Take it to the Grave Cabernet Sauvignon 2021 750ml
Only
$15.99
Commercial description
Region: 100% Coonawarra
Grape Variety: 100% Cabernet Sauvignon
Winemaker: Corey Ryan
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 Cabernet Sauvignon attempts the ultimate challenge of achieving both true varietal Cabernet character and approachability.
Vineyards: Sourced from a selection of mature vineyards (20 years old) planted on red Terra Rossa soils of Coonawarra (20 years plus).
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.
Tasting Note: Great depth of colour and a fragrant, aromatic nose reminiscent of cooler vintages in Bordeaux. Loads of complexing characters. Classic cassis and blackberry fruit with garden herb, pencil pine and gravel mineral nuance. The palate is medium to full in weight, claret like with its grippy but integrated tannins that is driving a long finish. Excellent in it’s youth it will also reward with short term cellaring.
Alc 13.5%
Commercial description
Region: 100% Coonawarra
Grape Variety: 100% Cabernet Sauvignon
Winemaker: Corey Ryan
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 Cabernet Sauvignon attempts the ultimate challenge of achieving both true varietal Cabernet character and approachability.
Vineyards: Sourced from a selection of mature vineyards (20 years old) planted on red Terra Rossa soils of Coonawarra (20 years plus).
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.
Tasting Note: Great depth of colour and a fragrant, aromatic nose reminiscent of cooler vintages in Bordeaux. Loads of complexing characters. Classic cassis and blackberry fruit with garden herb, pencil pine and gravel mineral nuance. The palate is medium to full in weight, claret like with its grippy but integrated tannins that is driving a long finish. Excellent in it’s youth it will also reward with short term cellaring.
Alc 13.5%
