It is one of the most renowned appellations of the southern part in the Rhône Valley, and its vineyards are located around Châteauneuf-du-Pape and in neighboring villages, Bédarrides, Courthézon and Sorgues, between Avignon and Orange.

They seem to have increased in reputation within France until phylloxera hit in the early 1870's which was earlier than most other French wine regions were affected.

In the north and north-east the famous galets roulés, round rocks or pebbles, cover the clay soil.

These are most often vineyards located on south-facing slopes where the night-time radiated heat from the stones would be detrimental to the vines and cause overripening of the grapes.

The vineyard is owned primarily by Domaine du Vieux Télégraphe, one of the most classic Châteauneufs, but also producer Henri Bonneau maintains a firm position here.

[16] The vineyard is very rich in the aforementioned galets roulés, while Domaine du Vieux Lazaret with its over 100 hectares owned by Vignobles Jérôme Quiot is the largest.

However, in recent times a number of producers have dropped the full papal seal in favour of a more generic icon, while still retaining the same heavy glassware.

With 72% of the total vineyard surface in 2004, Grenache noir is very dominant, followed by Syrah at 10.5% and Mourvèdre at 7%, both of which have expanded in recent decades.

Syrah is typically blended to provide color and spice, while Mourvèdre can add elegance and structure to the wine.

In white Châteauneuf-du-Pape, Grenache blanc and Roussanne provides fruitiness and fatness to the blend while Bourboulenc, Clairette and Picpoul add acidity, floral and mineral notes.

The style of these wines range from lean and minerally to oily and rich with a variety of aromas and flavor notes—including almond, star fruit, anise, fennel, honeysuckle and peach.

[3] Some white Châteauneuf-du-Pape are meant to age and tend to develop exotic aromas and scents of orange peels after 7–8 years.

[1] Châteauneuf-du-Pape wines are often high in alcohol, typically 14-15.5%, and must be minimum 12.5% under the appellation rules with no chaptalization allowed.

Winemaking in the region tends to focus on balancing the high sugar levels in the grape with the tannins and phenols that are common in red Châteauneuf-du-Pape.

Beginning in the 1970s, market tendencies to prefer lighter, fruitier wines that can be drank sooner have prompted some estates to experiment with carbonic maceration.

[3] Low yields are considered critical to the success of Châteauneuf-du-Pape with the principal grape varieties tending to make thin and bland wine when produced in higher quantities.