Cinsault

Summary

Cinsault (also spelled Cinsaut) is a Mediterranean red grape variety prized for rosé production and as a softening blending component in southern French red wines. With approximately 25,000 hectares globally, Cinsault produces light-colored, low-tannin wines with red fruit and floral aromatics. The variety is a parent of Pinotage (crossed with Pinot Noir in South Africa). Old-vine Cinsault in South Africa and Lebanon is experiencing a quality renaissance, demonstrating the variety’s capacity for serious wines beyond simple rosé.

Identity & Synonyms

Official Name: Cinsault
VIVC Database: VIVC Entry #2667
Prime Name: CINSAUT (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms:

• Cinsaut (alternate spelling; official VIVC)
• Hermitage (South Africa historical—confusing given Rhône usage)
• Oeillade (Languedoc historical)
• Black Malvoisie (California historical)

Progeny:

• Pinotage = Pinot Noir × Cinsault (South Africa, 1925)

Genetic Origin / Pedigree

Origin: Southern France (likely Provence or Languedoc)

Parentage:

• Unknown - ancient Mediterranean variety
• DNA studies ongoing
• Widely planted since at least 17th century

Historical Documentation: Documented in Provence since 17th century; widespread in Languedoc by 19th century; introduced to South Africa mid-19th century.

Global Distribution

Total Area Planted: ~25,000 hectares globally

Top Producing Countries (ha):

1. France - ~17,000 ha (Languedoc, Southern Rhône, Provence)
2. South Africa - ~3,000 ha (old-vine renaissance)
3. Morocco - ~2,000 ha
4. Algeria - ~1,500 ha
5. Lebanon - ~500 ha

Planting Trends:

• Declining: France (being replaced by Syrah, Grenache)
• Stable/Increasing value: South Africa (old-vine focus)
• Quality focus: Lebanon (Bekaa Valley)

Viticulture

Phenology:

• Bud burst: Late
• Flowering: Medium
• Véraison: Medium to late
• Harvest: Late (September-October)
• Growing season: 175-195 days

Vigor: Medium to high.

Fertility: High - 2.0-2.5 clusters per shoot.

Typical Yield:

• Premium: 40-60 hl/ha
• Commercial: 80-120 hl/ha (historically high-yielding)
• Old-vine (South Africa): 20-40 hl/ha

Disease Sensitivities:

• Drought tolerance: EXCELLENT (Mediterranean adaptation)
• Powdery mildew: Medium susceptibility
• Botrytis: Medium (large berries, loose clusters)

Climate Fit:

• Optimal: Hot, dry Mediterranean
• Growing Degree Days: 2,400-3,200 GDD (base 10°C)
• Tolerates heat and drought well
• Bush vine (gobelet) traditional training

Soil Preferences:

• Sandy/gravelly: Classic terroir
• Schist (South Africa): Complex, structured wines
• Various Mediterranean soils

Enology

Typical Must Parameters at Harvest:

• Sugar content: 22-25 °Brix
• pH: 3.4-3.8
• Titratable acidity: 4.5-6.5 g/L
• Potential alcohol: 13-14.5% ABV

Low Tannin Characteristic:

• Naturally LOW tannin content
• Soft, approachable wines
• Ideal for rosé and blending

Vinification Styles:

Rosé (Primary use):

• Short skin contact (2-12 hours)
• Press juice fermentation
• Cool fermentation (14-18°C)
• Fresh, fruity character

Red Wine Blending:

• Softens tannic varieties (Mourvèdre, Carignan)
• Adds red fruit and floral notes
• Traditional GSC blends (Grenache-Syrah-Cinsault)

Single-Variety Red (Emerging):

• Old-vine examples (South Africa, Lebanon)
• Light to medium body
• Red fruit, floral, elegant
• Quality renaissance underway

Aging Potential:

• Rosé: 1-2 years (drink young)
• Simple red: 2-5 years
• Premium old-vine: 5-10+ years

Sensory & Chemical Markers

Chemical Composition:

• Total anthocyanins: 300-500 mg/L (low to moderate)
• Total tannins: 1.5-2.5 g/L catechin equivalents (LOW)
• Acidity: Moderate to low

Key Aroma Compounds:

• Esters: Strawberry, raspberry, cherry
• Terpenes: Floral (rose, violet)
• Aldehydes: Stone fruit
• Spice: Subtle pepper (aged)

Sensory Profile:

Cinsault Rosé:

• Visual: Pale salmon to pink
• Aromatic: Strawberry, red cherry, rose petal
• Palate: Light body, fresh, fruity, soft finish

Cinsault Red (Old-Vine):

• Visual: Light to medium ruby
• Aromatic: Red cherry, raspberry, floral, herbs
• Palate: Medium body, soft tannins, elegant, silky

Common Enological Issues

Low Color and Tannin

• Cause: Inherently low anthocyanin and tannin content.
• Risk: Thin, simple wines without care.
• Decision point: Accept light style; old-vine concentration; blending with darker varieties.

Overproduction

• Cause: High fertility; historically planted for volume.
• Risk: Dilute, characterless wines.
• Decision point: Yield control; old-vine selection; quality focus.

Oxidation Sensitivity

• Cause: Lower phenolic content provides less oxidation protection.
• Risk: Premature browning (rosé); loss of freshness.
• Decision point: Protective winemaking; early bottling; appropriate SO₂.

Heat Stress

• Cause: Mediterranean climate extremes.
• Risk: High alcohol; raisined character.
• Decision point: Site selection; canopy management; earlier harvest.

Operational Considerations

Harvest timing:

• Earlier for rosé (preserve acidity and color)
• Later for red wine complexity
• Night harvesting in hot climates

Rosé production:

• Short skin contact (direct press or saignée)
• Cold settling
• Cool fermentation
• Early bottling

Red wine production:

• Short to medium maceration (7-14 days)
• Gentle extraction (avoid harsh tannins)
• Limited oak (preserve fruit)

Blending role:

• 10-30% in Southern Rhône blends
• Softens Mourvèdre, Carignan
• Adds perfume and freshness

Key Regions & Appellations

Châteauneuf-du-Pape AOC (France)

Official Regulation: INAO

• Status: Permitted variety (one of 13 red)
• Role: Minor blending component; declining
• Characteristics: Adds freshness to Grenache blends

Provence AOC (France)

Official Regulation: INAO

• Status: Major rosé component
• Blending: With Grenache, Syrah, Mourvèdre
• Characteristics: Benchmark rosé region

Swartland WO (South Africa)

Official Regulation: WO system

• Status: Old-vine renaissance
• Characteristics: Bush vine; concentrated; serious single-variety wines

Lebanon (Bekaa Valley)

Official Regulation: Lebanese wine authority

• Status: Traditional variety; quality focus
• Characteristics: Elegant, perfumed expressions

Research & References

• VIVC (2025). “Cinsaut - Vitis International Variety Catalogue.” Entry #2667

• Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Cinsaut entry.

• CIVP (Conseil Interprofessionnel des Vins de Provence) (2025). https://www.vinsdeprovence.com

• Old Vine Project South Africa (2025). https://oldvineproject.co.za

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Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level