Dauo Reserve Seventeen Forty
In the golden, oak-studded hills of Paso Robles’ acclaimed
west side, not far from William Randolph Hearst’s magnificent castle, there is
a man with a Homeric vision. His name is Daniel Daou and he is devoting his
life and every imaginable resource to creating, first and foremost, a Cabernet
Sauvignon that rivals the very best in the world.
Gracefully perched atop a stunning promontory at 2,200 feet,
the DAOU Spanish Colonial style winery is embraced by a tangible serenity. The
100 percent calcareous soil makes no sound as it parses out nourishment and
only a gentle breeze flows up through the Templeton Gap from the Pacific Ocean.
But the sense of peace belies the serious industry at work on this 212 acre
estate. No effort is spared to create the luscious varietals and blends that
flow from this limited production winery.
This kind of synergy happens rarely: superlative climate and
terroir, super intensive vineyard culture, and cutting edge viticultural
practice. You’re more likely to find it in Bordeaux than Central California.
Coupled with the infectious passion and gracious, family style hospitality of the
Daou brothers, Georges and Daniel, the result is pure magic. The kind of magic
that comes in a bottle.
Virtually the only other wines produced in this painstaking
fashion are first-growth Bordeaux.
•Picking: All the grapes are hand-picked and hand-sorted at
DAOU. It takes about one hour to hand-sort one ton of grapes. The standard
yield is about 165 gallons per ton – at DAOU the yield per ton is 80 to 100
•Warm Maceration: Unlike most wineries, when the wine goes
dry (i.e. there is no more sugar), Daniel is not finished making the wine.
Instead, he now begins to create the profile and identity of the wine. To do
so, difficult steps are taken to macerate the wine on the skins for up to three
weeks in order to break down the tannins and create an age-worthy wine with the
structure and elegance of first-growth French wines. No pressed wine, which
could contain astringent flavors and harsher tannins, is ever blended into the
DAOU labeled wines.
•Aging: All the estate wines are aged in one hundred percent
new French oak barrels, selected by the best cooperages in France. Reserve
wines are aged in up to seventy percent new French oak while the Paso Robles
Collection is aged in twenty-five to fifty percent new French oak barrels.
Winery, This Cabernet Franc based wine is a truly unique
Paso Robles wine. The rich ripe black currants and lavender on the nose
showcase the true potential of this grape when grown in a warm climate. When
tasted, the layers of complexity reveal how special this wine is. The secondary
aromas of mulberry, minerality and steeped spices combine well with the primary
aromas of crushed blackberries, shaved chocolate and tobacco leaves. The oak
program on this wine helps the taster discover the harmony between ripe Cabernet
Franc and French oak. All of these characteristics combine with a lively
acidity that keeps all in balance.
The Wine Advocate
"Created and run by Georges and Daniel Daou, this is an
exciting new estate that’s located high up off of Adelaida Road, at an
elevation of 2,200 feet. Focusing on Bordeaux blends and pulling primarily from
their estate vineyards, some of which are just now coming on line, this is a no
expense-spared operation and they’re producing first-class wines."
93 pts, 2011
Reserve Seventeen Forty, “The purity and balance here are impressive & this
beauty will shine.”
— JEB DUNNUCK, ROBERT PARKER’S WINE ADVOCATE
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