2022 Kay Brothers Amery Basket Pressed Grenache, McLaren Vale

Kay Brothers Amery Basket Pressed Grenache is a richly textured, small-batch McLaren Vale red that honours both the region’s ancient Grenache vines and the winery’s deep-rooted commitment to traditional craftsmanship. Sourced from estate-grown fruit on the historic Amery vineyard—first planted in the late 19th century—this wine showcases the full potential of Grenache in McLaren Vale’s Mediterranean climate and ironstone-rich soils.

Grenache thrives here, and the Kay Brothers’ old bush vines yield naturally low quantities of concentrated, flavour-packed berries. The vineyard’s warm days and cooling sea breezes allow for a long, even ripening season, which is key to achieving both generosity of fruit and aromatic lift. The handpicked fruit is fermented in open-top fermenters and, staying true to the Kay Brothers’ heritage, is basket pressed rather than pumped—an age-old, gentle pressing technique that preserves finesse while delivering structure.

Maturation occurs in older French oak puncheons, allowing the wine to soften and integrate without overpowering the fruit. The result is a beautifully layered Grenache that walks the line between plush ripeness and savoury complexity.

In the glass, it opens with expressive notes of raspberry coulis, wild strawberry, cherry and rosehip, alongside hints of cinnamon, white pepper, dried herbs and dusty earth. The palate is medium-bodied and silken, driven by pure red fruit, subtle spice and fine, powdery tannins. There's a mineral freshness beneath the fruit, giving lift and a long, tapering finish.

This wine is effortlessly food friendly. Think Moroccan spiced lamb, grilled eggplant with tahini, roast duck with cherries, or a simple mushroom and rosemary tart. It’s also lovely with hard cheeses or charcuterie.

Kay Brothers’ Basket Pressed Grenache has become a favourite among Grenache lovers and critics alike, offering old vine depth, traditional winemaking and true regional expression. It drinks well now but will reward cellaring over five to seven years as it gains savoury nuance and textural detail.