Clos des Papes 2007 magnum Chateauneuf du Pape

The Estate

Clos des Papes 2007 — Châteauneuf-du-Pape’s Benchmark Estate

Clos des Papes stands among the most revered domaines in Châteauneuf-du-Pape, currently guided by Paul Vincent Avril, who represents the fourth generation of his family to steward these ancient vineyards. Indeed, the Avril family has cultivated these parcels since 1896, moreover building a reputation for wines of extraordinary finesse and precision in an appellation often known for power. The estate’s name refers to the stone-walled vineyard parcel originally enclosed by papal decree during Avignon’s 14th-century prominence as the seat of the Catholic Church.

Furthermore, the domaine has earned organic certification, reflecting the family’s commitment to sustainable viticulture across their 32 hectares. The Avrils are meticulous growers who prioritize balance and terroir expression over sheer concentration, thus crafting wines that age gracefully for decades. Their classical approach and exceptional vineyard holdings have secured Clos des Papes’ position as one of the Southern Rhône’s most sought-after producers.

This Lot

Available as Magnum (1.5L) — ideal for collectors and long-term cellaring.

Terroir & Grapes

Thirteen Scattered Parcels on Privileged Sites

The estate’s vineyards comprise thirteen distinct parcels scattered across Châteauneuf-du-Pape’s finest terroirs, predominantly planted on the appellation’s signature galets roulés—large, heat-retaining quartzite stones deposited by ancient glacial rivers. Additionally, the domaine farms prime sites in several key lieux-dits including La Crau, known for its deep layers of rounded stones over clay-limestone subsoils. While the traditional blend emphasizes Grenache, the Avrils maintain significant holdings of old-vine Mourvèdre, Syrah, and other permitted varieties, allowing them to craft a wine of remarkable complexity and structure.

Vinification & Ageing

Traditional Methods with Minimal Intervention

The Avrils ferment each parcel separately in traditional concrete tanks, thus preserving the distinct character of their diverse vineyard holdings before assemblage. Moreover, they practice whole-cluster fermentation for certain varieties, adding aromatic complexity and structural refinement. The estate avoids modern extraction techniques, instead relying on gentle pigeage and extended maceration to achieve depth without harshness. Following fermentation, the wine undergoes élevage in large, neutral oak foudres for approximately eighteen months, a practice that allows the fruit and terroir to shine without overt oak influence.

Tasting Notes

Silken Refinement with Southern Warmth

The 2007 Clos des Papes reveals beautifully delineated black cherry fruit interwoven with dark raspberry, kirsch, and herb-tipped red berries on the nose. Moreover, accents of white flowers, cracked black pepper, and Provençal garrigue add aromatic complexity. On the palate, the wine displays the estate’s signature silken texture and refined structure, offering a lush, supple mouthfeel with surprising depth and flesh despite the challenging vintage. The seamless integration of tannin and acidity creates remarkable balance, while notes of wild herbs and spice linger on the persistent finish. This is Châteauneuf-du-Pape in its most elegant expression—powerful yet refined, concentrated yet graceful.

Service & Pairing

Serving this Exceptional Magnum

This magnificent magnum format ensures optimal ageing conditions, allowing the wine to develop gracefully over two decades or more. Serve the 2007 Clos des Papes alongside Provençal daube de boeuf, herb-crusted rack of lamb, or wild game preparations with juniper and thyme. Additionally, the wine’s silken texture and spice notes complement aged Comté, truffle-enriched dishes, or slowly braised short ribs. The refined structure and aromatic complexity also pair beautifully with duck confit, venison medallions, or mushroom-based preparations that echo the wine’s earthy undertones.

— Discover —

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