Cinsault, also known as Cinsaut, plays a crucial role in the red wine blends of Southern France as well as the Pinotage wines of South Africa. In France, it is used as a blending grape in the Languedoc-Roussillon and Provence regions as well as the Southern Rhone. According to our Cinsault wine guide, its main function is to add softness and aromatics to these Grenache, Syrah and Carignan blends. It is fairly low in tannins, yet high in fruit character and acidity making it better suited as a blending varietal. Our Cinsault wine reviews also illustrate its importance in the South African wine region. Pinotage, one of the most widely planted varietals in the country, is actually a crossing of Pinot Noir and Cinsault. These wines tend to have a red berry characteristic with notes of spice and earth. While you may find some Cinsault bottled on its own, its role in the red blends and Pinotage wines of South Africa is most prominent in our Cinsault wine ratings.
A rare, arresting varietal bottling of Cinsault—forget for a moment that it’s also vineyard designated. It boasts intoxicating notes of fresh boysenberries, cherries, herbs, and peppery spice. It’s silky and fruit filled with an incredible sense of freshness and purity that is nothing short of dazzling.
This 100% old-vine Cinsault preserves the vineyard’s earthiness in a unique wine aged in neutral French oak. It’s light and bright, tasting of savory rhubarb, with soft layers of spice and a lingering, easy finish.
Taste history in this Rhône varietal made from the oldest vines in Lodi, and one of the few plantings of Cinsault in the state. It is so smooth and polished it could almost be a Pinot Noir. Full-bodied but soft textured, it offers ripe fruit aromas, generous and satisfying fruit flavors and a rich, lingering finish.
Made by Jillian Johnson, who long ago fell in love with the Bechthold Vineyard and whose last few vintages were under the Phoenix Ranch name. This is her first Onesta Cinsault. Shy, it takes some coaxing to reveal itself, blossoming into a textured, lean mix of the vineyard’s classic rhubarb flavor with a bit of strawberry mixed in. Streaks of spicy pepper come to…
This Cinsault is a departure for Michael David in that it’s hardly oaked, leaner and more subtle in flavor and aroma than many of its other signature wines, a testament to both the 130-year-old Bechthold Vineyard and fine farming. Floral, it delights in cranberry and raspberry with a hint of peppery spice.
Another fine example of Bechthold’s dry-farmed, old, gnarled-vine beauty in a glass, this wine is light in color and high-toned in cherry and rhubarb fruit. Buoyed by acidity, the finish offers just a light seasoning of pepper.
This marks a real departure for Michael David, a producer that tends to make its wines big and bold. This soft, hardly oaked, lightly tannic Cinsault is from a very special old vineyard. With a smooth texture and a core of red cherry and cranberry flavors, it is light-bodied and very floral.
This is a pretty, pale purple/rose; bright, peppery and rather delicate. It shows excellent floral aspects, like a good Beaujolais - it’s somewhere between Pinot Noir and Gamay, with big fat grapes and heavy clusters that somehow produce a real finesse wine. The acids keep it lively, the peppery notes add a lot of spice and the floral qualities turn the tart…