"94 Points - Josh Raynolds, Vinous.com
Brilliant straw. Mineral-accented aromas of quince, tangerine and smoky minerals, plus hints of jasmine, iodine and brioche. Silky and tightly focused on the palate, offering concentrated orchard fruit, citrus fruit and honeysuckle flavors underscored by intense minerality. The strikingly long, sappy finish shows lingering stoniness and superb focus and tenacity. Drinking Window 2022 - 2028, February 2016
These are consistently among the most ageworthy white wines of the appellation, exactly as Vincent Avril intended when he began to assume control of his family's domain in 1988. Educated at the Lycée Viticole de Beaune, Avril, who recently turned 50 (much to his chagrin) is an enthusiastic fan of Burgundy in general and white Burgundy in particular. He spends a lot of free time in Burgundy visiting old schoolmates and exchanging wines with them. The Burgundian influence is palpable in Avril's mineral-driven, nervy Châteauneuf-du- Pape Blanc, which is aged in stainless steel tanks, with no malo, for six months before bottling. He adamantly believes that before the wine is five years old it should be decanted, and even suggests giving older bottles some air, a point that he has made to me many times over the years with bottles that were up to 20 years old and still showing magnificently."
Josh Raynolds, Vinous.com
These are consistently among the most ageworthy white wines of the appellation, exactly as Vincent Avril intended when he began to assume control of his family's domain in 1988. Educated at the Lycée Viticole de Beaune, Avril, who recently turned 50 (much to his chagrin) is an enthusiastic fan of Burgundy in general and white Burgundy in particular. He spends a lot of free time in Burgundy visiting old schoolmates and exchanging wines with them. The Burgundian influence is palpable in Avril's mineral-driven, nervy Châteauneuf-du- Pape Blanc, which is aged in stainless steel tanks, with no malo, for six months before bottling. He adamantly believes that before the wine is five years old it should be decanted, and even suggests giving older bottles some air, a point that he has made to me many times over the years with bottles that were up to 20 years old and still showing magnificently.
