Forward-thinking Burgundy fanatic Vincent Avril has turned Clos des Papes into one of the most highly regarded estates in the appellation. Encompassing 35ha of vines spread accross 24 different parcels, making wine here is not without its complications! Vincent achieves such high standards thanks to a meticulous approach to making wine, adopting practices including severe pruning, de budding, organic viticulture, severe harvest selections, and gentle winemaking. Vincent puts all of his energies in making just the one red cuvee, the result is a beautifully balanced, very intense but not at all heavy Chateauneuf du Pape of the highest quality. Grapes are harvested when ripe at tiny average yields, rarely more than 25hl/ha, and upon reception into the gravity-orientated winery are lightly crushed before a 3 week maceration and fermentation. The wines are then reared for 12 months in 50hl oak foudres. The final blend usually comprises 65% Grenache 20% Mourvedre and 10% Syrah with the remainder made up of the less known varieties of Chateauneuf.