Her entry on Cinsault is a delight inspired this post, plus I know where you can enjoy her recommended wine, Dom des Terres Falmet Cinsault in Boston, all thanks to this man. The floral and red fruit aromas are followed by a caressing softness on the palate and a decent amount of acidity leaves your mouth longing for another bite of food.
Yves Falmet majored in biochemistry, but when it comes to wine, he is self-taught. He established the domaine himself after having spent time in New Zealand. The vines are over 40 years old and the wine is unfined, unfiltered, and unoaked.
As for Cinsault, Robinson cleverly explains a bit about its history, like the fact that its progeny include Pinotage, of South Africa fame:
Cinsault is most commonly encountered in South Africa. In fact, having been known there originally as Hermitage, it is one of the parents, along with Pinot Noir, of the Cape’s signature grape Pinotage (geddit?). In South Africa it is often dismissed as a suitable ingredient for rosé, but it can yield lovely, early maturing reds too. (Remember the time when winemakers thought Grenache was good for nothing other than pink wines?)
