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The Rhône Valley vineyard, as its name suggests, follows the French course of the Rhône from Vienne, south of Lyon, all the way to Avignon, at the beginning of the Rhône delta. It covers the departments of Rhône, Loire, Ardèche, and Gard on the right bank of the river, and Drôme and Vaucluse on the left bank. This territory corresponds to the Côtes-du-Rhône AOC, present throughout the region. The Côtes-du-Rhône-Villages is concentrated further south (Ardèche, Drôme, Vaucluse, and Gard). The Rhône Valley produces all ranges of wine — from prestigious appellations (Châteauneuf-du-Pape, Côte-Rôtie) to highly appreciated country wines such as those of Côtes-du-Vivarais or Coteaux-du-Tricastin — and has always demonstrated excellence, even if, in recent decades, it has been necessary to shed the Côtes-du-Rhône of their reputation as "vins de ballon".
The Rhône Valley wine region offers two quite different faces, north and south, despite a certain unity due to its grape varieties. It provides a transition between northern and southern viticulture, just as the Rhône has played this role throughout history. To the north, it is a distinct entity, celebrated for very great crus. To the south, it belongs to Provence and its wines are of Mediterranean style. Furthermore, the southern Rhône Valley vineyard encroaches to the east on two regions far from the river: the Diois and the Durance valley.
The Rhône Valley produces red wines, dry white wines, sweet natural wines such as Muscat de Beaumes-de-Venise and Rasteau, and a few sparkling wines in the Diois (Clairette de Die, Crémant de Die) and Saint-Péray regions. As the second French wine region richest in controlled appellations, it includes some highly sought-after great appellations; in red, from north to south: Côte-Rôtie, Cornas, Hermitage, and Châteauneuf-du-Pape. In white, Hermitage, Château-Grillet, and Condrieu. However, the other appellations have nothing to be ashamed of, dedicated since ancient times to high quality and long aging.
This reputation is mainly due to the Syrah grape variety, which reigns over the red wines of the Northern Côtes-du-Rhône with the Cornas, Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, and Hermitage AOCs. Syrah indeed produces full-bodied, long-aging, dense, and deep wines that sometimes need to be aged for quite a long time. It is also Syrah, associated with Mourvèdre and Grenache Noir, that gives robustness and velvety texture to the reds of the Southern AOCs (Vacqueyras, Gigondas, Cairanne, Vinsobres, Beaumes-de-Venise red…). The red wines of Châteauneuf-du-Pape are a special case, as the appellation authorizes a large number of grape varieties.
For white wines, the king grape variety of the Northern Rhône Valley is Viognier, the basis of the prestigious white Hermitage, Château-Grillet, and especially Condrieu appellations. Secondary grape varieties are Roussanne and Marsanne. The white wines of the entire region are direct, rich, and well-structured, with a beautiful balance between fruitiness and aromatic power. The AOCs for sparkling whites are quite isolated, but popular: Clairette de Die, Crémant de Die in Drôme, and Saint-Péray in Ardèche.
Rosé wines are mainly produced in the southern part of the region, particularly in Tavel and Lirac. High quality, they are fruity, supple, and aromatic with a pleasant touch of bitterness.
Finally, sweet natural wines concern few appellations (Muscat de Beaumes-de-Venise and Rasteau) but are highly esteemed for their smoothness and aromatic richness.
What appellations should you discover in the Rhône Valley?
It depends on what you are looking for, given the great diversity of wine styles. If you are looking for a very great red wine for aging, you should turn to the north of the Rhône Valley: Côte-Rôtie, Cornas, Hermitage, or even Châteauneuf-du-Pape. If you want a less expensive but dense, deep, and full-bodied red wine that is also fruity, look at the Crozes-Hermitage, Saint-Joseph AOCs, and the smaller appellations located northwest of Vaucluse: Vacqueyras, Gigondas, Beaumes-de-Venise red, Cairanne or Vinsobres, as well as Coteaux-du-Tricastin and the AOCs close to the Durance (Côtes-du-Ventoux or Côtes-du-Luberon).
For the best dry white wines, choose a white Hermitage, Condrieu, or the rare Château-Grillet AOC, or a white Châteauneuf-du-Pape.
For a good rosé, opt for a Lirac or Tavel AOC.
Don't deprive yourself of a sweet natural wine like a Muscat de Beaumes-de-Venise, to which some winemakers now give less sugar and more aromatic acidity than in the "traditional" version from the local cooperative.
