Kay Brothers have a bit of a cult following, particularly in SA. They open their cellar doors one or two weekends of the year, only. They’re basically the Willy Wonka of McLaren Vale reds - and you just got a golden ticket. So don’t go messing it up and drinking the floating potion or falling into shiraz river, just quietly collect your allocation of this goodness and move along like you were never here.
The baby brother of the more expensive Block 6 Shiraz, this still uses mature cuttings from that vineyard to very good effect. The palate is dense and concentrated, with rich, dark berry fruits, marzipan and earthiness, followed by fine chocolatey tannins and coconut-vanilla to round things out. A full flavoured wine with plenty of class, and plenty of room for ageing.
“Hillside is often a bit of a thumper, and while this year’s model is pretty dense, it’s also a bit more *ahem* restrained? Dense, meaty, plenty of toasty umami oak, blackberry, liquorice, dried herbs. Full-bodied, well packed and full of flavour, porcini mushroom, black fruits, something a bit ferrous, tightly knit dark chocolate tannin, bold finish where dark berries mix with all kinds of meaty/earthy flavours. Impressive. Muscular. Won’t leave you wondering. I don’t usually say this, but if you’re going in early, a good healthy spell in a decanter will do it wonders.”
Full price $47.00 from the winery on 28 November 2018.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
The palate is dense and concentrated. Lashings of rich dark berry fruits, marzipan and underlying earthiness. Followed by fine chocolate like tannins on the finish. A full flavoured wine with plenty of class!!
The 2016 vintage growing season began with an extremely dry winter and spring. Flowering conditions were quite good and not as windy as some years. Summer was initially warm and dry keeping fruit and vine canopies disease free whilst restricting shoot growth. Between the 29th of January and the 3rd of February the drought broke and we received 44 mm of much welcomed rain. The moisture depleted sub-soils soaked up the rain and canopies were freshened while also filling out berry sizes. The final ripening period consisted of mild day time temperatures and cool nights, ideal for full flavour development.
Harvested on the 17th and 20th of February, traditionally processed with open fermentation and basket pressing in our 1928 press. The wine then matured for 23 months in American and French oak. The block 11 component was fermented and matured in a large French oak foudre (holding 5400L). Bottling took place in March 2018.
Kay Brothers Amery Vineyards
With vines over 115 years old, the Kay Brothers Amery Vineyards are an incredibly prestigious, iconic, traditional and reputable 5 red star producer. Located in McLaren Vale and headed up by winemakers Colin Kay and Andy Coppard, the winery (which was established in 1890) produces a mix of red and fortified wines. Aussie icons don't come bigger than this.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Asian-style braised beef short ribs with Chinese broccoli
- 2 tbs sunflower oil
- 1.2kg beef short ribs (see notes)
- 1 onion, chopped
- 1 carrot, sliced
- 1 cup (250ml) light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups (500ml) beef stock
- 1/2 tsp sesame oil
- 3 spring onions, sliced
- Steamed rice, Chinese broccoli and sliced red chilli, to serve
- Preheat the oven to 160°C.
- Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes. Remove from pan.
- Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
- Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...