Cinsaut in Viala & Vermorel
|Color of berry skin||Noir|
|Also called||Cinsault, Cinq Sao, Ottavianello (more)|
|Notable regions||Southern France, Morocco, Algeria, Lebanon|
|Notable wines||Chateau Musar, Ostuni Ottavianello|
Cinsaut or Cinsault (// SAN-soh) is a red wine grape, whose heat tolerance and productivity make it important in Languedoc-Roussillon and the former French colonies of Algeria and Morocco. It is often blended with grapes such as Grenache and Carignan to add softness and bouquet.
It has many synonyms, of which perhaps the most confusing is its sale as a table grape called 'Oeillade', although it is different from the "true" Oeillade which is no longer cultivated. In South Africa, it was known as "Hermitage", hence the name of its most famous cross Pinotage.
Cinsault appears to be an ancient variety that may have originated in the Hérault, but could equally have been brought by traders from the eastern Mediterranean.
Distribution and Wines
Cinsaut is popular in Algeria for its drought resistance, and is used to make large volumes of wine.
Cinsaut is grown under a variety of names such as Black Prince, Blue Imperial, Oeillade and Ulliade
Cinsaut is the fourth most widely planted grape variety in France, and is especially important in Languedoc-Roussillon.
Known as Ottavianello, there is one tiny DOC devoted to Cinsaut - Ostuni Ottavianello, with a total production of less than 1000 cases. However, Cinsaut has long been used in Puglian blends, and has begun to attract the attention of winemakers interested in reviving old varieties.
Cinsaut is an important component in the blend of Lebanon's most famous wine, Chateau Musar.
As in Algeria, Cinsaut is popular in Morocco for its drought resistance.
A lot of Cinsaut is grown in South Africa much of which is blended with Cabernet Sauvignon. It holds a special place in the country's viticulture alongside Pinot noir as one of the parents of Pinotage.
The oldest continuous Cinsault vineyard is said to be the Bechtold vineyard in Lodi, California, which was planted in 1885 by Joseph Spenker.
Some Cinsaut is planted in California as Black Malvoisie.
Cinsaut is planted in the Yakima Valley AVA in Washington.
Vine and Viticulture
The vine can produce heavy crops, but wines are much better if yields are controlled. Cinsaut is very drought resistant but can be susceptible to disease, so appreciates a dry climate. It produces large cylindrical bunches of black grapes with fairly thick skins.
Synonyms and confusion with other grapes
Black Malvoisie, Blue Imperial, Bourdales Kek, Budales, Calibre, Chainette, Cincout, Cinq-sao, Cinquien, Cinsanet, Cinsault, Cubilier, Cubillier, Cuviller, Espagne, Espagnol, Froutignan, Grappu De La Dordogne, Hermitage, Malaga Kek, Marocain, Maurange, Mavro Kara Melkii, Milhau, Morterille noire, Moustardier Noir, Navarro, Negru De Sarichioi, Oeillade noire, Ottavianello, Ottaviano, Ottavianello, Pampous, Papadou, Passerille, Pedaire, Picardan noir, Piquepoul D'Uzes, Pis De Chevre, Plant D Arles Boudales, Plant D'Arles, Plant De Broqui, Plant De Broquies, Poupe De Crabe, Pousse De Chevre Rouge, Prunaley, Prunelas, Prunella, Prunellas noir, Salerne, Samsó, Samson, Senso, Sensu, Sinsó, Strum, Takopulo Kara, Ulliaou, West's White Prolific, Black Prince, Boudales, Oeillade, Picardin noir and Ulliade.
- Robinson, Jancis Vines, Grapes & Wines Mitchell Beazley 1986 ISBN 1-85732-999-6
- Ministero delle Politiche Agricole Alimentari e Forestale, Banca Dati Vini DOC, DOCG :: Ostuni Ottavianello (Italian))
- http://www.diwinetaste.com, Accademia dei Racemi
- Caparoso, Randy. "Lodi’s oldest existing vines: the magical Bechthold Vineyard". LoCa: The Wines of Lodi, CA. Retrieved 3/1/2014.
- Maul, E.; Eibach, R. (1999-06-00). "Vitis International Variety Catalogue". Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, Germany. Retrieved 2007-04-22.
- J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pg 743, Allen Lane 2012 ISBN 978-1-846-14446-2