94 points - new discovery
Daou is making some of the best Cabernets in Paso Robles today. Highly recommended.
97 Points Jeb Dunnuck: "Both vintages of the Soul of a Lion are stunning. The 2017 Soul Of A Lion offers a forward, bona fide fruit bomb style yet has plenty of class. A sweet nose of cassis, Asian spice, cedar box, and chocolate gives way to a full-bodied, hedonistic 2017 that stays balanced and layered. This cuvée always delivers and the 2017 is just an incredible drink...Don’t think Paso Robles can make world-class Cabernet Sauvignon? Try this wine."
...From high up off Adelaida Road, the Daou brothers continue to make a massive lineup of stellar wines. The 2016s are incredibly strong across the board and make the most of this brilliant vintage. In 2017, they opted to wait until after the heatwaves and then do extensive sorting, and this paid off brilliantly and I suspect they’ve made the top Bordeaux blends in the vintage. As I’ve said in the past, these wine compete with the best of Napa Valley and are some of the leading Bordeaux blends from Paso Robles."
97 Points Robert Parker: "The 2017 Soul Of A Lion is a blend of 80% Cabernet Sauvignon, 12% Cabernet Franc and 8% Petit Verdot aged 22 months in 100% new French oak. It has a deep ruby-purple color and wonderfully unique expression, with scents of forest floor, underbrush, English breakfast tea, espresso, blackcurrant bud, dark chocolate and exotic flowers mingling over a core of perfectly ripe wild blackberries and Morello cherries, all complemented by a classy framing of new oak spices. The medium to full-bodied palate is slow to unfurl, with a frame like liquid silk and a very long finish that gives up layer after layer of nuanced flavors. Wow!"
...These notes are the result of a fascinating and extensive tasting with father and daughter team Daniel and Lizzy Daou. As readers may know, Daou's estate vineyards (which emphasizes Bordeaux varieties) are planted at high density on steep slopes in Adelaida District in a site once singled out by the great André Tchelistcheff for its potential. Grown in these soils and in this climate, Daou's vines produce grapes with an extraordinarily high phenolic content, to which the estate's winemaking has gradually adapted. Macerations are very short, with the wines finishing fermentation in barrel, but even so these inky, structured reds don't lack for color or substance. Acidities are healthy, alcohols never in excess of 15%, and the wines are totally dry. I looked at two verticals in the course of my tasting, so I'm also in a position to observe that these wines evolve very slowly. There's no one else making Cabernet Sauvignon like this in Paso Robles."