Cinsault Higgo Jacobs' Top 10 South African Cinsaults

Guest Explorer: Higgo Jacobs

A law graduate from Stellenbosch, Higgo was lured into the wine industry after his studies, and what was meant to be a sabbatical ended up as a way of life.

Certified with the Court of Master Sommeliers, Higgo consults to various establishments; judges on wine competitions and publications locally and abroad, and tries his hand occasionally at writing.

Of all the grape varieties planted in the Cape that can claim a Cinderella turnaround in recent history as part of their stories, Cinsault (or Cinsaut, both allowed) may just be the brightest butterfly of them all. It certainly has the romance. Favored for its heat tolerance and productivity to bulk out blends in days of yore, and fathering (along with Pinot Noir) our very own Pinotage in the 1920’s, this variety is now making some magic on it’s own, with new labels joining the fray from the full compliment of our regions seemingly on a weekly basis. Offering crunchy red berry flavors at low alcohols, it is still a very useful blending component with other Rhone varietals (where it has its origin in the South of France), while also adding some fruity brightness to Cabernet Sauvignon.

Hard to top for juicy drinkability and sheer deliciousness, slip any of below listed favorites into your ice bucket this summer just to bring the temperature down a bit (ideal around 13°C) and be prepared to keep them close.