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Flat front label of wineFront shot of wine bottle

DAOU Vineyards Reserve Cabernet Sauvignon 2016

  • WE94
  • RP93
  • JD93
  • JS93
750ML / 0% ABV
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4.5 20 Ratings
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4.5 20 Ratings
750ML / 0% ABV

Winemaker Notes

Blackberry, cassis, plum and currant aromas greet the nose, surrounded by black olives, anise, leather and cigar box. Notes of graphite and crushed stone mingle with just a hint of cool mint. Robust and full bodied, an undercurrent of restrained power is palpable just below the surface at the core of this wine. Firm, fine grained tannins provide ample backbone for the layers of boysenberry, black cherry, licorice and dried herb flavors. Meaty and fleshy while retaining an overall elegance, it finishes with authority and finesse.

Blend: 78% Cabernet Sauvignon, 12% Petit Verdot, 10% Merlot

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
Inky in the glass, this rich and structured bottling offers a plump black-currant aroma, along with pinches of pepper and tightly woven oak. The palate lands softly and then the tannins rise up, offering savory flavors of charred beef, dark chocolate and black cherry. Drink 2020–2036.
Cellar Selection
RP 93
Robert Parker's Wine Advocate
A barrel sample composed of 78% Cabernet Sauvignon with 12% Petit Verdot and 10% Merlot, the 2016 Cabernet Sauvignon Reserve displays notes of crème de cassis, pure plums, beef drippings, iron ore and dried herbs with touches of pencil lead and cedar. The fruit on the medium-bodied palate is totally singing at this nascent stage, offering vibrant blackberry layers, nice ripe tannins and a long, earthy finish.
Barrel Sample: 91-93
JD 93
Jeb Dunnuck
Schedule to be bottled in June of next year, the 2016 Cabernet Sauvignon Reserve (78% Cabernet Sauvignon, 12% Petit Verdot and the balance Merlot) is beautiful. Cassis, plums, licorice and spring flowers all emerge from this downright hedonistic, plump, sexy, beauty of a Cabernet that's a smoking value. Like with the 2015 this will end up spending 20 months in 50% new French oak.
Barrel Sample: 91-93
JS 93
James Suckling

I love the very dark and ripe cassis nose of this prototypical California cabernet. The stunning fruit carries the generous, moderately dry tannins beautifully. Long, surprisingly elegant finish for a wine of this scale. Better from 2020.

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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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Paso Robles

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Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.

Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

Tasting Notes for Cabernet Sauvignon

Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Food Pairings for Cabernet Sauvignon

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets for Cabernet Sauvignon

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

ULL340663_16_2016 Item# 430919