Rhone Valley

The Rhône Valley follows the Rhône River from Vienne, south of Lyon, towards the area around Avignon and Nîmes. It is usually divided into the Northern and Southern Rhône, two zones with markedly different landscapes and wine traditions. The north has a temperate climate with continental influences; altitude, exposure and sizeable temperature variation matter greatly. Its vineyards are often steep slopes of granite, schist and gneiss. The Southern Rhône is warmer and drier, broadly Mediterranean, although the powerful mistral brings cooling air and helps keep vineyards dry. Limestone, clay, sand and rounded stones—the famous galets roulés—are widespread there.

Syrah is the sole black grape permitted in the red appellations of the Northern Rhône. It defines wines from Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, Hermitage and Cornas. Northern Rhône whites rely principally on viognier, marsanne and roussanne; Condrieu is the celebrated viognier appellation. In the south, grenache generally leads red blends, commonly joined by syrah and mourvèdre, while cinsault and carignan can play supporting roles. Grenache blanc, clairette, marsanne and roussanne are among the key white varieties. The resulting range runs from floral, mineral whites and peppery, structured syrah to generous, herbal red blends and dry rosé.

The regional hierarchy begins with Côtes du Rhône, the Rhône’s largest appellation by production, then Côtes du Rhône Villages, sometimes bearing a village name. Above these are crus with their own appellations: southern examples include Gigondas, Vacqueyras, Vinsobres, Tavel and Châteauneuf-du-Pape, alongside the northern names. Regulations set permitted varieties, yields and, often, blending requirements, and vary by appellation. Châteauneuf-du-Pape can use numerous grape varieties, whereas Cornas is exclusively red Syrah.

In youth, red Rhône wines may show black pepper, violet, olive and smoked meat in syrah, or cherry, plum, garrigue and spice in grenache-based blends. Fine crus can develop for many years: Hermitage, Côte-Rôtie, Cornas and Châteauneuf-du-Pape are generally among the most cellar-worthy. Straightforward Côtes du Rhône is usually best enjoyed young. Serve reds with lamb, braises or grilled meat; white Rhône is especially good with fish, poultry and creamy dishes.