Grenache and Mourvèdre make up this divinely-named cuvée; the name symbolises the domain's change of direction in terms of viticulture and vinification. Yields are limited to 20 hl/ha, and harvesting is performed by hand. The grapes are destemmed and vinified in thermoregulated concrete vats. Extractions are performed gently, with some devatting and long macerations. The vatting period is long (35 days). During the one-year élevage, the Grenache grapes are matured in concrete vats, and the Mourvèdre in new barrique barrels. The domain produces a concentrated, racy wine with intense aromas of black berries, scrubland and spices. The tannins are firm, and become refined with time.
Clos Saint Jean was established at the start of the 20th century by Edmond Tacussel and took on its current name in 1910. It has stayed in the same family over the generations, has expanded, and is currently run by Pascal and Vincent Maurel. Forty of its hectares are planted for Châteauneuf-du-Pape red and just one is planted for white. Yields are carefully controlled through pruning and green harvesting. The use of insecticides and chemical fertilisers is also kept to an absolute minimum. The quality of the grapes and the wine is evident. Length, texture and tension are key characteristics of wines from this highly-regarded domain.