Cinsaut

Cinsaut, also spelled Cinsault in some sources, is a red wine grape variety native to France that has become prominent in the Mediterranean regions and in South Africa. It is widely grown in Southern France, especially Provence, the Languedoc, and parts of the Rhône Valley. It is an early-ripening, high-yielding variety that thrives in warm, dry climates. Wines made from Cinsaut are typically light- to medium-bodied with low to moderate tannins and brisk acidity, often displaying red fruit characters such as strawberry and raspberry, with floral notes.

In practice, Cinsaut is widely used as a blending grape: in Provence and the Languedoc it adds aroma, softness, and acidity to rosés and reds when combined with Grenache, Syrah, Carignan, and Mourvèdre. It is also bottled as a varietal wine in some appellations, usually producing fresh, fruit-forward wines.

South Africa has been a major destination for Cinsaut since the 17th century. There, it is used for straightforward red and rosé wines and, in some cases, for blending with Pinot Noir in the early iterations of Pinotage. Cinsaut is one of the parent varieties of Pinotage, crossed with Pinot Noir by South African winemaker Abraham Izak Perold.

Viticulture notes: the grape buds early and can be productive; it has thin skins, contributing to lighter-colored wines, and can be susceptible to drought and certain diseases if not managed.