Daou Cabernet Sauvignon 2023 is the cornerstone Cabernet in Daou’s estate range, sitting below the Reserve and flagship Soul of a Lion, and designed to showcase Paso Robles’ ripe fruit and limestone‑driven freshness at an accessible level. Sourced primarily from estate and contracted vineyards on calcareous hillsides influenced by cool Pacific breezes, the wine aims to balance generosity of fruit with a subtle mineral edge.
The blend is based on Cabernet Sauvignon with small additions of Petit Verdot and Merlot, fermented at warm temperatures to extract color and tannin, then aged around eight months in French oak, about half of it new, to add texture and notes of mocha, espresso and vanilla. This approach produces a Cabernet that is plush and crowd‑pleasing but supported by enough acidity and structure to pair well with hearty dishes and evolve in bottle for several years.
Tasting Notes
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Nose: Black cherry, cassis and plum accented by blackberry, dried herbs, cocoa powder, sandalwood, pencil lead, sage, menthol and subtle leather.
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Palate: Rich, full‑bodied and supple, with boysenberry and cherry at the core, plus black raspberry, spicy currant, blueberry compote, licorice and dried herbs, wrapped in smooth but present tannins.
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Finish: Long and clean, lingering with plum, blackberry, cherry, espresso and vanilla over a faintly stony, mineral backdrop.
Awards and Accolades
Wine Enthusiast has rated Daou Cabernet Sauvignon 2023 at 91 points, noting its “clean lines of cherry, toasted wood, red flowers and thyme” on the nose and a palate that combines blackberry fruit with mocha spice. Aggregated critic data on Wine‑Searcher shows an average score of about 90/100 for the 2023 vintage, indicating broadly positive reception within its price tier.
Serving and Cellaring
Serve at 16–18°C, ideally after 30–45 minutes of aeration to let the oak tones and herbal nuances integrate. This Cabernet pairs well with grilled or roasted beef, lamb, burgers, barbecued ribs and aged hard cheeses, and can be enjoyed immediately or cellared for roughly 5–8 years to gain more tobacco, leather and dried‑fruit complexity as the tannins continue to soften.
Technical Details
Alcohol: about 14.5% ABV.
Residual Sugar: Dry; richness comes from ripe fruit and oak rather than sweetness.
Closure: Cork.
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