From Avignon: Châteauneuf du Pape Half-Day Wine Tour
Embark on a half-day wine tour from Avignon to Châteauneuf-du-Pape. Enjoy a scenic photo stop at the ruins of the Pope's summer residence, then visit two wineries for ...
Profile
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: blackcurrant, garrigue, dried violet, spice box, dark chocolate
Palate: black cherry, leather, tobacco, iron, long mineral finish
One of the most consistently praised Chateauneufs, the Paul Avril estate produces dense, structured red Chateauneuf with Grenache-led depth, Mourvedre spine, and superb ageing potential.
What it pairs with
- Roasted saddle of lamb Classic Chateauneuf-lamb pairing; full-bodied Grenache cuts through the richness.More wines for lamb →
- Wild mushroom tart Earthy iron notes complement wild fungal flavours.More wines for mushrooms and truffles →
- Grilled beef entrecote Dense structure and dark fruit handle rich grilled beef.More wines for steak →
With cheese
How to serve Clos des Papes Chateauneuf-du-Pape Rouge
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roasted saddle of lamb, Wild mushroom tart, Grilled beef entrecote. Match the wine's structure to the dish's fat and salt.
History
The Avril family has been making wine at Clos des Papes since at least 1896, farming century-old Grenache parcels in the Cabrieres and Coteaux Pielong lieux-dits. Paul Avril took over in the 1970s. Winemaker Vincent Avril continues the traditional foudre-based approach across 32 hectares.
- 1896Earliest documented production at Clos des Papes under the Avril family
- 1970Paul Avril takes over and focuses the domaine on quality
- 1995Vincent Avril joins as winemaker
Facts
- Producer
- Clos des Papes · visiting guide
- Grapes
- Grenache (65%), Mourvedre (20%), Syrah (10%), Muscardin (5%)
- Classification
- Chateauneuf-du-Pape AOC
- Oak
- 18 months in old foudres and demi-muids
- ABV
- 14.5%
- Price
- EUR 70-110 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1896
- Organic
- ORGANIC CERTIFIED
Frequently asked about Clos des Papes Chateauneuf-du-Pape Rouge
What does Clos des Papes Chateauneuf-du-Pape Rouge taste like?
On the nose, blackcurrant, garrigue, dried violet, spice box, dark chocolate. On the palate, black cherry, leather, tobacco, iron, long mineral finish. Structurally full-bodied, firm tannins, medium acidity with a long finish. One of the most consistently praised Chateauneufs, the Paul Avril estate produces dense, structured red Chateauneuf with Grenache-led depth, Mourvedre spine, and superb ageing potential.
When should I drink Clos des Papes Chateauneuf-du-Pape Rouge?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Clos des Papes Chateauneuf-du-Pape Rouge?
Roasted saddle of lamb is the canonical pairing. Other strong matches include Wild mushroom tart and Grilled beef entrecote. Classic Chateauneuf-lamb pairing; full-bodied Grenache cuts through the richness.
What grapes are in Clos des Papes Chateauneuf-du-Pape Rouge?
The blend is Grenache (65%), Mourvedre (20%), Syrah (10%), Muscardin (5%). The wine is classified as Chateauneuf-du-Pape AOC.
Tags
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