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La CinsO


Côtes du Brian, France

Alc. 14.5 %




Anne Gros and Jean-Paul Tollot are two of the most respected superstars in Burgundy wine making, so it might seem strange that these names are making wine down in the Minervois region of the Languedoc. The name 'La CinsO' is a phonetic play on the grape name, Cinsault, as the 50 year old grape is all about about finesse, roundness, and charm. Their philosophy is to have respect for tradition and the desire to innovate. Respecting the biodiversity of the terroir allows them to produce wines that are subtle, harmonious, and elegant with viscosity and fruit.

The vineyards are located in Cazelles, just north of Carcassonne, in the shadow of the Montagne Noir. Since the Minervois appellation was granted, the local wines have changed dramatically, gaining praise from critics in France and abroad. As with many French appellations, this increase in quality is due to significant investments in winery equipment and improved vineyard management. This wine-growing zone is notable for its altitude, which ranges from 200m to nearly 500m. The result is the lowest night time temperatures in the Minervois.

This wine should be served at 18 C. Cellar from now to 2028.


This wine is youthful, offering some lovely floral notes of rose petal. Other aromas present in this elegant wine are raspberry, black cherry, pomegranate, and plum, with hints of spice, pepper, and herb. This delicate and refined wine smells just like a ripe Pinot Noir!


On the palate there is a note of candied fruit and a delicate rose quality. This wine shows good substance and ripeness with a rounded texture, polished tannins, and medium body. There is attractive red fruit, backed up with freshness, while displaying some subtle spice and earthiness, with a hint of cracked pepper. It is polished and has a nice, lingering finish — a sensational creation.


An appetizer of grilled Halloumi would be perfect with this exuberant red, but it would also pair well with fish and white meat. It also has enough structure to pair with pork or beef.

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