Winemaker Daniel Daou Vineyard Update
Spring in the vineyard is amazing. Now is the time the vineyard comes alive and change happens every day. Our goal for the vines right now is to form a healthy canopy that supports photosynthesis and provides energy to ripen the grapes uniformly on the vine. During this time of year we typically give one shot of organic fertilizer to rejuvenate the vines and provide the necessary nutrition for the growing season. We also work hard to “tuck” the new shoots so they will grow vertically from the cordon, establishing canopy growth for the remainder of the year.
In this early phase of development, our goal is to ensure we have healthy vines and uniformly ripen the berries. Maintaining a healthy vine requires that we thin the shoots and drop fruit. We have already started thinning the shoots by removing the small shoots that do not carry fruit and soon we will be dropping clusters on the shoots that are overloaded.
We have close to 40 acres of new vineyards coming into production this year. They were planted three years ago as part of the Hoffman Mountain Ranch property acquisition. These vines are growing in beautiful soil and high elevation just like the rest of DAOU Mountain. Our focus now is on finding the right balance for these vines at this early phase in development and young age.
In the cellar, we have bottled our 2014 whites and will bottle many of our reds towards the end of May and early June. We are especially excited to bottle our 2013 Reserve Cabernet and our 2013 Estate Cabernet. This will be the first time we bottle a 100% Cabernet Sauvignon that is unblended from DAOU Mountain. It is a beautiful wine that is dark and structured and will showcase the capabilities of the terroir on DAOU Mountain. It will be released to our members around September.
In the winery we have finished our spring racking. This is when we rack wine off the lees and return it to barrels. This helps naturally clarify the wine without filtering. Because we choose to not filter our wine, we make sure to rack at least once, if not twice, to make sure the wine has clarity.
The growing season is well on its way and the 2015 harvest is right around the corner. We are anticipating a great harvest and we are starting to organize the winery and clean up in preparation for the activities to come.
Daniel Daou, Winemaker/Proprietor
French in origin – evolved from Old French soir, meaning “evening” or “night,” and used today to describe an intimate party where guests are invited to listen to, play, or dance to music. During last week’s 3rd annual Family Estate Soirée, members and guests partook in all three for a gathering of friends and family to celebrate the premier release of the Family Estate Selection of wines: the 2012 DAOU Estate Soul of a Lion and the 2012 DAOU Estate Mayote.
guests were greeted at the doorway with a warm smile and a pouring of Chemin de Fleurs. Familiar faces circulated the room as members and guests made new friends and reunited with old ones. A bountiful display of cheeses and micro-tarts entertained delighted palates while various hors d’oeuvres, created by Resident Chef Giancalo Perez-Scolari, flowed from the kitchen.
The evening commenced with a speech from Georges and Daniel Daou in a reflection of their journey. The success of the past eight years has been a validation of an endeavor to produce purity and grace in a glass of Cabernet Sauvignon, the culmination of which is found in the DAOU Estate Collection of wines. Named in memory of their parents, Marie and Joseph Daou, the Estate Soul of a Lion and Estate Mayote are crafted from the best producing vineyard blocks on DAOU Mountain and extensively aged in custom crafted, and rarely sourced, new French oak barrels. These wines elicit excitement in their unique character while remaining elegant and true to the classical complexity of the varietal.
The evening included a heartfelt video slideshow of Joseph and Marie Daou: the early years of their marriage, the children growing up in Lebanon, and immigration to France and the United States. It was a touching tribute to a family who is united in their values of faith and love for each other. With a glass of Estate Soul of a Lion, we raised a toast to honor the past while looking forward to a future filled with great wines and lasting friendships.
all eyes and ears were captured by the stunning vocals of Lebanese-American singer Danielle Rizk. Accompanied by a keyboard, Danielle entertained us with a revue of jazz and cabaret standards as we sipped through the entire collection of DAOU wines.
It was a beautiful evening filled with laughter and great conversations as we came together to celebrate the release of the Family Estate Collection of wines.
We are pleased to introduce privately guided tasting experiences for guests seeking a more intimate and personalized experience at DAOU. Your experience begins with a pouring of our limited-release Chemin de Fleurs. Your host will then guide you on an exclusive and private tour of our historic Bell Tower to take in the vistas and learn the history behind the symbol of our winery. Upon your return, you will be seated at a privately reserved table where a DAOU Wine Educator will guide you through one of our DAOU Reserve Wine Pairing Experiences: Wine & Cheese or Wine & Chocolate.
The Wine & Cheese Pairing Experience includes six winemaker-selected DAOU Reserve wines paired with artisan crafted cheese from around the world. Your host will guide you through each pairing and explain how the flavors and textures combine to create a perfect experience for the senses. Reservations are available daily at 11:30am, 1:30pm, and 3:00pm.
$50 per guest Monday - Thursday
$60 per guest Friday - Sunday
The Wine & Chocolate Pairing Experience includes six winemaker-selected DAOU Reserve wines paired with gourmet, handcrafted chocolates from local chocolatier Mama Ganache. Your host will guide you through each pairing and explain how the flavors and textures combine to create a perfect experience for the senses. Reservations are available Friday - Sunday at 11:30am, 1:30pm, and 3:00pm.
$50.00 per guest
All DAOU Wine Tasting Experiences are available by reservation only. To inquire about reservations, please contact Lisa, our VIP Guest Relations Manager at firstname.lastname@example.org or call 805-226-5460 ext. 208.
"The 2012 vintage was a one that has allowed us to make beautiful robust wines with plenty of structure. The wines are inky and very concentrated and will need some age to start showing that they are really made of. Lay them down and you will be nicely rewarded."
