Cinsaut: A Love Affair That Started on Hermitage Hill
You know what’s funny? Cinsaut was never the loudest grape in the room. It didn’t demand attention or throw its weight around. But slowly—quietly—it drew us in. There’s something about the way it balances generosity with grace, fruit with freshness, and history with a certain understated charm. Over time, it became more than just another varietal in our vineyards; it became part of our identity. Especially here on Hermitijk Kop, that rugged slope we call home, where the soil is gritty, the views are wild, and the vines are as resilient as the people who tend them. Our Twyfeling Cinsaut is born from that spirit—a wine that speaks softly but leaves a lasting impression.
What Is Cinsaut and Why Does It Matter?
Let us explain. Cinsaut (you’ll also see it spelled cinsault) hails from the warm pockets of southern France. It thrives in heat, keeps its acids lively, and ripens without piling on alcohol—handy traits in our South African summers. Globally it’s often a team player, slipping into Rhône blends or Provençal rosés. Here at Bosman Family Vineyards, though, we let it lead because it captures everything we love about light-bodied red wines: vibrant fruit, gentle tannin, refreshing lift.
And yes, the South African wine industry once leaned hard on Cinsaut. Before Cabernet and Shiraz stole the spotlight, it was the country’s most planted red. That legacy still echoes in the vineyard rows of Wellington, reminding us that great wine isn’t only about fashion; it’s about roots that run deep—literally and figuratively.
Twyfeling – Our Vineyard on the Edge
Picture a steep, west-facing knoll locals nicknamed Hermitijk Kop (Hermitage Hill). The soil? Decomposed granite that crumbles like crushed biscuits. The altitude? Two-hundred-and-fifty metres climbing to three-hundred. The view? Mountains, wheat fields, and the long silver thread of the Berg River. Twyfeling means “doubt” in Afrikaans—hardly a pep talk—but it fits; farming up here always felt risky. Yet those very stresses coax our vines to dig deep and ripen small, flavour-packed berries.
Planted in 2003 (on the footprint of an even older 1964 block), this bush-vine parcel delivers grapes we pick in three quick passes. Why three? Because flavour ripens in waves, and we chase each crest to bottle every nuance. That’s Twyfeling Cinsaut in a nutshell: wild hill, stubborn vines, patient hands.
Cinsaut vs Pinot Noir – Friendly Rivals in the League of Light Reds
People often ask, “Is Cinsaut South Africa’s answer to Pinot Noir?” Honest truth? They share a weight class but throw different punches. Pinot is all silk and rose petals, quick to whisper earth after rain. Cinsaut is juicier—think crunchy cherries, a whiff of cassis leaf, and a peppery wink. Pinot tightens with age; Cinsaut loosens its collar and stays easy-going.
In the glass, both sit firmly under the light-bodied red wines banner, but Cinsaut keeps its tannins softer and its fruit a touch sunnier. That makes it a weekday hero: a chillable red for curry night, a braai companion that doesn’t boss the chops, a picnic pour that feels downright sociable.
Why is Cinsaut Called Hermitage?
Here’s the thing: South African farmers once nicknamed Cinsaut Hermitage, borrowing the French Rhône reference. Nobody’s sure why; theories range from marketing flair to simple mis-translation. The plot thickens when you recall that our famous Pinotage derives from Pinot Noir crossed with—you guessed it—Hermitage (Cinsaut). So when we talk about South African wine types, Cinsaut sits at the family table twice: as itself and as the proud parent of Pinotage.
That old alias lives on in our vineyard’s moniker, Hermitijk Kop. We keep it as a nod to history, but on our labels you’ll always see the rightful name: Cinsaut. Accuracy matters; heritage matters more.
Crafting Our Twyfeling Cinsaut: Hands, Heart, and Granite Soil
Harvest starts before sunrise while the Groenberg still wears mist like a scarf. We lug thirty-pound lug boxes down the rows, sort by hand, destem most bunches yet leave ten percent intact—whole clusters add that lifted spice people love. Another ten percent ferments with stems floating among the skins, lending backbone without hardness.
Ferment runs wild but steady, topping out around twenty-six degrees. Daily pump-overs, occasional punch-downs; it’s all about gentle extraction. After pressing, the wine slips into second- and third-fill French oak barrels (225 and 300 litres) for twelve months. Think of those seasoned staves as seasoned chefs: they season the stew, not steal the show. Finally, Twyfeling Cinsaut naps in bottle for six more months—long enough to iron out any edges yet short enough to keep the fruit humming.
