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A beautiful wine by Vincent Paris which proves the richness of this Rhône winemaker’s knowledge. More info
This Crozes-Hermitage is made using organic principles, which results in a magnificent Syrah. Harvest by hand, the grapes are destemmed or partially destemmed before being subjected to a cold maceration (12°C). The resulting must is placed in vats for about three months and then in used oak barrels (from two to eight years old) for about a year. The wine is matured without adding any sulphur and then bottled after light fining but not filtration. This process allows the winemaker to preserve the beautiful fruit aromas.
On the nose, notes of pepper appear first before revealing black fruit aromas. The palate is ample and generous with the tannins gently caressing your palate. This wine would be perfect with rabbit, a duck breast fillet or simply as an aperitif with cured meats. To be able to really appreciate all its aromas, serve this wines at 14°C or 15°C.
Crozes-Hermitage Séléction Vincent Paris serve at a temperature of 15°C. It will pair perfectly with the following dishes: Magret de canard, Civet de lapin, Charcuterie.
This Crozes-Hermitage is made using organic principles, which results in a magnificent Syrah. Harvest by hand, the grapes are destemmed or partially destemmed before being subjected to a cold maceration (12°C). The resulting must is placed in vats for about three months and then in used oak barrels (from two to eight years old) for about a year. The wine is matured without adding any sulphur and then bottled after light fining but not filtration. This process allows the winemaker to preserve the beautiful fruit aromas.
On the nose, notes of pepper appear first before revealing black fruit aromas. The palate is ample and generous with the tannins gently caressing your palate. This wine would be perfect with rabbit, a duck breast fillet or simply as an aperitif with cured meats. To be able to really appreciate all its aromas, serve this wines at 14°C or 15°C.
Vincent Paris is an accomplished Rhône winemaker based at the southern end of the village of Cornas. In 1997, he inherited one hectare of vines from his grandfather marking the beginning of his success story. Ten years later, he acquired La Geynale, a very fine parcel from Robert Michel. Today, he tends ten hectares of vines, mostly in the Cornas appellation, along with some Saint Joseph and Vin de Pays. He cultivates his vines according to sustainable methods, as naturally as possible (without insecticides or chemical fertilisers). The incredible incline of his plots has inspired the names of his cuvées: Granit 30 and Granit 60. Vincent Paris crafts wines of wonderful purity, with luscious, generous fruit, bottles that can be enjoyed both in their youth and after long cellaring. One of many reasons his Cornas receive regular praise from professional critics. This discreet estate is slowly emerging from the shadows, and we encourage you to discover it!
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