Cinsault
Cinsault is a red grape that is usually used in blends. The grape is a native of the Rhone Valley and is now widely grown throughout France. Cinsault is also extensively planted in the former French colonies of Northern Africa.
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Redwood Valley Fair Play Santa Ynez Valley |
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Cinsault is popular with growers because it is relatively easy to produce and yields are high. The varietal does not need a lot of water nor a long growing season. However, the Cinsault grape does have some inherent pitfalls.
Humidity is the nemesis of Cinsault. Because the grape grows in very compact bunches, rot can be an issue. If left to its own devices, the vine will overproduce fruit. Cinsault can lack distinction when it is produced in very high quantities and will make bland, uninteresting wines. Extended maceration of the must before fermentation seems to be one of the keys to making rounder, more balanced wines with Cinsault.
Only a few California wineries make single varietal Cinsault. Frick Winery is one of these exceptions in the Dry Creek Valley wine region. They make 1,900 cases annually several different Rhone varietals.
Castle Vineyards is located in the southern part of the Sonoma Valley wine region and uses Cinsault in a couple of blends. Like Frick, they are a small, high quality producer.
Thankfully, there is currently a movement in Europe to grow smaller amounts of the grape per acre. Wines made from Cinsault have significantly more defined aromas and flavors than mass-produced versions. Several producers in the Languedoc region of Southern France have recently produced some notable examples of this style. Naturally low in tannins, it is often blended with full bodied varietals such as Carignane.
