Clos des Papes Châteauneuf-du-Pape is a prestigious Southern Rhône red wine produced by the Avril family estate, one of the oldest and most acclaimed producers in the appellation. First bottled under the Clos des Papes label in 1896, this wine is a benchmark for the region, consistently earning scores of 95 and above across top vintages.

The rouge is a Grenache-dominant blend composed of approximately 65% Grenache, 20% Mourvèdre, 10% Syrah, and 5% other permitted varieties including Muscardin, Vaccarèse, and Counoise. Grapes are sourced from 31 hectares across 24 separate parcels encompassing diverse terroirs from the rocky soils of La Crau to areas of sand, limestone, and gravel. All grapes are hand harvested and 100% destemmed. Vinification takes place in temperature-controlled stainless steel tanks with natural yeast fermentation, and the wine is aged in large traditional oak foudres for approximately 15 months before bottling. The wine is fined but not filtered.

The estate practices certified biodynamic and organic farming (Agriculture Biologique since 2010). Yields are kept exceptionally low, averaging 21–28 hectoliters per hectare. The wine is best served at 15.5°C and pairs well with classic meat dishes, lamb, duck, game, roast chicken, cassoulet, and hearty fish courses. It benefits from 5–8 years of cellaring and can age gracefully for 20 years or more in top vintages.