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Kasey Lee
 
February 20, 2015 | Kasey Lee

2015 Family Estate Soiree

Soirée.

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.

As the sun descended into a crisp and clear night,

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.

For the remainder of the night,

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. 

Time Posted: Feb 20, 2015 at 3:27 AM
Kasey Lee
 
February 18, 2015 | Kasey Lee

2015 Winter Newsletter

2015 WINTER NEWSLETTER

 

Experience DAOU

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.
 

Wine and Cheese Pairing Experience

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

Wine and Chocolate Pairing Experience

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

Reservations

All DAOU Wine Tasting Experiences are available by reservation only. To inquire about reservations, please contact Lisa, our VIP Guest Relations Manager at lisa@daouvineyards.com or call 805-226-5460 ext. 208.

Time Posted: Feb 18, 2015 at 12:30 PM
Sarah Daou
 
January 23, 2015 | Sarah Daou

Family Estate Soirée

 

 

"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 events@daouvineyards.com for tickets and any other inquiries. 

Time Posted: Jan 23, 2015 at 2:50 PM
Sarah Daou
 
January 16, 2015 | Sarah Daou

Duck Confit Tostada

 

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.

 

Time Posted: Jan 16, 2015 at 3:04 PM
Sarah Daou
 
December 17, 2014 | Sarah Daou

Holiday Newsletter

 

Holiday Greetings 2014

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.

 

Experience DAOU

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.

Click here to see the menu.

Chef Giancarlo Perez-Scolari, “My cooking reflects who I am. It is the essence of my upbringing.”

Click here to read more about Chef.

 

PRIVATE CATERED THREE COURSE FOOD & WINE PAIRINGS 

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.

 

SCORES & RELEASES


We are proud to announce the brand new ratings from Wine Enthusiast:

2012 DAOU Pinot Noir
—92 points
2012 DAOU Reserve Seventeen Forty
—92 points
2012 DAOU Reserve Zinfandel
—90 points 
2011 DAOU Reserve Cabernet Sauvignon
—93 points
2011 DAOU Estate Mayote
—92 points

Buy Now.

 

WINEMAKER UPDATE FROM DANIEL DAOU


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.

 

WINE CLUB SELECTION REMINDER

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 wineclub@daouvineyards.com for questions or assistance.

Time Posted: Dec 17, 2014 at 9:34 AM
Kasey Lee
 
August 1, 2014 | Kasey Lee

DAOU Summer Sliders

DAOU Summer Pulled Pork Sliders

Enjoy these pulled pork sliders with a glass of the DAOU Reserve Zinfandel. 

INGREDIENTS

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

DIRECTIONS

  1. Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub by combining the paprika, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
  2. Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Turn the roast over every hour.
  3. Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F. Remove from the oven, cover loosely with foil and let rest 30 minutes.
  4. During cooking, make the sauce by combing vinegar, garlic, chile, brown sugar, tomato paste, Dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Remove the chile.
  5. Pull the pork into long shreds using 2 forks. Get rid of the fat. Toss the pork with any residual pan juices and add salt to taste.
  6. Serve the pork on slider rolls with a drizzle of sauce; top with crispy kale chips.

 

Click here for printable recipe

 

Time Posted: Aug 1, 2014 at 4:11 PM
Kasey Lee
 
January 10, 2014 | Kasey Lee

DAOU Vineyards Featured in The Tasting Panel

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. 

Time Posted: Jan 10, 2014 at 4:00 PM
Kasey Lee
 
August 23, 2013 | Kasey Lee

DAOU Fig Jam

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

INGREDIENTS:

  • 2 pounds figs
  • 1 1/2 cups water
  • 1/4 cup white sugar
  • 1/4 cup brown sugar 
  • 1/4 cup apple cider vinegar

Directions:

  1. Cut the figs into quarters.
  2. In a saucepan, combine figs, water, and sugar over low to medium heat.  
  3. Cook until figs begin to soften. 
  4. Once the fig mixture is soft, puree jam using an immersion blender (or pour the mixture into a blender) and blend until smooth. 
  5. Return jam to heat and add the apple cider vingear, mix well. 
  6. Cook for five minutes to let all the ingredients incorporate. 
  7. Remove from heat and let the jam cool to room temperature before storing in an air-tight contianer in the refegerator. 

