Alain Graillot Crozes-Hermitage Rouge

Alain Graillot Crozes-Hermitage Rouge

Regular price $45.00

This Alain Graillot Crozes-Hermitage Rouge boasts a bouquet of dark berries and violet with a touch of smoke. On the palate, it is juicy, nervy, and persistent. With only 20 hectares of vineyards, this highly sought-after wine is a favorite among prestigious restaurants. Made with a passion for Syrah, this hand-crafted wine pairs perfectly with a lamb burger or tagine.

  • Dry
  • Full Bodied
  • Medium Tannins
  • Medium Acid
  • Organic

This product is available for Local Delivery/Pickup from:

  • Morris
  • West Hartford

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PAIRS well WITH

  • Red Meat
  • Grilled Foods
  • Smoked Foods

Details

From our importer: In France’s Northern Rhone Valley, there are few names as revered as Graillot. It was in 1985 that the late, 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, was rewarded with an ever growing and highly dedicated following around the world. Alain’s sons Maxime and Antoine have been in charge since 2008, continuing the legacy set forth by their father. 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 addresses in all of France is without question and the entire lineup are must-haves for any serious Northern Rhone fan. The farm is practicing organic. The Crozes Hermitage is 100% Syrah from 30+ year old vines from the villages of La Chene Verts. 100% Whole Cluster Pressed.
Indigenous yeast fermented in concrete, aged in 1-3 year old barrels.

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