Prices are displayed for delivery in:
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.
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.
Young Rhône winemaker Vincent Paris cultivates vines at the southern edge of the village of Cornas. He began making wine in 1997 when his grandfather left him his first hectare. Ten years later he bought an excellent plot, La Geynale, from Robert Michel. Today he cultivates more than six hectares, including five in the Cornas appellation. The steep terraces where his vines are planted are the inspiration for the names of his cuvées Granit 30 and Granit 60. Vincent takes as sustainable and natural an approach as possible and his Cornas wines receive frequent praise from the critics. This still fairly unknown domain is one to discover sooner rather than later.
Do you have an identical wine?
Sell it!Free estimate
