In July 2025, Saskia Van Den Horst took the helm as cellar master, bringing assured direction to the estate’s ongoing evolution. Founded in the early 20th century, this historically recognised monopole within the Châteauneuf-du-Pape appellation covers just under two hectares of old Grenache and Mourvèdre vines planted to long-established massal selections and meticulously tended over several generations.
The estate stands out for its artisanal approach to viticulture. Here, old vines thrive on a complex mosaic of clay and sandy soils with pebbles and limestone, cultivated without chemical and tended largely by hand. Each parcel receives bespoke care to unlock the distinct character of its terroir. This close relationship between winegrower and nature yields fruit of outstanding quality rooted in a terroir celebrated since the 18th century for its exceptional conditions.
In the winery, the estate upholds a resolutely low-intervention approach, favouring whole-bunch harvesting, gentle extractions and minimal sulphur, all aimed at preserving purity and aromatic expression. The resulting wines are refined, elegant and authentic, regularly lauded by critics, including the Bettane+Desseauve guide.
Certain plots, such as the centenarian Grenache vines, stand out for their finesse and concentration, giving rise to highly sought-after cuvées produced in very limited quantities. This combination of rarity and meticulous work in both vineyard and winery has positioned Domaine St Patrice as a leading estate celebrated for its elegance and singular style within the Châteauneuf-du-Pape appellation.

The legendary Clos Saint Patrice lies on soil consisting of pebbles with brown and yellow sand. The Grenache and Mourvèdre vines draw all the nutrients they need from this soil. The grapes are harvested by hand once they have reached optimum ripeness. The grapes are then vinified with 80% whole bunches. Pre-fermentation maceration and alcoholic fermentation are exclusively conducted in concrete vats, to fully capture the fruit’s delicious aromas. The grape must infuse for approximately five weeks, and the pomace cap is regularly pumped over. Lastly, the wine is matured in concrete vats for 14 months before bottling.
The ruby-red colour reveals an intoxicating bouquet, where black cherry aromas mingle with hints of Asian spices. The powerful, flavoursome mouthfeel delicately leads to a fresh, persistent finish that will reveal its finest aromas after a few years’ cellaring.