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  • "Put this on your shopping list." Campbell Mattinson (The Wine Front)
  • Shows beautiful opulent fruit, yet is well balanced
  • a joint venture between Nicholas Crampton (the brain) and South Australian wine grower Jim Zerella (the farmer), made by Corey Ryan (the winemaker)

Tasting Notes

Colour Dark Red
Nose Lifted and varietal nose of wild strawberries, ripe plums and cherries.
Palate The palate is rich and expressive with supple cherry and red berried fruit, a beautifully lush mouth-feel matched by fine tannins and soft acidity that provide structure and length.
Food Pairing Lamb cutlets, broccolini and sweet carrot puree.
Cellaring Ready, but will Keep
Notes Sourced from a number of vineyards within the Adelaide Hills across a number of micro climates – 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.
Variety Pinot Noir
Body Light - Medium Bodied
Oak Type French Oak
Vintage 2016
Region Adelaide Hills
Country Australia
Sustainability None
Alcohol 13.0%
Bottle Size 750ml (Bottle)
Closure Stelvin
Take It To The Grave
Take it to the Grave is a range of regional South Australian wines created by Corey Ryan and Nicholas Crampton. Sourced from Adelaide Hills, Coonawarra, Barossa Valley and Langhorne Creek the Take it to the Grave wines unlock the secrets of winemaking to deliver incredible value and quality.

Take it to the Grave is made in two locations – the first being at Jim Zerella’s winery in McLaren Vale as well as Corey Ryan’s Sons of Eden Winery in the Barossa Valley. Jim Zerella is one of the largest wine growers in the region, managing over a 1000 acres of vineyards and at the recent McLaren Vale wine show he won 5 trophies, including Best Small Wine. Corey Ryan was a QANTAS Winemaker of the Year finalist in 2016 and makes some of the finest wines in the Barossa Valley. Both wineries make small-batch, hand crafted wines using minimal intervention techniques.
Adelaide Hills
Famous for their Sauvignon Blanc, Chardonnay, Riesling and Pinot Noir, the viticulture of this region was re-established in 1979 but grapes were planted locally as early as 1839. During the last three decades, Adelaide Hills has emerged as one of Australia’s most exciting cool climate wine region, being known to produce elegant, distinct, sophisticated wines. Located in the Mount Lofty Ranges and only a 30 minute drive from Adelaide, this region is home not only to over 90 wine labels and 48 cellar doors, but also to multiple forests, beef and dairy farms, apple and pear orchards.

Known to be one of the largest geographical wine regions in Australia, the Adelaide Hills are made up of two registered sub regions: Lenswood and Piccadilly Valley. These narrow band of hills stretch across to be approximately 70 km long and 30 km wide and border Barossa and Eden Valleys to the North and McLaren Vale to the South.

The climate of this region is considerably cooler compared to other wine regions in the summer, due to the altitudes of the vineyards being 400-700 meters high. The cooler drier climate produces grapes with ideal fruit composition, creating the perfect balance of flavour and acidity.
Campbell Mattinson
Either way it’s great value. Put this on your shopping list. Simultaneously sweet and savoury with red/black cherry, anise and boysenberry providing plenty of juicy flavour. That’s the thing: it serves fruit sweetness but then tempers it beautifully. Spice notes add to the show. Fantastic value in a pinot noir context.

Drink : 2017 - 2020


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