Domaine Equis, Cornas, Northern Rhône, France, 2020

Producer Profile

We are thrilled to be distributing the wines of Alain Graillot's son, Maxime.

Maxime is in charge of Alain’s domaine and has added a small 6.5ha holding in Crozes, Domaine des Lises, to the portfolio. He also manages several other vineyards in Cornas, St Joseph and Crozes, selecting tiny parcels of the very best grapes to make the Equis range. They are made in the same vein as his father’s wines - the Equinoxe is a modern interpretation of Crozes for early drinking, whilst the Crozes Lises and St Joseph ignite in flavour after a year or two in bottle.

Viticulture

Sourced from a 20-year-old parcel belonging to a family friend of the Graillot’s, on granite-rich slopes of the great Cornas ‘lieu dit’, Les Chaillots, with the balance from old-vine parcels in La Sabarotte and La Côte. The vines from Les Chaillots have been organically managed for all of their 60-plus years by a respected family friend. Maxime manages these vineyards, selecting tiny parcels of the very best grapes to make his Cornas Equis. Maxime & Thomas have the final say as to when the grapes are harvested and are able to send their own team in to do the picking.

Winemaking

This wine is made in the same vein as Maxime’s father’s estate. The grapes are hand-sorted and partially de-stemmed, before fermentation with Indigenous yeast in temperature-controlled vats. Whole bunch varies between 10% - 30% depending on the vintage. 18-20 months in 1 & 2 yr-old barrels, on fine lees in barrel without racking, then bottled without fining nor filtration.

Tasting Note

A deep and brooding expression of Cornas, with aromas of black plum, blueberry, smoked meat, crushed rock, and violets. The palate is full-bodied and powerful yet balanced, with dense dark fruit, firm but refined tannins, and a long, savoury, mineral-driven finish. A Syrah of intensity, purity, and aging potential.

Food Matching

Slow-cooked lamb, venison, beef short ribs, or duck with black olives. Also pairs well with earthy dishes like lentils, grilled mushrooms, or aged mountain cheeses.