Alain Graillot

Syrah No. 2

standard courier: 3 working days

Sold by: Radford Dale Imports

R 491

Ready to ship   available1 X 4

750 ml (Standard)



100% Shiraz




95 Points - James Halliday


13.50% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 10 yrs+
Origin: Central Victoria Appellation: Heathcote

Tasting Notes:

Full, clear and bright colour, validating its early drinking mode but not denying its future. Made in the same fashion, except 40% whole bunches. Black fruits, cherries to the fore, spice and black pepper couched in a silky web of ultra-fine grained tannins, the palate long, immaculately balanced.


Dark Cherries
Dark Cherries


Black Pepper
Black Pepper

Alain Graillot within the short span of just under 20 years has become royalty in the northern Rhône appellation of Crozes-Hermitage. His wines are sought after the world over and are famous for their concentration, freshness and sheer class. Here he brings his expertise to Australia and the Graillot Syrah No.2. Not a second wine to the Graillot Syrah, but more of a different style. The No 2 is a more generous style, with quite muscular fruit and tannin weight.

Although both this and Syrah No 2 come from the same, 3.3 hectare vineyard (dubbed the “Clos Graillot”), the Graillot Syrah tends to come from the top of the block while the Syrah No 2 typically comes from the fruit further down the slope. Ultimately however, both of these wines result from a barrel selection and for the Graillot we are aiming to produce the most pure, perfumed, elegant yet intense wine possible; a wine of great finesse and yet with excellent aging potential.

Handpicked, a combination of whole bunch and destemmed fruit was transferred to open top fermenters of various sizes (from one tonne ‘flower pots’ to four tonne fermenters). It was then pressed off to large format, older wood for ageing for 13 months.

No new oak was used in the ageing. It contained around 50% whole bunches, although the aim is certainly not to have any ‘stems’ character. Instead, we hope to utilise the finesse, structure and perfume that whole bunches can bring. It’s a wine that is now starting to open.

Food pairing

Grilled or roast beef especially served rare or with a pepper sauce.

Beef Vegetables Lamb Hard Cheese
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