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.

Hermitage is a prestigious appellation located in the northern Rhône Valley of France, situated on a steep granite hill overlooking the town of Tain-l'Hermitage. The vineyard covers approximately 136 hectares on south-facing slopes that rise dramatically from the Rhône River. This small but significant appellation has been producing wine since Roman times and received AOC status in 1937.

The terroir of Hermitage is defined by its steep granite slopes with decomposed granite soils mixed with clay and limestone deposits. The south-facing exposition provides optimal sun exposure, while the granite retains heat and reflects it back to the vines. Red Hermitage is produced exclusively from Syrah, while white Hermitage is made from Marsanne and Roussanne grapes, either as single varietals or blends. The steep terrain requires hand-harvesting and careful vineyard management.

Hermitage red wines are among the most powerful and long-lived expressions of Syrah, displaying intense dark fruit flavors, black pepper spice, and mineral complexity that can evolve for decades. White Hermitage wines offer rich texture and complexity, with Marsanne contributing weight and honeyed notes while Roussanne adds floral aromatics and acidity. Both styles develop remarkable depth and tertiary flavors with proper cellaring, making Hermitage one of France's most age-worthy appellations.