Winemaker Notes
The 2015 Blend is made from 80% Cabernet Sauvignon, 15% Primitivo, and 5% Petite Verdot. A wine with personality to match its label: a deep, almost opaque red in the glass, opening with opulent aromas of cocoa, clove and cassis alongside dashes of toasted cinnamon and cardamom. On the palate, succulent juiciness balances out firm yet fine-grained tannins. Dense flavors of ripe blackberry, dark-roast coffee and tamari create a full, well-structured mouthfeel, with lively acidity that creates a powerful yet elegant sensation through the cherry-laden finish. A lingering savory, almost smoky note makes Kay an ideal match with an array of grilled fare.
Lazio, Italy lies just south of Tuscany and encompasses Rome. Lazio is home to myriad vineyards and stunning hillsides, planted with ancient varieties like Nero Buono and Primitivo. Warm, dry days throughout the summer make it ideal for growing classic vines like Cabernet Sauvignon and Petite Verdot as well. The warm climate – similar to the Napa Valley – builds power and structure in the grapes, while its proximity to the sea brings cooling breezes in the afternoon to help maintain balance of acidity and preserve delicate aromatics in the fruit. Not only is it the perfect place for vines to produce stunning fruit, this magical location also serves as the summer getaway for the Pope – as it was for Caesar, back in the day.
Blend: 80% Cabernet Sauvignon, 15% Primitivo, and 5% Petite Verdot
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Known as the ancient homeland of the Latins, today there is a vigorus wine industry beyond the city limits of modern, bustling Rome. The Cesanese grape, full of red berry, spice and rose, is responsible for Lazio’s only true local reds. Lazio’s most famous white wine, called Frascati, is based on the local Malvasia del Lazio and Trebbiano Toscana. A sweet version, called Cannellino di Frascati, is also made.