by The Wine Buff | Posted in News,Meet our Winemakers,Blog | No comments yet. | 642

Vincent Paris is a quiet, gets on with his work type of individual, however his wines are quickly becoming iconic in the region and around the world. 

He started making wines back in the 90’s and his first two vintages were made with his uncle the legendary wine maker Robert Michel, after these two years he decided to strike out on his own and leased some plots on the Cornas slopes and inherited some from his grandfather, his first vintages from 1997 were made in a small garage before moving to his new facility in 2001, where he still operates.

In 2006 his uncle retired, and his vineyards were put up for sale, as expected a fierce bidding war ensued for the renowned old vines, primarily from the valley’s greatest producers, but as the advert goes “There are some things money can’t buy. For everything else there is Mastercard”. His uncle passed up on a small fortune and agreed a much-discounted price with Vincent.

In a world where Banks, Insurance companies and Chinese conglomerates are gobbling up vineyards its refreshing to see that heritage and tradition are still strong values for winemaking families.

 

Since then, Vincent has gone from strength to strength, he was an early advocate of no added sulphur wines and now farms organically. He is a strident protector of the woods that border the Cornas vineyards, believing that biodiversity is fundamental in proper vineyard management. “The woods serve as a natural habitat for beneficial insects, pollinators and act as living fences helping to reduce erosion and protect my vines” says Vincent.

He is meticulous in the vineyard, pruning his vines back to four bunches (traditionally growers leave between five and seven) which gives greater concentration to the grape.

“Whilst researching new Côtés du Rhône wines for The Wine Buff, we came across Granit 30, a 100% Shiraz, from the exceptional Cornas appellation.  We had absolutely no idea the wine was going to make such an impression on us, easy now to understand why so many Michelin star restaurants serve it. The only advice I will give you is to make sure you have the second bottle close by. It really is exceptional” says Paddy after drinking the new Cornas.

 

 

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