Spend $200 & get free delivery to most of Australia
Click here for all Australian freight rates
- Melbourne 1-2 working days
- Sydney 2-3 working days
- Brisbane 3-4 working days
- Adelaide 4-5 working days
- Perth 5-10 working days
For express service, call 1800 069 295 for a quote.
International deliveries click here We cannot ship to all countries.
There are currently no reviews for this product.
2009 Domaine Vincent Paris La Geynale’ Cornas
Subscribe to stock alerts
Please enter your email address to receive stock alerts for this product:
- Cellar 8 - 10 years (2019-2021)
- ABV 14%
- Closure: Cork
Opaque, black purple colour with deep, dark purple red hue. This wine shows slightly more colour saturation and depth than the Granit 30 and Granit 60. The nose is a little closed at first revealing aromas of blackberry, liquorice and black cherry followed by some meaty, pepper like end notes. This is the richest and most concentrated Cornas in the line up but also possesses the most grippy tannins which need time to resolve themselves and come into balance. Full bodied with flavours of rich black cherry, blackberry, liquorice and spicy, dried meat characters supported by firm, dry tannins that give the wine a leathery mouthfeel. Long aftertaste of black cherry, spicy dried meat and pepper.
Cellar 8-10 years (2019-2021).
Vincent Paris’s 2009s are spectacular wines that will repay 10-20 years of cellaring (in the case of La Geynale and Granite 60 Vieilles Vignes). These are rich, full-bodied efforts that cut a nice style between the traditional and more modern, barrique-aged Cornas. Purity, texture and an unmistakable gamy, animal Syrah character that comes from this amphitheater-like appellation are all present in these three cuvees of Cornas. The 2009 Cornas La Geynale is off the charts. It could turn out to be one of the finest Cornas ever made. Still backward, intensely primary and unevolved, it is filled with smoky, gamy, animal-like notes intermixed with notions of blackberry fruit, crushed rocks and spring flowers. It requires 5-10 years of cellaring and should drink well for 2-3 decades.
Robert Parker – The Wine Advocate