Magnum Granit 30
Very deep red colour, with notes of black fruits and spices on the nose. Fruity, spicy and peppery on the palate, with well-coated tannins and a good length.
On the chemin des Peyrouses, at the end of the village of Cornas, is the Domaine Vincent Paris. Several blends of plots make up his Cornas, whose name is inspired by the slope of the vines.
Granit 30°, this wine comes from young vines (on average 12 years old) located on granitic hillsides with a 30% slope, particularly in the Mazards area
Food pairing : Red meat
Yield: 36 hl/ha.
The grapes are 100% de-stemmed, cold-macerated (12°C) for a week, then the fermentation is done naturally (no yeasting). The wine spent 3 months in vats and then a year in oak barrels aged from 2 to 8 years. The malo is done in barrels.
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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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