• French oak
• Dark cherry & plum
• Savoury notes
• Fine tannins

"It's attractively ripe and elegantly spicy, showing strawberry, dark cherry, game and dried herb aromas on the nose, leading to a nicely lingering palate that's smooth and fruity. Upfront and approachable with elegant savoury complexity. At its best: now to 2023" Sam Kim, Wine Orbit

Medium-dark in colour with that classic Pinot Noir nose of wild strawberries, dark plums and cherries. The palate is rich and sumptuous with smooth cherry and and vibrant berried fruit. It combines a beautifully lush mouthfeel complemented by fine tannins and soft acidity that provide structure and length.

2020 had its challenges with a dry start and only a small portion of rain and with much of the country suffering drought conditions. The warm dry spell continued in December with some extreme hot temperature days recorded. Thankfully due to one of the coolest January’s on record the vines were able to re-address the balance. It was a late ripening year and yields were down but despite the challenges it will be another excellent vintage across South Australia.

Sourced from a number of vineyards in South Australia across a number of microclimates – providing a good blend of expressive fruit, structure and high note aromatics. Primarily machine picked before vinification in a combination of small and large open fermenters. The majority of the blend is matured in stainless steel with a component aged in new and one-year old French oak.

Take it to the Grave is a joint venture between Nicholas Crampton and South Australian wine grower Jim Zerella created to deliver interesting and rewarding wines whilst challenging a few established rules and preconceptions. The Take it to the Grave Pinot Noir takes on one of the wine world’s most entrenched rules – that it is impossible to make high quality, varietally expressive but affordable Pinot Noir.

Food Pairing: Pair with Peking duck pancakes.