The Northern Rhône wine region exploded in popularity in the mid 80’s and it was really down to two people, Etienne Guigal and Robert Parker. Etienne took over the vineyard in 1946, but it was his promotional efforts of the region combined with Robert Parker that put his wine on the map. Soon the Rhône Valley became famous as a wine region producing some of the most seductively elegant and aromatic wines in the world, Guigal’s Côte Rôtie being one of them.

E.Guigal is truly a family business with Marcel, Etienne’s son, taking over the business in 1961 with the help of wife Bernadette and today their son Phillipe and wife Eve represent the third generation of this iconic property.

Wine has been produced in the Rhône Valley for over 500 years, with some of its vineyards being amongst the oldest in France. Syrah rules over the south with a mix of Mediterranean grapes, while in the north, the two stars are Hermitage – grown on an imposing granite hillside above the town of Tain and best put away in the back of the cellar for a decade – and Côte-Rôtie, a star appellation made famous by Guigal's single-vineyard wines, yet also home to dozens of fine producers as yet less well known. The sheer hillsides overlooking the river have to be terraced to make production possible.

St Joseph and Cornas also provide wines of weight and worth, but the best source for good value is Crozes-Hermitage, a satellite appellation which has come alive in the last few years with the arrival of young blood.

The river valley widens out south of Valence into Côtes du Rhône country on the windy alluvial plains and the lower slopes of the hills. It is a most imposing sight during the cold, clear, blue skies of Mistral conditions. The best of the wine villages of the Côtes du Rhône have been promoted to their own appellations - Vinsobres, Vacqueyras - close in quality to the better known Gigondas.

The king of the southern Rhône is Châteauneuf-du-Pape. Here the galets roulés, rounded rocks from the ancient river bed, provide the context for gloriously rich red wines that are redolent of the heat and herbs of the south, and enhanced by the complexity which comes from blending several grape varieties. Thirteen are permitted in all, but Grenache usually dominates, along with Syrah and Mourvèdre in support. A fine vintage needs eight to 10 years cellaring for best results.

If your taste runs to fuller, richer, relatively exotic white wines, then perhaps a white Hermitage or Châteauneuf-du-Pape from the Rhône Valley would suit better, or else a marvellously perfumed, heady Condrieu - headquarters of the Viognier grape.

Côte Rôtie is a small appellation in the Northern Rhône Valley of France, situated on steep terraced slopes along the right bank of the Rhône River near the town of Ampuis. The appellation covers approximately 320 hectares of vineyards that climb the granite hillsides at elevations between 200 and 325 meters. It was granted AOC status in 1940 and is divided into two main sectors: the Côte Brune in the north, characterized by iron-rich soils that produce more structured wines, and the Côte Blonde in the south, with lighter-colored soils containing more limestone and mica.

The vineyards are planted primarily with Syrah, which must comprise at least 80% of any blend, with up to 20% Viognier permitted as a co-fermentation partner. The continental climate features hot summers and cold winters, while the steep granite slopes with their thin topsoil and schist subsoil provide excellent drainage and heat retention. Traditional winemaking often involves whole-cluster fermentation and aging in a combination of large oak foudres and smaller barrels. The extreme gradients of the vineyards, some reaching 60-degree angles, require hand-harvesting and make mechanization impossible.

Côte Rôtie wines are distinguished by their remarkable combination of power and elegance, displaying intense dark fruit flavors with distinctive floral and spice notes. The inclusion of Viognier adds aromatic lift and can contribute apricot and violet characteristics while softening the wine's tannins. These wines typically show excellent aging potential, developing complex secondary aromas of olive, leather, and smoked meat over decades in the cellar, while maintaining their characteristic backbone of fine-grained tannins and bright acidity.