*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

By Kasey Lee 

Time Posted: Aug 23, 2013 at 4:00 PM
Kasey Lee
 
August 8, 2013 | Kasey Lee

The Highest Beauty: Harvest 2013

The end of summer is approaching quickly but for those of us in the wine community, the end of summer means the beginning of a new adventure. It alludes to the next two or three months of intense labor, poetry, and a little bit of magic. The 2013 harvest here at DAOU is sure to provide all of that and a little more.

For winemaker and proprietor, Daniel Daou, this vintage is much like being a kid on Christmas morning. Only the present he will be receiving this year is Cabernet Sauvignon from a rare clone that is known to produce an extremely low yield and some of the highest quality Cabernet grapes in the wine world.  “I am most excited to harvest the To Kalon clone 31,” Daou said. “This will be the first time that it will be harvested in Paso Robles and it is looking phenomenal.”

Ancient Greek for “the highest beauty,” the To Kalon Vineyard in Napa, California has become recognized as one of the first growth vineyards of the world. The original To Kalon Clone was first planted in 1868 and the Vineyard grew in fame for the quality of fruit it produced and was purchased by Robert Mondavi in 1962. Mondavi donated cuttings to UC Davis when it got infected by a virus. UC Davis cured the virus and in 2011 Daou planted 11 acres of the original To Kalon clone 31.

After picking, sorting, and extended maceration the wine will be aged for 22 months in 100% new French oak barrels; a very limited quantity of 100% Cabernet Sauvignon will be bottled. This will be the first time DAOU has produced a single-varietal Cabernet.  The bottle will bear the name Patrimony.  “It means an inherited estate. This has been a legacy for the Cabernet grape and we feel like we have inherited a great legacy that we can continue on our mountain for us and our children,” said Daou.

Harvest is estimated to begin late August and Daou expects to have the mountain, 54 acres of producing vines, picked by the end of September which is a couple weeks earlier than normal. DAOU Mountain benefits from a special micro climate. As a result, the DAOU estate has seen five days over 100 degrees so far this year and received approximately 16 inches of rainfall. “The heat waves we have seen this year in Paso Robles haven’t affected us. 2013 has been an ideal climate from bud break to now,” said Daou. This microclimate is precisely why Georges and Daniel Daou purchased this property. The combination of a 2,200 foot elevation, cool marine influence from the Pacific Ocean, and winds coming from the Templeton Gap keep the vineyard cooler in the daytime to prevent heat damage and warmer at night to prevent frost.

Beautiful climatic conditions, an incredible terroir, and harvesting a rare clone for the first time in Paso Robles are sure to make the 2013 vintage a memorable one.  “This terroir has exceeded every one of our expectations,” said Daou. “In the early 1970’s, Andre Tchelistcheff called this property ‘a jewel of ecological elements.’ It has taken us a few years to really understand what he was talking about but we now taste and see the magic that this property produces every year.”

 

By Kasey Lee

Time Posted: Aug 8, 2013 at 5:26 PM
DAOU Vineyards
 
April 4, 2013 | DAOU Vineyards

Creating Pedigree: Cabernet and Paso Robles

By Michael Cervin

 

Napa lays claim to Cabernet Sauvignon like they invented it. Certainly they are a dominant region where it’s grown in the U.S., but Paso Robles is positioning itself to give Napa a run for its money and this central California region is producing Cabernet and Bordeaux blends offering incredible value and diversity, something Napa has strayed from.


“There is something about the Napa Valley’s unique topography, climate and growing season that is perfectly suited to Cabernet,” says Ann Colgin of Napa’s highly regarded Colgin Estate, whose Cabernets sell for $300. “While Napa Valley wines can be expensive, there is no substitute for the pedigree of fruit this region is capable of producing,” she says. And that is the conventional wisdom of many Cabernet lovers – that the pedigree, the history and provenance are with Napa. But true wisdom dictates that conventional wisdom, of necessity, must evolve. And the times, as they say, are a’ changing.

