Rhone
Introduction
Between Vienne and Avignon, the Côtes du Rhône appellation extends on both sides of the Rhône over 250 communes and 6 departments: Loire, Rhône, Ardèche, Drôme, Vaucluse and Gard.
Wine growing is expanding steadily, and has developed at the expense of traditional crops such as olives and fruit trees.
The current success of the Côtes du Rhône vineyards is due to the production of a recognised quality, identified with a region thanks to the concept of AOC Côtes du Rhône, which was created in 1937.
The control of the harvest yield, at a level that is among the lowest in France, has allowed a continuous improvement in quality.
The Rhône region is usually divided into the northern and southern parts. The wines from the northern part, where the Syrah grape is dominant, differ greatly from those from the southern part, where the Grenache Noir is the most important grape.
History
The history of wine growing along the Rhône between Vienne and Avignon goes back more than two thousand years. The Rhône valley has always been an excellent connecting route, which guarantees wine growing in this region and at the same time ensures great fame and diversity. With their knowledge and expertise, the wine growers know how to make the most of the enormous variety of soil types and climatic conditions in this region. The fact that the farmers have given their wine the name Côtes du Rhône over the centuries has been of great importance for the brand's fame and for the award of the Appellation d'Origine Contrôlée Côtes du Rhône on 19 November 1937.
The origins of the Côtes du Rhône lie in the Gard department. In the 17th century, the Côte du Rhône was the name of an administrative district of the Viguerie d'Uzès in the Gard with famous wines. In 1650, a regulation was adopted to protect their authentic origin and guarantee their quality. An edict from the King of France from 1737 stipulated that all barrels intended for the sale and transport of the wine must be branded with the letters 'CDR'. It was not until the middle of the 19th century that the Côte du Rhône became 'Côte du Rhône' by expanding to the vineyards located on the other bank of the Rhône. This reputation, acquired over the centuries, was officialised by the courts of Tournon and Uzès in 1936.
The wine growing
In vinification, a number of developments can be observed. Attempts are being made to reduce the alcohol content somewhat in order to obtain less heavy wines. Destemming is taking place more often in order to reduce the tannin content. In general, the aim is to achieve somewhat lighter wines that are fruitier. The application of carbonic maceration is taking place more and more often, which makes the wines drinkable earlier, more pleasant and fruitier.
The red wines are usually made traditionally. In certain cases, maceration takes place first. Then, destemming, crushing and pressing take place. Then, fermentation takes place for 4 to 15 days at a temperature of 25 to 30°C. Lek and press wine are then mixed, followed by the assembly. This is followed by malolactic fermentation and finally storage for 6 to 36 months. Bottled at the earliest six months after the harvest. For wines that are stored in wood, this happens much later.
Rosé wines are mainly produced in the southern AOCs of Tavel and Lirac . New oak barrels are not used excessively during storage after fermentation in order to obtain more harmonious wines. Rosé wines are often macerated first, then the saignée method is applied, followed by further fermentation. Malolactic fermentation rarely takes place.
The white wines are usually far in the minority. They are known as dry, fresh and fragrant. They are created after the grapes are first crushed, then pressed and fermented at 18 to 20°C, with malolactic fermentation almost never occurring. About one year after the harvest, the wines are filtered and quickly bottled.
The Grenache Noir variety is known for producing alcoholic wines with a round taste. The Syrah and Mourvèdre varieties provide spicy aromas, colour, structure and a longer shelf life. For rosé and primeur wines, the Cinsault variety is mainly used.
In the case of red wines, light soils produce less heavy wines that are fruity and clear. On heavier soils they are fuller and richer in tannin. The wines from the Côtes du Rhône are generally known to be soft, rich in aroma and bouquet, full and usually firm. They can often be drunk young, although storage is desirable.
The appellations
The Rhône wines can be divided into four categories: the AOC Côtes du Rhône , the AOC Côtes du Rhône Villages , the Crus and the jeunes appellations. The latter usually produce the simplest wines, followed by the Côtes du Rhône and Côtes du Rhône Villages. The very best wines come from the Crus. A separate category is formed by the young primeur wines that may be sold from the third Thursday in November.
The Côtes du Rhône Villages have the following AOC areas:
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Signs
The Cru wines of the Côtes du Rhône are:
Furthermore, the appellations du Diois, Costières de Nîmes , Coteaux de Pierrevert , Coteaux du Tricastin , Côtes du Lubéron , Côtes du Ventoux , and Côtes du Vivarais are also considered Rhône wines. They form the so-called Jeunes appellations.
The Vins Doux Naturels are: Muscat Beaumes-de-Venise and Rasteau .
Terroir & Climate
Between Vienne and Valence, the right bank of the river is covered with vineyards and on the left bank the vines grow on the steep slopes around Tain l'Hermitage. All these vineyards are characterised by granitic soils and a temperate climate.
Further downstream, between Livron and Montélimar, the vineyards make way for other crops. However, beyond the Donzère pass, wine growing returns on both banks.
In the even more southerly departments of Ardèche and Gard, wine-growing on the right bank is very extensive, while now on the left bank, in the southern part of the Drôme and the Vaucluse, extensive vineyards can also be found. Here the vines grow on a limestone soil covered with silt deposits. Dry and warm are the characteristics of the maritime climate here.
Grape varieties
Twenty-one grape varieties can be found in Côtes du Rhône wines. But not all at the same time! Due to differences in geographical conditions and the legal provisions for the appellation, the winegrowers have to make a selection. The most commonly used for red wine are: Syrah (northern grape) and Grenache (main southern grape), to which Mourvèdre, Cinsault and Carignan can be added.
The northern grape varieties for white wine are: viognier, roussanne and marsanne. These can be used together with grenache blanc, clairette and bourboulenc, mainly southern grapes.