Red Rhône Wines
Red wines from both halves of the Rhône: Syrah from the granite of the north, Grenache-led blends from the south.
Two valleys under one name
The Rhône divides in two. In the north, between Vienne and Valence, Syrah alone makes the reds of Côte-Rôtie, Cornas and Saint-Joseph, on steep granite and schist terraces worked by hand. The wines carry black fruit, pepper and violet over a firm frame. In the south, the valley widens and Grenache leads, blended with Syrah, Mourvèdre and Cinsault; Châteauneuf-du-Pape is the reference point, with its sand, clay and rounded stones, and the Côtes du Rhône and Côtes du Rhône Villages offer the same grapes in an earlier-drinking form.
How to choose
For structure and the pure expression of Syrah, start in the north: Clusel-Roch and Pierre Rostaing in Côte-Rôtie, Domaine du Tunnel in Cornas and Saint-Joseph, Hervé Souhaut in Saint-Joseph and the Ardèche. For warmth and breadth, turn south: Clos des Papes and Clos du Caillou in Châteauneuf-du-Pape, and Château Signac in Chusclan. A Côtes du Rhône from Clos du Caillou or Clusel-Roch is a fair introduction to each estate's style.
How long to keep
Our cellar notes give 2 to 6 years for Côtes du Rhône and Vin de France reds, 5 to 18 years for Saint-Joseph and Cornas, and 10 to 25 years for Côte-Rôtie and Châteauneuf-du-Pape. Serve at 16 to 18 °C. Northern Syrah suits lamb, game birds and grilled red meat; southern blends suit slow-cooked dishes and herb-crusted lamb.
To see how the two halves differ in a single case, ask the concierge about our six-bottle Rhône selection, arranged north to south.