A charmer in the Rhône Valley, Cinsault offers up generous peppery and floral aromas and ripe strawberry flavors to its blends. It actually has been grown for centuries in the Languedoc and is a popular blending grape in most appellations of the southern Rhône as well as other parts of the southern France.
Cinsault thrives in any hot and windy climate, and finds success in many other countries, namely California, Chile, Corsica, Lebanon, northern Africa and is a parent grape alongside Pinot noir, of South Africa’s acclaimed red grape, Pinotage.
In the Glass
Though a minor portion of Chateauneuf-du-Pape, it plays an important role adding softness, lift, spice and an almost electric red fruit to blends. Southern France also makes some delightful Cinsault dominant rosés. On its own, it is supple, fresh and fruity with a hint of pepper or baking spice.
Cinsault pairs well with stews, gamey meats, rosemary chicken and roasted duck or winter squash.
Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel and other grapes, such as Petite Sirah or Mourvedre in the same vineyard, Cinsault is now an essential part of these so-called “field blends.”
- Pinot Noir3557
- Other Red Blends2360
- Cabernet Sauvignon2238
- Bordeaux Red Blends1731
- Rhône Blends1127
- Other Red Wine638
- Cabernet Franc243
- Petite Sirah195
- Tuscan Blends140
- Nero d'Avola48
- Petit Verdot25
- Touriga Nacional16
- Pinot Meunier2
Morrison Lane Cinsault 2009Cinsault from Walla Walla Valley, Columbia Valley, Washington
Phoenix Ranch Wines Bechthold Vineyard Cinsault 2009Cinsault from Lodi, California