Costières de Nîmes, granted full AOC status in 1986, sits at the eastern edge of the Languedoc yet looks and tastes distinctly southern Rhône. Its alluvial terraces of galets roulés and sandstone, plus a warm Mediterranean climate tempered by breezes, shape generous, ripe wines with balancing freshness. Château Saint-Cyrgues is a standard-bearer, producing quality across the range. In the vineyard, work is by hand and natural remedies are favoured; the estate is certified organic. The 60-hectare holding is planted to full spectrum of southern grapes: Syrah, Grenache and Mourvèdre alongside Merlot, Marselan and Petit Verdot; whites include Roussanne, Grenache Blanc, Viognier, Muscat and Vermentino. In the cellar, fermentations are natural, with minimal intervention to preserve purity and place. The resulting wines are clean, approachable and excellent value—fruit-forward Rhône-style reds, vibrant, aromatic whites and blends that over-deliver for everyday drinking.

Languedoc-Roussillon, stretching along France’s Mediterranean coast, is one of the country’s largest and most diverse wine regions. Known for its sunshine-rich climate, with hot, dry summers and mild winters, the area is ideal for grape growing. The region benefits from varied soils—limestone, clay, schist, and gravel—contributing complexity and character to its wines.

Traditionally a volume-focused region, Languedoc-Roussillon has undergone a quality revolution in recent decades. Today, it produces expressive, terroir-driven wines across a wide spectrum of styles. Red blends dominate, featuring Grenache, Syrah, Mourvèdre, and Carignan. These wines are typically full-bodied with ripe black fruit, spice, garrigue (wild herb) notes, and earthy undertones. Whites, made from grapes like Picpoul, Grenache Blanc, and Marsanne, offer fresh acidity and citrus, stone fruit, or floral flavours.

The region is also known for crisp Picpoul de Pinet, aromatic Muscat, and traditional method sparkling wines from Limoux—the latter believed to predate Champagne. Roussillon, with its Catalan influence, excels in fortified sweet wines (vins doux naturels) like Banyuls and Maury, rich with dried fruit, chocolate, and nutty flavours.

Marsanne is a classic white grape of the northern Rhône, long associated with Hermitage, Crozes-Hermitage, Saint-Joseph and Saint-Péray, where it is often partnered with Roussanne. Thought to originate around Tain-l’Hermitage, it has travelled modestly: today you’ll also find it in southern France, Switzerland’s Valais (as Ermitage), Australia (notably Victoria’s Nagambie Lakes), parts of California and small pockets in South Africa.

In the vineyard, Marsanne is relatively hardy and productive, favouring warm, well-drained, stony or granitic soils. It ripens mid- to late-season, building high sugar and generous texture, but acidity can drop quickly if picked too late. Managing yields and canopy is crucial to retain freshness and avoid neutral flavours. In humid conditions it can be prone to mildew; in the cellar it benefits from careful oxygen management to prevent premature oxidation.

Stylistically, Marsanne is full-bodied and textural, often with a gentle, waxy feel. Young wines show pear, quince and stone fruit with notes of acacia, honeysuckle, fennel and almond. With lees ageing—or discreet barrel work—they gain mid-palate weight and a creamy, nutty complexity; with bottle age, expect honey, nougat, spice and a savoury, mineral depth. While most examples are dry, Marsanne also underpins the traditional-method sparkling wines of Saint-Péray and occasionally richer, late-harvest styles.

Roussanne is a high-quality white grape variety native to France’s Rhône Valley, where it is a key component of both northern and southern Rhône white blends. It is most famously found in appellations such as Hermitage, Crozes-Hermitage, Saint-Joseph, and Châteauneuf-du-Pape, often blended with Marsanne or Grenache Blanc to create wines of depth and elegance. Outside France, Roussanne is also planted in California, Washington State, Australia, and parts of Italy.

Roussanne is prized for its distinctive aromatic profile and its ability to produce complex, age-worthy wines. It typically offers aromas of pear, peach, and honey, complemented by floral notes such as acacia and herbal hints like chamomile or fennel. As it ages, it develops nutty, toasty, and lanolin-like characteristics, gaining richness and complexity. On the palate, it is often medium- to full-bodied, with a silky texture and balanced acidity.

Viticulturally, Roussanne is notoriously challenging to grow. It is late-ripening, susceptible to mildew and rot, and sensitive to wind and drought. Its low yields and tendency to oxidise require careful vineyard and cellar management. Despite these challenges, Roussanne’s elegance and distinctive character make it one of the Rhône’s most prestigious and sought-after white grape varieties.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.