The southern Rhone begins after the appellation St. Peray. The climate and
topography differ dramatically from the north. It is much drier, hotter and
breezier, less lush and the land reflects the windswept and sun-drenched
climate. The aromas of Provencal herbs and garrique (an earthy herb scent
peculiar to this area) are more than just imaginary as you drive through this
area; these scents are virtually everywhere! These same aromas can easily
be picked up in the wines and the cuisine.

The bulk of the wines are made on the left bank of the Rhone River. This
area is the most scenic and most traveled in France. This whole region is
basically Provence. Vineyards lie on flat plains and gentle slopes which
coexist with charming medieval hill towns filled with artists and artisans.
The most well known areas are Chateauneuf du Pape and Gigondas where
full bodied reds soar. In the eastern section the best Cotes du Rhone-
Villagesare found.

One of the confusing things about understanding the wines of the southern
Rhone are the number of grape varieties grown in the region. Here we go…

As in the north, Syrah is here but far less important. Grenache is KING! It
produces fleshy, ripe and very big wines when the vigor is NOT controlled.
When severely pruned back and yield held down it can produce magnificent
wines rivaling some of the greatest in the world. Very few are 100%
Grenache, most are made of up to four varietals.

Southern Rhone Grapes

Reds – Grenache, Syrah, Mourvedre and Cinsault
Also found but in a less important role – Muscardin, Terret, Counoise
and and Vaccarese.
Whites – Primarily Viognier, Roussanne, Grenache Blanc, Clairette
and and Bourboulenc.
Smaller roles belong to Picardin and Picpoul.

Description of the Major Grape Varietals

Grenache – The dominate grape of the south. A classic hot climate grape. At
it’s best it offers kirsch, blackcurrants, raspberry or strawberry jam, pepper,
licorice and roasted nuts.

Syrah – Whereas it is the only game in town in the north, it is relegated as
an accessory here in the south. Some growers believe it ripens to fast in the
hotter climate of the south. It is become an important element in blending
however, especially in Chateauneuf du Pape. It offers berry fruit, coffee,
smoky tar and hickory wood.

Mourvedre – As it is a late ripener and a very eccentric grape, few growers
have taken a big stand with this varietal. It flourishes in the Mediterranean
appellation of Bandol, but only at Chateau Beaucastel and Chateau de la
Nerthe in Chateauneuf du Pape have made it an important part of their
blend. It adds color, complex aromas and structure to any wine. It’s telltale
aromas are foresty undergrowth, leather, truffles and fresh mushrooms.

Counoise – Very sparingly used except at Chateau Beacastel in
Chateauneuf du Pape where it has great finesse and provides deep richly
fruity flavors with a complex perfume of smoked meat, nutmeg and flowers.
Some believe it to have as much potential as Mourvedre.

Cinsault – All growers seem to use a small amount of Cinsault. It ripens
early, gives good yields and produces wines that offer good fruit. Recently,
it seems to have lost it’s appeal in favor of Syrah or Mourvedre.