Clos des Papes (Paul Avril et Fils)

Founded by Paul Avril in 1896, Clos des Papes played a pivotal role in shaping the identity of Châteauneuf-du-Pape, contributing to the creation of France’s first AOC regulations in 1936. Today, Vincent Avril continues this tradition with quiet rigour, farming 40 hectares across more than 30 parcels scattered throughout the appellation. These plots, with their mosaic of soils—galets roulés, sand, and clay-limestone—allow for nuanced blending and complexity. Yields are kept deliberately low, around 25 hectolitres per hectare, ensuring concentration without excess. The estate’s commitment to organic viticulture, certified since 2011, reflects a philosophy of respect for the land and its long-term vitality.

In the cellar, intervention is minimal. Grapes are harvested by hand, de-stemmed, and fermented with indigenous yeasts. Reds undergo gentle maceration and age for up to 18 months in large, neutral foudres—some over a century old—eschewing new oak entirely. Whites, a rare gem, are co-fermented at cool temperatures and aged on lees without malolactic fermentation, resulting in wines of tension and texture. The result is a portfolio that avoids artifice: no special cuvées, no shortcuts—just authentic expressions of Châteauneuf-du-Pape. Clos des Papes offers wines of exceptional longevity, capable of evolving gracefully for decades.