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"Roughly 80% Marsanne, 20% Roussanne. Grapes are pressed upon arrival at the winery. After settling, about 50% of the must is fermented in barrel (1-year-old oak from top Burgundy producers such as Sauzet). The other 50% is given a long, cool fermentation in stainless steel tanks. The wine avoids malolactic to preserve the acidity and freshness."
The late Alain Graillot is well known to wine lovers throughout the world, and was universally regarded as one of the most talented producers not only in the Rhône, but in the whole of France.
It was in 1985 that the legendary Alain Graillot, who after working with the venerable Jacques Seysses at Domaine Dujac, came back to his home in Crozes-Hermitage to start his own domaine. With each passing year his devotion to the art of making hauntingly delicious Syrah from his organically farmed, stone-laden vineyards, has been rewarded with an ever growing and highly dedicated following around the world. Alain’s sons Maxime and Antoine have been in charge since 2008, with Alain working closely alongside them. All the work is still completely the same as it ever was: hand-harvesting, organic farming, whole-cluster fermentation, and aging the wines primarily in 1-to-3 year old barrels purchased from some of the top estates in Burgundy. In great years, the domaine also makes tiny quantities of a barrel selection knows as “La Guiraude,” a rare and remarkably complex wine of particular distinction.
The domaine’s status as one of the top domaines in all of France is without question and the whole lineup are must-haves for any serious Northern Rhone fan.