• Lightly oaked
• Cassis
• Black fruit
• Grippy tannins

"A lovely expression of the variety, showing blackcurrant, thyme, hazelnut and floral characters on the nose. It's equally attractive on the palate, delivering excellent fruit intensity together with fine texture and chalky tannins, making it sturdy and lingering. At its best: now to 2025" Sam Kim, Wine Orbit

"Blackcurrant and blackberry pastille, a smattering of mint and dried herbs, slight youthful char, and spicy vanilla oak very much in the background. It’s juicy and fruit driven, blackcurrant and raspberry, grainy powdery tannin, some tobacco, and a jubey finish of decent length. It will be better with a bit more time in bottle, though the message is fun and easy to drink young, regardless" Gary Walsh, Wine Front, Mar 2020

Great depth of colour and a fragrant, aromatic nose reminiscent of cooler vintages in Bordeaux. Loads of complex characters with hints of cassis, graphite and vital black fruit flavours. The palate is medium to full in weight, claret-like with its grippy but integrated tannins ensuring a long finish. Excellent in its youth it will also reward with short term cellaring. Perfect with lamb dishes.

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.

After a rather low yielding 2018, the Limestone Coast was back on form after a relatively trouble-free vintage. A dry winter was followed by a cool spring and then a fiercely hot summer in most of South Australia. Limestone Coast faired better than other regions with a crop that exceeded that of the previous year and the quality was superb overall.

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 addiction.

Food Pairing: The perfect drink for a picnic with cheese, cold meats, patés and terrines.