (raspberry, cherry, strawberry, etc.) as well as floral flavors.The tannins are also not very pronounced, and the bottles are generally not suitable for long aging. These are indeed mainly intended to be consumed young to appreciate all the freshness of the aromas.
Cinsault: a grape variety with fruity, fresh, and elegant aromas
What dishes to pair with Cinsault?
Wondering what to pair with a good Cinsault? With its light structure and fruity aromas, it's a true chameleon at the table! Here are some ideas to make the most of it. Note that we are talking here about single-varietal wines made from Cinsault or blends where it plays a crucial role in the composition.
- Appetizers and Tapas : for a get-together with friends, a Cinsault rosé or red is a dream choice. Its light and fruity side will pair perfectly with olives, charcuterie, or Mediterranean tapas. The perfect combo for a convivial moment that reminds you of holidays!
- Grilled Meats : for barbecue enthusiasts, a 100% Cinsault red will bring a delicious freshness to meats. With chicken skewers, its fruity notes will perfectly balance the flavors without ever overpowering the dish.
- Mediterranean Cuisine : craving southern flavors? Cinsault will wonderfully accompany pizzas or a spicy couscous.Its lightness and supple tannins will perfectly harmonize with these generous dishes.
- Fish and seafood : for seafood or a paella, a chilled Cinsault rosé will work wonders. Simple, refreshing, and delicious !
So, ready to open a lovely bottle? For optimal service, serve your rosé between 8-10°C and your Cinsault red around 14-16°C to allow its aromas to fully express themselves.
What better than a refreshing Cinsault to enhance your Mediterranean tapas?
The best wines made from Cinsault
Although Cinsault is rarely vinified alone, it shines in the blends of rosés and reds from the south of France. Here are some must-visit estates to discover quality wines highlighting this unique grape variety.
- Domaine La Navicelle: located in the heart of Provence, this estate offers elegant wines, perfect for summer tasting. The rosés from La Navicelle are renowned for their freshness and delicate notes of red fruits and citrus.The freshness of Cinsault plays an important role here.
- Château de la Selve: based in the Rhône Valley, Château de la Selve combines Cinsault with other local grape varieties to produce blended red wines of great finesse, appreciated for their balance and elegance. The range is very comprehensive, from well-crafted easy-drinking wines to more structured aging cuvées. We warmly recommend all their bottles !
- Figuière: This superb estate based in the Côtes-de-Provence is run by the Combard family. The siblings use Cinsault in most of their rosés.These wines are always characterized by a beautiful minerality as well as fruity and floral notes. Perfect for accompanying summer cuisine !
- Domaine Tempier: famous for its powerful reds, Domaine Tempier is an iconic property of the Bandol appellation in Provence. The Peyraud family and Daniel Ravier, the estate's director, combine Cinsault with other Mediterranean grape varieties to produce full-bodied and structured wines, whether red or rosé. Deliciously complex and indulgent!
As you can see, Cinsault is a true gem of the vineyards of southern France.With its gourmet aromas, freshness, and ability to enhance blends, it deserves a special place in your cellar!
Want to learn more about the grape varieties of Provence and Languedoc? Feel free to browse our range on
