Vineyard & Winery
The Vineyard
Viticulture
The Amery vineyard was established in 1891, when brothers Herbert and Frederick Kay first planted vines on the elevated Seaview slopes of McLaren Vale. More than a century later, the vineyard remains the source of our fruit.
The vineyard sits where the Mount Lofty Ranges descend toward Gulf St Vincent. Warm days are balanced by cooling maritime air moving inland in the afternoon and evening, slowing ripening and helping the fruit retain natural acidity and structure.
Underlying this is a complex mix of soils formed over different geological periods. Ironstone gravel, sandy loam, clay and weathered rock vary across the slopes, creating clear differences within and between blocks. These differences influence how vines grow, how fruit ripens and how each parcel contributes to the wines.
At the centre of the vineyard is Block 6, planted in 1892 and one of the oldest Shiraz vineyards in McLaren Vale. All of our Shiraz plantings trace back to cuttings taken from these original vines and carried forward over time. This has created a vineyard of closely related vine types, contributing to both complexity within each vintage and consistency across seasons.
We manage vines individually across the site, tailoring pruning, shoot thinning and canopy work to each block. We use techniques such as layering to sustain older plantings and maintain continuity. This detailed vineyard work shapes the fruit before it reaches the winery.
The Craft
Winemaking
We make our wines in our heritage-listed winery, built by Herbert and Frederick Kay in 1895. We work in small batches, keeping vineyard parcels separate to carry through the variation of the Amery vineyard.
We hand plunge the fruit as it ferments, building extraction gradually and allowing structure and texture to develop without overriding the natural character of the fruit.
We basket press all of our wines. This slow, labour-intensive process is less efficient, but treats the fruit gently, keeping fruit character at the fore while extracting fine, soft tannins.
We mature the wines in large-format oak to support integration rather than impose flavour. They rest in the original stone-walled cellars, cut into the hillside in 1901, where naturally cool and stable conditions allow slow, even development.
The Future
Sustainability
At Kay Brothers, we farm the Amery vineyard with a long-term focus on soil health, biodiversity and resilience. Our practices are certified under Sustainable Winegrowing Australia.
We build soil health using mulch, compost and animal manure rather than synthetic fertilisers. We have not used insecticides since the 1970s and have largely eliminated herbicides. These practices increase organic matter in the soil and support the microorganisms, insects and fungi that underpin vine health.
We encourage biodiversity across the vineyard. Ground cover between the rows protects the soil, retains moisture and provides habitat for beneficial insects and birdlife. In winter, sheep graze the vineyard, contributing nutrients and helping cycle organic matter through the system.
We manage the canopy to improve airflow and reduce disease pressure, which limits our reliance on sprays. Each decision is made season by season in response to conditions in the vineyard.
These practices support balanced vine growth and consistent ripening, resulting in fruit with better natural balance and fewer corrections required in the winery.
