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.

The yields of the Grenache, Syrah, Cinsault and Vaccarèse grapes are ruthlessly restricted. The grapes are harvested by hand and 90% destemmed. The tank is also manually punched down and devatted. In the interests of successfully extracting the grapes into the wine, the marc is crumbled on the surface and pushed down to the bottom of the tank thanks to the "mobile cap" container used. Vatting lasts more than one month (35 days). The Grenache grapes are matured in vats to maintain their fruity balance and refinement. The other grape varieties are matured in barrique barrels for one year. It is a full-bodied, generous wine that reveals its full potential over time.