Chateauneuf du Pape is probably the most famous and well-known red wine from the Southern Rhône river valley. The appellation name derives from what used to be the seat of the Popes of Avignon when there were actually two sitting Popes, Avignon and, of course, the Vatican. The vineyard of Paul Durieu is situated on some of the original property of the archbishops of Avignon and extends over 21 hectares (~50 acres) and is composed of clay and the famous "galets", small rounded stones that were brought down from the alps during the last Ice Age. This plateau, often swept by the famous mistral winds and warmed by the strong Mediterranean sun, is planted to Grenache, Syrah, Mourvèdre, and Counoise, all bringing their unique characteristics to Paul Durieu's Chateauneuf du Pape. Antoine Ferre is the "maitre du chai" or wine maker follows his grapes from the vines to the bottle.

Their Chateauneuf du Pape Reserve Lucile Avril is produced using mostly Grenache, blended with Syrah, Mourvèdre, and Counoise. The grapes are specially selected from only the best parcels to insure the best possible quality of this premium wine. As with their basic Chateauneuf du Pape, extended whole grape cluster maceration and fermentation for 15 days helps develop the rich deep fruit aromas and the ripe stems and seeds add soft spice and tannins. The Reserve spends two years in large old oak "foudres" or enormous casks kept in cellars that date from the 18th century.

This is a powerful but surprisingly elegant wine with deep aromas of black fruits and berries, accented by the peppery spiciness from the Grenache and the floral aromas from the Syrah and Mourvèdre. There is a bright red fruit note right in the center (use imagination here) that gives this wine the superior quality you expect from a Reserve bottling such as this.

Made in the traditional manner, the flavors are based entirely on the fruit and the terroir and will please palates in both the New and Old World.