Gilles Paris, Chiroubles

Christine and Gilles Paris – Domaine Christine et Gilles Paris, Chiroubles

Gilles Paris is a wine lover like no other. He is most likely to be seen in the neighborhood sharing some bottles with his winemaker friends.
One of them is Jean Claude ’Le Chat’ Chanudet, in which winery Gilles vinifies his wines.

Gilles grew up in an impressively large family (11 siblings) who has been making wine in Chiroubles for generations, selling it in bulk.
In 2005, Gilles did his first bottling under own label from 1 hectare in Chiroubles. In 2006 he did 2 hectares and today Gilles with some help from his ex wife Christine (married or not, they´re still going strong) are making wine from 2,5 hectares in Chiroubles and 1 hectare in Fleurie under the label CG Paris.
Gilles manage to bring out the loveliest expression of Beaujolais – their wines are precise and full of personality.

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Besides CG Paris, Gilles is helping his brother Jerome by making 3 hectares of Morgon, Fleurie, Reigne and Beaujolais Villages, under the label JS Paris. Those wines are wonderfully perfumed and light with a pure bright sense of fruit. They make us sing, even though we can’t.

2014 C G Paris Fleurie

Soil: Pink granit and chalk
Grape: Gamay
Appellation: AOC Fleurie
Age of Vines: 60 years old
Yields: 25 hl/ha

Vinification: Maceration carbonic, pressing after 25-30 days, and then aged for 13 months in old concrete tanks and some old 500-liter barrels.


2015 J S Paris Beaujolais Villages

Soil: Pink granit, a small really steep plot in the village of Quincié in between Chiroubles and Morgon
Grape: Gamay
Appellation: AOC Beaujolais Villages
Age of Vines: 50 years
Yields: 27 hl/ha

Vinification: Maceration carbonic, pressing after 25-30 days, and then aged for 11 months in old concrete tanks and some old 500-liter barrels.

 


2014 C G Paris Chiroubles Vielles Vignes

Soil: Pink granit, steep vineyard in the higher part of Chiroubles
Appellation: AOC Chiroubles
Grape: Gamay
Age of Vines: 50 years
Yields: 25 hl/ha

Vinification: Maceration carbonic, pressing after 25-30 days and then aged for 12 months in old 500-liter oak barrels.

 

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