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Kay Brothers Cabernet Sauvignon 1999

Cabernet Sauvignon from Australia
  • RP90
0% ABV
  • RP92
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Winemaker Notes

Blockbuster Canernet Sauvignon from Australia. Blended together and placed in American oak barriques for 18 month wood maturation. Once bottled the Cabernet was allowed to settle for 4 months prior to release. It is a typical dense vibrant coloured Kays red with abundant rich berry flavours and balancing tannins.

"The outstanding 1999 Cabernet Sauvignon (100% Cabernet Sauvignon aged primarily in old wood) is a formidably concentrated, highly extracted, opaque ruby/purple-colored effort revealing notes of cassis, leather, earth, and spice. With a sweet attack as well as mid-palate, and a long, powerful, moderately tannic finish, it will be at its finest between 2004-2014."
-Robert Parker, The Wine Advocate

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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Kay Brothers

Kay Brothers

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Kay Brothers, Australia
Image of winery
Established in 1890 by Australian born brothers Herbert & Frederick Kay, it is the oldest McLaren Vale winery still in the hands of the founding family, with Herbert's grandson Colin Kay continuing the family winemaking tradition. Bordering St. Vincent's Gulf, 24 miles south of Adelaide, the Kay Brothers McLaren Vale vineyards grace the rolling foothills of the Southern Mt. Lofty Ranges. The winery is located at the top of a hill three miles from the McLaren Vale Township & the cellar door, which is part of the original winery complex, boasts some stunning panoramic views of the surrounding picturesque valleys and hillsides. The Kay's are specialists of traditional grape growing & winemaking, utilizing grapes from their own 54 acre vineyards to produce their wines. The main grape variety grown is Shiraz (including the 1892 planted Block 6) followed by Cabernet Sauvignon, Merlot, Grenache, Mataro (Mourvedre) & Muscat Blanc. Colin's winemaking philosophy is to make rich full-bodied fruit-driven wines (using the original open fermenters and basket press) with a minimum of 18 months ageing in small American oak casks. The Block 6 Shiraz & Hillside Shiraz spend up to two & a half years maturing in a combination of American, Eastern European and French oak barrels.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

UCW7273_1999 Item# 39921