Clos des Papes

History of Clos des Papes

The history of Clos des Papes is intimately linked to that of the Avril family, winegrowers in Châteauneuf-du-Pape since the 17th century. Archives already attest to the presence of vines on the estate at that time, with roots stretching back to the 14th century, when the Avignon popes had white wines from the region transported to their palace. In the 19th century, the vineyard suffered the ravages of phylloxera in 1865, leading to a temporary planting of fruit trees such as cherry trees, before a gradual reconstitution through grafting.

It was in 1896 that Paul-Eugène Avril marked a decisive turning point by commercializing his Mourvèdre wine under the name Clos des Papes, registering the brand in 1902 and pioneering bottling in the 1910s. An influential member of the community, one Avril even served as first consul of the town in 1756. The family played a key role in the creation of the Châteauneuf-du-Pape appellation in 1935, the first AOC in France. Régis Avril introduced in 1954 a "mass wine" white representing 10% of the vineyard. Paul Avril took the helm in 1963, after training in Burgundy that infused a quest for elegance into the wines. His son Paul-Vincent, who joined in 1987 after international experiences (from Mouton Rothschild to Australia), perpetuates this lineage with 36 vintages to his name. Under his impetus, the estate expanded onto terroirs such as La Crau and Canto, while maintaining an unchanged philosophy: a single cuvée per color, for a perfect synthesis of the appellation.

Terroirs and Vines of Clos des Papes

Clos des Papes extends over a mosaic of 24 to 30 plots, covering approximately 35 hectares, of which 3 to 4 hectares are dedicated to white grape varieties. This fragmentation is a major asset, offering a diversity of terroirs that reflects the full richness of Châteauneuf-du-Pape: stony soils with rounded galets for gentle warmth, fine sands for finesse, clays for structure, and limestone plateaus for minerality. Exposures vary, from the cool north to the sun-drenched slopes of the south, allowing precise control of grape ripeness. The original plot, nestled at the foot of the papal castle and enclosed by walls (hence the name "Clos"), serves as a living lesson with its terraces planted with all the authorized grape varieties.

The vines, often a century old (up to 80 years), are farmed organically with mass selection for the annual renewal of 50 ares. Yields are drastically limited (18 to 25 hl/ha, versus the authorized 35), through bud removal, green harvesting and natural cover cropping. Grenache (65% of the red) thrives on cooler soils for its freshness, Syrah on poor stony ground, and Mourvèdre on rich clays. For the whites, less-draining plots avoid water stress, preserving acidity and balance in the face of scorching summers. This flagship terroir, analyzed every two years and enriched with organic amendments (cow, sheep, seaweed), guarantees wines that are distinctive, complex and respectful of the environment.

Winemaking at Clos des Papes

The winemaking at Clos des Papes combines Burgundian tradition and Rhône expertise, with a rigor that favors balance over extraction. Manual harvests, staggered by plot, are accompanied by meticulous sorting: in the vineyard, in the bin, on the truck and on a sorting table at the cellar entrance. The red grapes, destemmed 100% since 1991, are gravity-fed into tiled concrete tanks. Natural fermentations, using indigenous native yeasts, take place at 30–32°C with moderate pump-overs (two per day), for one-month macerations that bring out silky tannins without excess.

After de-vatting, the wines overwinter before malolactic fermentation, then age for 15–18 months in neutral large oak barrels (20–55 hl, some over a century old), with no new wood to avoid any oaky character — a new barrel is "broken in" on table wine. No filtration since 1988, but light fining and natural tartaric precipitation. For the whites, whole-pressed and cold-settled, vinification in stainless steel at 21°C without malolactic fermentation preserves freshness and fine lees, with a 5–6 month aging period without batonnage. Everything is co-fermented for perfect harmony, in a modern underground cellar. This approach, without enzymes or acidification, produces vibrant, appetizing wines of rare longevity.

The cuvées of Clos des Papes

Clos des Papes rejects the trend for single-vineyard cuvées, opting instead for two iconic cuvées that synthesize the appellation: a red and a white, both blending all 13 authorized grape varieties (12 for the red, 6 for the white). These wines, produced in limited volumes, are pure expressions of the estate.

Châteauneuf-du-Pape Rouge: Signature blend of 65% Grenache for ripe fruit and roundness, 20% Mourvèdre for spiced structure and acidity freshness, 10% Syrah for smoky and balsamic notes, and 5% other varieties (Counoise, Vaccarèse, Muscardin, etc.) for complexity. From old vines with low yields, this wine offers a powerful yet velvety architecture, with fine tannins and a saline finish. Young, it seduces with its fruity concentration (black cherry, raspberry, kirsch) and Asian spices; after 6–7 years, the Grenache blossoms into notes of leather and garrigue, reaching its peak at 10–15 years with a cellaring potential of 20 years or more. Flagship vintages such as 2005 (best red wine in the world by Wine Spectator), 2007 (100/100 Parker) or 2016 (97–100/100) confirm its consistency. Decant for young vintages, serve at 14–15°C for a fascinating evolution in the glass.

Châteauneuf-du-Pape Blanc: Perfect balance of six grape varieties (20% each of Grenache Blanc, Roussanne, Clairette, Bourboulenc, Picpoul and Picardan), co-fermented in two batches (early and late harvest) for tension and texture. Without malolactic fermentation or wood, it shines through its chalky minerality, its floral citrus notes and its crushed stones, evolving towards honey and dried flowers after 3–8 years, then toasted nuts for a meursault-like phase at 10 years. A confidential production, it combines carnal power and saline freshness, with a longevity of 10–20 years. A precious, gastronomic and underrated white from the Rhône Valley.

A red table wine "Le petit vin d'Avril", made from young or declassified vines, rounds out the offering with its easy-drinking fruitiness, aged 2 years in large oak barrels.

Choose these rare cuvées that transcend vintages, promising evolving pleasures for decades. Order now and enter the legend of Châteauneuf-du-Pape! Discover the other estates of the Châteauneuf-du-Pape appellation such as Beaucastel, Beaurenard, Charvin, Clos du Mont Olivet, Clos Saint Jean, the iconic Henri Bonneau but also La Janasse, Jérôme Gradassi, domaine de Marcoux, Pegau, Tardieu Laurent, Vieux Télégraphe etc... at Vins & Millésimes, where you can buy the finest bottles of wine and grand crus online. All our wines are in stock and available for fast delivery! Discover the bottles and Magnums of Clos des Papes available for purchase!