DAOU
Summary
DAOU Vineyards, established in 2007 by Lebanese-born brothers Georges and Daniel Daou, operates a 500-acre estate in Paso Robles' Adelaida District, specializing in Bordeaux varieties grown in high-elevation vineyards with distinctive limestone-rich soils and dramatic diurnal temperature shifts. Their rapid ascent in California's wine landscape stems from Daniel's scientific phenolic management approach, combining meticulous vineyard practices with technological innovation to produce structured Cabernet Sauvignons that are redefining Paso Robles' winemaking potential.
Heritage & Leadership
DAOU Vineyards was established in 2007 by brothers Georges and Daniel Daou, who purchased a 212-acre property on what is now known as DAOU Mountain in the Adelaida District of Paso Robles, California. The brothers, who were born in Lebanon before their family fled to France during the Lebanese Civil War, later immigrated to the United States where they built a successful technology company before pursuing their passion for wine. Daniel Daou serves as the winemaker and oversees vineyard operations, while Georges Daou manages the business aspects of the winery. The property they acquired was originally developed by renowned winemaker André Tchelistcheff in the 1960s, who recognized the exceptional terroir but never fully realized its potential. Under the Daou brothers' leadership, the winery has expanded its estate holdings to over 500 acres, with approximately 225 acres under vine. In 2013, DAOU helped establish the Adelaida District as an official American Viticultural Area (AVA), further cementing their commitment to the region's winemaking future.
Vineyards & Wines
DAOU's primary vineyard holdings are situated on DAOU Mountain at elevations ranging from 1,700 to 2,200 feet in the western hills of Paso Robles. The vineyards benefit from maritime influence from the Pacific Ocean, creating significant diurnal temperature swings that can exceed 50 degrees during growing season. The mountain's soil composition consists of calcareous clay with high limestone content, similar to certain regions in Bordeaux. This soil, combined with the elevation and climate, creates conditions particularly suited to Bordeaux varieties. The estate vineyards are planted predominantly to Cabernet Sauvignon (70%), followed by other Bordeaux varieties including Merlot, Cabernet Franc, Petit Verdot, and Malbec. DAOU produces several tiers of wines, with their flagship "Soul of a Lion" Cabernet Sauvignon representing their premium offering. Other notable wines include the Estate Cabernet Sauvignon, Reserve Cabernet Sauvignon, and Patrimony—a separate ultra-premium label launched in 2014. The vineyards face southwest, maximizing sun exposure while the calcareous soils provide excellent drainage and impart mineral characteristics to the wines.
Philosophy & Practice
DAOU's winemaking philosophy centers on what they term "phenolic management," a scientific approach to monitoring and maximizing the development of phenolic compounds throughout the growing season and winemaking process. Daniel Daou developed proprietary software to track phenolic development, allowing precise harvest timing to capture optimal ripeness while maintaining acidity. In the winery, DAOU employs gentle extraction techniques, including gravity-flow systems and careful temperature control during fermentation. The winery uses 100% free-run juice for their premium wines, avoiding pressed juice that might introduce harsh tannins. Aging takes place in French oak barrels, with new oak percentages varying by wine tier—their premium wines typically see 80-100% new French oak for 22-24 months. DAOU practices sustainable farming methods across their estate, including water conservation, cover cropping, and integrated pest management. The winery maintains a temperature-controlled barrel room carved into the mountainside, utilizing the natural insulation properties of the earth to maintain consistent conditions. Their commitment to quality extends to hand-harvesting all fruit and sorting berries both in the vineyard and at the winery using optical sorting technology.