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Region: France - Cotes du Rhone - Saint Joseph
Grapes: Syrah
Alcohol: 13%
Notes on the Producer
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' finest growers. 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 Paris, co-president of the appellation of Cornas with Jacques Lemencier, owns 6 hectares of vineyards and produces about 2,500cs per year of which 1,600cs are Cornas. He 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 primarily along the southeast facing Cornas slope and a small lot in St. Joseph.
He prunes to 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.
The Cornas Granit 30 and 60 designations refer to the soil and the slope on which they are planted. The Granit 30 is concentrated black fruit in a relatively “consumer friendly”style – perhaps a bit more Syrah-ish than Cornas-ish, whereas the 60 is classic Cornas – dense, aromas of kidney and iron, with a terrific mineral underpinning. He also makes very small amounts of Cornas "La Geynale" from very old vines planted in 1910 that he inherited from his uncle, Robert Michel. The "y" in La Geynale is a nod to the 20-30% from Reynard that he blends into Genale. He vinifies this cuvee with 100% whole cluster, and it produces a classic titan of traditional Cornas! His St Joseph red is made from 10 and 20 year old vines, and is vinfied half in used barrel and half in tank.
