" We don't sell the wine without touching the vine "
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LASER ETCHED MAGNUM!
Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc
20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release
Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.
Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.
Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett
DAOU Vineyards Reserve Cabernet Sauvignon is made from 77% Cabernet Sauvignon, 23% Petit Verdot.
A heady nose delivers fruit-forward aromas of blackberry, raspberry and plum with traces of licorice, thyme, vanilla and cherry. The palate is beautifully balanced, showing layers of black fruit and chocolate-covered blueberry with underlying herbal, cedar and mineral complexity. Exquisitely rounded tannins imbue the finish with stature and length.
Review:
Black plum and roasted walnut aromas meet with woodspice on the nose of this bottling. The palate is tense and firm yet still brighter with blackberry, pepper and nut flavors that cling to the persistent structure. — Matt Kettmann
-Wine Enthusiast 93 Points
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