Wine Advocate 93 points - Deep garnet-purple in color, the 2010 Hillside Shiraz is still a little closed, though with coaxing lots of blackberry and spice aromas emerge with vanilla, toast and marmite notes, plus a touch of bacon. Full-bodied and concentrated, it is definitely big, yet taut and youthful in the mouth with firm, grainy tannins, a crisp acid backbone and a long finish. Drink it now to 2022+. (Feb 2014)
Kay Brothers was founded in 1890 by brothers Herbert and Frederick Kay and is the oldest McLaren Vale winery still owned and managed by descendents of the founding family. The estate is located 24 miles south of Adelaide and borders St. Vincent’s Gulf. The 54 acre estate is planted to Shiraz, Cabernet Sauvignon, Merlot, Grenache, Mataro and Muscat Blanc. Remarkably, the Shiraz vines planted in 1892 in Block 6 are still productive and solely used for its namesake wine. Colin Kay is a third generation vigneron and continues to use traditional methods to make wines in the “house style”. These full-bodied wines are made using open-top fermentors and an 80 year old basket press. Wines age for a minimum of 18 months in small American and Eastern European oak casks. The Block 6 Shiraz and Hillside Shiraz spend up to 30 months maturing in a combination of American, Eastern European and French oak barrels.