Kay Brothers

95 Points - James Halliday "From a favourable parcel in the Amery Vineyard. A fine example of how the best suitors of grenache in the Vale marry a chiaroscuro of weightlessness with a rich core of fruit intensity. A steer of sandy tannins, a riff of briar and a long pull by the region's maritime freshness. Textbook. Poached strawberry, anise, kirsch, orange peel, cranberry, bergamot and myriad florals. But the tannins are what make me swoon."

94 Points - Joe Czerwinski (RobertParker.com) The 2019 Griffon's Key Grenache—basket-pressed and aged in well-seasoned French oak puncheons—continues the winery's recent tradition of excellence with this variety. On the nose, it's perfumed and complex, with herbal, floral and raspberry nuances. On the palate, it's medium to full-bodied yet seems almost airy in feel, with a weblike structure of silken tannins providing structure without weight, while the mouthwatering finish brings further definition to the star anise, rose petal and red berry flavors. It should drink well for up to a decade, but there's no real reason to wait.

95 Points - James Halliday "From a favourable parcel in the Amery Vineyard. A fine example of how the best suitors of grenache in the Vale marry a chiaroscuro of weightlessness with a rich core of fruit intensity. A steer of sandy tannins, a riff of briar and a long pull by the region's maritime freshness. Textbook. Poached strawberry, anise, kirsch, orange peel, cranberry, bergamot and myriad florals. But the tannins are what make me swoon."

94+ Points - Gary Walsh, The Winefront "Such a distinct tannin and flavour profile to wines grown around the Seaview and Upper Tintara. So excellent. Blackberry, boysenberry, dried flower perfume, soy sauce, spice and nutty oak. Full-bodied, but fresh too, with deep ferrous tannin, firm acidity, a layer of nutty oak, iron tannin and some red berries on a long finish. Excellent. Will cellar beautifully, and improve."

94+ Points - Gary Walsh, The Winefront "Such a distinct tannin and flavour profile to wines grown around the Seaview and Upper Tintara. So excellent. Blackberry, boysenberry, dried flower perfume, soy sauce, spice and nutty oak. Full-bodied, but fresh too, with deep ferrous tannin, firm acidity, a layer of nutty oak, iron tannin and some red berries on a long finish. Excellent. Will cellar beautifully, and improve."

94 Points - Gary Walsh (The Wine Front) "I always enjoy this wine. So much personality, and not just because you have to love a wine called ‘Cuthbert’.

Blackberry, hazelnut, some mint and aniseed, oyster shell and spice. It’s medium to full-bodied, dense and savoury, love the umami flavours here, balanced acidity, the grainy yet ripe tannin profile, and saline nutty dark chocolate finish of excellent length. Excellent. So regional and distinctive."

94 Points - Gary Walsh (The Wine Front) "I always enjoy this wine. So much personality, and not just because you have to love a wine called ‘Cuthbert’.

Blackberry, hazelnut, some mint and aniseed, oyster shell and spice. It’s medium to full-bodied, dense and savoury, love the umami flavours here, balanced acidity, the grainy yet ripe tannin profile, and saline nutty dark chocolate finish of excellent length. Excellent. So regional and distinctive."

97 Points - Joe Czerwinski (RobertParker.com) From vines planted in 1892, the 2018 Block 6 Shiraz is another ripper, as Aussies might say. Aged in 40% new French and American oak, the cedar, grilled meat and vanilla accents are there, but they're just part of a compelling package that includes notes of blackberries, licorice, black olives and intricate herbal complexities of sage, thyme and the like. Full-bodied and concentrated, it's structured yet supple, powerful yet elegant, with a long, velvety finish, simply a terrific example of Block 6—perhaps the best I've had the privilege to taste. Impressive now, it really deserves a few years in the cellar, and it should drink well for up to two decades.

