Fred and Herbert Kay planted 4.8ha of cuttings from Hardys' Tintara Vineyard in July 1892, the first crop in 1897; this comes from the surviving 1.6ha, made in open fermenters built in 1896, matured for 20 months in new American and Baltic oak. A full-bodied, black-fruited wine as gnarly as the ancient vines, but none the worse for that. Drink to 2052.
Source: James Halliday. December, 2014