Parisy

History of Parisy

Parisy was born at Château des Tours, a property acquired in 1935 by Louis Reynaud, who had already been at the helm of Château Rayas since the 1920s. Entrusted first to his eldest son Bertrand, then to his grandson Emmanuel in the late 1980s, the Sarrians estate has always enjoyed a degree of independence from the family's other properties. The cuvée's name echoes local place names: the property is reached by the Route de Parisi.

Emmanuel Reynaud, who took over all the family's estates in 1997, made Parisy a distinctive wine in his range: a rosé without an appellation, initially classified as Vin de Table and later as Vin de France, made with the same exacting standards as his great reds. Over the vintages, this little-known rosé gained cult status among wine merchants, sommeliers and collectors. Since Emmanuel Reynaud's death in November 2025, his sons Benoît and Louis-Damien have continued the family venture.

Terroirs and Vines of Parisy

The grapes for Parisy come from the Château des Tours vineyard, some forty hectares of vines surrounded by garrigue and olive trees near Sarrians, in the western part of the Vacqueyras appellation. Its soils are varied: sand, clay, marl, gravel and rounded stones form a mosaic of terroirs under a warm Mediterranean climate cooled by the mistral.

Grenache, the property's leading grape variety, forms the backbone of Parisy. It is blended with Cinsault, prized for its fragrance and finesse, and sometimes supplemented by a touch of Syrah, depending on the source and vintage. The grapes are harvested by hand at full ripeness, with controlled yields that account for this rosé's exceptional concentration.

Winemaking for Parisy

Parisy's winemaking follows the philosophy behind all Reynaud wines: intervene as little as possible and let the fruit speak. Fermentation takes place with native yeasts in concrete tanks, without relying on technical intervention. The wine's deep color, more reminiscent of a clairet than a Provence rosé, reflects greater extraction than is typical of rosés.

The wine then ages patiently before being bottled without fining or filtration. This approach produces a rosé with character and genuine structure that can develop favorably for several years, much like a wine made for aging.

The Parisy Cuvée

Parisy, Vin de France rosé: in the glass, Parisy shows an intense pink color with light ruby highlights, much deeper than that of most rosés. The highly expressive nose opens with crushed strawberry, raspberry, cherry and rose, with touches of sweet spice and garrigue. Rich, smooth and generous on the palate, it is exceptionally inviting, with a silky texture, fine tannins and freshness that perfectly balances its concentration.

A true rosé for the table, Parisy is best enjoyed lightly chilled, at around 10 to 12°C, to appreciate its full aromatic range. It pairs beautifully with grilled lamb, herb-roasted poultry, ratatouille, bouillabaisse, fine charcuterie or spicy dishes. It can be enjoyed young for its vibrant fruit or cellared for a few years to gain complexity, developing notes of candied fruit and spice.