If You See Kay 2016
A wine with personality to match its label: a deep, dark purple color opening with opulent aromas of mulberries, dark ripe Bing cherries and hints of leather alongside dashes of cedar and vanilla. On the palate, succulent juiciness balances out firm yet fine-grained tannins. Dense flavors of ripe plum and dark cherry fruit flavors create a full, well-structured mouthfeel, with lively acidity that creates a powerful yet elegant sensation through the cherry-toasted laden finish.
Paso Robles is situated along U.S. Highway 101 in the center of California’s Central Coast, halfway between San Francisco and Los Angeles. The grapes for Kay are from the Red Cedar Vineyard which is located 15 miles east of Paso Robles, entirely within the Paso Robles AVA. Sections of the vineyard are within two of the recently approved sub-AVAs: San Juan Creek and Paso Robles Estrella District. The rolling benchland (above the Estrella River) and terraced vineyard plantings at Red Cedar range from 500 to 800 feet above sea level. The vineyard is certified sustainably-farmed by the California Sustainable Winegrowing Alliance. Warm, dry days throughout the summer make it ideal for growing big bold reds with no holds barred-like Cabernet Sauvignon and Zinfandel. The warm climate—similar to the Napa Valley—builds power and structure in the grapes. Drought conditions continued for the 2016 vintage and yields were naturally low to downright tiny, which resulted in high quality low crop yields with concentrated flavor.
Blend : 46% Cabernet Sauvignon, 33% Petit Sirah, 14% Zinfandel, 7% Petit Verdot
Having created a host of successful brands such as Hundred Acre, Cherry Pie and Layer Cake wines, they saw the opportunity to develop a sexy, provocative wine outside the boundaries of traditional wine styles, themes and packaging. Selecting fruit from top vineyards in Lazio, Italy, if you see kay is a luscious Cabernet Sauvignon blend that boldly illustrates the team's winemaking philosophy: "Risk everything."
If You See Kay is a culmination of outstanding winemaking and the image of a strong woman, Kay, who embodies the principles of living life to the fullest. The graphic image of Kay as a tattooed woman on a motorcycle perfectly captures the "wide open-throttle" approach to winemaking and was an apt representation of the new brand.
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.
Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.
This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.