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.
The vineyards sourced for this wine have a predominately eastern exposure. Soil varies from sandy loam at the top of the hill to heavier loam and clay as it transcends down the hill towards the creek. The dry climate forces the vine roots, ranging from 9-18 years, to delve into the complex underlying geology consisting of quartz and ironstone gravels, weathered and calcareous sandstone, siltstone and limestone.
The Basket Pressed Shiraz provides a fruit driven, full bodied McLaren Vale Shiraz in true Kay Brothers style.
Vintage Notes: Vintage 2018 began with good winter and early spring rainfall preparing the vines for the summer ahead. Fruit was harvested from the 15th to the 29th of March. It was immediately crushed, destemmed and hand plunged utilising open top fermentation. Following 10-14 days on skins, traditional basket pressing in our 1928 basket press was employed. The wine then matured in a combination of American, French and Eastern European oak barrels for 13 months.