2003 Kay Bros Amery Block 6 Shiraz Winery: Kay Bros Amery Vintage: 2003 Region: McLaren Vale Bottle Size: 750ml Variety: Shiraz Price: $100.00 (out of stock)

BLOCK 6 SHIRAZ - On the 26th of May 1891 Herbert and Frederick Kay ordered 30,000 Shiraz vine cuttings from Thomas Hardy. The cuttings were collected from Hardy's McLaren Vale "Tintara Vineyard" on 23rd July 1891 and planted to nursery beds.
Tintara was planted in the 1850's by Dr A.C. Kelly who probably obtained the vine cuttings from his "Trinity Vineyard" at Morphett Vale. Dr Kelly drew his original planting material from the Busby collection, from Europe and quite likely from other early S.A. viticulturalists about 1842.
The planting of Block 6 commenced on the 18th of July 1892 and when finished 5,890 Shiraz vines had been placed in the fertile soil at Kay's Amery Vineyard. Of the original 12 acres only 4 remain today with approximately 2,000 vines - 8 acres were grubbed in 1983/84.
SOILS: The present 4 acres comprise a corner of red loam, some rather heavy clay in the middle of the block and gravelly alluvial soils on the lower side.
VITICULTURE: Rows run North-South and the vines were originally pruned to bush vines. In 1987 a modern trellis was built and the vines were trained onto this. Before 1987 the very elongated arms of the old bush vines presented something of a tangled mess, there was considerable suckering and the block was referred to as the "Pumpkin Patch". The retraining is still evolving and a small vigorous section has been adapted to vertical shoot positioning.
IRRIGATION: The block was dry land managed till 1987, from 1988 to 1991 supplementary irrigation was applied, in Spring 1991 drip irrigation installed and now water is used to maintain vine health and optimise fruit quality.
YIELDS: 2 to 2 3/4 tonnes per acre
PRUNING: Up to 1987 vintage bush vines spur pruned and vines rather spread out and haphazard (the previously mentioned Pumpkin Patch look). Since the new trellis installed a rod and spur system used. About 80% of vines are original plants; replacements have been made by layering from adjacent vines. The layering procedure has been used in the Amery Vineyards since the 1890's - it's slow but sure way of replacing a missing vine among mature vines.
HARVEST: The aim is to make a wine of about 14% alcohol; on the day of hand picking beaume across the various parts of the block varies by 3 deg. to 4 deg., typically we have three of our open fermenters with beaumes of 12 1/2 deg, 14 deg and 15 1/2 deg.
WINEMAKING: The aim is to make a rich full flavoured fruit driven complex wine. Open fermenters are used (the original ones built by the Kay Brothers in 1895/96). Skin contact 7-10 days and the cap is submerged with head boards. Pressing by basket press (installed 1930's). Fruit is hand picked.

In their 111th year the ancient Block 6 vines produced a small crop of 14.18 tonnes of superb quality Shiraz grapes. They were hand picked on the 17th March 2003 and traditionally processed (open fermentation and basket pressing) prior to transferring to new American and Eastern European oak casks for 28 months of wood maturation. Bottled under Stelvin screw cap closures on the 28th July 2005.
Colour: Dense inky black with purple tints.
Bouquet: Toasty integrated oak, blackberries, briar, black pepper and spice.
Palate: Multi layered concentration of very rich, juicy, full-bodied black-berried fruits combined with chocolate, tar, pepper, liquorice, smoky oak and chewy robust tannins. An intensely complex mouthful of Shiraz fruit with a finish that lingers and lingers. The rich fruit carries the 15.5% alc/vol and we would see this Block 6 developing into a great example of old vine Shiraz with 6 years plus in a good cellar.