Brun Avril - Grenache Blanc, Roussanne, Marsanne, Clairette - Côtes du Rhône, FR - 2024

Notes from the Winery/Importer

Blend of 30% grenache blanc, 25% roussanne, 25% marsanne, 20% clairette The vineyard is located between Orange and Jonquières, north east of Châteauneuf-du-Pape. Clayey-calcareous soil with limestone on the surface, bringing minerality to the wine, vines on average, 30 years old. Viticulture: Organic certification under way. Harvest by hand. Vinification: fermentation during 5 weeks at low temperatures in barrels, amphorae, and steel tank. Indigenous yeasts. Maturing in amphorae and demi-muids.

Notes on the Producer

The Avril family has been in Châteauneuf since the fourteenth century (15 generations and counting). Domaine Brun-Avril, however, was established in 2008 by husband & wife team, Nathalie and Jean-Jacques Brun. Their 5 hectares were part of an inheritance, one that changed the course of their lives. After deciding that they wanted to preserve the family's holdings, they studied viticulture. Since then they’ve expanded their holdings considerably and in 2020, their son Henri joined the domaine. Despite being new winemakers, their style is decidedly old school. They only produce one red and more recently, one white per vintage and do everything and nothing to let the wine speak for itself. The family has been farming organically for years but without being officially certified. They started the official organic conversion process in 2021, which takes 3 years, therefore, the first certified harvest and vintage will be 2024.

Grapes & Style

Grenache Blanc

Grenache Blanc is the white-berried form of Grenache and an important grape in southern France and northern Spain. It appears in the southern Rhône, Roussillon, Priorat, Terra Alta, and other warm Mediterranean regions, often as part of blends but increasingly as a varietal wine.

In the vineyard, Grenache Blanc likes warm, dry climates and can build alcohol easily, so balance depends on farming, harvest timing, and keeping enough freshness. It’s useful in blends because it brings body and texture, but it can become heavy if it loses acidity.

In the glass, Grenache Blanc tends to show pear, green apple, citrus, fennel, herbs, and a rounded, sometimes waxy texture. The best versions are not just broad; they have enough mineral or savory tension to stay refreshing. It’s a great grape for white wines that feel Mediterranean without becoming soft.

Roussanne

Roussanne is a northern Rhône white grape, often partnered with Marsanne but capable of distinctive wines on its own. It takes its name from the russet color the berries can develop when ripe, and it’s valued for aromatic complexity, texture, and ageworthy structure.

In the vineyard, Roussanne can be demanding. It’s susceptible to disease, can crop irregularly, and usually needs careful farming to ripen well without losing balance. When it works, it gives white wines with more architecture than obvious fruitiness.

In the glass, Roussanne often shows pear, quince, apricot, chamomile, honey, herbs, and a waxy or lanolin-like texture. The best versions are broad but not soft, with savory depth and enough acidity or phenolic grip to keep the wine focused.

Marsanne

Marsanne is a northern Rhône white grape, especially associated with Hermitage, Saint-Joseph, and Crozes-Hermitage, and often blended with Roussanne. It’s also important in parts of southern France and has found a serious home in Australia, particularly Victoria.

In the vineyard, Marsanne is generally productive and can handle warm conditions, but it needs care to avoid making wines that feel too broad or low in acid. It can be fairly neutral when young, but with age it often develops more interesting texture and savory complexity.

In the glass, Marsanne tends to show pear, yellow apple, almond, honey, herbs, and a waxy, rounded feel. It’s less overtly aromatic than Viognier or Roussanne, but it can age beautifully, moving toward nuttier, deeper, more savory tones. We like it for white wines that are textural and quiet rather than flashy.

Clairette

Clairette is a southern French white grape with a long history around the Rhône, Provence, and Languedoc. It’s one of those Mediterranean varieties that can look simple on paper but becomes compelling when handled with restraint: generous enough for sunlit texture, but still capable of freshness and quiet detail.

In the vineyard, Clairette tends to ripen with moderate acidity, so picking and site matter. In blends it can soften sharper grapes and add body, while on its own it often works best when the winemaking preserves its herbal, stony side rather than pushing it toward weight.

In the glass, Clairette often shows pear, lemon, fennel, white flowers, almond, and a lightly saline or bitter-herbal finish. The best versions are subtle, savory, and very Mediterranean — less about flashy fruit than texture, herbs, and refreshment.