Story
Vincent Paris
Cornas · Rhône · France
Growing up in Cornas, Vincent Paris developed a passion for wine early on, thanks to the mentorship of his uncle, Robert Michel. Paris inherited most of his vines from his grandfather, many of which are nearly 90 years old. He began his winemaking journey in 1997 in a small garage before moving to his current facility in 2001. Today, his domain spans just 8 hectares: 6.5 hectares in Cornas and 1.5 hectares in Saint-Joseph. He farms organically, incorporating many biodynamic principles, and all vineyard work and harvesting are done manually. Depending on the cuvée, he uses a mix of partial destemming and whole-cluster fermentation. Stainless steel vats, barriques, and demi-muids are used in vinification, and only native yeasts are employed. Paris never uses new oak.
“Over the past decade, Paris has made some significant changes in the vineyards and in the cellar.”
In the vineyards, he fully converted to organic farming. He explains that the biggest challenge isn't the steep slopes or soil, but the caterpillars that threaten the vines. He also removes most of the leaves around the grape clusters to allow direct sunlight, which aids in ripening and disease prevention. In the cellar, he's reduced, but not entirely eliminated, sulphur use. From 2006 to 2008, he used no sulphur during winemaking, but after encountering issues with volatile acidity in 2008, he decided that limited use of sulphur was necessary. Vincent's wines showcase strength while maintaining a distinct, refreshing quality.
