Cinsault

Cinsault is a red wine grape variety (Vitis vinifera) widely grown in southern France and around the Mediterranean. It is especially associated with rosé wines from Provence, where it contributes pale color, bright acidity, and red-berry aromas. The grape is also used in red blends in the Languedoc and Rhône regions and is widely planted in North Africa and parts of Southern Africa.

Origins and distribution

Cinsault is believed to have originated in the southern part of France, with strong associations to Provence and the Languedoc. Today it is cultivated throughout southern France and is a staple in many rosé blends. Outside France, it is grown in Algeria, Morocco, and Israel, and in South Africa it is known as Cinsaut, where it is used both in blends and, less commonly, as a varietal wine. Plantings also exist in other Mediterranean-climate regions.

Viticulture and winemaking

The grape is generally late- to mid-ripening, with thin skins and low tannins, producing light- to medium-bodied wines with high acidity. It is prone to sunburn and can be sensitive to variable yields. In rosé wine production, Cinsault is often pressed early to preserve color and freshness or used in blends to add fragrance and lightness. In red wines, it typically contributes red-fruit character and a supple, drinkable profile.

Flavor profile and styles

Common flavor notes include strawberry, cherry, and raspberry, sometimes with floral or citrus nuances in rosés. When vinified as a red or used in blends, it imparts finesse and aromatic lift, while typically remaining lighter-bodied with moderate acidity.