The former engineer, Alain Graillot, arrived in Crozes-Hermitages in 1985. Soon after he proved himself to be a master of growing Syrah despite his avant-garde thoughts about respecting nature. In fact, Alain Graillot's principles of banning insecticides and herbicides, working the soil with a plough and whole cluster vinification proved pioneering. His cuvées soon stood out for their quality and consistency throughout vintages.
After leaving the winemaking to his sons Antonie and Maxime in 2008, Alain busied himself advising domaines both in France and abroad in countries as far as Australia and Morocco but also in Italy and Spain. Alain sadly left us in March 2022 but his legacy lives on - wines with remarkable finesse are produced and the estate now covers nearly 22 hectares (17ha in the Crozes Hermitage Rouge, 3 ha in Crozes Hermitages Blanc and 1.5ha in Saint-Joseph Rouge).

A regional pioneer in environmentally-friendly wine making methods, the domain uses traditional methods on its vines whilst aiming for low yields. Herbicides are not permitted and the soil is only ploughed by traditional ploughs. As regards the vinification process, the harvested berries macerate slowly in cold temperatures and barrel fermentation can last up to three weeks. Ageing takes place in 225 litre pièces, (10% new wood). This Crozes-Hermitage should be opened at least one hour before serving to showcase its fine minerality and wonderful bouquet marked by notes of black fruit, liquorice and cedar.