Domaine Juliette Avril Chateauneuf du Pape Rhone Wine, Complete Guide

Learn everything about Domaine Juliette Avril Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

While the Avril family has an extensive history in Chateauneuf du Pape, the wines of Domaine Juliette Avril are fairly recent. In fact, the Avril family was involved in the creation of the Chateauneuf du Pape appellation and its AOC laws and regulation.

Domaine Juliette Avril was founded in 1927. But it took 10 years before wines were bottled and produced by the estate.

Domaine Juliette Avril Vineyards, Wines, Winemaking

Domaine Juliette Avril has 20 hectares of vines in Chateauneuf du Pape. 18 hectares are used for growing red wine grapes. 2 hectares are reserved for white Chateauneuf du Pape varieties.

Like most estates in the Southern Rhone, the vines of Domaine Juliette Avril are spread over the appellation in three different lieux-dits. They have terroirs of rocks, sand, loam and limestone soils.

Domaine Juliette Avril produces three Chateauneuf du Pape wines. They make 2 red Chateauneuf du Pape wines and one Chateauneuf du Pape Blanc.

Domaine Juliette Avril Chateauneuf du Pape is a blend of 75% Grenache, 15% Syrah and 10% Mourvedre. However, that blend can vary. The terroir is galets, sand and clay soils. The vines are planted in various parts of the appellation as you can see, as these grapes are planted in the le Bas Serres, Coste Froide, Coteau de l’Ange, Farguerol and les Galimardes lieux-dits.

On average the vines are 50 years of age. The grapes are destemmed. Vinification takes place in stainless steel vats. Malolactic fermentation takes place in used oak tanks. The wine is aged in used tanks foudres for less than 12 months before bottling. The production is on average close to 850 cases per year.

Domaine Juliette Avril Cuvee Maxence made its debut in 2006. The wine is produced from 100% old vine Grenache. The vines are at least more than 50 years of age. The wine is aged in demi muids for 12 months prior to bottling. Only 100 cases are produced of this wine.

Domaine Juliette Avril Chateauneuf du Pape Blanc made its debut in 1992. The wine is produced from 45% Grenache Blanc, 15% Roussanne, 15% Clairette and 15% Bourboulenc. On average, 400 cases are produced each year.

When to Drink Domaine Juliette Avril, Anticipated Maturity, Decanting Time

Domaine Juliette Avril can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine Juliette Avril is usually better with 1-3 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 2-8 years after the vintage.

Serving Domaine Juliette Avril with Wine, Food Pairing Tips

Domaine Juliette Avril is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Juliette Avril is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, barbecue, sausage and cassoulet. Domaine Juliette Avril is also good with Asian dishes, hearty fish courses like tuna, mushrooms, pasta, eggplant, cheese and tomatoes.

The white wine of Domaine Juliette Avril is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

Domaine Juliette Avril also owns 10 hectares of vines in the Cotes du Rhone and Cotes du Ventoux appellations.

www.julietteavril.com