Issue link: http://winesandvines.uberflip.com/i/137110
we c h n o l o n g t i n ema k i g y sloped floor. Roll-up doors provide access Embracing the free run not acidulate any of our wines from our None of the red wines under the Daou to the cellar from the outside crush pad mountain, we do not use press," he said. label undergo pressing. Daou is adamant and processing area. After the free run is drained off, the that the free-run wine (or vin de gout) is a The must is inoculated with a custom must is pressed with a Diemme Velvet truer expression of the grapes. The tannins yeast strain Daou developed with Enartis 80, but the press wine is kept separate are better integrated and "soft and silky." Vinquiry. Once fermentation begins, Daou and is destined for a second label. The He said press wine can lack balance, and said he runs about three pump overs per press is also used for the Chardonnay and he suspects it's because pressing extracts day while it's active. As the must ferments Viognier wines the Daous make with fruit more potassium into the wine. Daou down to 8°-10° Brix, Daou said he will purchased from Paso Robles growers. The said he finds press lots exhibit higher pH adjust how he manages the cap. "If the whites receive a standard treatment of than free-run wine. "And because we do tannins are very hard, we minimize the whole-cluster pressing, cold settling and pump overs and wet the cap to barrel aging in a mix of new and reduce the tannins in the mouthneutral barrels. Coopers include feel," he said. Tonnellerie Sylvain, Taransaud, After reaching dryness, the Francois Freres, Tonnellerie wine undergoes extended, warm Boutes, Leroi and Ana Sélection. maceration for about three For red élevage, Daou said he weeks at 89°F. "I like to sit on keeps the barrel room chilled to the skins for a while," Daou said, 50°F because he wants to miniadding he finds it balances the mize his sulfur use. The wine wine's tannin structure and inteages in mostly new, French oak grates fruit flavors. The winery barrels. For the first four to six is equipped with custom-made months, Daou keeps the barrel tanks with conical bottoms to room cold and the wine at just help facilitate removing seeds 10 ppm of free SO2. He said he gives the barrels an occasional during maceration. The cellar stir to help build mouthfeel. houses 40 tanks that range in Before bottling with the local size from 5 tons to 10 tons for Daniel Daou gives harvested grapes a quick rinse with filtered mobile bottling company Bella fermentation, plus a few larger water to remove dust from the bunches. Vina, Daou bumps up the free tanks for blending. Your Source for QualitY eQuipment & Service 805-226-8100 www.thevintnervault.com Win es & V i n es JU LY 20 13 49