The sparkling wines of the Rhône Valley vineyard, such as those from Diois and especially the rare Saint-Péray AOC, are absolutely worth discovering.
What grape varieties are found in Rhône Valley wines?
The main red grape varieties of the Rhône Valley are primarily Syrah, followed by Grenache and Mourvèdre. Also used but less common: Cinsault, Carignan, Counoise, Marselan, Muscardin, Vaccarèse, Terret, Caladoc…
The white grape varieties of this wine region are mainly Viognier, Roussanne, and Marsanne, followed by Clairette, Bourboulenc, Grenache Blanc, Muscat à Petits Grains, Picpoul Blanc, and Ugni Blanc.
What is the difference between a northern and southern Rhône Valley wine?
The north and south of the Rhône Valley are two distinct wine regions but linked by some of their grape varieties, notably Syrah and Viognier. The difference lies mainly in the geographical location and climate: a Mediterranean zone for the South, a more continental zone for the North.
The north of the Rhône Valley is characterized by dense, full-bodied, tannic, structured, complex red wines that can be aged for a long time and need to be waited a few years after their aging. In the south, while still robust and dense, red wines are fruitier and depend less on the main Syrah grape variety.
For white wines, the difference is quite equivalent: Roussanne, Marsanne, and Viognier produce rich, dense, complex, and dry wines in the north with fatness and roundness (Hermitage, Crozes-Hermitage) or extremely aromatic (Condrieu), while in the south, the specificities and grape varieties are more varied, yielding a palette of dry white wines ranging from crisp acidity to richer and rounder notes.
What dishes pair well with a Côtes-du-Rhône?
With red Côtes-du-Rhône, serve red meats, game, stews cooked in red wine, hot or cold charcuterie, cured meats. While red Côtes-du-Rhône from the South pair well with Provencal tomato dishes, pasta in sauce, and all southern specialties, very old bottles or red wines from the northern part of the Rhône Valley should be reserved for roasted or stewed game, duck, and black truffle cuisine.
White wines generally go very well with everything from the sea — fish, shellfish, crustaceans — but this is especially true for southern whites. You can pair structured and complex white wines from the northern Rhône Valley with poultry, feathered game, blanquettes, grilled or sauced fish, and well-aged cheeses.
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24 products
24 products
Madloba White 2018,
Domaine des Miquettes skillfully combines the terroir and winemaking traditions of the Rhône with those of Georgia, whose viticulture is a model for Paul Estève and Chrystelle Vareille, the estate's founders. Located in Ardèche, south of the Saint-Joseph appellation, Paul learned his trade from René-Jean Dard and François Ribo, two leading figures in natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two acres of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep slopes, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
The great specificity of the Domaine des Miquettes remains the use of Georgian techniques, inspired by their passion for this country in the Caucasus, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to discover this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
Madloba blanc ("thank you" in Georgian) is a blend of 50% Marsanne and 50% Viognier. The vines are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The wine is aged for a year in qvevri, amphorae buried in the cellar in the Georgian style. This wine is reminiscent of its Georgian counterparts aged in terracotta, with its floral and spicy notes, mineral tension, a full texture, and intense flavor. It's an all-rounder when it comes to pairings.
Vin de France Syrah Red 2022,
This pure Syrah red wine from the Rhône Valley, organic and natural (Ecocert certified), is classified as a Vin de France. It asserts itself with a noble simplicity, typical of the wines of Domaine des Miquettes, produced on schist and granite soils. Its full name is: Biou une canou que té fara dé bé (“drink a cannon that will do you good”).
Vinification
Made from vines planted in Ardèche, on plots with light soils of black mica granite, schist and gneiss on a granite base, this natural Syrah ferments on the skins in terracotta containers and is aged for six months.
Tasting
Less dense and less full-bodied than the Saint-Joseph from Domaine des Miquettes, this This organic and natural Syrah is loaded with black fruits, blackcurrant, red fruits (wild strawberry), notes of tobacco and leather. The red fruits noticeable on the nose give way to a velvety, peppery and raspberry palate. Pair it with stews, red meats and game. It is also made for black truffle and we imagine it perfectly with a cassoulet.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, the kvevris being used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certified) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work or winemaking.
