window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'UA-162737154-1');

Cinsault

show blocks helper

Product Filters

  
  • Eeny, meeny, miny, mo! Exquisitely pale pink, with highlights like tumbling Cérès rose petals. A magnificent Appellation rosé with superb complexity and concentration that allows it to be enjoyed not only in summer but all through the year. A revelation not to be missed! 30% Grenache noir, 20% Mourvèdre, 50% Cinsault grown on limestone clay. The warm, sunny climate with low rainfall is typically Mediterranean. Winters are mild, the summers hot, and regular dry periods allow the grapes to ripen perfectly. The harvest dates are chosen in order to obtain perfect balance. The Cinsault and the Mourvèdre grapes are picked according to their vivacity, whilst the Grenache is harvested at optimum ripeness. Total destemming is followed by maceration at 15°C for two hours then temperature - controlled fermentation at 16°C. Fine lees are added at the moment of racking before alcoholic fermentation to add structure and complexity to the palate. There is no malolactic fermentation. A very pretty pale pink as if sprinkled with Cérès rose petals. The nose is floral with touches of spice, aniseed and exotic fruit like mango and pink grapefruit.Fresh and well-balanced in the mouth, with red berry fruit and a superbly long, fruity, menthol and aniseed finish. A brilliant Languedoc Appellation rosé with superb complexity and concentration, perfect for enjoying all year round. A winner with delicately spiced Asian dishes such as szechuan chicken, stir-fried egg with prawn. Good too with white-rinded cheeses such as Camembert and Brie so long as you don't let them get too ripe and runny. Prawn Cocktail crisps also work a treat!
  • Sale!
    Chateau Musar was established in 1930 by Gaston Hochar at the tender age of 20. His inspiration was both the 6,000-year winemaking history of Lebanon’s Bekaa Valley and also his time in Bordeaux – a connection which was strengthened during the Second World War when he befriended Major Ronald Barton of Château Langoa-Barton while he was stationed in Lebanon. In 1959 he graciously stepped aside for his two eager sons Serge and Ronald. Today it is overseen by the third generation: like their father and uncle, Serge’s eldest son Gaston now manages the day-to-day operation of the winery. The Musar property is located in the southern end of Bekaa Valley, around 30km north of Beirut. Here the altitude and shelter from surrounding mountains provide excellent growing conditions; the Bekaa valley is almost completely disease and frost free with long mild summers and just enough rain in the winter. The wide range of gravelly soils over limestone is also ideal for viticulture. Hochar Père et Fils is sourced from specially selected vineyards near the village of Aana in the Bekaa Valley, characterised by deep, gravelly soil over a limestone base. Low yields (25-30 hectolitres per hectare) result in concentrated wine and the altitude keeps the average yearly temperatures at around 25 °C, encompassing cold, snowy winters, mild springs and hot summers. The Hochar Père et Fils 2016 is a blend of Cinsault (50%), Grenache (35%) and Cabernet Sauvignon (15%). The grapes were fermented between 27 °C and 29 °C with maceration in cement vats, followed by 6 months in French Nevers oak barrels
    The Hochar of this year is bright ruby red in colour with red fruits, plums, sloes and cherries on the nose and palate. This balanced and elegant wine combines vibrant fruit on a medium body with soft tannins, good acidity and cellared well, it will keep for several years. Works well with lamb tagine with prunes, lamb with couscous and orange blossom water, cinnamon, almond and date stuffing, Jamaican goat curry, Quorn gammon roast with smokey paprika spiced lentils Vegan
     
