Come with me as I share with you #KayBrothersWines Italian Winter Feast for @seaandvines
A photo posted by Louise Rhodes @ Willunga Wino (@willungawino) on
First, the key details. Mid-Winter, the McLaren Vale turns on it’s stunning vistas, food & wine for 25,000 or so willing participants in the annual Sea & Vines Festival. In 2015, one participating winery was Kay Brothers, and I was lucky enough to attend their “Winter’s Feast in Heritage Surrounds” as a guest of the festival $95pp for three Italian inspired courses, five wines, music and heritage surrounds.
Lantern lit. Photo: Willunga Wino
Flickering lanterns and braziers greeted us, as did winemaker Duncan Kennedy, who explained that the Kay Brothers only white wine, the Muscat Blanc, is the same grape used to make the fortified they are so famous for.
Winemaker Duncan Kennedy. Photo: Willunga Wino
On, toward the heritage wine cellar building where we would feast tonight.
1901 Wine Cellar. Photo: Willunga Wino
Beautiful photos of her past and present were ready in an instagram-ready display.
Instagram worthy decorations. Photo: Willunga Wino
Through to the mezzanine we were ushered, with many happy participants already creating a friendly hubub. Including our table-mates – Becky & Dan from Winey Kids!
The “Skeleton Floor”. Photo: Willunga Wino
The stunning wine barrel hall was captured in panorama by Chilli Chocolate Marketing.
This is the incredible venue of the sold-out Kay Brothers Amery Wines “Winter’s Feast in Heritage Surroundings”, a…
Posted by McLaren Vale Sea & Vines Festival on Saturday, June 6, 2015
Our places were set with a glimpse of what was to come. Sonya from Dine Catering came and shared with me what my vegetarian option would be, invented by Chef Glenn Carr (former head chef of Auge Restaurant and The Lane Vineyard).
Tempting menu. Photo: Willunga Wino
Kay Brothers McLaren Vale Muscat Blanc 2013
Well Looky Here
Almost colourless, palest straw.
Sniff Sniff
Gewurztraminer-like nose, super ripe paw paw.
Sip Sip
Soft full mouthfeel nice acid that drops off fast.
Kay Brothers McLaren Vale Muscat Blanc. Photo: Willunga Wino
While we sipped, the gentle fingerpicking folk style of Cal Williams Jr perfectly set the mood.
Cal Williams Jnr band. Photo: Willunga Wino
Third generation of the winemaking family, Alice Kay, gave us a little history of the building in which we sat.
Built in 1901 as a barrel store, the mezzanine was originally called “the skeleton floor” due to the precarious nature of it’s beams and gaps.
Alice Kay. Photo: Willunga Wino
Kay Brothers McLaren Vale Grenache 2014
Well Looky Here
Bright ruby.
Sniff Sniff
Black Forest Cake, blackcurrant and baking spices.
Sip Sip
Still young juicy sour cherry, gently drying tannin and juiciness tingles he end if the tongue
More grenache! Photo: Willunga Wino
First course for me was a forest mushroom risotto with cabbage slaw.
It was rich and flavoursome, with little hits of parmesan saltiness.
Rich wild mushroom risotto. Photo: Willunga Wino
Ravioli with sweet crab and prawn, grilled scallop, and tangy-rich saffron sauce was the non-vegetarian offering.
Prawn & crab ravioli with scallop. Photo: Willunga Wino
Colin Kay, another of the third generation of the Kays dynasty, shared with us some of the winemaking history of the company.
Originally, only one wine was made, the bulk blend that included currants and was known as “London Red”. It was the swinging 60’s before Kays crossed over to bottled varietal wines.
Colin Kay. Photo: Willunga Wino
Speaking of, it was time to try the next!
Kay Brothers Hillside McLaren Vale Shiraz 2011. Photo: Willunga Wino
Kay Brothers Hillside McLaren Vale Shiraz 2011
Well Looky Here
Darker in colour than the Mataro.
Sniff Sniff
More fruit prominent than the Mataro, peppery.
Sip Sip
Spicy red fruit. This is a big boy at the moment. It has a contrasting sweetness and strong acid line.
Kay Brothers McLaren Vale Shiraz 2011. Photo: Willunga Wino
Also on offer to match with the main course was a fourth wine.
Kay Brothers McLaren Vale Mataro 2011
Well Looky Here
Dark with ruby rim.
Sniff Sniff
Earthy, savoury, restrained.
Sip Sip
Drinking better than the restrained nose. This is a dark earthy beast. Clean. Well balanced. Not overly tannic. Matches well with the creamy polenta, sweet carrots and similarly earthy mushrooms.
Kay Brothers McLaren Vale Mataro 2011 Photo: Willunga Wino
For mains, the non-vego’s enjoyed tender, slow cooked beef cheek, with parmesan polenta, chestnut mushrooms and porcini jus.
Lamb, Polenta, Chestnut mushrooms. Photo: Willunga Wino
Rich, tasty parmesan polenta was topped with heirloom, sweet roasted carrots and chestnut mushrooms for the veggies.
Semolina polenta, Heirloom carrots, Chestnut mushrooms. Photo: Willunga Wino
Then the moment we had been waiting for, our first taste of the 125th Anniversary Sparkling Shiraz.
Kay Brothers 125th Anniversary McLaren Vale Sparkling Shiraz NV
Well Looky Here
Ruby hued with lovely pink foam.
Sniff Sniff
Redcurrant jam with black pepper.
Sip Sip
Red fruits, black pepper. Nice, medium sized persistent bubbles. Nice clean acid finish.
125th Kay Brothers Anniversary Sparkling Shiraz. Photo: Willunga Wino
To match with the sparkling shiraz, and as a sweet finish to the meal, was a spiced red wine poached pear, cored and stuffed with spiced ricotta.
A square of semolina pudding, studded with sultanas was smooth and cakey.
Spiced cherry sauce and rich dark chocolate finished the truly delicious dish.
Poached Pear, Semolina Pudding, Cherry, Chocolate. Photo: Willunga Wino
Time for a little stroll.
The anniversary bottles are beautiful, made up of a collage of pictures from the winery’s history.
Kay Brothers 125th Anniversary Sparkling Shiraz. Photo: Willunga Wino
On display was the current range, atop sleeping barrels of vintages to come.
Line up of legends. Photo: Willunga Wino
The Kay’s crest keeps watch. I wonder what the dragon’s key is for?
Family crest. Photo: Willunga Wino
Time for us to leave the happy room behind.
Happy, friendly crowd. Photo: Willunga Wino
One quick peek below the Skeleton floor on the way out.
Below the skeleton floor. Photo: Willunga Wino
A great night with lovely new and old friends in unique surrounds. Food by Chef Glenn Carr and Dine Catering was delish, and the new sparkling shiraz a winner.
Wand more Sea & Vines?
See my Wrap Up on Sea & Vines 2015.
Pinnable Image:
Kay Brothers McLaren Vale Sea & Vines Winter Feast Review