Buy wine

94 Points - Stuart McCloskey "A 100% Cabernet Sauvignon aged several years in wood. Pleasing Pauillac-like nose of black currants, cedar wood, tobacco leaf, and spice box. The combination of eucalypt and blackberry/mulberry fruits are in complete harmony with the sweet cigar-box characters and ripe, juicy tannins. A sensational steal and profoundly brilliant at this price!"

Mike Bennie, The Wine Front "This is the 125th anniversary of Kay Brothers wine and the 34th vintage of this single vineyard wine. What a wonderful estate. Pretty perfume here. Red berry-cherry fruits, slight medicinal lift, touch of eucalyptus. The palate is silky yet dense, hemmed with spicy-chalky tannins, drawn long, very fine, fresh-feeling and kind of cool despite all that potent fruit rolling in. Tannins, superb; lots of tension here in best way. Quiet power, then has a prettiness and almost light finish, so very appealing in the scheme of things. Fantastic."

The 2001 Shiraz looks to be a return to the style of the blockbuster 1998. Denser and richer than the 2000, this dense purple-coloured effort is full-bodied as well as loaded. Its sweet tannin suggests early maturity.

Robert Parker "One of Australia’s most traditional winemakers, Colin Kay fashions old style, high quality, distinctive Australian reds. The spicy, earthy, tobacco, cherry, and currant-scented 2003 Cabernet Sauvignon is borderline rustic, but spicy, big, chewy, and attractive. It is by no means from the refined school of winemaking, but it possesses so much personality and soul, it is hard not to give it a high rating."

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."

Robert Parker  "One of Australia’s most traditional winemakers, Colin Kay fashions old style, high quality, distinctive Australian reds. The dark ruby/purple-colored 2003 Shiraz exhibits dusty, earthy, truffle-like aromas interwoven with notes of licorice, blackberries, charred wood, and hints of underbrush and forest floor. Medium to full-bodied with moderately high tannin, good spice, and hefty alcohol."

Exclusive to The Vinorium

95 Points - Joe Czerwinski (RobertParker.com) "Prettier and more aromatic than the very good 2015, the 2016 Cuthbert Cabernet Sauvignon hints at violets and mint on the nose and adds hints of cherries to the cassis fruit. Medium to full-bodied, it's supple, almost silky on the palate, with a finish that's simultaneously mouthwatering and firmly tannic. It should drink well for at least a decade."

95 Points - Gary Walsh (The Wine Front) "Blackcurrant/blackberry, liquorice, dark mint chocolate, pepper and bread dough. Medium to full-bodied, deep fruit, grainy yet tight tannin, succulent and savoury, with a ferrous quality, dense and nutty, dried herb on a long and tannic finish. Serious wine of impact and quality."

Exclusive to The Vinorium

95 Points - Joe Czerwinski (RobertParker.com) "Prettier and more aromatic than the very good 2015, the 2016 Cuthbert Cabernet Sauvignon hints at violets and mint on the nose and adds hints of cherries to the cassis fruit. Medium to full-bodied, it's supple, almost silky on the palate, with a finish that's simultaneously mouthwatering and firmly tannic. It should drink well for at least a decade."

95 Points - Gary Walsh (The Wine Front) "Blackcurrant/blackberry, liquorice, dark mint chocolate, pepper and bread dough. Medium to full-bodied, deep fruit, grainy yet tight tannin, succulent and savoury, with a ferrous quality, dense and nutty, dried herb on a long and tannic finish. Serious wine of impact and quality."

Robert Parker "One of Australia’s most traditional winemakers, Colin Kay fashions old style, high quality, distinctive Australian reds. The spicy, earthy, tobacco, cherry, and currant-scented 2003 Cabernet Sauvignon is borderline rustic, but spicy, big, chewy, and attractive. It is by no means from the refined school of winemaking, but it possesses so much personality and soul, it is hard not to give it a high rating."

Exclusive to The Vinorium

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."

93 Points - Joe Czerwinski (RobertParker.com) "The 2016 Hillside Shiraz is slated for an October 2018 release. The cool vintage has given it wonderfully spicy aromas of pepper, clove and bay leaf, in addition to its customary boysenberry and blueberry shadings. Full-bodied rich and concentrated, it's creamy on the mid-palate, turning silky on the long finish."