Clos Saint Jean is a 41 hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics […]Keep Reading
Clos Saint Jean is a 41 hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics as the preeminent estate espousing the modern style of winemaking in Châteauneuf, the estate is one of the oldest in the region having been founded in 1900 by the great-great-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after the founding of the estate and well before the AOP of Chateauneuf-du-Pape was created (1923), Edmund began bottling estate wines in 1910.
The vineyards of Clos Saint Jean are primarily located in the region of Châteauneuf know as Le Crau. This plateau is the most iconic of the many terroirs of Châteauneuf-duPape – iron-rich red clays topped with galets. While about 60% of the vineyards of Clos Saint Jean are located in this terroir, more specifically in the lieu-dits of Côteau de Saint Jean and Cabane de Saint-Jean, another 40% are located in alluvial clay and sandy soils adjacent to the plateau. They also own a small parcel of Mourvedre in the lieu-dit of Bois-Dauphin near Château Rayas planted on sandy, limestone-rich soils.
The farming at Clos Saint Jean is fully sustainable due to the warm and dry climate which obviates the need for chemical inputs. Vincent and Pascal employ organic methods for pest control, mainly pheromones to prevent the partying of pests in the vines. The vines are worked manually and harvest is conducted in several passes entirely by hand. Once picked the grapes are transported to the cellar in small bins. The white varieties are pressed directly with Grenache Blanc and Clairette being fermented and aged in stainless steel tanks while the Roussanne is fermented and aged in barrel. The reds are almost entirely destemmed with about 10% whole clusters retained. They are fermented in concrete vats. Macerations are long averaging 35 days on the skins. The Grenache sees a gentle maceration with delestage, while the Syrah and Mouvredre receive pigeage. All of the Grenache is aged in concrete with the exception of Sanctus Sanctorum, a single plot of old-vine Grenache, that in exceptional vintages, is aged in demi-muid and bottled only in magnum. Syrah and Mourvedre are aged in barriques and demi-muids. Aging for all the reds is about 12 months.Close