Screwcap. First, the fiddly bits: This Syrah comes predominantly from an east-facing parcel of vines that has been nicknamed 'Clos Graillot'. It's a specific plot within a 20ha Colbinabbin vineyard, which has shallow reddy-brown, eroded basalt top soil over a lime-rich subsoil that renders the PH neutral (very unusual for Australia and for Syrah in general). Over the course of our trials, we found that the wines from this parcel consistently stood out for their fragrance, lacy fruit and elegant tannins. The vineyard is densely planted at over 5,500 vines per hectare. Herbicides and pesticides have also been eradicated from the Clos and irrigation is kept to a minimum. All the fruit is hand harvested and predominantly, very gently destemmed, to leave the maximum whole berries. Fermentation is with indigenous yeast. The 2010 has 10% whole bunches. Finally there is no new oak component in the Graillot Syrah; the new oak lots were selected into Syrah No 2.

The Graillot Syrah 2010 exhibits all of the elegant structure, restraint and balance that we were looking for when we commenced this project. The nose is expansive with wild red and dark berries, smoke, ink, and some crushed fresh herbs on the nose, with an intensely mineral, graphite quality so typical of the Mt Camel Ranges. The palate is fine and pulpy, as much Pinot as Syrah, with lacy, textured raspberry, blackberry and lively, fresh acidity and ultra fine tannins. A very seductive texture with a lovely interplay of plump fruit and savoury notes. The wine becomes spicier and livelier with air and is even better the next day. There is some mild reduction (the pong referred to below) as it is very early days for this wine. So there we have it: Alain Graillot's first Syrah produced from Australian soil. We hope you enjoy it as much as we have loved being involved in its inception...... The label, for those who are interested in design, was created by the renowned French designer (typographer and poster artist) Philipe Apeloig. You can read more about Philipe on Wikipedia and view his many works at www.apeloig.com.

"...The wine takes some time to come around - it throws a challenging stink to begin - but as it unfurls, it draws you thoroughly in. Dryness, tension, gristles of spice, seeds, smoke and herbs. All these savoury notes come wrapped in boysenberried fruit flavour, though as you can probably tell - this wine does not live in a fruit-driven house. It's all the things it wants to be: elegant, tremen