Jeb Dunnuck - 30/12/2014
About this WINE
Domaine Vincent Paris
Vincent started out as a vigneron in 1997. Some two decades on, he is now the proud owner of eight hectares across the appellation. A portion of his vines are situated right at the top of the perilously steep Cornas slopes, looking down on the village itself. Vincent draws attention to this with his Granit cuvées – the number in their names indicates the angle of the slope where the fruit was grown.
His 2019s are bold but balanced, offering both freshness and concentration alongside a firm body of tannins. The Granit cuvées are made with mostly de-stemmed fruit, while his prestigious La Geynale, which is produced in small quantities, is made entirely with whole-bunch from 100-year-old vines, giving it more body and crunch – promising a long, rewarding life in the cellar.
Cornas is a small appellation, just 150 hectares, located south of St Joseph. It’s on the west side of the river. The name “Cornas” comes from an old Celtic dialect term, meaning “burnt land”, so it’s no surprise that on the steep terraces here, facing south, temperatures are significantly higher than those in Hermitage, which is just 7km away.
The granite soils are home to the Syrah grape, producing reds that sit somewhere between those of Hermitage and Côte-Rôtie. These are strong and powerful wines, with nervy acidity and a robust, rustic charm to them. Their prominent tannins mean that they often demand time in the cellar to express their underlying elegance and complexity.
A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.
It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.
South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.