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?