Domaine De Saint Paul

WINERY 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.

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.

WINE MAKING PROCESSES

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.

FOOD PAIRINGS