Cinsault

Cinsault is a red grape with a long Mediterranean backstory, rooted in southern France. It likely emerged in the southern Rhône several centuries ago and really found its stride in the 19th century, especially across Languedoc and Provence. France remains its spiritual home, but Cinsault travels well and has been widely planted elsewhere, turning up in South Africa, Lebanon, Australia, and even parts of the US. The name comes from its older form, “Cinsaut,” a regional term that stuck as the grape spread.

In the vineyard, Cinsault is hardy and well suited to warm, dry climates. The vines are vigorous and drought-tolerant, producing thin-skinned grapes that tend to give lighter-colored wines. That thin skin keeps tannins soft and extraction gentle, which is part of the grape’s charm. While it can be prone to rot, careful growing keeps it in balance, especially in sunny regions.

In the glass, Cinsault is all about ease and freshness. The wines usually show bright red fruit like cherry and raspberry, sometimes with floral notes or a subtle earthy edge. Tannins are soft, acidity is moderate, and the overall feel is relaxed rather than powerful. It’s often blended to lift and soften more structured grapes, but on its own it can be charming, especially when young. Whether in reds or rosés, Cinsault brings a light touch and a sense of drinkability that makes it quietly indispensable.