History

The winery was created in 1934 and purchased by our grandfather, Charles Establet, in 1958. Our parents, Christiane and Pierre Elie Jeune, developed the winery and passed on their passion of the vines and wine. And that is how today Béatrice, Isabelle and Christophe, inspired by family traditions, have taken over the estate.

Estate

In the south of the appellation, a small road lined with olive, pine and almond trees leads to the Domaine de Saint-Paul, a more confidential enclosure. the building, created in 1934, was bought in 1958 by Charles Establet, then by his daughter Christiane and his son-in-law in 1970. With the development of a storage cellar, followed by the construction of a wine cellar and a bottling line, they give it a new impetus.

The name “Domaine de Saint-Paul” appeared on the label in 1998. Then came the creation of a tasting room and sale to individuals. From 2005 and the resumption of control by their children, wooden vats and an aging cellar in demi-muids and oak casks make it possible to accentuate the quality of elaboration and aging of the wine.

Vineyard

The estate is situated in the south of the “Appellation” and covers 14.5 hectares (36 acres) of Châteauneuf-du-Pape. The sun, Mistral wind and a soil composed by rounded pebbles (typic of the “Appellation”) contribute to create delicate and rich wines in harmony.
The vineyard consists of several distinct parcels: Pied Redon, La Combe, Palestor, Les Relagnes, Le Boucou and Les Coulets, including 4 hectares (10 acres) around the property. The grape varieties used for reds are as follows: Grenache, Syrah, Cinsault, Muscardin and Mourvèdre. For the white: white Grenache, Roussane and Clairette. The average age of the vines is 40 years old.
In the past we have used environment friendly procedures. Now that we have more respect for the environment, we are becoming an organic winery.

Our domain is now HVE certified since December 2020.

"High Environmental Value" is level 3 of excellence for the "Environmental Certification of Agricultural Operations" system and is concerned with biodiversity. It is based on environmental performance indicators that cover the entire operation. Certification makes it possible to certify that the elements of biodiversity (hedges, grass strips, trees, etc.) are very extensive on the farm and that the pressure of agricultural practices on the environment (air, climate, water, soil, biodiversity, landscapes) is reduced to a minimum. The aim of the HVE approach is to meet the needs of consumers in their search for healthier and quality products. It also meets the expectations of citizens asking for environmentally friendly practices. It is oriented around 4 themes:

- The phytosanitary strategy in the vines - The preservation of the surrounding biodiversity - Fertilizer management - Water resource management

Wine making

The harvest is done entirely by hand which allows for a selection of the grapes, first in the vineyard and a second time when they arrive in the cellar. Grapes are lightly crushed and undergo a selective destemming. The vinification is done traditionally.
During 18 to 28 days, the grapes are vinified separately in stainless steel tanks with controled temperatures. After the grapes are pressed with a pneumatic press and undergo a systematic malolactic fermentation.
According to the vintage, the wine is matured in large oak barrels for 8 to 12 months. Extra…. Christophe Jeune also makes an olive oil from trees grown around the winery, called “Le Clos Saint Paul”. The olive trees are organically grown and picked when they obtain a certain degree of maturity in order to win complexity and a good typicity.