The Daou brothers are intent on making this brand the most expensive and luxurious in Paso Robles. This vintage begins with intense aromas of roasted blackberry, tangy black-plum skin and crushed peppercorn. The palate is expertly layered in flavors of cassis, caramel, gravel, loam, cocoa and a hint of licorice. The tannins are firm but already approachable.
A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.Email: email@example.com.