Herbert and Frederick Kay arrive at the Amery property with their sisters Rose and Kate. The family begins work on establishing the vineyard and winery immediately, recording each day in a diary and capturing photographs of their work. The first vineyards are planted, including the Block 6 Shiraz vines, still producing over 130 years later.

Construction of the winery began in 1894, and the first wines were made on site in 1895. The winery was constructed using the hillside, designed to work with gravity. Winemaking has continued here, without interruption, ever since.

As the vineyard matured, production increased and the winery expanded. Equipment was added, including a basket press imported from France, still in use today. Wine was stored and shipped from Amery in growing volumes, with export trade developing — particularly to the United Kingdom, where Australian wines found a ready market. Despite wider disruptions, including war, the vineyard and winery remained in continuous use, with the seasonal work carried on year to year.

The focus begins to shift from wine exported in bulk to bottled wine sold more broadly within Australia. Production continues within the same cellar and site, with existing equipment adapted rather than replaced. Wytt Morro designs the first labels, using the griffon from the family crest. The first cellar door opens.

The vineyard continues to be worked across generations. Older blocks are maintained alongside gradual change. The winery remains on the same site, with methods and structures largely unchanged. The first vintage of Block 6 Shiraz is released. It draws directly from vines first planted in 1892.