The Rhône Valley

Between North and South

The way Rhône flows, starting in Switzerland and flowing through the eastern part of France, the landscape changes beyond recognition: oak groves, vineyards, planted between fruit and nut gardens, olive woods, meadows and the famous lavender fields of Provence. On the patch of land in-between a small town of Vienne and Avignon the vineyards of the Rhône Valley reign on both sides of the river.

The region stretches for two hundred kilometres from north to south and everything varies enormously on this patch of land: from climate and terrain to grape varieties and wine stylistics.

The Rhône Valley is usually divided into two parts: the northern and the southern. The northern part stands somewhat apart; stylistically speaking, the wine here sort of resembles Burgundy, but due to the local grape variety (called Syrah) and specific methods of production it turns out unlike any other wine in the world. The southern Rhône is stylistically closer to the southern wines: hot, thick, fruity wines with a pinch of spices in the aroma. The winemakers, however, usually abstain from such comparisons, because southern wines are mostly mediocre. Here, as everywhere, the most important thing is to find the right terroir and an honest winemaker.

The northern Rhône only produces 10% of all the regions’ wines, but nearly all of them rank amongst the best wines of the Rhône Valley. Rocky slopes, unreachable terraces, centenary vineyards, the famous Syrah and the Mistral, sweeping at the rate of 150 kilometres per hour and blowing the leaves and the fruits off the vines… Majestic terroir – the provinces Côte-Rôtie and Hermitage… The honeysweet, spicey white wines of Condrieu… All of that is the calling card of the northern Rhône Valley.

The southern Rhône prides itself first and foremost on the pearl of the south – the region Châteauneuf-du-Pape, its hilly vineyards, old vines and stony ground. The vines often grow in-between giant cobblestones which are actually quite useful: during the day they save up the heat and slowly give it off to the grapes in the night. You can grow up to 13 varieties here, but generally most winegrowers use the Grenache grape in the assemblage. This variety, coupled with Cincaut, adds body, warmth and softness to the wine, while Mourvèdre, Syrah, Muscardin and Vaccarèse strengthen the structure, determine the colour and the possibilities of long-term keeping.

There is no official wine classification (such as Grand Cru) in the Rhône Valley yet, while the wine prices are growing at vast rates. The “fault” lies in the highest grades of Robert Parker who fancies the thick and rich taste of this region’s wines. We don’t like the wines that are made in favour of the “Parkerian” tastes, but there are other winemakers here too.

In our videos, we’ll try to figure out the many wines of the region, as well as find the best winemakers and true wine.