“If you want to know how good Paso Robles Cabernet is,” suggests, Gary Eberle of the multi-award winning Eberle Winery, “have a blind tasting of Napa Cabernets and a Paso Robles Cabernet. We may not always come out on top, but we can compete against Bordeaux and Napa first growths,” he says. And this is the precise reason that the Paso Robles Cabernet Collective (PRCC) was born. You might equate the warm Paso climate with Zinfandel, more so than Cabernet. But consider this: The Paso Robles wine region is 614,000 acres with over 40 varietals in the ground. Plantings by percentage are Zinfandel at 9%, Syrah and Rhone varietals at 17%, and Cabernet Sauvignon and Bordeaux varieties at a whopping 55%. And with a shorter learning curve than Napa, Paso is exerting itself. The newly formed PRCC is now flexing its Cabernet muscle with a “CABs of Distinction” grand tasting, a consumer-focused event for Cabernet lovers.

But can Paso Cabernet compete in an already crowded field? “Consumers can expect wines that are approachable immediately but yet will age beautifully well for years,” says Daniel Daou of DAOU Vineyards, one of the lead wineries. “An indication of a great terroir is where ripeness can be achieved most if not all the time. In Paso Robles we achieve ripeness consistently from year to year and our wines come from soils that are calcareous, so they don't have to be acidulated,” Daou says. “Napa and other great regions in the world cannot boast these incredible advantages,” he says. That’s a pretty bold claim but ultimately age-worthy Cabernet is about ripeness and balance. “It’s normal for Paso to see huge diurnal temperature swings of 40 to 50 degrees during the growing season and that’s great for the development of flavors and balanced acidity,” says Michael Mooney of Chateau Margene, adding that there are 45 different soil series and 13 different micro-climates allowing for a price-point diversity. Whereas Napa ain’t cheap anymore, Paso offers value.

A few examples to consider: Justin Winery is well-known for their high-end Isosceles, but they also produce a 2010 Cabernet Sauvignon ($25) that reflects what’s best about inexpensive Cab from Paso: moderately bright fruit with a back note of earth and smoke, while the J. Lohr Cuvee Pom (a Merlot dominate blend at $50) reflects an earthy dust quality with mild tannins and black berry fruit. Vina Robles’ 2009 Suendero (a blend of Cab and Petit Verdot, $49) is deeply rustic with blackberry fruit. And you have the voluptuous DAOU Vineyard Soul of a Lion, a high-end Bordeaux blend at $100 and the Chateau Margene 2009 Cabernet Reserve ($52) both of which prove that the tight refined structure of classic Cabernet is being made in Paso. Across the board these wines showcase a livelier fruit profile, much better with food while still being balanced with mild tannins.

“I can tell you that we have barely seen the top of the iceberg in terms of quality for what is coming out of this appellation,” says Mooney. Certainly the national wine press has been kind to Paso’s Cabernets but the question remains will Paso Robles ultimately define itself with Cabernet as a flagship wine? Chances are good that a kind of “Napa South” will emerge and that Paso will break free from the current attempts to link it to Napa as a Cabernet cousin. Daniel Daou sums it up best: “Let me be 100 percent clear - I believe that Paso is the ultimate appellation for growing Cabernet Sauvignon but we need a little time to reach our potential. Changes in the vineyards as well as willingness for many more wineries to push the envelope in creating a higher end product will show the potential of this terroir in the next few years.” Apparently Paso is planning on a new pedigree.

There’s one way to find out if Daou is correct. Head to the PRCC CABs of Distinction event on Saturday, April 27. Winemakers will be on hand as well as music and artisanal food purveyors. There will be the obligatory winemaker dinners hosted in key Paso Robles restaurants on Friday, April 26, with a Who’s Who of the best Paso area restaurants including Thomas Hill Organics, Robert’s, Paso Terra, Il Cortile, Bistro Laurent, and McPhee's. www.pasoroblescab.com

Time Posted: Apr 4, 2013 at 4:32 PM

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