Technical information
Producer Vincent Paris
Name Saint-Joseph
Variety Syrah
Vintage 2023
Gradation 12.5%
Format 75 cl
Aromatic profile Red fruits, spices, peppery notes
Vinification method Steel fermentation, long maceration
Region Rhone
Production area Rhone Valley
Country France
Type Red wine
Aging 12-18 months
Type of cask French oak barrels
Color Intense ruby red
Serving temperature 16-18°C
Recommended consumption Within 5-7 years
Pairing Red meats, game, aged cheeses
Vincent Paris

Saint-Joseph - Les Cotes - Vincent Paris 2023

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Format: 75 cl

-21%


Recommended price: 50,01 €
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Technical information
Producer Vincent Paris
Name Saint-Joseph
Variety Syrah
Vintage 2023
Gradation 12.5%
Format 75 cl
Aromatic profile Red fruits, spices, peppery notes
Vinification method Steel fermentation, long maceration
Region Rhone
Production area Rhone Valley
Country France
Type Red wine
Aging 12-18 months
Type of cask French oak barrels
Color Intense ruby red
Serving temperature 16-18°C
Recommended consumption Within 5-7 years
Pairing Red meats, game, aged cheeses

The Saint-Joseph "Les Côtes" by Vincent Paris represents an excellence from the Vallée du Rhône, known for its extraordinary expression of Syrah. This wine, sourced from vines cultivated on steep granitic slopes, stands out for its intense aromatic complexity and structural finesse.

On the nose, it opens with lively notes of blackberries, black pepper, and subtle hints of violet, which emerge thanks to the characteristic freshness of the originating soils. On the palate, "Les Côtes" offers a decisive entry, followed by well-integrated tannins and remarkable persistence, reflecting the elegant maturation in oak barrels that never overshadows the fruit.

The limited production and respect for sustainable winemaking techniques make this Saint-Joseph a favored choice for connoisseurs seeking a wine with a strong connection to its terroir of origin. Ideal to enjoy with roasted red meats or mushroom-based dishes, it is a wine that can also benefit from a few years of aging in the cellar to further develop its complexity.