Northern Rhone Valley Wine

The Northern Rhône Valley is divided into eight official appellations (AOCs), each defined by geography, slope, and tradition. Vineyards here are typically planted on steep terraces that follow the Rhône River, creating distinct microclimates within a relatively compact area. These appellations form the backbone of Northern Rhône winemaking.

The northernmost appellation, located around the town of Ampuis. Its name means “roasted slope,” a reference to the steep, sun-exposed vineyards.

Directly south of Côte-Rôtie, this appellation covers a narrow stretch of hillside vineyards overlooking the Rhône, planted primarily on granite soils.

One of France’s smallest appellations, entirely enclosed within Condrieu. It is a historic single-estate AOC with limited production.

A long, narrow appellation stretching over 50 kilometers along the west bank of the Rhône. The vineyards are spread across multiple villages, making it one of the most geographically diverse AOCs in the region.

The largest appellation in the Northern Rhône, surrounding the famous Hermitage hill. Its vineyards extend across flat plains as well as hillside slopes.

Centered on a single, steep hillside above the town of Tain-l’Hermitage. This appellation has been renowned for centuries and remains one of the most prestigious sites in the Rhône Valley.

Situated south of Hermitage, Cornas is a compact appellation with vineyards planted on granite slopes forming a natural amphitheater.

The southernmost appellation in the Northern Rhône, located near the town of Valence. Its hillside vineyards face the river and are known historically for sparkling production as well as still wines.

The Northern Rhône Valley is defined by a small set of grape varieties, each tied to specific appellations. Unlike other French regions with many permitted grapes, the Northern Rhône relies on just one black grape and three main white grapes, making it one of the most distinctive winegrowing areas in France.

Black (Red) Grapes

White Grapes

Widely planted in Saint-Joseph, Crozes-Hermitage, Hermitage, and Saint-Péray. Marsanne adds body and texture to white wines, often blended with Roussanne.

Typically blended with Marsanne, though planted less extensively. Roussanne brings higher acidity and aromatic lift, balancing Marsanne’s weight. Found in the same appellations as Marsanne.

Widely planted in Saint-Joseph, Crozes-Hermitage, Hermitage, and Saint-Péray. Marsanne adds body and texture to white wines, often blended with Roussanne.

The wines of the Northern Rhône are shaped by steep vineyards, limited grape varieties, and centuries of tradition. Each appellation produces a distinctive style, but together they highlight the strength of Syrah for reds and the elegance of Viognier, Marsanne, and Roussanne for whites.

Red Wines

Elegant Syrah-based reds, often blended with a small percentage of Viognier. Known for floral aromas, silky texture, and savory depth.

Versatile reds ranging from lighter, approachable bottles to structured, cellar-worthy Syrah.

The most widely available reds, typically fruit-forward and earlier drinking, though some producers make age-worthy examples.

Powerful, complex Syrah wines capable of aging for decades, often considered among the finest reds in France.

Dense, dark, and full-bodied Syrah, traditionally rustic but now increasingly polished, with excellent aging potential.

White Wines

Rich, aromatic whites made entirely from Viognier. Characterized by stone fruit, floral notes, and a lush texture balanced by minerality.

Rare, concentrated Viognier with exceptional depth and longevity. One of France’s smallest and most prestigious appellations.

Whites made primarily from Marsanne and Roussanne. Styles range from fresh and mineral to rich and honeyed, with some capable of long cellaring.

Known historically for sparkling wines, Saint-Péray still produces méthode traditionnelle styles, though still whites are gaining recognition.

Unlike Bordeaux or Burgundy, the Northern Rhône doesn’t have internal ranked tiers like “First Growths” or “Premier Cru.” Instead, quality is defined by AOCs, with the communal crus (like Côte-Rôtie, Hermitage, and Cornas) standing at the top, followed by local appellations (Saint-Joseph, Crozes-Hermitage), and finally regional wines (Côtes du Rhône).

(Côtes du Rhône AOC)

This is the broadest designation, covering wines made across both the Northern and Southern Rhône. In the north, some producers may choose this label for wines made outside stricter local AOCs or for entry-level bottlings.

Côtes du Rhône Villages AOC (more relevant in the Southern Rhône but occasionally seen in transitional areas).

These wines are higher quality than generic Côtes du Rhône, reflecting more specific terroirs, though they are rare in the north compared to the south.

The true “quality tiers” in the Northern Rhône are the individual crus — each an AOC in its own right. These are considered the equivalent of Grand Crus in Burgundy.

Red-only Crus: Côte-Rôtie, Cornas

White-only Crus: Condrieu, Château-Grillet

Mixed Crus (red & white): Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray

Each cru has its own identity, soil, and microclimate, and the wines are regarded as the finest in the region.