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Flat front label of wine

DAOU Vineyards Celestus Red Blend 2010

  • TP94
  • WS90
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

A vivacious purple rim is exposed when the wine is tilted in the glass. The nose is covered with fresh picked mint and blackberries. When tasted, the evidence of Syrah is exposed through black pepper notes and cooked blueberries. The structure has firm tannins with slight hints of acidity in an effort to showcase the powerful fruit aromas. The long seamless finish includes black currants and dark cherries.

Blend: 59% Syrah, 32% Cabernet Sauvignon, 9% Petit Verdot

Critical Acclaim

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TP 94
Tasting Panel
A blend of 59% Syrah, 32% Cabernet Sauvignon and 9% Petit Verdot, this is the best vintage of Celestus yet. A tightrope on the upper palate holds up sculpted tannins while the back of the mouth collects and energetic and enticing focus of black fruit and licorice. Brambly and peppered, this is a fine salute to Paso Robles' great charms; the juicy middle flows into a stream of sage, heather and mineral-earth.
WS 90
Wine Spectator
Tight and attractive, this well-structured red offers a range of dried currant, road tar, crushed rock and mineral flavors. Given its level of intensity, this begs for at least short-term cellaring. Ends with chewy, integrated tannins. Syrah, Cabernet Sauvignon and Petit Verdot. Best from 2014 through 2023.
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DAOU Vineyards

DAOU Vineyards

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DAOU Vineyards, California
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In the golden, oak-studded hills of Paso Robles' fabled west side, not far from William Randolph Hearst's magnificent castle, there is a man with a Homeric vision. His name is Daniel Daou and he is devoting his life and every imaginable resource to creating, first and foremost, a Cabernet Sauvignon that rivals the very best in the world.

Gracefully perched atop a stunning promontory at 2,200 feet, the DAOU Spanish Colonial style winery is embraced by a tangible serenity. Hawks wheel and bank while the all-day sun caresses close planted rows of lush, emerald green vines. The 100 percent calcareous soil makes no sound as it passes out nourishment and only a gentle breeze flows up through the Templeton Gap from the Pacific. The quiet is bewitching; you want to lay down roots here, just as the four-year-old vines have done. But the sense of peace belies the serious industry at work on this 100 acre estate. No effort is spared to create the luscious varietals and blends that flow from this limited production winery. This kind of synergy happens rarely: superlative climate and terroir, super intensive vineyard culture, and cutting edge viticultural practice. You're more likely to find it in Bordeaux than Central California. Coupled with the infectious passion and gracious, family style hospitality of the Daou brothers, Georges and Daniel, the result is pure magic. The kind of magic that comes in a bottle.

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

LIM140260751_2010 Item# 122599

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