Regarded for decades as simply a useful blending grape, is hardy Cinsault finding favour again? Alistair Cooper MW feels its wines are deserving of a reappraisal.
Historically Cinsault has played a pivotal, yet often understated role in the development of several leading wine industries. These include france, south Africa, Lebanon and, to a slightly lesser degree, Chile. Intrinsically Cinsault is a drought-resistant grape, capable of tolerating extreme temperatures. Coupled with this it is a robust variety, largely disease-resistant in warmer climates. When you add to the mix its extraordinary ability to yield copiously, its attraction to wine-growers becomes clear – particularly given the time period in which its popularity peaked.
The French annexation of Algeria and Morocco in the 19th century saw Cinsault thrive in the blistering north African heat. Algerian wine flooded phylloxera-ravaged France to slake the Gallic thirst. In an era where quantity trumped quality, Cinsault also became a favourite in south Africa – where it was known as Hermitage, then as Cinsaut.
This story is from the September 2018 edition of Decanter.
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This story is from the September 2018 edition of Decanter.
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