Summary: 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. 

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.

Winemaking: 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. 

2019 Vintage: Vintage 2019 will be remembered for the one that failed to produce much fruit. There was a deficit in rain during the summer which made it difficult for growers to make up the shortfall instead having to rely on irrigation. Although yields were down vines produced fruit with more intensity.

Tasting Note: In the glass it’s coloured purple with a dense and dark body. A full-bodied and very aromatic Shiraz showing purple berry fruits, dark chocolate and integrated spices. The palate shows good weight and evenness whilst the fine tannins and integrated acidity drive persistence to the length. Perfect with roast lamb and a rich,creamy potato gratin.

The below information is available for stockists of this product.

Bottle Barcode: 9344154010777

Carton Barcode: 9344154010784

Take it to the Grave Shiraz Tasting Note 2019

Take it to the Grave Shiraz Bottle Image