Clos Saint-Jean

Clos Saint-Jean was founded in 1900 by Edmund Tacussel and began bottling its own estate wines in 1910, more than a decade before the Châteauneuf-du-Pape appellation was officially established in 1923. The domaine gained significant international prominence following the 2003 vintage, when Robert Parker praised the estate's wines. Today, brothers Vincent and Pascal Maurel, the great-great-grandsons of Edmund Tacussel, run the property with winemaking consultant Philippe Cambie.

• Founded 1900 by Edmund Tacussel; estate bottling began 1910
• Gained international recognition after Parker's praise of the 2003 vintage
• Currently managed by fifth-generation brothers Vincent and Pascal Maurel
• Philippe Cambie serves as winemaking consultant

The estate's 41 hectares span a range of Châteauneuf-du-Pape's signature soils. Approximately 60% of vineyards sit on the Le Crau plateau, where iron-rich red clays are topped with galets, the large rolled pebbles that absorb heat and radiate it back to the vines overnight. The remaining 40% of holdings occupy adjacent soils including alluvial clay, sandy soils, and sandy limestone-rich ground. The Mediterranean climate is warm and dry throughout the growing season.

• 60% of vines on Le Crau plateau with iron-rich red clays and galets
• 40% on adjacent alluvial clay, sandy, and sandy limestone-rich soils
• Warm, dry Mediterranean climate across the appellation
• Nine grape varieties cultivated, including Grenache, Syrah, Mourvèdre, Roussanne, and Clairette

Clos Saint-Jean practices hand harvesting in multiple passes through the vineyard, selecting fruit at optimal ripeness. Berries are completely destemmed before undergoing long macerations averaging 35 days on skins, a technique that extracts significant structure, color, and complexity. Grenache is aged for 12 months in concrete, preserving freshness and fruit purity, while Syrah and Mourvèdre spend 12 months in barriques and demi-muids for additional texture and integration. Farming is fully sustainable, using organic methods for pest control, including pheromones.

• Complete destemming; macerations average 35 days on skins
• Grenache aged 12 months in concrete; Syrah and Mourvèdre in barriques and demi-muids
• Hand-harvested in multiple passes for selective picking
• Sustainable farming with organic pest control, primarily pheromones

The estate produces five distinct wines under the Châteauneuf-du-Pape AOP. The range includes the estate-level Châteauneuf-du-Pape red, La Combe des Fous, Deus ex Machina, and Sanctus Sanctorum, the last three being prestige cuvées celebrated internationally. A Châteauneuf-du-Pape Blanc rounds out the portfolio, drawing on Grenache Blanc, Roussanne, and Clairette. Three of the estate's cuvées have received perfect 100-point scores from Robert Parker, placing Clos Saint-Jean among the most decorated producers in the appellation.

• Five cuvées: main red, La Combe des Fous, Deus ex Machina, Sanctus Sanctorum, and a white
• White wine produced from Grenache Blanc, Roussanne, and Clairette
• Three cuvées hold perfect 100-point Robert Parker scores
• All wines classified under Châteauneuf-du-Pape AOP