• Dark plum
• Blackcurrant
• Dried herbs & spice
• Subtle oak

"Wonderfully fruited and powerfully expressed, the wine is packed with gorgeous dark fruit flavours together with notes of warm spice, cocoa and cedar. It is plump and fleshy on the palate, delivering succulent fruit flavours and velvety mouthfeel, finishing persistent and delectable. At its best: now to 2024" Sam Kim, Wine Orbit, Nov 2018

Vivid red purple in colour with an expansive nose of blackberries, blood plums and chocolatey oak. The palate is opulent and inviting, with dark plum and blackcurrant fruit flavours matched by dried herbs, cloves and subtle spicy oak. Fine-grained savoury tannins provide definition to the impressively long finish.

Take it to the Grave is a joint venture between Nicholas Crampton and South Australian winemaker Corey Ryan created to deliver interesting and rewarding wines whilst challenging a few established rules and preconceptions. The Take it to the Grave Shiraz takes on the mysteries and individual personalities of old-vine vineyards.

Sourced from a selection of mature, dry-grown vineyards in Langhorne Creek managed by Jim Zerella (delivering intensity, length and structure) and blended with a parcel of Barossa Valley Shiraz from Light Pass and the eastern slopes that provided opulent fruit depth. Flowering and budburst were delayed due to the cooler, wet spring. A long ripening period ensued with resultant picking occurring much later than previous years. Crops were smaller but with excellent vineyard and canopy management and a warm summer, the fruit reached optimal ripeness with additional character developed through extended hang-time. Increasely complex character that is much lauded and sought after in the better years.

The fruit is partially hand-harvested before de-stemming and cool fermentation in small two tonne open fermenters with regular hand plunging. Matured in seasoned French oak (20% new French) for six months before bottling with minimal filtration and sulphur addition.