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Napa are backed up by analysis of the grapes' phenolics and anthocyanins. Daou works with consulting winemaker Scott McLeod and uses McLeod's Wine XRay assay for grapes and must analysis at the winery's in-house lab. The numbers help assure him the tannins are there, which is what San Francisco Daou wants. "The key is perfect ripeness," he said. "I always try to achieve perfect ripeness." To determine ripeness, Daou trusts his taste and waits for when the seeds turn brown, separate easily from the grape pulp and there is no bitterness when he bites them. "For Cabernet, I wait for that magical moment when the skin becomes like velvet—something we are able to achieve on our mountain every year. I find that to be the best way to know we are ready to pick on Cabernet." Daou said he's very selective about picking because he wants to avoid over ripeness. "I truly believe that over 15 (percent alcohol) you lose varietal characteristics." Harvest and processing Field sorting is followed by methodical hand sorting along a custom sorting table built by Burgstahler Machine Works. NV TECHNICAL REVIEW w A n emaTkI iOn g N iVIGA N Once he's called a pick, Daou said he aims to "treat grapes like food." The grapes are all picked by hand and loaded into bins that have been cleaned and rinsed with filtered water. Any clusters that don't appear ripe are tossed. Bins are hauled to a crush pad at the hilltop winery. Once unloaded, the grapes are destemmed by a Diemme Kappa 15 and receive another round of hand sorting along a custom sort- Napa Fermentation Supplies San Jose CALIFORNI A Monterey Pacific Ocean Daou Vineyards & Winery Paso Robles San Luis Obispo CALIFORNIA Santa Barbara ing table built by Burgstahler Machine Works. The sorted and destemmed grapes are sent via Francesca must pumps to fermentation tanks. Daou said the processing gives the berries a slight crack to their skins, but the gentle pumps deliver most of the grapes into the tank intact. About 20% of the grape juice is pulled off the grape skins. Daou uses phenolic analysis to determine the length of cold soak for each lot. "I try to customize every fermentation," he says. Once fermentation begins, Daou described his management philosophy as taking a "slow and steady" approach. The cellar is a straightforward work area with rows of tanks and a sanitary Full Service Solutions Full Service Peace of Mind Technology Driven Local, Family Owned Inventory Integrity Dedicated Club Managers Special Services Client Empowerment And introducing Safe Haven Suite of Services… Call us today for more information. Ph: 805.238.7233 (SAFE) www.safehavenwineservices.com orders@safehavenwineservices.com | Fax: 888.338.6313 48 W in e s & V i ne s J U LY 2 0 13