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  • 95

2019 Domaine Vincent Paris Cornas La Geynale

Cornas, Northern Rhone, FRANCE
$115. 00 Bottle
$1380.00 Dozen
ABV: 14%
Closure: Cork

Vincent Paris is a native of Cornas, a Northern Rhône appellation famous for its steep, granite, terraced slopes. Vincent’s first vintage was in 1997, having inherited vineyards from his grandfather and purchased some from his uncle, legendary Cornas vigneron Robert Michel, on his retirement in 2006. The biodynamically farmed vineyards are located in various parcels along the southeast facing Cornas slope. Vincent’s Granit 30 and Granit 60 take their names from the slope and gradient of the vineyards and average vine age respectively. Vincent’s famed 100+ year old, 1.3 hectare La Geynale parcel, in the Reynard area of Cornas and owned by his family for four generations, is comprised of old vines planted by his great-grandfather in 1910.

Other Reviews....
Sharply delineated dark fruit, exotic spice, licorice, olive paste, bacon fat and succulent floral qualities on the hugely perfumed nose. Stains the palate with alluringly sweet, densely packed, mineral-accented blueberry, cherry preserve, fruitcake and violet pastille flavors that deliver a suave blend of richness and energy. The floral and mineral notes carry emphatically through a strikingly long, youthfully tannic finish that shows superb clarity and energetic drive.
95-97 points
Josh Raynolds - Vinous

Grown on the granite slopes of lieu-dit La Geynale, one of the finest of the appellation. The whole bunch really gives lift and brightness to the aromas here, the fruit is very ripe. Juicy, full-bodied, very concentrated. Tannins are fine, massy, mouthcoating, the wine is saturated with ripe tannin. There is some fibrous stalk tannin as well. A big wine, very ripe, that will take time to soften, but probably not age for as long as recent vintages. Gorgeous nose, very ripe, juicy fruit, and a powerful, slightly green finish. Great depth is present and correct, but I worry about the texture of the tannins this year, and the intense ripeness. To revisit once in bottle. 100-year-old vines. No destemming. Five-day cold maceration, then fermented with wild yeasts. Twice daily remontage, no punching down, then aged for 16 months in two to eight-year-old barriques. 5,000 bottles made.
94 points
Matt Walls - Decanter