A perfume of grilled steak intermixed with blackberries, new saddle leather, earth, pepper, and melted licorice rises from this awesome red. With great power, richness, and no hard edges, it is still young and primary, but should hit its peak in 3-7 years, and last for two decades or more.

 

Kay's are specialist traditional red wine makers utilising grapes from their own 22-hectare Amery Vineyard.

 

A rich, round, soft, voluptuous, fruit driven Shiraz with a hint of confectionery sweetness in the background. A very approachable full bodied combination of blueberries, plum, Ribena, mocha chocolate, spice box, vanilla and pepper fill the palate with pleasurable flavours and the balanced soft tannin finish has both length and persistence.

 

A bright wine with a red rim and a darker plum coloured core. Spicy red cherry and dark cherry combination with a smoky character derived from 15 months in oak. There are also hints of caramel from barrel maturation and pepper from the Shiraz component in the wine. As a young wine, the entry to the palate is soft yet fresh. In the mouth the wine expands to give a range of flavours from cherry and dark berries to a spice-like quality. The tannins are firm, but soft enough so as to complement the fruit weight. The wine has a sweet middle palate, but finishes dry.

A rich, vibrant crimson in colour. Fantastic aroma, sweet raspberry and plum fruits, seamless oak with hints of vanilla bean. A luscious mouthfeel, complex and intense with dark liquorice and concentrated berry flavours, pencil shavings and fertile earth. The tannins are huge, but present with softness whilst the finish lingers on and on.

 

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.

 

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.

 

Food Matching:

Ribeye and sirloin, beef short ribs, portobello mushrooms, Cheddar or Gouda cheese.