Domaine Vincent Paris
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Domaine Vincent Paris,
Ready, but will improve,
Granit 60 is a helpful name to be sure as it describes both the soil type and the gradient of the Parisian vineyard. The wine impresses with its nose of bay, black olives and dark fruit. It seems more energetic than its forebears, with sweet hedgerow myrtle fruit and graphite tannins.
Simon Field MW, BBR Buyer
The youthful nephew of Berry Bros. & Rudd favourite Robert Michel, who is now retired, is taking on something of an eminence grise persona himself these days, running the Syndicate of Cornas with great skill. It helps to have such fine vineyards of course, many of them inherited. 2011 he views as a less tannic but more aromatic vintage than 2010, to his liking in other words, as he often states that aromatic harmony is the key to a great Cornas.
Simon Field MW, BBR Buyer
The youthful nephew of Berry Bros. & Rudd favourite Robert Michel, who is now retired, is taking on something of an eminence grise persona himself these days, running the Syndicate of Cornas with great skill. It helps to have such fine vineyards of course, many of them inherited. 2011 he views as a less tannic but more aromatic vintage than 2010, to his liking in other words, as he often states that aromatic harmony is the key to a great Cornas.
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Bottle 6 x 75cl 1cs
£145.00
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Vincent Paris, whose first vintage was 1997, is as shy as his wines are bold. In his early 30's, he has retro sideburns, but not much else in the Cornas appellation's new star is "retro". Vincent's uncle is Robert Michel, one of Cornas's finest growers and he made his two first wines with his uncle then, seeking autonomy, rented facilities for the vinification of his most recent wines. He is in the process of building his own winemaking facilities with a courtyard that holds his apricot plantation.
Vincent inherited most of his own vines from his grandfather (some of which are 90 years old) and has also rented some vines from his uncle. Vincent's total rented and owned holdings amount to 8 hectares. They are located at different places along the southeast facing Cornas slope.
In the vineyard Vincent prunes to leave only four bunches of grapes per vine (the norm is between five and seven) which concentrates the vines' growing power and cuts down on the need for green harvests. He ferments at relatively low temperatures and matures his wine in oak barrels for up to 12 months. Vincent's wines are not yet widely discovered, but can already be found on the wine lists of several three star Michelin restaurants.