-Daniel J. Daou
With great pleasure, we offer you the opportunity to receive our most sought after and highly acclaimed DAOU Estate wines. Invitations have gone out for our exclusive Soirée held annually for our Family Estate Members on Wednesday, February 11th, 2015 at 7:00 pm. The Soul of the Lion and Mayote represent the fruit of a very unique and special terrior. As an extension of our family, we invite you to commemorate the wedding anniversary of Georges and Daniel Daou’s late parents. Wine, food pairings and live music await you!
We are also looking forward to our next release party for our DAOU Mountain Club members on February 28th, 2015.
Please email email@example.com for tickets and any other inquiries.
Created by Giancarlo Perez-Scolari.
• 1 lb Duck Legs
• 1/2 cup Duck Fat
• 1 Fire Roasted Red
• Bell Pepper, peeled
• 8 Corn Tortillas
• 1/4 cup Red Wine Vinegar
• 1 tbsp Paprika
• 1 tbsp Tabasco Sauce 1 cup Red Wine
Duck confit: marinade duck legs in red wine overnight. Arrange duck legs in baking pan and cover with duck fat. Cover pan with foil and cook in 350 degree oven for 2.5 hours. Remove from over and shred. Tostada: in a pot over medium-high heat, add enough canola oil to submerge tortilla. Submerge tortilla and fry until golden brown. Remove and place on a paper towel to cool Sauce: in a food processor, blend pepper, red wine vinegar, paprika and Tabasco until smooth. Assemble: top tostada with shredded duck meat and sauce to taste.
Suggested Pairing: DAOU Reserve 1740.
Esteemed Members and Guests,
During the holiday season and now more than ever, our thoughts turn gratefully to those who have made our dream possible. In the spirit, we say, simply but sincerely, a heartfelt ‘’thank you”! Our promise to you is passion behind the heart of the constant evolution of our fine wines and access to unique lifestyle events around the world. Our hope is to bring joy and happiness to you, your family and friends. Thank you for being a very important part of our extended family. Wine is what we do, life is what we want to share with all of you.
Wine and Food Pairings Offered Daily
The DAOU Vineyards & Winery Wine and Food pairing menu is now available seven days a week from 12-4p.m. and offers a wide selection of locally inspired foods. No reservations required for parties under six.
Chef Giancarlo Perez-Scolari, “My cooking reflects who I am. It is the essence of my upbringing.”
Members and guest may also enjoy a private catered three course food and wine pairing experience in front of our indoor fireplace. Available for parties of 6 to 20 people seven days a week November thru February. Please note, space is limited and 72 hours notice is required.
We are proud to announce the brand new ratings from Wine Enthusiast:
2012 DAOU Pinot Noir
2012 DAOU Reserve Seventeen Forty
2012 DAOU Reserve Zinfandel
2011 DAOU Reserve Cabernet Sauvignon
2011 DAOU Estate Mayote
In 2014, we have been able to accomplish everything we wanted to on DAOU Mountain. Without a doubt, 2014 was a blockbuster year for the Adelaida appellation. The growing season started out earlier than normal due to a lack of rain. The dry year gave us a crop about 20% lighter than previous years resulting in very small concentrated grapes. The last two weeks of August brought cool temperatures to DAOU Mountain, and was the turning point to make 2014 an exceptional vintage. These temperatures allowed the fruit to receive the necessary hang time to reach physiological ripeness. The proper hanging of the grapes and peak ripeness allowed us to make wines with beautiful and well balanced tannins. Combined with an exceptional color and bouquet, 2014 will be a vintage that will be talked about for years to come.
2014 Holiday Selection
Customization deadline November 30, 2014
Pick ups available on December 5, 2014
Shipping begins December 8, 2014
2015 Family Estate Selection
Customization Deadline February 8, 2015
Pick-ups available on February 11, 2015
Shipping begins on February 16, 2015
Please contact our wine club department at 805.226.5460 or firstname.lastname@example.org for questions or assistance.
Enjoy these pulled pork sliders with a glass of the DAOU Reserve Zinfandel.
For the pork:
· 1 3 -pound Boston butt pork roast
· 1 1/2 tablespoons paprika
· 1 tablespoon garlic powder
· 1 teaspoon cayenne pepper
· 1 1/2 teaspoons packed brown sugar
· 1 1/2 teaspoons celery salt
· 1 1/2 teaspoons mustard powder
· Kosher salt
· 1 12 -ounce bottle beer
· 16 slider rolls, split and toasted
· Crispy Kale Chips for topping
For the sauce:
· 1 1/2 cups apple cider vinegar
· 1 clove garlic, smashed
· 1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
· 2 tablespoons packed brown sugar
· 2 tablespoons tomato paste
· 1 tablespoon Dijon mustard
· Kosher salt
This month, The Tasting Panel, one of our favorite wine publications, released their first issue of the year. The Tasting Panel took an in-depth look at the “white-hot wine region of Paso Robles” and featured three Paso Robles Winemakers: Matt Ortman, Chris Cameron, and our very own Daniel Daou. Please CLICK HERE to read the full article: Setting High Standards by Meridith May.
New Ratings from Wilferd Wong on DAOU wines are also featured.
Earlier this week, DAOU's on-site Chef, Isaac Werre, used the organic figs grown on the DAOU Estate to whip up this unique and delicious recipe. "This slightly sweet, tart jam goes well with goat cheese and a glass of DAOU Viognier or is the perfect accompaniment to herb-encrusted pork tenderloin."
-DAOU Chef Isaac Werre
*Jam can be stored in the refrigerator for up to two weeks.
**If you want your jam sweeter, increase the amount of sugar. If the jam is too tart after you add the vinegar, add an additon 1/4 cup sugar and continue to cook until sugar is dissolved. You can repeat this process as needed