Cinsault, being resistant to heat and drought, thrives in hot, dry climates like the Rhône Valley and southern France. The grape has a long history in South Africa, mostly as a workhorse grape and blending partner to Cabernet, and was famously crossed with Pinot Noir in 1925 to create Pinotage. Scant attention has been paid to Cinsault over the past 20 years, but this stalwart grape of the South African wine industry is currently making a comeback, re-emerging as both a blending partner and single grape variety. The hotter, drier climate of the Swartland is well-suited to Rhône and Mediterranean grape varieties and many of the older Cinsault vines can be found in the Swartland region. As noted by Tim Atkin, UK wine journalist, in the December 2014 issue of Decanter Magazine: 'With the possible exception of Cinsault, Syrah is the most exciting variety in South Africa at the moment'.
Leeuwenkuil Cinsault 2014