$191.93 / case
|Our Price: $31.99 / bottle (RRP: $42.00)||Case: 6 x 750ml|
''Hand-picked from the top of the block, 50% whole bunches, 50% whole berries, including small parcels of carbonic maceration. Excellent colour; has more texture to the palate than Project No. 2, and is more elegant."
95 Points James Halliday
There are two wines released each year: Graillot Syrah and Syrah No 2. Both wines come from the ‘Clos Graillot’ plot of vines, with the fruit from the top half of the block above a geological fault providing the material for the intense and finely detailed Graillot Syrah. The fruit from the bottom half raises the slightly denser Syrah No 2. The differentiation between these wines is one of style rather than quality, with barrels fitting neither style sold off in bulk to ensure the highest possible standard for both wines released under the Graillot Project labels.
This is the fifth release for the Graillot Australia project, and the first since Luke Lambert joined the winemaking team. Welcome Luke! Another exciting development is the inclusion of some parcels of Syrah that were fermented in a pure carbonic maceration style.
No sulphur was added pre-ferment, which differs from last vintage and is the only major difference from last year's winemaking. The weather of course was another matter; frost and poor fruit set greatly impacted our yields this year, though the upshot was a harvest defined by great fragrance, balance and elegance. By all accounts, the 2014 Graillot wines are the most balanced, earth-to-glass wines we have made
As always both the Graillot Syrah and the Syrah No. 2 come from the same, 3.3 hectare vineyard. The Graillot Syrah tends to come from the top of the block while the Syrah No. 2 comes from further down the slope. Ultimately however the wines are made via a barrel selection with the aim being to select the most refined, perfumed and elegant barrels for the Graillot label. Hand-picked, a combination of whole bunch and destemmed fruit was transferred to open top fermenters of various sizes (from 1 tonne 'flower pots' to 4 tonne fermenters). It was then pressed off to large format, older wood for ageing for 13 months and bottled without fining or filtration. No new oak was used in the élevage. 2014's Syrah contains approximately 50% whole bunch component.
'Hand-picked from the top of the block, 50% whole bunches, 50% whole berries, including small parcels of carbonic maceration. Excellent colour; has more texture to the palate than Project No. 2, and is more elegant. A Socratean style (Socrates dissatisfied). The dried herb/spice nuances add something No. 2 lacks, but that's not the end of the story. Two very different and accessible wines.'
96 Points - James Halliday
'Graillot Syrah, as opposed to the No.2 incarnation, is from the higher grounds of the vineyard and is intended as a finer style. Less meat, finer bones kind of thing. It meets the brief. This is certainly a fine-fingered wine. Delicate and detailed without being wimpy. Boysenberry and red/black cherries, spots of spice, a gentle meatiness, m a floral aspect. Built on acidity and lattice-like tannin – and spice – more than it is on any real punch of fruit. Lovely to drink, for sure.'
93 Points - Campbell Mattinson, The Wine Front