Brun-Avril was started in 2008 after Nathalie Avril and Jean-Jacques Brun inherited 5 hectares of vines in northern Chateauneuf-du-Pape, but the Avril family goes back 15 generations in the region. They produce a classic style CdP from a blend dominated by Grenache (usually around 80%) with Syrah (usually under 10%) and Mourvèdre (usually around 10-15%) from plots in two lieu-dits: “Farguerol” and the neighboring “Pied de Baud”. After about 1 month of maceration, the Syrah ages in big wooden barrels (about 300l) and the Grenache and Mourvèdre in larger tronconic wooden barrels (600l) for 18 months. The warm-weather 2020 offering is replete with juicy red fruit, blackberry preserves, wild herbs, and just a suggestion of a far-off autumn bonfire. 

Pairing: Cassoulet, Duck breast with wild cherry sauce

Grapes: Grenache, Syrah, Mourvedre

Soil: Sandy clay, Galets Roules

Viticulture: Organic