Should you ever spot Vincent Paris, or any of the greatest growers in the Northern Rhône in their tasting rooms, it’s going to be after 5PM. 

Why? These sweltering, windy granite hillsides, their suffering Syrah vines cruelly lashed to stakes, require immensely backbreaking labor during daylight hours. Vincent’s right there, hiking up a terrace, pruning his vines to 4 bunches per vine (when the norm is 5-7), ensuring even ripeness and great concentration. He’s one of the best growers in Cornas, naming his “Granit 30” cuvée for its unforgiving 30% slopes. You’ll search for a long time for a better buy in top-class Rhône, and the price is going nowhere but up.  

Why You’ll Love It

• VERY savvy buy for long-term cellaring, a fraction of the price of a comparable Côte-Rôtie or Hermitage.
  

• Perfumed with notes of boysenberry, violets, freesias, and bacon fat, it had critic Stuart Pigott exclaiming, “What grace and elegance this has,” adding it’s “Really concentrated.”
  

• Naturally made: no yeast is added, and minimal sulfur is added only at bottling. 
  

How to Serve it

• Enjoy now with a 60-minute decant, or tuck away for another 5-10 years.

• Serve in Syrah / Rhône stems at 60℉

• Pair with seared lamb rib chops marinated in wine, garlic, black pepper, and ras el hanout.