Domaine de Saint Paul Chateauneuf du Pape Rhone Wine, Complete Guide

Learn everything about Domaine de Saint Paul Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Domaine de Saint Paul History, Overview

Domaine de Saint Paul was first established in the Chateauneuf du Pape appellation in 1934. In 1958 a new era for the property began when it was purchased by the Establet family.

The Establet family have a long history in the Chateauneuf du Pape appellation as they can trace their roots all the way back to the 14th century. The daughter of Charles Establet married Pierre Jeune, which is how the property came to be owned by the Jeune family today.

The Jeune family has been in the Chateauneuf du Pape region almost as long. In fact, the Jeune family has a history in the Southern Rhone Valley that dates back hundreds of years.

Domaine de Saint Paul was one of the first efforts for the Jeune family as wine makers in the Southern Rhone. They expanded their holdings in 1972 when they purchased Domaine du Grand Tinel. Domaine de Saint Paul remains in the hands of the Jeune family today.

Domaine de Saint Paul Vineyards, Wines, Winemaking

Domaine de Saint Paul owns 14.8 hectares in Chateauneuf du Pape. 14.5 of those hectares are used for the production of red Chateauneuf du Pape wine. The other .3 hectares are used to plant grapes for the production of Chateauneuf du Pape Blanc. The vines are mostly planted in a terroir with gravel, clay and rocks with some limestone.

To produce the wine of Domaine de Saint Paul, the grapes are completely destemmed. Vinification takes place in a combination of oak barrels and stainless steel vats.

All the grapes are 100% destemmed. The vineyards are farmed using sustainable farming, biodynamic techniques. In 2012, they were certified as 100% biodynamic by the Agriculture Biologique. Philippe Cambie is the consultant at Domaine de Saint Paul as well as at their sister property, Domaine du Grand Tinel.

Domaine de Saint Paul produces 3 red Chateauneuf du Pape wines and one Chateauneuf du Pape Blanc.

Domaine de Saint Paul Chateauneuf du Pape – 80% Grenache, 15% Syrah, 3% Muscardin and 2% Cinsault. Although the blend can vary quite a bit from vintage to vintage. The average of the vines for this wine are close to 50 years.

The terroir is mostly rocks, stones and sand. The Grenache and other varietals are aged in cement vats. The Syrah is aged in foudres for about 11 months. The production is about 1,250 cases per year.

Domaine de Saint Paul Insolite – The wine made its debut with the 2013 vintage. The wine is one of the few Southern Rhone wines made from 100% Syrah. The vines are planted in the Le Boucoup, and Pied Redon lieux-dits. The terroir is all rocks and stones. The wine is aged in demi-muids and old, used, French, oak barrels.

Domaine de Saint Paul Cuvee Jumille – 60% old vine Grenache and 40% Syrah. The Grenache is aged in cement tanks. The Syrah is aged in demi-muids for about 11 months. 500 cases are produced each vintage.

Domaine de Saint Paul Chateauneuf du Pape Blanc – 50% Grenache Blanc and 50% Roussanne. 100 cases are produced each year.

When to Drink Domaine de Saint Paul, Anticipated Maturity, Decanting Time

Domaine de Saint Paul can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine de Saint Paul is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 3-12 years after the vintage.

Serving and Decanting Domaine de Saint Paul with Wine, Food Pairing Tips

Domaine de Saint Paul is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine de Saint Paul is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Domaine de Saint Paul is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.

The white wine of Domaine de Saint Paul is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

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