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Ships within 48 hours · Estimated delivery Aug 23 - Aug 28
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Description
Take It To The Grave Barossa Shiraz 2024 (Australia)"Brightly fruited and fragrant, the wine shows dark plum, blueberry, violet, and warm spice aromas on the nose. The succulent palate displays good weight and supple texture, well supported by silky tannins, making it flavoursome and delectably appealing. At its best: now to 2030" Sam Kim, Wine Orbit In the glass its coloured purple with a dense and dark body. A full bodied and very aromatic Shiraz showing purple berry fruits, dark chocolate and
"Brightly fruited and fragrant, the wine shows dark plum, blueberry, violet, and warm spice aromas on the nose. The succulent palate displays good weight and supple texture, well supported by silky tannins, making it flavoursome and delectably appealing. At its best: now to 2030" Sam Kim, Wine Orbit
In the glass it’s coloured purple with a dense and dark body. A full-bodied and very aromatic Shiraz showing purple berry fruits, dark chocolate and integrated spices. The palate shows good weight and evenness whilst the fine tannins and integrated acidity drive persistence on the long finish.
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 Shiraz takes on the mysteries and individual personalities of old-vine vineyards.
South Australian regions experienced a very dry growing season for the 2024 vintage. Frost, the lack of rain and poor weather during flowering has resulted in lower yields, however, the dry and consistent weather during picking resulted in a vintage of high-quality fruit.
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.
Food Pairing: Perfect with roast lamb and a rich, creamy potato gratin.
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