WineGuessrPlay →Red grape variety
Cinsault
Also called Cinsaut, Hermitage, Ottavianello
Cinsault is a red grape from southern France known for light, fragrant wines with raspberry, red currant and violet notes. It is widely used for Provence rosé, in Lebanon's Château Musar and in Chile's Itata Valley. Crossed with Pinot Noir, it is a parent of South Africa's Pinotage.
| Color | Red (black-skinned) |
|---|---|
| Origin | Southern France (possibly the Hérault, Languedoc) |
| Body | Light to medium |
| Acidity | Medium |
| Tannin | Low |
| Typical aromas | raspberry, red currant, tart cherry, violet, black tea |
| Key regions | Languedoc-Roussillon (France), Provence (France), Rhône Valley (France), Bekaa Valley (Lebanon), Western Cape (South Africa), Itata Valley (Chile), Morocco |
Origin and history
Cinsault, also spelled Cinsaut, comes from southern France, possibly the Hérault in Languedoc-Roussillon, though Mediterranean traders may have brought it there. Its large, thick-skinned bunches and resistance to drought made it a favourite across the hot Mediterranean, from southern France to Algeria, Morocco and Tunisia. In South Africa it was long called Hermitage, and in 1924 the viticulture professor Abraham Perold crossed it with Pinot Noir to create Pinotage. In southern Italy it is known as Ottavianello and has its own DOC at Ostuni in Apulia. In California, the Bechtold vineyard in Lodi, planted in 1886, is the oldest continuously farmed Cinsault vineyard in the United States.
Where it grows
In France, Cinsault is mainly a blending grape in the south. In Provence it is a staple of rosé, including Côtes de Provence and the reds and rosés of Bandol; in the Rhône Valley it is a component of Tavel rosé; and Languedoc uses it to soften Grenache and Carignan. In Lebanon's Bekaa Valley it is an important part of Château Musar and Château Ksara. South Africa grows it in the Western Cape, and North Africa still has significant plantings. In Chile, old dry-farmed vines in the Itata Valley have been rediscovered for light, fruit-driven varietal wines.
Taste, wine styles and food
Cinsault gives light to medium-bodied wines with low tannin and fresh, floral fruit: raspberry, red currant and tart cherry, often with violet and a hint of black tea. Because it has little tannin and colour, it is prized for rosé wine and for adding softness and perfume to blends with Grenache and Carignan. Varietal reds, such as those from Itata or old South African vines, are juicy and best served slightly cool. The vine can be prone to disease, but its drought tolerance makes it valuable as climates warm. Cinsault suits Mediterranean food: grilled fish, salads, charcuterie, roast chicken and lightly spiced stews, while the rosés of Provence pair with seafood and summer dishes.
Wines made with Cinsault (6)
WineGuessr lists 6 wines made with Cinsault, from 3 countries. Most come from France (3).
- Itata ValleyDO · Quillón / Coelemu, Ñuble · Red & white
- BandolAOC · La Cadière-d'Azur, Provence · Red
- Château KsaraEstate · Ksara (Zahlé), Bekaa Valley · Red
- Château MusarIcon wine · Ghazir, Bekaa Valley · Red
- Côtes de ProvenceAOC · Vidauban / Les Arcs, Provence · Rosé
- TavelAOC · Tavel, Rhône Valley · Rosé
Cinsault: questions and answers
Is Cinsault the same as Cinsaut?
Yes. Cinsault and Cinsaut are two spellings of the same grape; South Africa formerly called it Hermitage, and Italy calls it Ottavianello.
What does Cinsault taste like?
Cinsault tastes of raspberry, red currant and tart cherry with violet and black tea notes. It is light-bodied and low in tannin.
Is Cinsault used in rosé?
Yes. Cinsault is widely used for rosé in Provence and in Tavel, where its fresh fruit and low tannin suit pale, fragrant wines.
Which grapes are the parents of Pinotage?
Pinotage is a cross of Pinot Noir and Cinsault, created by Abraham Perold at Stellenbosch University in 1924.
Other red grapes
All grape varieties →Sources: en.wikipedia.org, winefolly.com
Last reviewed October 2026.