• Dry style
• Subtle vanilla
• Strawberry & redcurrants
• Crunchy acidity

"This is a joyous rose. Made by somebody with the knowledge of what ‘thirst-slaking' means: sufficiently ripe rather than green, a judicious extraction regime and a twine of herbal acidity melded to some unresolved CO2, guiding crunchy red fruit and musk stick scents across a pale coral hue. Rose-101 to advanced level. This is delicious and should be a strong consideration as a glass-pour across every restaurant in the country" Ned Goodwin, Halliday Wine Companion 

Blushing pale in colour with salmon and raspberry hues. On the nose there’s vibrant strawberry and redcurrants with subtle notes of vanilla, clove and rose petal florals. The palate is light on its feet and very fresh but packed full of flavour with the brisk and crunchy acidity driving an exceptionally long finish. A great partner to many cuisines. Serve chilled.

Sourced from a number of established vineyards on the eastern slopes of the Barossa Valley, primarily in the light pass sub-district. Completely de-stemmed with a short maceration (a few hours) sufficient to impart colour and texture. Following a soft pressing, the juice is given a cool fermentation in stainless steel and allowed to ferment close to dry. Maturation on lees in stainless steel adds texture and malolactic fermentation is prevented to ensure vibrancy.

Later than usual and more low yielding but the quality was spot on for many of the growers and vignerons of the Barossa. A dry winter and spring followed by a very hot summer saw fruit picker earlier than usual. Lack of rain did not add to disease pressure with soil retaining moisture due following sporadic rainfall events.

Take it to the Grave was created to deliver interesting and rewarding wines whilst challenging a few established rules and preconceptions. The Take it to the Grave Rose displays the insight and attention to detail required to seize exactly the right moment to create pale and dry Rose.