Kay's are specialist traditional red wine makers utilising grapes from their own 22-hectare Amery Vineyard. The grape varieties grown are Shiraz, Cabernet Sauvignon, Merlot, Viognier, Grenache, Mourvedre and Muscat Blanc.
This winery endeavors to produce to make rich full-bodied fruit-driven wines (using the original Open Fermenters and Basket Press) with small oak cask maturation.
Vendor Deal ID 708926 is configured on 21/06/2018 8:17:00 AM
The 2002 season was characterised by a cold, wet winter and spring, which produced lower yields with good, thick-skinned berries. The cool and dry summer ripened fruit gradually and a warm, dry autumn allowed the grapes to ripen fully, producing some of the best and most exotic characters seen for many years.
A multi dimensional bouquet of roasted meats, mineral, cola, tar and blackberry. Give this one time to open up, this monster is built for the long haul! The palate starts out thick and coating; immediately powerful and explosive, you are then thrown a huge chunk of fruit while the acid and tannin roll around trying to tame it. The wine shows great oak handling and remains succulent, complete and perfectly balanced.
An elegant medium bodied, rich, fruit driven wine with a deep purple hue and complex aromas of creme de cassis, blackberries, black olives and coffee.
The fruit dominant palate displays flavours of bIackberry, cedar, mocha chocolate, liquorice and mint combined with fine integrated oak and grape tannins and a long persistent finish.
This red developed beautifully in the glass and is an excellent food wine, which will complement rather than dominate food.
Kay's are specialist traditional red wine makers utilising grapes from their own 22-hectare Amery Vineyard. The grape varieties grown are Shiraz (including the 1892 Block 6), Cabernet Sauvignon, Merlot, Viognier, Grenache, Mourvedre (Mataro) and Muscat Blanc.
Colin Kay's winemaking philosophy is to make rich full-bodied fruit-driven wines (using the original Open Fermenters and Basket Press) with small oak cask maturation.
Ribeye and sirloin, beef short ribs, portobello mushrooms, Cheddar or Gouda cheese.
Dense black cherry colour and aromas of butter over blackberry and blackcurrant together with pepper, tar and liquorice.
The intense fruit dominant characters carry through to the velvety textured palate and combine with flavours of chocolate (mocha), liquorice, coconut, vanilla (American oak), pepper and spice - a red with tremendous mouth feel and great length.
Medium ruby. Assertive, high-toned red berry aromas are complemented by anise, coconut, violet and rose. Quite suave in texture, with bright, sweet flavors of raspberry, cherry, violet pastille and candied licorice.
There's nice lift and energy to the finish, which shows clear raspberry and cherry flavors that really cling to the palate.
Multi layered concentration of very rich, juicy, full-bodied black-berried fruits combined with chocolate, tar, pepper, liquorice, smoky oak and chewy robust tannins.
An intensely complex mouthful of Shiraz fruit with a finish that lingers and lingers. The rich fruit carries the 15.5% alc/vol and we would see this Block 6 developing into a great example of old vine Shiraz with 6 years plus in a good cellar.
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