97 Points - Joe Czerwinski (RobertParker.com) From vines planted in 1892, the 2018 Block 6 Shiraz is another ripper, as Aussies might say. Aged in 40% new French and American oak, the cedar, grilled meat and vanilla accents are there, but they're just part of a compelling package that includes notes of blackberries, licorice, black olives and intricate herbal complexities of sage, thyme and the like. Full-bodied and concentrated, it's structured yet supple, powerful yet elegant, with a long, velvety finish, simply a terrific example of Block 6—perhaps the best I've had the privilege to taste. Impressive now, it really deserves a few years in the cellar, and it should drink well for up to two decades.

Our full tasting note coming soon...

Our full tasting note coming soon...

Decanter Magazine – Top 10 wineries in McLaren Vale

Alluring notes of smoky charcuterie, thyme, pepper, licorice, blackberry, plum and cedar. The palate is dense and concentrated with lashings of rich dark berry fruits, umami, spice and more liquorice. Supported by textured chocolate tannins lingering on the finish. A powerful wine with plenty of class!!

Gary Walsh, The Wine Front "Blackcurrant, blackberry, liquorice and dark chocolate, discreet cedar spiced oak. It’s full bodied, and full of dark chocolate, roast beef and dried herb, dense in tannin, though not heavy. Finish is very good too, savoury and long. Excellent. Time is on its side."

Decanter Magazine – Top 10 wineries in McLaren Vale

Alluring notes of smoky charcuterie, thyme, pepper, licorice, blackberry, plum and cedar. The palate is dense and concentrated with lashings of rich dark berry fruits, umami, spice and more liquorice. Supported by textured chocolate tannins lingering on the finish. A powerful wine with plenty of class!!

Gary Walsh, The Wine Front "Blackcurrant, blackberry, liquorice and dark chocolate, discreet cedar spiced oak. It’s full bodied, and full of dark chocolate, roast beef and dried herb, dense in tannin, though not heavy. Finish is very good too, savoury and long. Excellent. Time is on its side."

Decanter Magazine – Top 10 wineries in McLaren Vale

95 Points - Gary Walsh (The Wine Front) "Dense, meaty, plenty of toasty umami oak, blackberry, liquorice, dried herbs. Full-bodied, well packed and full of flavour, porcini mushroom, black fruits, something a bit ferrous, tightly knit dark chocolate tannin, bold finish where dark berries mix with all kinds of meaty/earthy flavours. Impressive. Muscular. Won’t leave you wondering. I don’t usually say this, but if you’re going in early, a good healthy spell in a decanter will do it wonders."

Decanter Magazine – Top 10 wineries in McLaren Vale

95 Points - Gary Walsh (The Wine Front) "Dense, meaty, plenty of toasty umami oak, blackberry, liquorice, dried herbs. Full-bodied, well packed and full of flavour, porcini mushroom, black fruits, something a bit ferrous, tightly knit dark chocolate tannin, bold finish where dark berries mix with all kinds of meaty/earthy flavours. Impressive. Muscular. Won’t leave you wondering. I don’t usually say this, but if you’re going in early, a good healthy spell in a decanter will do it wonders."

Decanter Magazine – Top 10 wineries in McLaren Vale

95 Points - Gary Walsh (The Wine Front) "Dried roses, ripe raspberry, something like black jelly beans, some sweet spices. Medium to full-bodied, plush and mouth-filling, but gentle too, with insistent silky tannin nudging it along, soft acidity, a savoury cast to a long finish with a cushion of royal purple velour tannin easing it out. Delightful. Texture is a highlight here."

93-95 Points - Joe Czerwinski (RobertParker.com) "The full-bodied 2017 Griffon's Key Grenache (tasted out of 500-liter puncheon) boasts knockout aromatics of roses and black cherries. Sweetly ripe fruit, silky tannins and a long, zesty finish suggest this will be great shortly after release yet have the potential of aging for up to a decade."

  2021 Best Shiraz Wines - Wine Companion Awards

Decanter Magazine – Top 10 wineries in McLaren Vale

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."