Pale and delicate in colour with a fresh and vibrant nose showcasing lifted aromas of lemon, white peach and cut pear overlaid with delicate floral highlights. The palate is wonderfully pure and crisp with flavours of apple, citrus and white flower carried by a shimmering mineral backbone. The finish is long, dry and beautifully crisp – the perfect partner for delicate seafood
Awards and Accolades
2015 Vintage: 90 Points - Campbell Mattinson, The Wine Front "It’s zippy and zesty with apple and nashi pear flavours working up a fair amount of chatter. Musky spice plays a role too. The components of course don’t really matter: it’s frisky and fruity and has enough length to satisfy. The score doesn’t really matter but the take home does: it’s hard to go wrong here."
From the Winery
Sourced from a single Tumbarumba vineyard high in the foothills of the Australian Alps at 750m altitude. Hand harvested in the early morning to retain natural acidity. Whole bunched pressed, aiming to limit skin contact and using only free run and first press juice. Fermented in stainless steel with temperature control before maturation on lees for six months to build texture and complexity.
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 Grigio explores the secrets of high altitude viticulture.
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