Aromas of violets, currants, cooked blueberries and other purple fruits, chocolate and crushed volcanic rocks are complex and enticing. This is a fuller-bodied red with many of the same notes on the palate, turning to dark chocolate and adding more spicy-peppery notes. With some grip and considerable acid as a well as a prolonged finish, this wine shows it can age for the long haul, though it is enjoyable now.

WINE INFORMATION

Vincent Paris first vintage was 1997. He is his early 30's and worked alongside his uncle, Robert Michel (one of Cornas' finest growers) to make his first two wines. . Seeking autonomy, he rented facilities for the vinification of his most recent wines. He is in the process of building his own winemaking facilities with a courtyard that holds his apricot plantation.

Co-president of the appellation of Cornas with Jacques Lemencier, Vincent owns eight hectares of vineyards and produces about 2,500 cases per year, of which 1,600 are Cornas. He inherited most of his vines from his grandfather (some of which are 90 years old) and also rented, then purchased, vines from his uncle, including "Geynale" in the Cornas amphitheatre. They are located at different places primarily along the southeast facing Cornas slope and a small lot in Saint Joseph.

Vincent is convinced that the forests surrounding the appellation must remain wild and uncultivated. He believes in protecting ecosystems to preserve the health balance of all vegetation, not only vines. He is meticulous in the vineyards, and prunes to only four bunches of grapes per vine (the norm is between five and seven), which concentrates the vines' growing power and cuts down on the need for green harvests.

Grapes come from southeast facing slopes from younger vines planted on granitic soils at 300m in elevation. Fermentation occurs at low temperatures in a combination of older barrels and stainless steel. The wine is aged in oak barrels for 12 months.

The number “30” on the label of the wine refers to the gradient slope of the vineyard.

Charcuterie, Duck, Grilled preparations, Hearty stew, Lamb, Mushrooms, Pork, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce, Wild Game