Fortuitously, the terroir of DAOU Mountain is blessed with extraordinary phenolic output. Studies conducted on the mountain indicate that the phenolic levels produced here are among the very highest of any site in the winemaking world. In other words, we are working with raw phenolic materials that are virtually unsurpassed. It is a gift—and a responsibility.
For this reason, Daniel Daou has deployed an unprecedented array of analyses and technologies to precisely guide phenolic development from the vine through fermentation. Phenolic data points are obsessively acquired three times daily from each lot, and this information helps guide when the free-run juice is racked from the skins in order to lock in the perfect phenolic levels. This intensive union of sensory and science ultimately allows Daniel to meet his vision for each wine, and to achieve consistent color, tannin and mouthfeel from vintage to vintage.
