Domaine Vincent Paris
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Domaine Vincent Paris,
For laying down,
This famous plot, passed down from Vincent’s esteemed uncle, Robert Michel, has vines which are now well past their one hundredth birthday. In deference Vincent matures La Geynale for three more months than the Granit 60, that is to say a total of 18 months, although the casks are similarly aged (two-eight years). The 2012 is riper than I recall on the attack and yet has harder, more brutal tannins on the finish. This is not necessarily a negative observation for a top Cornas.
Simon Field MW, Rhône Wine Buyer
M. Paris has now been President of the Syndicat of Cornas Growers for nearly as long as his predecessor, M. Clape. He is now looking for someone to succeed him, as the rigours of the job do not necessarily bestow much by way of reward, notwithstanding reputation of course and perhaps to be seen in the same context as M. Clape is reward enough. His wines certainly merit such acclaim, especially in 2012, which he praises for its harmonious juxtaposition of fruit and ‘matière’.
Simon Field MW, Rhône Wine Buyer
M. Paris has now been President of the Syndicat of Cornas Growers for nearly as long as his predecessor, M. Clape. He is now looking for someone to succeed him, as the rigours of the job do not necessarily bestow much by way of reward, notwithstanding reputation of course and perhaps to be seen in the same context as M. Clape is reward enough. His wines certainly merit such acclaim, especially in 2012, which he praises for its harmonious juxtaposition of fruit and ‘matière’.
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Domaine Vincent Paris,
Ready, but will improve,
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. The 2011 vintage he views as less tannic but more aromatic than 2010, to his liking in other words, as he often states that aromatic harmony is the key to a great Cornas.
The famous Geynale site is located immediately above the village in the Reynards commune, its vines chiselled into unadulterated granite, dating from 1910. Dark fruit and massive, monolithic tannins hold sway and will do so for quite some time. Then the sweet and the savoury will start to do battle.
The famous Geynale site is located immediately above the village in the Reynards commune, its vines chiselled into unadulterated granite, dating from 1910. Dark fruit and massive, monolithic tannins hold sway and will do so for quite some time. Then the sweet and the savoury will start to do battle.
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Domaine Vincent Paris,
Ready, but will improve,
Granit 30 is an appropriate name, describing, as it does, both the soil and the gradient of the Parisian vineyard. Vincent’s wines are marked by both their perfume and their purity, and this is a very fine example. The wine boasts aromatics of violets, liquorice and garrigue; followed by a weighty palate, with herbs, dark chocolate and a fruit character of dark cherry and myrtle. Drink 2020-2028.
Simon Field MW, Wine Buyer
Simon Field MW, Wine Buyer
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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.