A quick tech note for the Vintner-in-spirit: alcohol 14 %, pH 3.47, total acid 5.1 g/L, residual sugar 2.3 g/L. Translation? Fresh, balanced, food-friendly.
What Does Cinsaut Wine Taste Like? Let Your Senses Roam
First, colour. Surprising, right? Darker than most expect—plum centre, magenta rim. Lift the glass; aromatics leap: black-currant pastille, crushed violets, a teasing hint of tobacco pouch. Swirl again, and baking spices—clove, allspice—join the party.
Sip. Bright cherry rushes in, chased by juicy blueberries and a savoury undertone that whispers forest floor. The mid-palate feels satin-smooth; tannins stay polite, never drying, just framing. A stony echo—our granite fingerprint—lingers on the finish. Serve it slightly chilled in summer (about 14 °C) or room temp in winter; either way, you’ll catch that tension between sun-ripened fruit and cool-night freshness.
Can it age? Absolutely. Three to seven years will weave those flavours tighter, trading exuberant berries for dried cherry and cured-meat depth. But honestly, waiting is optional; right now, the wine hums.
Further Reading: Wine Enthusiast: South Africa Shows the World Why Ethics in Winemaking Matter
Pairing Cinsaut with Food and Life
Because red wine South Africa often meets a fire pit, let’s start there. Cinsaut loves smoky pork rashers, boerewors, and even marinated chicken wings—nothing too tannic or heavy. Italian tomato dishes adore it: burrata with heirloom slices, pasta al pomodoro, aubergine parm. Veggie night? Try grilled Portobello mushrooms brushed with balsamic glaze; the wine’s berry-spice vibe makes the fungi sing.
Pro tip: treat Cinsaut like a red with a white-wine attitude. A quick 20-minute chill brings out the crunch factor, perfect for poolside lunches. Cheese? Soft and young is best—think brie, Camembert, or a local goat’s-milk gem.
A Vintage for Every Mood: Twyfeling Across the Years
Whether you’re a seasoned collector or just getting to know Cinsaut, we’ve bottled something for you. Each vintage of our Twyfeling Cinsaut carries the fingerprint of its season—some lean and lifted, others plush and structured—but all unmistakably Bosman. Here’s what’s currently available from our cellar:
- Bosman Family Vineyards: Twyfeling Cinsaut 2019 – Magnum (1.5L)
A celebration-sized pour that’s all finesse and fruit purity, perfect for cellaring or generous gatherings.
R900 per magnum
Shop the 2019 Magnum - Twyfeling Cinsaut 2016 – 750ml
A mature expression with earthy depth, mellow tannins, and that quiet confidence that only comes with age.
R550 per bottle
Shop the 2016 - Twyfeling Cinsaut 2019 – 750ml
The vintage that brought elegance and vibrancy into perfect balance. Think red berries, spice, and satin structure.
R460 per bottle
Shop the 2019 - Twyfeling Cinsaut 2020 – 750ml
Lively and fruit-forward with a touch of savoury charm—this one’s a dinner-table favourite.
R390 per bottle
Shop the 2020 - Twyfeling Cinsaut 2023 – 750ml
Our current release, full of youthful energy and layers of cherry, cassis, and spice. Fresh, expressive, and built to please.
R325 per bottle
Shop the 2023
Whether you’re opening one tonight or laying it down for the next chapter, there’s a Twyfeling Cinsaut with your name on it.
Cinsaut’s Future and Our Final Toast
Here at Bosman Family Vineyards, we believe Cinsaut is still writing its South African chapter. Climate change demands varieties that keep freshness under heat; Cinsaut steps up. Consumers crave reds they can sip without palate fatigue; again, Cinsaut steps up. And we, caretakers of Twyfeling’s slopes, will keep coaxing this grape to express every breeze, every granite crumb, every bird call that brushes our farm.
So here’s the last word—and, fittingly, it circles back to the beginning. Cinsaut taught us patience, humility, and a taste for quiet triumphs. If you’re curious, pour a glass of Twyfeling Cinsaut. Let its story mingle with yours. Then raise that glass to heritage, to the restless Cape wind, and to the simple joy of a South African red wine that feels as alive as the land it springs from. Cinsaut—cheers to you, old friend, until we meet again in the next vintage.