CinsaultThe gentle giant of Mediterranean reds, silky smooth and refreshingly light.

Cinsault is an ancient grape variety believed to have originated in the Hérault region of southern France, though some ampelographers suggest deeper Mediterranean roots. Once a workhorse grape in the vineyards of Languedoc and the southern Rhône Valley, Cinsault played a crucial supporting role in countless blends, adding grace and aromatic lift to more robust partners like Grenache and Syrah.

The variety gained international fame when it traveled to South Africa in the 1650s, where it became known as Hermitage. There, it famously crossed with Pinot Noir to create Pinotage in 1925, South Africa's signature grape. Today, Cinsault thrives in warm, dry climates from Lebanon's Bekaa Valley to Morocco, California, and beyond, though it remains most celebrated in Provence rosé production and Lebanon's outstanding red blends.

Cinsault delivers an enchanting aromatic profile bursting with fresh red berries—think strawberries, raspberries, and wild cherries—often accompanied by violet florals and subtle spice notes. On the palate, it's refreshingly light to medium-bodied with gentle tannins and bright acidity that makes it wonderfully food-friendly and dangerously easy to drink.

The wine's silky texture and delicate structure make it perfect for slight chilling, especially in warmer weather. It pairs beautifully with Mediterranean cuisine, grilled vegetables, herb-roasted chicken, charcuterie, and mild cheeses. In Provence rosés, Cinsault contributes elegant red fruit character and lovely freshness, while in Lebanese reds, it adds aromatic complexity and refinement to more powerful blends.