Blend of Cinsault, Syrah, Grenache, Tannat, Viognier. Our red Cuvée Sinsó can be thought of as twin or complementary aspects of the profoundly misunderstood (and sometimes unfairly maligned) grape variety, Cinsault. Cinsault often produces a rather ginormous cluster, typically low in tannin and not particularly rich in anthocyanins, the pigmented material found in the grape skins. To create a more concentrated and vivid red wine, we will bleed a portion of the Cinsault juice prior to fermentation to enhance the skin to juice ratio. Further, the addition of Syrah grapes (rich in polyphenols) to the Cinsault acts in such a way to protect and stabilize the color of the Cinsault must, the way a moat might protect a besieged castle. Best served slightly cool, it is the quintessential vin de soif