Railsback Frères - Rosé of Cinsault - Bandol, Provence, FR - 2024

Notes from the Winery/Importer

The Cinsault grape variety, has a long and fascinating history. Its origins can be traced back to the southern region of France, specifically in the Languedoc-Roussillon area. Cinsault is believed to have been cultivated there for several centuries, with records dating back to the 16th century. Terroir Cinsault's adaptability and resilience made it a favored grape variety in warm and arid climates. Its ability to withstand heat, drought, and various soil types contributed to its widespread cultivation in regions such as the Mediterranean basin. In the vineyard Cinsault grape berry is known for its attractive dark blue-black color, medium size, and thin skin. Harvest 15 of August Winemaking Direct pressing to extract the juice without extended skin contact. The grape skins are separated from the juice quickly, resulting in a lighter color and more delicate flavors.

Notes on the Producer

Railsback Frères began as a rosé project in 2015 by brothers Lyle and Eric Railsback, who call their rosé “Les Rascasses” (scorpion fish in French) as an homage to Lulu Peyraud. Lulu was the proprietress of Domaine Tempier in Bandol, maker of their favorite rosé in Provence. Lyle did National Sales for French importer Kermit Lynch for twelve years before leaving to focus on this Santa Ynez project. His brother Eric started Lieu Dit wines in Santa Barbara, inspired by wines of the Loire valley, and owns Verve Wine in NYC, Chicago, and San Francisco. “Eric approached me when he found access to some Mourvèdre, Carignan and Cinsault in Santa Ynez,” says Lyle Railsback, “and we produced our first rosé with the ‘original recipe’ of Bandol: direct-to-press, vinified and aged in old wood, and with malolactic completed. Two years later we partnered with Presqu’ile Winery in Santa Maria, where we now make the wines using only wild, native yeast fermentation. In addition to our dry rosé, we also now make small-lots of other Southern French grape varieties, including Vermentino, Carbonic Carignan (à la Maxime Magnon in Corbières), an inky red Mourvèdre, and Syrah from Bien Nacido that’s made entirely without the use of SO2.”

Grapes & Style

Cinsault

Cinsault is a Mediterranean red grape with a long history in southern France, North Africa, and parts of the eastern Mediterranean. It’s often used in blends, especially with Grenache, Syrah, Mourvèdre, and Carignan, but it can also make beautiful varietal wines when treated gently.

In the vineyard, Cinsault is productive, drought-tolerant, and well suited to warm, dry climates. Because it can crop heavily, quality depends on thoughtful farming and restraint. It has also been important historically as a table grape and as a parent of Pinotage, the South African cross with Pinot Noir.

In the glass, Cinsault tends to be pale, fragrant, and easy on its feet, with red fruit, flowers, spice, and soft tannins. It’s often used to bring perfume and lift to blends, but the best standalone versions are lovely precisely because they don’t try too hard. Light, fresh, and quietly aromatic is usually the sweet spot.