A.O.C./A.O.P.
this is the Rhône Valley’s largest appellation (the second-largest in France, after Bordeaux). It covers 163 towns and villages spread over six departments, from Vienne to Avignon – Loire, Rhône, Ardèche, Gard, Drôme and Vaucluse, with most of the area under vine in the last three. The soils are granite in the north and alluvium on limestone in the south. Many areas are also home to gravel from the Alps mountain range. The climate is Mediterranean with the characteristic Mistral wind. Seasonal rainfall, hot temperatures and outstanding sunshine are all distinctive features of the region. The wines are vinted traditionally at controlled temperatures. Most of the wines are aged in tanks though occasionally oak casks are used. The varietal range is extremely broad. Grenache noir, Syrah, Mourvedre, Cinsault, Carignan, Terret noir, Counoise, Muscardin, Vaccarese, Camarese, Calitor and Picpoul noir for the reds. Clairette, Bourboulenc, Roussanne, Grenache blanc, Picpoul blanc, Picardan, Marsanne, Viognier, Pascal blanc, Ugni blanc and Maccabeo for the whites.
Grape varieties: Vins rouges et rosés : grenache noir, syrah, mourvèdre, cinsault, carignan, terret noir, counoise, muscardin, vaccarèse, camarèse, calitor, picpoul noir
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95% of the wines grown in this appellation area are red and can be divided into two main styles. Some are rich, generous wines with mellow tannins that are intended for cellaring. Others are not unlike ‘primeur’ wines and are light, fruity and vigorous. Predominant aromas are small red and black fruit (red currant, blackcurrant, bilberry, blackberry), spicy and animal notes. Try with Provençal beef stew, leg of mutton with garlic, chicken sauteed with onions… The white and rosé wines, produced on a much smaller scale, are well-balanced and round. The rosés with their fruity bouquet of pear drop and quince paste, pair with barbecues and cooked cold pork meats. The whites exude floral fragrances (linden) or white peach and honey, depending on the varietal. Notes of kiwi and grapefruit may also be present. They are well suited to grilled fish and shellfish.
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