  • Sale!
    Château Musar first started producing the Musar Jeune range of wines in 2006 from the fruit of low-yielding Bekaa Valley vines at around 1,000 metres above sea level. Altitude keeps the average temperature at 25 ° C with hot sunny days and cool nights and with 300 days of sunshine a year, grapes are ripened to perfection. Unoaked and made according to Musar’s natural non-interventionist wine-making philosophy, Musar Jeune wines are vibrantly fruity, richly concentrated and the 2016 vintage is no exception.
    It is a blend of old vines Cinsault (45%), Syrah (45%) and Cabernet Sauvignon (10%) from organically certified vineyards, harvested from late August onwards. The wines fermented in concrete vats they were not fined or filtered and the sedimentation occurs naturally.
    Fresh, vibrant, fruity and soft with plenty of ripe red and dark fruit and a hint of sweet spice. The tannins are gentle and the finish smooth. It’s perfect for immediate drinking but also has years of ageing potential. Excellent by itself or with samosas, vegetarian tagine or pizza Vegan
  • Sale!
    Chateau Fargueirol has one of the longest histories in the Southern Rhone Valley. Or perhaps it is better to say that the Revoltier family dates back to 1340. The Revoltier family held the property in those days, but left the area, after the Revolution. The Revoltier family did not come back to the region until 1974, when Joseph Revoltier purchased 10 hectares of land that needed to be completely re-cultivated, as the vines were left untended for years. The estate takes its name from its geographical location where their vines are planted in the Fargueirol lieu-dit. Produced from a blend of 70% Grenache, 20% Syrah, 5% Mourvedre and 5% Cinsault. The terroir is all rocks and stone soils. The wine is aged in mostly foudres, with 25% of the wine being aged in tank for 9 months before bottling. Good to go with Christams Dinner, Morrocan chicken tagine with olives, lamb dolma (Turkish lamb-stuffed peppers), or smoky cauliflower steaks  
  • Sale!
    Domaine des Tourelles Red is from one of the oldest and most highly acclaimed wineries in the Bekaa Valley. When Frenchman François-Eugène Brun laid the foundation stone of Domaine des Tourelles in Chtaura back in 1868, he couldn’t have known that he had just begun to write the story of a marvellous Lebanese wine. Honouring this great heritage of artisan know-how and quality, Domaine des Tourelles produces today the best of wine, arak (its famous label ‘Arak Brun’) and liqueur. The prestigious Property is classified among the finest boutique wineries of the Middle East, described in the Financial Times as “the most seductive winery” in Lebanon. Blended from old vine Syrah (40%), Cabernet Sauvignon (40%), Cinsault (15%), Carignan (5%), this is a rich, fruity red with ripe plum and cherry fruit and silky tannins. Aged in concrete vats. Screams out for a sausage casserole, bacon butty, or burger with French fries Vegan
  • Between the coast and countryside, Domaine Les Yeuses was built in the 13th century by the Templars at the site of an ancient Roman villa. During the centuries, the buildings housed a hospital, the First Consul of Mèze during the French Revolution, and then a winemaking cellar. The estate gets its name from a forest of evergreen oak trees (yeuses in the local dialect). Today they have nearly disappeared, replaced by a path of olive trees. The vineyard of Domaine Les Yeuses comprises over 80 hectares (197 acres) of limestone-rich moderate hillsides which enjoy a maritime breeze. This unique location suits a wide variety of grapes. The estate has been in the Dardé family for more than 30 years. Jean-Paul and Michel, brothers, share the vineyard and winemaking responsibilities. The winery is continuously recognized for its wide range of varietal wines; indeed, the geography of the vineyard gives the red, white and rosé wines a lively acidity and distinctive profile. The vineyard of 80 hectares (197 acres) with a view of the Mediterranean is located on limestone-clay sandy soil on low hillsides. The Mediterranean climate accompanies the grape year-round while the proximity to the Sea provides cool temperatures at the end of maturation to maintain the fruit that is characteristic of Southern French wines. This wine is made from Grenache and Cinsault fruit grown on clay and limestone soil. They are harvested at a high maturity in order to maintain the aromas. After skin maceration, pneumatic pressing and cold settling, fermentation takes place under a controlled temperature at 15°C. The wine is then aged in tanks during 5 month and prepared for bottling. Pale rosé with purple tints; fruity nose with notes of red fruit, toasted bread and butter; rich and fresh wine in the mouth. Perfect partner for oven roasted Pork with chorizo and mushrooms, stone-baked pizza or spinach & feta cheese triangles  
  • Sale!
    In 1990, the countryside house of the family in the Beqaa at Tanaïl had been abandoned to civil war and was inhabited by several families of squatters. Vegetation was scarce as the wells were damaged and the fence non-existent. It took the Ghosns’ best negotiating skills to reclaim the land. Massaya is run by brothers Sami and Ramzi Ghosn in partnership with Frédéric and Daniel Brunier from Domaine du Vieux Télégraphe and Dominique Hebrard, formerly from Château Cheval Blanc.
    Grapes grown on the hillsides of the Beqaa Valley at 900 to 1 200 metres above sea level. It is made from grenache noir 35%, cinsault 35%, tempranillo 30%. 40 years on average. Matured in vats for 12 months prior to release. A fresh, thirst-quenching wine for everyday drinking, distinguished by hints of spice and pepper. Drink when young to fully enjoy its fruit
    Good to go with spicy lamb dishes, mildly spiced Indian dishes, Provençal stuffed vegetables, roast grouse, black pudding or gammon roast (or Quorn equivalent) Vegan
         

Title

Go to Top