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.
Domaine Juliette Avril Wine Tasting Notes
17 Vintages 30,061 Views Sort by Vintage-Rating
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2021
Domaine Juliette Avril Cuvée Maxence (Châteauneuf-du-Pape)
Medium-bodied, forward, and mineral-driven, with a core of salty-kirsch, herbs, and olives, the wine is fresh, lively, and peppery from start to finish. The wine is produced from 100% old vine Grenache. Drink from 2024-2031. 261 Views Tasted Jan 30, 2024 |
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2021
Domaine Juliette Avril (Châteauneuf-du-Pape)
Flowers and kirsch define the nose. On the medium-bodied palate, there is freshness, supple-textures and a creamy, elegant, cherry-oriented finish. Drink from 2024-2029. 291 Views Tasted Jan 30, 2024 |
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2020
Domaine Juliette Avril Cuvée Maxence (Châteauneuf-du-Pape)
A strong note of garrigue is the first thing you find before moving to the black raspberries, leaf and spicy notes. On the palate, the wine is herbaceous, as well as lifted and energetic. Drink from 2022-2032. 659 Views Tasted Jan 27, 2023 |
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2020
Domaine Juliette Avril (Châteauneuf-du-Pape)
Olives, garrigue and kirsch define the nose. The wine is medium bodied, soft, forward, fresh and ready to go with its early drinking, black raspberry, herb and kirsch character. Drink from 2022-2030. 842 Views Tasted Jan 27, 2023 |
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2019
Domaine Juliette Avril (Châteauneuf-du-Pape)
Medium-bodied, fresh, spicy, pepper, round and fruity, with a peppery edge to the black raspberries and kirsch in the finish, this is already easy to enjoy today. Drink from 2023-2031. 2,186 Views Tasted Jan 31, 2023 |
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2016
Domaine Juliette Avril Cuvée Maxence (Châteauneuf-du-Pape)
Soft textured, elegant, refined, silky, fresh styled wine, with a sweetness of fruit and depth of flavor that should drink well on release. 1,688 Views Tasted Sep 6, 2018 |
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2016
Domaine Juliette Avril (Châteauneuf-du-Pape)
Medium bodied, forward, easy drinking, kirsch dominated charmer with good fruit, texture and character for early drinking. 2,947 Views Tasted Sep 6, 2018 |
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2015
Domaine Juliette Avril Cuvée Maxence (Châteauneuf-du-Pape)
Ripe, dark red fruits, pepper, herbs and spicy notes prevail in the perfume. Medium bodied, polished soft and forward, the fruits are sweet, ripe and peppery, with loads of cherry essence that kicks off and stays with you through the finish. 1,713 Views Tasted Aug 21, 2017 |
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2015
Domaine Juliette Avril (Châteauneuf-du-Pape)
Medium bodied, soft textured and forward, the wine delivers sweet, red fruits and a touch of garrigue quite easily. This is already delicious to taste. 3,303 Views Tasted Aug 21, 2017 |
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2014
Domaine Juliette Avril Cuvée Maxence (Châteauneuf-du-Pape)
Fresh, silky, and packed with ripe kirsch and spicy black raspberries, the wine is forward, medium bodied, polished and clean. 1,518 Views Tasted Jun 24, 2016 |
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2014
Domaine Juliette Avril (Châteauneuf-du-Pape)
Medium bodied, finesse styled, forward, easy drinking wine with polished, sweet fruits and a kirsch end notes that is perfect for early drinking pleasure. 2,053 Views Tasted Jun 23, 2016 |
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2013
Domaine Juliette Avril Cuvée Maxence (Châteauneuf-du-Pape)
Medium bodied, peppery, red fruits and soft textures with freshness are the hallmarks of this wine. The wine is made from 100% Grenache. 1,441 Views Tasted Sep 7, 2015 |
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2013
Domaine Juliette Avril (Châteauneuf-du-Pape)
Garrigue and cherry, with sweet plummy accents lead to a medium bodied, finesse styled wine. The wine was produced from a blend of 65% Grenache, 25% Syrah, 10% Mourvedre. 2,797 Views Tasted Sep 7, 2015 |
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2012
Domaine Juliette Avril Cuvée Maxence (Châteauneuf-du-Pape)
Medium bodied and all about its sweet, fresh, kirsch quality and silky textures in the forward finish. Produced from 100% Grenache. 1,240 Views Tasted Sep 17, 2014 |
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2012
Domaine Juliette Avril (Châteauneuf-du-Pape)
This is a medium bodied, simple, fresh red berry charmer that will be best in its youth. 2,429 Views Tasted Sep 10, 2014 |
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2010
Domaine Juliette Avril (Châteauneuf-du-Pape)
Forward, easy drinking, medium bodied quaffer on the soft, red berry side of the style range with a lean to strawberry and raspberry in the lead. This is best enjoyed on the young side. 2,428 Views Tasted Aug 4, 2015 |
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2009
Domaine Juliette Avril (Châteauneuf-du-Pape)
Easy drinking, medium bodied, fresh wine with an earthy, strawberry and kirsch personality. 2,265 Views Tasted Feb 20, 2015 |
