Cornas La Geynale
Grand vin d'émotion ! Cette cuvée présente une robe noire et un nez d’une grande complexité aux parfums puissants et suaves (fruits cuits, épices, torréfaction). En bouche on retrouve la richesse des fruits noirs agrémentée de cette minéralité qui donne au vin un équilibre magique. Le vin est dense, riche, puissant, complexe tout en restant frais avec des tanins en parfaite harmonie.
Terroir : provient des meilleures parcelles, situées sur le meilleur terroir de l’appellation : Le quartier de Reynard. Dans ce quartier, un coteau se distingue : La Geynale. Ce sont des vignes centenaires sur des coteaux abrupts exposés plein sud.
Vinfication et élevage : 100% vendange entière. Vinifié avec des levures indigènes et bénéficie d'une macération longue pour extraire au mieux les arômes et la structure du vin. Son élevage se fait en fûts de chêne usagés pendant environ 18 mois.
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Practical information
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The Estate Vincent Paris
Cornas is an appellation that is curiously less recognised than its prestigious neighbours Côte-Rôtie and Hermitage, yet it has nothing to envy them. You only have to go there to discover the striking landscape of the Cornas hillside, with its steep, terraced Syrah vines. It is easy to understand the quality that some estates can achieve here, given the quality of the terroir and the exposure.
On the way to Les Peyrouses, an address not to be missed is Vincent Paris' Cornas, which is not far away. Vincent was able to start in 1997 with one hectare of old vines from his grandfather
Today he owns about 7 hectares of vines, including 1.5 hectares in Saint-Joseph. Among his vineyards, there is a parcel unlike any other, the famous Geynale (planted in 1910!), bequeathed by his uncle Robert Michel, one of the precursors who gave the appellation its letters of nobility. Two other Cornas, Granit 30 and Granit 60, are produced, the number indicating the percentage of the slope that the plots can reach and also the approximate average age of the vines.
The Cornas of Vincent Paris are produced from a reasoned culture, as natural as possible. The grapes are more or less destemmed depending on the vintage and Vincent does not use new barrels to preserve the richness of the raw material and reveal all the identity of his famous terroir.
Robert Parker, the Wine Spectator and Jancis Robinson regularly praise the Cornas of Vincent Paris with scores reaching the top of the appellation. 70% of the production is destined for export, and no more, to our great delight! A domain to discover urgently... With game, prime rib or duck with porcini mushrooms, the Granit 60 or Geynale promises a most grandiose food-wine match.
The Estate Vincent Paris
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