Meet South African Cinsault, Your Next Red Wine Crush

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 Paarl ($25)

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 Stellenbosch ($25)

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.

Fram Cinsault Citrusdal Mountain ($20)

This single-vineyard Cinsault from Fram owner and winemaker Thinus Kruger is an all-natural ferment with 15% whole bunch. It brims with crunchy red-fruit character from start to finish, while subtle accents of rooibos leaf and mentholated herbs add lift and intrigue.

Kruger is an established figure within the “new wave” movement, bringing his unique style and adventurous spirit to all of his bottlings, which, like this selection, are sourced from off-the-beaten-path areas and unique sites — or, as Kruger puts it, “bringing great wines from the ‘Here Be Dragons’ areas of the wine map.”

Kaapzicht Skuinsberg Cinsaut Stellenbosch ($25)

Skuinsberg, which means “steep hill” in Afrikaans, was planted in 1991 on the steepest slope at Kaapzicht. The soil is low-potential weathered granite, which results in smaller berries and lower yields, and the site must be hand-picked due to its steep disposition, but the quality of the outcome is undeniable.

The wine oozes rich sun-ripened strawberry and wild bramble tones that are accented by earthy spice, which may seem opulent at first sniff but are balanced by the grape’s hallmark freshness and mouthwatering acidity. It ends with a kiss of mentholated herbs on the close.

Mother Rock Force Celeste Cinsault Swartland ($20)

Mother Rock is all about showcasing the nuance and greatness of the Swartland wine region through a very minimalist approach from winemaker Johan Meyer. In the case of this Cinsault, that amounts to treating the grape with a light touch, picking early to preserve natural acidity and eschewing a rigorous oak regime, as well as fermenting entirely whole-cluster with wild yeast in concrete tanks.

Sourced from the Grenaatfontein Vineyard on the Paardeberg mountain, it is a light-colored red with fresh, snappy scents of red cherry and currant that carry through to the juicy, light-bodied palate. With a little chill, this is a perfect summertime sipper to go with all your seasonal salads and grilled fare.

Natte Valleij Cinsault Coastal Region ($21)

This is a stunning example of modern South African winemaking, offering elegance and vibrant drinkability. Sourced from dry-farmed bush vines that range in age from 14–50 years old, fermented naturally, and aged for 12 months in a variety of concrete egg, foudre, and barrel, the wine bursts with aromas of juicy red cherries, rose petals, and hints of spice and sous bois.

The palate is silky and fresh, with fine tannins and bright acidity that make it effortlessly versatile at the table. The skillful approach of Cinsault enthusiast and Natte Valleij winemaker Alexander Milner preserves the purity of fruit and sense of place.

Six serious bottles that go a little deeper

A.A. Badenhorst Ramnasgras Cinsault Swartland ($50)

From Swartland revolutionary Adi Badenhorst, the Ramnasgras Cinsault is a bold yet nuanced expression of the region’s old vines and wild spirit. Sourced from a single vineyard planted in the 1950s, this soulful and serious pour leads with aromas of crushed red berries, dried herbs, and a whisper of toasty, earthy spice. The palate is juicy and energetic, yet with supple tannins and a savory edge that’s followed by accents of tobacco and sous bois on the back of the close.

Fermented whole-bunch and aged in old oak foudres, it’s a perfect match for flame-grilled meats, earthy vegetable dishes, or anything kissed by fire.

Leeu Passant Old Vines Basson Cinsault Wellington ($90)

This wine is history, tradition, and culture in a bottle. The grapes are sourced from dry-farmed bush vines in South Africa’s oldest registered red-wine vineyard, Basson, planted in 1900. As expected, yields from the site are incredibly low, but undoubtedly powerful and distinct, and there may be no better hands for them to be in than those of the Mullineux & Leeu Family Wines husband-wife duo of Chris and Andrea Mullineux.

In this limited-production wine, we have a remarkable expression of Cinsault greatness and masterful balance in every sense of the word — fruit and finesse, depth and freshness, structure and elegance, complexity and approachability. It’s an indescribably delicious experience, with all of the rich red fruits, concentrated florals, regional herbs and earthy spice one could possibly desire in a world-class sip. And it is ready to share that deliciousness now or may be held for many more years ahead.

Sadie Family Pofadder Swartland ($96)

Sadie’s Pofadder Cinsault is a benchmark expression of Swartland terroir and an established testament to winemaker Eben Sadie’s visionary approach to South African wine. Sourced from a dry-farmed vineyard with iron-rich slate formations in Riebeeksrivier, the old bush vines yield fruit of remarkable purity and complexity, which Sadie masterfully respects and coaxes in his technique.

Fermented partially whole-bunch in traditional open concrete fermenters and aged in large, old foudres, the wine is vibrant, layered, and deeply expressive. It showcases Cinsault’s delicate, transparent character with bright, snappy red berry, wild strawberry, floral notes, whole spice, and very fine yet structured tannins. It’s a dream to enjoy, whether now for all its youthful vibrance or over the long term, where even more layers of complexity are certain to develop.

Savage Follow The Line Cinsault Darling ($45)

Harvested from a 42-year-old dry-farmed, bush-vine vineyard in Darling, this Cinsault from winemaker Duncan Savage embodies the unique characteristics of its terroir. Produced with 50% whole-bunch spontaneous fermentation and a year in older wood barrels and amphora before bottling, it shows the distinct purity and authentic sense of self that old vines in the hands of a skilled winemaker can yield. Fruit-forward tones of wild strawberries and cherries abound on the nose and palate, with additional threads of rose petal, pressed violet, and earthy spice woven throughout.

There’s a distinct persistence and precision to the palate, with focused acidity and fine yet structuring tannins to keep all the parts in their balanced place. It’s a wine that’s hard to resist now, though it will also age well for the decade ahead.

Scions of Sinai Heldervallei Cinsault Stellenbosch ($40)

This old-vine Cinsault is made from bush vines planted in 1988, dry farmed and near the ocean for a distinct maritime influence. It showcases the deft skill of Scions of Sinai owner and winemaker Bernhard Bredell, who was inspired by the iconic granite outcrop known as Sinai Hill and honoring the ancient dry-farmed bush vines meticulously tended by generations before him.

Pronounced in character right from the start, the wine leads with fresh and inviting scents of snappy red berry, cherry, rose, and rooibos that carry through to the flavor. The palate is light and ethereal, with bright acidity and fine yet supporting tannins that perfectly frame the vibrant fruit profile.

Van Loggerenberg Lötter Cinsaut Franschhoek ($49)

Van Loggerenberg’s Lötter bottling is a striking, site-specific wine that’s sourced from the second-oldest red-wine vineyard in South Africa: a dry-farmed vineyard in Franschhoek planted in 1932 by Koos Lötter (hence the wine’s name, in tribute). With the low-yield grapes from this special site, winemaker Lukas van Loggerenberg brings a Burgundian sensibility to Cinsault, crafting a wine of finesse, energy, and profound sense of place.

Utterly vibrant in red cherry, rose petal, wild herbs, and crushed granite, it’s pure and precise on the palate, with silky tannins and vivid acidity. It’s hard to resist this stunner in its youth, but if you can stand the wait, only rewards with more Pinot-like layers of magic and earthy complexity.