Cinsault

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Cinsault is a heat-loving southern French grape valued for perfume, softness and pale, fragrant rosé. Light in colour and tannin, it gives red-fruited, floral, gently spicy wines, often blended into GSM reds or starring in delicate Provençal and Lebanese rosés. A parent of Pinotage, it brings freshness and drinkability rather than power.

Structure

BodyHigh-yielding and drought-tolerant, Cinsault makes its best wines from old, low-yielding bush vines. Its low tannin and bright fruit suit early drinking and rosé; in blends it adds suppleness and lift to richer grapes.
AcidityMedium, fresh.
TanninLow, soft.
FinishLight and floral, with red berry and a peppery lift.
AromaStrawberry, raspberry, rose, dried herbs and white pepper.

Serving: 14–16°C (57–61°F). · Decanting: None needed.

Cinsault drinking window

TierDrinking window
Rosé / everydayDrink within 1–2 years.
Old-vine redBest 2–6 years.
Premium blend component5–12 years.
VintageDrinking window
2020Drinking well now.
2022Drink now to 2027.
2023Drink now to 2028.

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Best dishes to pair with Cinsault

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Cinsault — questions answered

Is Cinsault mostly used for rosé?

It is a key rosé grape in Provence and Lebanon, prized for delicacy and perfume, but also makes light, fragrant reds and blends.

What is Cinsault's role in GSM blends?

It adds softness, freshness and floral lift to richer Grenache, Syrah and Mourvèdre.

Is Cinsault related to Pinotage?

Yes — Cinsault (once called Hermitage in South Africa) is a parent of Pinotage, crossed with Pinot Noir in 1925.

What food pairs with Cinsault?

Lighter fare — roast chicken, salmon, charcuterie and Mediterranean dishes; chilled, it's a summer red.