At a glance

Producer

Marble Orchard

Region

United States - Santa Barbara County, California

Grape variety

Cinsault

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$40-$60

Tasting profile

Red cherry, cranberry, light earthy notes, subtle floral nuances, and mild spice

Evolution: Fruit character softening, tertiary herbal and earth notes developing

At peak: At peak expression of fresh fruit and floral lift with integrated mild tannins

Structure

Acidity

Medium-high, balanced

Tannins

Medium-low, silky

Alcohol

13.5%

Aging potential

Moderate; best consumed within 10 years of vintage due to lighter tannic structure and delicate fruit

Drinking window

Peak drinking

2016 to 2022

Optimal window

2015 to 2022

Current status

Drinking well with some days of optimal drinking remaining

Current condition

Wine remains fresh and balanced but nearing the end of its ideal drinking window; some softening of bright fruit notes evident

Cinsault is a lighter bodied red grape that typically does not age extensively. The 2012 vintage offers moderate acidity and subtle tannins suited for medium-term cellaring but best young to medium age. The balance of fruit and structure suggests the peak drinking window was circa 5-10 years post vintage.

Food pairing

Pairs well with roasted poultry, grilled vegetables, charcuterie, light Mediterranean dishes such as ratatouille, and dishes featuring herbs like thyme and rosemary.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (20-30 minutes) — To allow the delicate aromatics to open and soften the gentle tannins

Sustainability

Sustainability score: 7/10

Producer employs water conservation techniques, minimal pesticide use, and solar power for energy in winery operations; uses lightweight glass bottles to reduce packaging impact

Though not certified organic or biodynamic, Marble Orchard demonstrates commitment to sustainable viticulture through integrated pest management, renewable energy use, and packaging efficiency. Their focus on local sourcing reduces the overall carbon footprint relative to imported wines.