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DAOU Vineyards Soul of a Lion is made from 80% Cabernet Sauvignon, 13% Cabernet Franc, 7% Petit Verdot .
The 2020 vintage presents an alluring profusion of black cherry, mulberry and Oregon blackberry aromas with notes of leather, cigar box and dark chocolate. Hints of desert sage and crème de menthe accent the rich fruit. The palate is silky and voluptuous, delivering loads of currant, cassis, black raspberry and ripe cherry. Notes of fig and baking spice are underscored by earthy tones of dates and truffle. Mature, ripe tannins yield a weighty, velvety texture integrated with a limestone minerality and subtle oak. A lengthy finish leaves lingering impressions of blackberry, plum and espresso with a touch of white pepper. A wine of immense staying power that will evolve favorably for many years to come.
Review:
Impressively dark in the glass, this bottling pairs intense purple fruit and flower on this nose with more roasted, umami-laden aromas. The elegant palate is a master class in tannin management, proving firm in structure yet soft in mouthfeel. Flavors of blackberry jam, cocoa, walnut and cracked pepper ride a lingering acidity into the finish.
-Wine Enthusiast 97 Points
La Despensa Boutique Pool Blend 75% Cinsault, 15% Pais, 5% Marsanne and 5% Roussanne.
A genuinely unique wine - La Despensa is the only producer of Cinsault in Colchagua and Pais from this valley is also extremely rare! The Cinsault and the 2 whites come from a new vineyard planted in 2017 and the Pais from a 150 year old, dry-farmed vineyard in Pumanque about 20 minutes from the winery that they run themselves organically. The Cinsault and Pais give notes of raspberry and strawberry and the white Roussanne and Marsanne a little mouthfeel and a hint of tropical fruit.
Organically grown grapes (not certified) from our own vineyard in Santa Ana, and Pumanque in the Colchagua Valley. Irrigated as sparingly as possible via drip irrigation (dry-farming for the 150 year old Pais). Hand harvested and sorted personally by me in the vineyard (I personally check every single bunch), then destemmed with the crusher removed from the destemmer. Grapes are fermented in open top bins and concrete tank and blended immediately after pressing. MLF occurs with the wine already blended. Wines are racked in November and again in January before being bottled after about 10 months ageing in 50% neutral oak barrels and 50% Flextank.
Versatile, goes well with beef, chicken, pasta, great for Summer BBQs.
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