OUR HISTORY
Our Domain
Nestled in the Haut Var, the Domaine Saint Jean de Villecroze is one of the most prestigious wine producers in Provence. The cuvées of Domaine Saint Jean are regularly awarded and medal-winning.
Founded in 1973, the estate extends over fifty hectares, including fifteen hectares of vines.
Being a winegrower in Provence is a work of patience and respect for the vine, constant collaboration with nature, humility towards the elements: rain, sun and wind.
Being a winegrower at Domaine Saint Jean de Villecroze is a passion for wine.
From the Templars to the present day
History of the domain
Chronologically, Provence is the first wine region of France. Arriving via the port of Marseille, the Roman vines were established in Provence to gradually settle throughout the Gallic territory thanks to a favorable climate.
Today, the estate perpetuates the thousand-year-old wine traditions of our beautiful province.
At the foot of the estate, the chapel of Saint John of Jerusalem dates from the year 1007. Subsequently, the Templars occupied the territory, they left their name to the current Domaine Saint Jean.
We will be happy to welcome you to let you taste our wines and share our know-how!
Wine making
Natural and generous wines
The vineyard is located between the Alps and the Mediterranean which creates a microclimate specific to Provence. The estate is home to classic Provençal grape varieties of Grenache, Syrah, Cinsault and Vermentino (Rolle), grown on 15 hectares of vines classified as Côtes de Provence and Coteaux Varois en Provence. The iconic Mistral blowing over Provence is very beneficial and reduces the incidence of all forms of rot during the growing season.
These favorable climatic conditions allow our winegrowers to treat the grapes very little. It is also with this ever more qualitative approach that the estate begins its conversion to organic farming!
The production of Saint Jean wines
The grapes are harvested in the traditional way, by hand at night. This routine consists of preserving the freshness and acidity of the grapes when they return to the cellar no later than 9 a.m. each day. We obtain superior quality wines using this method and we reduce the need for energy-intensive cooling systems that would be necessary if the grapes were picked during the day and had been heated by the Provençal sun.
The bunches are mechanically destemmed, the grapes are pressed and the juice is subjected to a short period of skin contact, which gives the rosés an alluring pale pink hue.
Fermentation and aging take place in temperature-controlled stainless steel vats or in oak barrels. For some cuvées, part of the blend rests on the lees to enhance the richness and texture of the wine.
The varietals are carefully selected by Dale and the team to provide a particular characteristic to each wine, providing a level of consistency in style from vintage to vintage.
The final assembly of each wine generally takes place 4 weeks before bottling, which is always carried out on site at the estate.
Fancy a ride
Our hiking trail
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