Clos des Papes Le Petit Vin d'Avril Rouge
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Suckling
James -
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
This wine shows a deep, rich purple robe in the glass with distinct aromas of wild berries, herbs and spices, bitter almond, cloves and star anise. Smooth on the palate and of fine structure. Bewitching to the finish.
Professional Ratings
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James Suckling
Starts off earthy with chestnuts, then turns to fruit with nuttiness, such as walnuts. Dark fruits like blackberries and raspberries. Has purity, with a slightly austere texture and tension. Changes in the glass and turns almost smokey. A non-vintage red from the great Chateauneuf producer of Clos des Papes.
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Robert Parker's Wine Advocate
The red NV Le Petit Vin d’Avril is even better. A kitchen sink blend of Grenache, Syrah, Marsalan, Merlot and Carignan that comes from vines located near the Rhone River, it’s a brilliant bistro-styled wine that dishes out tons of pleasure. Aged one-third in barrel, with tobacco, chocolate, mineral, pepper and licorice, this medium-bodied wine has solid richness and depth, as well as a chewy finish. Buy it by the case and enjoy it over the coming 4-5 years.
There are no fewer than 24 different plots of land, which include some of the most beautiful soils in the Chateauneuf vineyards. The geographical separation of our vineyards enables us to control ripeness at harvest time, since each sector does not necessarily reach the exact same stage at the same time. It also allows us to combine different varieties planted to the south. "Clos des Papes makes both red wines and white wines (10% of the production) for long-keeping, using traditional vinification and maturing. As I mentioned previously, our yields are deliberately low (an average of 28hl/hectare). and then undergo further strict sorting, to uphold our quality.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the Rhône valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of Rhône wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’
In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.