There’s a new red wine darling on the block, so if you haven’t yet poured yourself a glass of South African Cinsault, consider this your invitation to the party.
Long the unsung hero of South Africa’s historic “Cape Blends,” Cinsault (pronounced san-soh) is ready for its next chapter in the hands of the country’s most skilled winemakers. With them, the grape’s signature juiciness, versatility, and sheer joyful drinkability are elevated from a supporting role to the main event, making it the perfect companion for any occasion or season.
Also known as Cinsaut or Hermitage in South Africa, Cinsault’s history in the country stretches back to the 19th century, when it was prized for its preference for hot, dry climates, reliably generous yields, and ability to keep winemaking equipment humming thanks to its juicy, pulpy berries. Along with Pinot Noir, Cinsault is also credited as a parent grape of Pinotage, the uniquely South African variety created in 1925.
For decades, Cinsault played a crucial role in the country’s iconic Cape Blends, often alongside Pinotage and Cabernet Sauvignon, contributing lift, freshness, and fruit-driven charm. But for years, it was also rarely bottled solo, considered too light and humble for the spotlight.
Enter the “new wave” of South African winemakers. Largely celebrated for their commitment to minimal intervention and a spirit of constant experimentation, many embrace Cinsault’s rich history while championing its unique and individual potential. Their bottlings burst with brightness, abundant fruit, fine tannins, and an irresistible purity — a freshness that feels tailor-made for today’s wine lovers.
But what truly sets modern South African Cinsault apart is its adaptability. Chilled on a sultry summer afternoon, it’s all strawberries and spice, a red that drinks like a white in the best possible way. Served at room temperature on a chilly fall night, its subtle earthiness and depth shine, offering comfort without weight. Equally at home with a weekday burger, a charcuterie plate, a fragrant tagine, or just about anything in between, its versatility at the table means it’s destined to become your new favorite “house red.”
No matter the occasion, a bottle of South African Cinsault delivers.
So next time you’re scanning the shelves for that just-right red, look for a bottle and savor the grape’s delicious starring return to the limelight.
To guide your Cinsault journey, here are a dozen to try, from bright and cheerful sips that will bring all the fruit-fueled joy to more serious sippers that show just how complex and magical the grape can be.
Six bottles that are ready to party
The Blacksmith Barebones Cinsault
Bright, vibrant, and effortlessly crushable, The Blacksmith Barebones Cinsault charms with its light body and super-juicy red-fruit character. Made by superstar winemaker Tremayne Smith, it bursts with aromas and flavors of crushed raspberries and wild strawberries dusted by baking spice, all held within a silky palate of gentle tannins and earthy whispers.
Perfect served slightly chilled, it’s a versatile and effortlessly food-friendly companion that showcases the best of minimal-intervention winemaking with maximum personality and refreshing appeal.
Craven Cinsault
From the husband-and-wife team of Mick and Jeanine Craven, this is a beautifully restrained and thoughtfully crafted wine that captures the essence of both the grape and the place from which it’s sourced: a dryland, bush-vine block within the Rustenhof vineyard that’s planted in granite and sand on an easterly facing slope.
Made with a hands-off, minimal-intervention approach, it highlights the grape’s delicate, Pinot-like charm with enticing aromas of crushed red berries, violets, and a touch of earthy spice. On the palate, it’s light and silky with vibrant acidity, soft tannins, and a clean, mineral finish.
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