Graillot Australia is a project involving Crozes-Hermitage icon Alain Graillot and Robert Walters, his Australian importer. Hands on winemaking by Luke Lambert with input from Robert Walters & Alain Graillot (this is Luke’s first vintage under this label). Expansive with wild red and dark berries, smoke, ink, and some crushed fresh herbs with an intensely mineral, graphite quality so typical of the Mount Camel Ranges. Fine and pulpy, as much Pinot as Syrah, with lacy, textured raspberry, blackberry and lively, fresh acidity and ultra fine tannins.
All the fruit is hand harvested. There are two harvests, one for the lower slope of the vineyard and one for the upper slope. This is a geological division with the upper slope far rockier, producing smaller bunches and ripening later. This in turn strongly influences the style and flavor profile. There are varying proportions of whole bunches used, subject to vintage while the rest of the fruit is gently destemmed, leaving a maximum percentage of whole berries. No sulphur was added pre ferment, which differs from last vintage. No other additions during the aging or bottling. No yeasts, enzymes, tannins, etc. No temperature control, fining or filtration was used on the wines. Wild yeast fermentation and wild malo lactic fermentation was used. Fermentation vessels were a range of 1 ton open pots and 2 x 3 ton open pots. We used more whole bunch in the 2014 wines and the Graillot Syrah sits at approximately 50% while the Syrah No. 2 is approximately 40% whole bunch. Whole berries on top. We also did several small parcels as 100% whole bunches in a purely carbonic maceration style. These were kept separate and back blended by Alain to fit the style of both wines.