Cinsault is a historic southern French grape that’s making a quiet comeback, especially among natural wine producers. Once mainly used to add softness and aroma to blends, it’s now gaining respect as a standalone variety for its gentle, fruit-driven character and adaptability to dry, hot climates.

Cinsault thrives in the Mediterranean, particularly in Languedoc, Provence, and the southern Rhône, where it’s a key ingredient in many natural rosés. Its low color and tannin levels make it ideal for light wines with notes of red berries, pomegranate, and soft spice. This also makes it a great candidate for low-intervention winemaking—minimal extraction, native yeasts, and little to no oak are common approaches that highlight its fresh and approachable personality.

In natural wine circles, old bush-vine Cinsault is especially prized. These older vines, often found in schist or limestone soils, can produce small berries with more concentration, leading to delicate reds or beautifully dry, aromatic rosés. It’s also drought-resistant and not overly vigorous, which suits more hands-off, sustainable vineyard practices.

Though often overshadowed by Grenache or Syrah, Cinsault is now increasingly bottled on its own, especially by winemakers seeking lighter, chillable reds with lower alcohol—something more and more drinkers are looking for today.

Also known as: Cinsaut, Ottavianello (Italy), Oeillade (as a table grape)