Clos Saint-Jean

Clos Saint-Jean was founded in 1905 by Edmond Tacussel, decades before the Châteauneuf-du-Pape appellation was officially established. 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-grandsons of Edmond Tacussel, run the property; they worked closely with consulting oenologist Philippe Cambie from the 2003 vintage.

• Founded 1905 by Edmond Tacussel
• Gained international recognition after Parker's praise of the 2003 vintage
• Currently managed by fourth-generation brothers Vincent and Pascal Maurel, with the fifth generation, Valentin, Hugo and Claire Maurel, following closely
• Philippe Cambie served as winemaking consultant

The estate's 47 hectares span a range of Châteauneuf-du-Pape's signature soils. The majority 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 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.

• Majority 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
• Varieties include Grenache, Syrah, Mourvèdre, Cinsault, Vaccarèse, Muscardin, Grenache Blanc, Clairette, Roussanne, and Bourboulenc

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's range is led by its Châteauneuf-du-Pape AOP bottlings. 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 draws on Grenache Blanc, Clairette, Roussanne, and Bourboulenc, while a US-market Vieilles Vignes bottling and the IGP Vaucluse Les Calades complete the range. 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.

• Range: main red and white, La Combe des Fous, Deus ex Machina, Sanctus Sanctorum, Vieilles Vignes (US market), and IGP Les Calades
• White wine produced from Grenache Blanc, Clairette, Roussanne, and Bourboulenc
• Three cuvées hold perfect 100-point Robert Parker scores
• All wines classified under Châteauneuf-du-Pape AOP