Cinsault
Cinsault (French pronunciation: [sɛ̃.so]) is a red grape variety traditionally grown in the southern Rhône Valley and Languedoc, and widely planted across the Mediterranean. Known for its heat tolerance and productivity, it is valued both as a blending grape and for its role in fresh, perfumed rosés.[1]
Background
Cinsault is believed to have originated in southern France, where it has long been cultivated in warm, dry conditions. Historical references to the grape appear in the 17th century, and its spread was facilitated by its adaptability to poor soils and hot climates.[2]
During the 19th and early 20th centuries, Cinsault was widely planted as a workhorse variety in France, particularly in the Languedoc, due to its high yields. Its use declined in the late 20th century as quality-focused viticulture reduced reliance on large-scale blending grapes, though old-vine Cinsault has seen renewed interest.[3]
Viticultural Characteristics
Cinsault is vigorous and highly productive, capable of producing large yields if not controlled. It is well adapted to hot and arid conditions, thriving in Mediterranean climates where drought resistance is essential.[4]
The grape produces large berries with thin skins, resulting in wines that are typically low in tannin and colour intensity but aromatic and supple. Its softness makes it ideal for early drinking wines and rosés, while in blends it contributes fragrance and roundness.
Use in Winemaking
In southern France, Cinsault is an important component in both red blends and rosés. It is particularly associated with the production of rosés in Provence and the Languedoc, where it imparts delicacy and freshness.[5]
In the southern Rhône, Cinsault is permitted in Châteauneuf-du-Pape and other appellations, where it plays a supporting role alongside Grenache, Syrah, and Mourvèdre. Old-vine Cinsault has gained recognition for producing varietal wines of character, with red-fruited aromas, floral notes, and supple textures.
Outside France, the grape is found in North Africa, South Africa, and parts of the Eastern Mediterranean, often used in blends. In South Africa, Cinsault was historically crossed with Pinot Noir to create Pinotage.[6]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.
- ↑ Conseil Interprofessionnel des Vins du Languedoc, “Cépages du Languedoc (Cinsault)”. languedoc-wines.com.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, 2012.