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On the 26th of May 1891, Herbert and Frederick Kay ordered 30,000 Shiraz vine cuttings from Thomas Hardy. The cuttings were collected form 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 of the 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 comprises a corner of red loam, some rather heavy clay in the middle of the block and gravely alluvial soils on the lower side. VITICULTURE: Rows run north south, vine spacing about 12 feet between rows with 8 feet between vines in row. Originally the vines were pruned as bush vines. In 1987 a modem two wire vertical trellis was installed and the vines trained on to this. A rod and spur pruning system is now used with the rods (canes) wrapped on to the top wire of the trellis. Block 6 was dry land managed until 1987; from 1988 to 1991, some irrigation was applied. In spring, 1991 drip irrigation was installed and now (2003) irrigation is used to maintain vine health and maximise fruit quality. WINEMAKING: The aim is to make a rich fruit driven complex wine typically of about 14% alcohol. The harvest is commenced when berries are fully coloured, the seeds taste ripe, and fruit flavour is intense. The fruit is hand picked this generally takes one day and the beaume across the block can vary from 13 to 16 on that day. Fruit is destemmed and crushed to open fermenters built in the late 1890's, skin contact is 7 - 10 days, and the cap is submerged and pumped over daily. Pressing is by basket press and the free run and pressings are blended together. After about 24 hours, the wine is transferred to new oak casks where it completes fermentation. Prior to 2002 the oak was American and from 2002 vintage a mix of American and Balkan oak has been used in the wood maturation of the Block 6 Shiraz. During the following 27 months the wine is racked from casks twice, the casks cleaned and the clear wine returned. |