Bodyguard Chardonnay sits alongside Daou’s core and Reserve lines as a generously styled Paso Robles/Central Coast Chardonnay made to be immediately appealing, with ripe fruit, creamy texture and noticeable but well‑integrated oak. The wine is sourced from coastal‑influenced vineyards that give ample ripeness while retaining enough acidity to balance the rich, barrel‑fermented style.
Fermentation and ageing in oak (including a good proportion of new barrels) build texture and layers of vanilla, coconut and baking spice, while lees contact contributes to the wine’s creamy, silky mid‑palate. The result is a Chardonnay that leans into a luxurious, California style—golden in color, rounded and opulent—yet maintains sufficient freshness so it remains food‑friendly rather than heavy.
Tasting Notes
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Nose: Ripe pear, pineapple, baked apple and lemon curd, with supporting notes of vanilla, honey, hazelnut and a touch of cinnamon and coconut.
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Palate: Medium‑ to full‑bodied, buttery and creamy in texture, showing flavors of baked apple, mango, banana and ripe stone and tropical fruits framed by toasty oak and sweet spice.
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Finish: Long and rich, echoing honey, vanilla, oak and ripe orchard fruit with balanced, tart acidity that keeps the wine from feeling overly heavy.
Awards and Accolades
There are currently no widely published scores or detailed tasting notes from major international critics (such as Wine Advocate, Wine Spectator, James Suckling or Decanter) specifically for Daou Bodyguard Chardonnay 2022. For context, community and merchant reviews consistently describe it as a very golden, ripe style of Chardonnay with hazelnut, honey and apple‑juice aromas and a rich, oaky palate; these are general customer and retailer impressions rather than formal critic evaluations.
Serving and Cellaring
Serve at 10–12°C; a brief 15–30 minutes in the fridge before opening usually works well, or remove from full refrigeration 10–15 minutes before pouring to avoid serving it too cold. This Chardonnay pairs nicely with roast chicken, creamy pasta, lobster or crab with butter, richer fish dishes, and soft to semi‑hard cheeses; it is best enjoyed now through about 2027–2028, when its fruit, oak and creamy texture are at their most harmonious.
Technical Details
Alcohol: about 14.7% ABV.
Residual Sugar: Dry; richness comes from ripe fruit, oak and lees ageing.
Closure: Cork.
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