It's safe to say that winemakers Nicholas Crampton and Jim Zerella have achieved their goal of producing a quality pinot noir at an affordable price point. Cracking open a bottle unleashes lush aromas of strawberry and cherry that sit nicely with darker plum notes. On the palate, supple cherry and red berry flavours combine to create an elegant mouthfeel. Fine tannins and subtle acidity draw through a long, well structured finish. Fantastic value for money!
Reviews
2015 Vintage: Gary Walsh, Wine Front "Dark fruit, sarsaparilla, some cherried sweetness. Medium bodied, milky tannin, good flavour, although quite sweet. Decent length with a twerk of chicory bitterness to close it out. Pretty good."
From the Winery
Sourced from a combination of dry-grown inland and cooler climate central South Australian vineyards (providing depth of flavor and supple drinkability) with a portion from the Adelaide Hills (giving 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.
After good winter rains, the summer was relatively dry and close water management was required. What really set up the vintage was a cool January with rain at just the right time to freshen up the vines. The resulting fruit is outstanding with delicate flavours and truly lovely natural acidity.
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.
