Cru Cairanne

The History of Cru Cairanne

Standing on its rock, the ancient Roman village of Cairanne stands proudly in the middle of its vineyard. The ancient fortified city, long fought over on all sides, is today a peaceful village where lovers of vines and wine gather.

The village experienced a strong growth of its viticulture in 1850 with an important demand for white wine which was consumed “bourru” (sweet wine still in fermentation) on the squares of Lyon and Saint-Etienne. It was not until 1953 that Cairanne was recognized as a Côtes du Rhône wine, then 1967 as a village in its own right, and finally 2016 to become a Cru Rouge & Blanc de la Vallée du Rhône.

Three complementary terroirs

One finds in the West the terraces of Aygues formed of pebbles, clays and fine sands. This gives the wines a lot of freshness, finesse and complexity.

To the north, the Miocene hillsides constitute one of the main terroirs of Cairanne, very stony with a marl soil. The wines from the north are powerful, spicy and full-bodied.

Finally, in the South, we find garrigues of stony alluvium covering a fine grained Tertiary soil. An extremely sunny plateau which gives solar wines, rich in aromas and with beautiful notes of spices.


Red wines in finesse

Composed of at least 50% Grenache, the reds are smooth, spicy and with elegant tannins. Alongside it, Syrah and Mourvèdre (at least 20%) bring more complexity, finesse and aromas to the wines. Sporadically, grape varieties such as Cinsault and Carignan are also used to balance the power of the wine with more freshness.

From “bourru” to complex white

The whites are more discreet and too rare on the appellation because of their high quality. The main grape varieties are Clairette and Roussanne for their floral & fresh characters, as well as Grenache Blanc for its power and complexity. Today, the white wines of Cairanne are far from the “bourru” that once made the reputation of the village!