Ichigo Ichie Red 2022,
Ichigo Ichie is an organic and natural red-rosé wine (a "blouge" we would say) from the Rhône Valley (Ardèche, Saint-Joseph terroir) certified organic by Écocert. It is produced by Paul Estève and Chrystelle Vareille of Domaine des Miquettes, and the name of the cuvée pays tribute to one of their Japanese collaborators who recently passed away. The expression ichigo ichie means "a unique moment in life."
Vinification
Made without additives or added sulfites, unfiltered, Ichigo Ichie is a blend of all the grape varieties grown on the estate: Gamay, Marsanne, Roussanne, Syrah and Viognier, on granite and loess soils. This organic and natural wine from the Rhône Valley is aged for one year in vats.
Tasting
Ichigo Ichie can be consumed as a light red or a full-bodied rosé; its exotic notes are very seductive. It is recommended to drink it chilled. This additive-free wine will accompany all products from the land and the sea. Other "blouges", if you appreciate this type of rosé which leans towards red (or the other way around), can be discovered on our site: Susucaru Rosato from Frank Cornelissen, a classic from Etna, or L’Arroseur by Vinilibre.
Learn more about Domaine des Miquettes
Domaine des Miquettes, in the Saint-Joseph appellation (Ardèche), is run by Paul Estève and Chrystelle Vareille, who are passionate about Georgian winemaking techniques. At the heart of this centuries-old viticulture is the kvevri, the buried jar where the entire winemaking process takes place. They also have unburied tinajas (Spanish jars) for fermentation and maceration, while kvevris are used for aging. No sulfites are added to the wines of Domaine des Miquettes. The astringency of the tannins is polished by the terracotta, which produces a velvety texture, a fruity and supple substance.
The Estate
Paul Estève learned his trade from René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he gradually rebuilt the family estate until it reached 4.3 hectares. The plots, located between 300 and 450 meters above sea level, rest on a granite base with light mica and gneiss soils. The agriculture is organic (Ecocert certification) and biodynamic. The soils are worked by horse or winch and pickaxe, and the harvest is manual. No chemical inputs are added to the vineyard work and winemaking.
Vin de France Cuvée Madloba White 2020
Madloba blanc is an orange wine that asserts itself from the first intensely floral nose, full of character and depth. The floral nature is confirmed on the palate with an abundance of tea rose, accompanied by a surprising, exotic expression of lychee and mango. With a rather rich and dense body, the freshness acts as a balance, and lovely bitter touches mark the finish. This white Madloba ("thank you" in Georgian) is produced in the Saint-Joseph AOP. It is a blend of 50% Marsanne and 50% Viognier. The vines, almost forty years old, are planted at an altitude of 350 meters, on a hillside plot with granite and black mica soils. The two grape varieties are fermented together for six months in tinajas, unburied terracotta jars, and after pressing the wine returns to the tinaja for six months of aging. This aging method promotes the wine's texture and develops the fruit. Decant one hour before serving. Perfect for oriental, Asian, and exotic cuisines in general.
Find out more
Paul Estève and Chrystelle Vareille are the creators of the Domaine des Miquettes, whose great specificity is the use of Georgian techniques. They are passionate about this Caucasian country, the cradle of wine, where eight thousand year old winemaking techniques are still used. At the heart of this viticulture is the qvevri, the buried jar where all the winemaking takes place: fermentation with skin maceration and aging. They set out to explore this country and returned with the decision to age all their wines in buried jars. They have twenty-six, but distinguish between tinajas (Spanish jars) for fermentation-maceration and buried "amphorae" for aging. No sulfur is added. For both reds and whites, the terracotta erases astringency and transmutes it into a velvety texture, a fruity and supple material.
The estate, located in Ardèche, is south of the Saint-Joseph appellation. Paul trained with René-Jean Dard and François Ribo, two great figures of natural wine in the Rhône Valley. With Chrystelle, he began by taking over Paul's family farm with two ares of vines, then in 2004 the entire estate, which now covers 4.3 hectares. The white grape varieties are located around the house, the red grape varieties are planted on steep hillsides, between 300 and 450 meters above sea level. The plots rest on a granite base with light soils: black mica granite, schist and gneiss. Everything is cultivated organically (Ecocert) with biodynamic practices. The vines are cared for and fortified using plant decoctions and clay. The soils are worked by horse or winch and pickaxe. No chemical inputs are added to the vineyard work. The harvest is entirely manual.
