2023 Domaine Vincent Paris Saint-Joseph "les Côtes"

The nose is expressive, with aromas of blackberry, black cherry, and spiced plum, alongside notes of black pepper, violet, and a light smoky undertone. On the palate, the wine is medium-bodied with fine-grained tannins and a steady line of acidity. The fruit is ripe but controlled, supported by savory notes and a subtle minerality from the granite soils. The finish is dry and persistent, with a balance between fruit and structure that emphasizes balance and drinkability.

93 points, James Suckling. ”A lively, bright and driven Saint-Joseph with lots of energy and freshness to the baked cherries, spiced plums and sweet spices on the nose. It's medium-bodied with fine tannins and a core of bright acidity that adds vitality and freshness. Fleshy and peppery character on the mineral finish."

Growing up in Cornas, Vincent Paris began his passion for wine at a very young age under the mentorship of his uncle Robert Michel who retired in 2006 (Robert Michel also employed and mentored Thierry Allemand). After inheriting most of his vines from his grandfather, many of which are around 90 years old, Paris began producing wine in 1997 in a small garage before moving to his current facility in 2001.

The domaine is comprise of only 8 hectares; 6.5 hectares in Cornas and 1.5 hectares in St. Joseph. Paris also farms around 9 hectares of vines in Crozes-Hermitage which make up his “Vincent Paris Selections” label. As Cornas is a appellation planted to only 120 hectares of vines, it is safe to say that Paris holds a competitive advantage.

Paris farms organically incorporating many biodynamic principles. All vineyard work and harvesting is done manually and vinification is a combination of partial destemming and whole cluster depending on the cuvée. Paris uses a combination of stainless steel vat and both barrique and demi-muid. Only native yeast is used in the fermentation process and no new wood is ever incorporated.