“Kay Brothers remains a consistent, reliable source of McLaren Vale wines that accurately reflect their origins and local tradition. Fans of the style shouldn’t miss the Block 6 Shiraz… it’s tough to go wrong picking a wine from the limited lineup available here in the States.” – Wine Advocate

You have NO IDEA how bummed we were to miss out on the 2016 vintage of this gem, since the 2015 was a roaring sellout. But there just wasn’t enough wine made, or allocated to the US market.

So, we had to wait.

And wait.

And wait…

But patience pays! Just landed this tremendous 2017 at yet another crazy deal. As in HALF OFF a 97 pointer cult wine being the true definition of insanity. Add a few more massive scores from top critics, and you’ve got a bona fide nuthouse. Especially when only a couple of retailers even HAVE any to offer, at the full price out there. Ain’t that odd but awesome?

Thomas Hardy once said “though a good deal is too strange to be believed, nothing is too strange to have happened.” so it’s not strange at all to state that it was Thomas Hardy himself who donated the cuttings to Kay Brothers in 1892. These vines still thrive in their Amery vineyard and at 125+ years, they aren’t just old anymore… but ANCIENT vines. Still churning out impossibly small quantities of power-packed fruit from their head-trained vines today.

History runs deep at Kay Brothers. The winery is old school to the bones - Robert Parker called it a “treasure trove of historical implements”. They still use a basket press to gently crush the grapes for cryin’ out loud! And just check out that label – is it not straight 1800s history buffs? Luckily what’s in the bottle is the ultimate juncture of that tradition with the best of modernism.

The color: what color? Pure black till midway where rubies and crimsons start, purple peeking through toward the rim. The nose also marries the old and the new, with blackberries, spiced plum, licorice, and a tobacco edge. One sip, and you’re hooked. Perfect balance of lively acidity, intensely built big tannins, and an umami edge that dwells in complex soy sauce nuances melded with freshly cracked Tellicherry pepper. The oak peeks in on the finish with baking spices, kirsch, and sage. It’s a meal in itself, however with roast game, or miso braised pork shanks, it will be a tremendous unison.

Bottom line is if this came from the Northern Rhône – as it sure drinks like a great Hermitage – you’d be paying much, much more.

Going, going…

97 Points – James Halliday

“Block 6 is a 1.4ha east-facing block of 125yo vines with very complex soils. Hand-picked, crushed and destemmed, 11 days on skins, matured for 20 months in French and American puncheons (40% new). If ever there was an iron fist in a velvet glove this is it, but with one qualification: the iron fist was created by a master sculptor, the wine quite special, and fully deserving its price.”

96 Points – The Tasting Panel

“The aromatic nose paves the way for profound flavors of toasted oak, spice, and intensely rich blackberry. An outstanding Shiraz from 126-year-old vines, it’s well worth the price.”

94-96 Points – Robert Parker’s Wine Advocate

“The Kay Brothers winery is a treasure trove of historical implements and information. ‘The Pumpkin Patch,’ now known as Block 6, was planted in 1892 using cuttings obtained from Thomas Hardy. An old basket press is still in use and contributes to the house style, says Winemaker Duncan Kennedy. ‘It’s gentle and doesn’t crush the seeds.’ We started right into the barrels, as Kennedy is excited by the 2017s. “It’s the best since 2010,” he said. ‘Good varietal character, fine tannin.’ Tasted from a Cadus puncheon, the 2017 Shiraz Block 6 looks like another great vintage of this wine. Blueberry liqueur, fresh florals and vanilla appear on the nose, while the full-bodied wine is creamy and rich yet structured, with a crisp, tight finish. Drink 2020-2035.”

95 Points – Decanter

“The wettest season since 1992, with a mild summer, warm days and cold nights in the lead up to harvest on 21 and 30 March has produced exceptional fluidity, freshness and definition of blackberry and bramble fruit. Lifted spice, violets and fine tannins rise on a persistent, beautifully balanced finish. Much to come. Matured 20 months in new French and American oak puncheons.”