As a general rule, wines bearing the humble designation Vin de France are simple and inexpensive. Normally, they are table wines, meant to be consumed more or less immediately, and not pondered over too much. However, when Paul Avril, winemaker of the legendary Chateauneuf du Pape house Clos des Papes, decides to make a Vin de Table using fruit from several old-vine parcels, the result is startling and impressive. The nose is packed full of cherry, dark berries, and savory herbs. The palate is full and rich, but not opressively tannic, with fantastic acidity in the finish. 
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