Today, the family continues the winemaking traditions in the heritage listed cellars. Kay Brothers utilise a traditional method of pressing out their wines. Their Celestial & Coq basket press was installed and ready for use in the 1928 vintage to replace older hydraulic and manual screw presses that had proved unreliable. For their winemaker, it is still the preferred of their two presses. The basket press reflects Kay Brothers traditional winemaking philosophy. The grapes are pressed gently, resulting in softer tannins and cleaner juice as the juice is filtered through the mass of pulp while draining through the basket. Whilst this process is labour intensive and time consuming, Kay Brothers are confident it translates to superior quality.
In late spring the weather began to warm up and flowering conditions were moderate, but later than most years. The summer was extremely dry and veraison was late to commence but came on quickly as temperatures in late January rose.
The final ripening period of February and early March continued to be dry, however temperatures were mild and conditions were ideal for steady ripening and flavour development.
The Grenache vineyard has a North-Eastern exposure. Soils are shallow, red sandy loam over complex geology comprising quartz and ironstone gravels, weathered and calcareous sandstone, siltstone and limestone. Grapes were hand harvested on the 26th and 27th of March 2018.
The fruit was then open fermented and hand plunged for 10 days on skins, prior to traditional Basket pressing.
The wine matured a further 10 months in seasoned French oak puncheons