Wednesday, 13 August 2008

Cinsault??? Who makes the best in the world?

I have a problem. We have a small block of 56 year old Cinsault vines, which are grown organically (but currently without certification). I don't know whether to grub it all up and replant some Syrah or maybe some Viognier or whether to perservere with these old vines.
Does Cinsault ever hit the high points???
We have made a light Rose previously...but it was not world beating!
What is the best Cinsault based wine produced?
Any advice?

6 comments:

Loulou said...

you could always can it and sell it that way. :)
Saw this at the CDD in L├ęzignan last week!
http://chezlouloufrance.blogspot.com/2008/08/photo-du-jour-wine-in-can.html

HamishWM said...

Thanks Loulou. I know that glass is heavy and leaves a big carbon footprint. But.... wines in a can? Not too sure about that. However bag in box is handy and convenient.
I reckon we could make a wine and then use it for vinotherapy and spa treatment!...the latest trend in beauty and preserving beautiful skin. Its all to do with polyphenols, flavonoids and free radicals!
You can be the guinea pig for the first Minervois vinotherapy treatment....followed by a big lunch and loads of wine?...just to get balance.

Loulou said...

Wine therapy from the inside out...sounds great! What time is my appointment?

HamishWM said...

Yes Loulou. I am sure that wine therapy should be a big thing the other side of the pond.
'Now please sit down and just relax....and sip this glass of wine'. Just imagine if I could get paid for dishing out that advice!

Anonymous said...

It needs to be cropped low and picked proper ripe like. If it is it should make a lovely mid weight wine with plenty of garrigue like aromas. That's my experience anyway..

Otherwise, best blended with full bodied Syrah, also grown locally..

hamishwm said...

Yes, I am going to blend the Cinsault with some old vine Syrah from a slightly higher vineyard. Hopefully a real intense Syrah to go with my fruity elegant Cinsault......we shall see!