Vincent Paris has become quintessential Cornas to us in the same way a ribeye is the definitive steak. The wines are deeply satisfying, bone-in Syrahs of confidence and structure. They follow a perfect recipe of exceptional old-vine parcels, granite soils, and generations of passionate winemaking, Of course, as any chef will tell you – it's one thing to have excellent ingredients and quite another to execute an authentic and delicious plate of food. Mastery takes time. Here at Flatiron some of our earliest experiences with Paris' wines did not always hold our attention. He has exemplary holdings – including his retired uncle Robert Michel's prized "La Geynale" – but the wines were often more good than great.However, recent vintages deliver effortlessly. Each cuvée offers more than you hoped, yet exactly what you wanted. Much like a thoughtful chef, his selections are designed with purpose in mind – the younger vine cuvées are generous and joyous (a mood in which you will share, given the more than reasonable price tag), while the more serious bottlings pull you deeper into the terroir, exposing the mystique of purity and pedigree.
"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." -Josh Raynold
"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. Drinking Window 2025 - 2030." -Alistair Cooper