• French oak
• Blackcurrant
• Dried herbs & florals
• Supple mouthfeel

"This is instantly appealing on the nose with blackcurrant, cedar, dried herb and floral aromas. The palate delivers supple mouthfeel and bright fruit intensity backed by fine-grained tannins, finishing lingering and fruity. At its best: now to 2026" Sam Kim, Wine Orbit, May 2021

Superb dense colour and a fragrant, aromatic nose that personifies Coonawarra. Loads of complexing characters with black fruits graphite and vital spicy, oak. The palate is medium to full bodied and almost claret like with its grippy but integrated tannins ensuring a long finish. Drinking well now, it will also reward with short term cellaring.

Sourced from a selection of mature vineyards (20 years old) planted on red Terra Rossa soils of Coonawarra (20 years plus).

A vintage that could be charcterised by a small amount of high quality fruit. The season startedwith abundant rain and the region was lucky not to be touched by the bushfires that hit other parts of South Australia. Yields were down due to a cool Spring but the fruit was outstanding: small berries that were concentrated with good tannins.

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.

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 Cabernet Sauvignon attempts the ultimate challenge of achieving both true varietal Cabernet character and approachability.

Food Pairing: Perfect with lamb dishes.