This is an interesting wine.  It is made by the two brothers who own Daou Vineyards from their very best vines in the mountains west of the 101 Freeway and retails for a very high price.  It is their intention with this wine to show that Paso Robles is also capable of producing world class Cabernet Sauvignon.  It is certainly the highest priced wine from Paso Robles that I have heard of.  Inky purple in color, opaque and bright.  The nose is interesting and unique.  Cassis, coffee, iodine, sandalwood, and chicory.   Full bodied but not overblown.  As one would expect from mountain fruit, this is quite concentrated.  Very firm tannins that increase in the glass.  This is young and needs long term cellaring.  On the palate, this has blackberries, iodine, and spice.  With air, the chicory (sort of coffee infused moist but dried, tobacco) comes out.  Black cherries also come out on the midpalate and finish.  Finally, there is a subtle mint note on the end of the finish.  Whew.  it is really good right now but the tannins are a bit problematic.  Where does it go in ten years or more?  Best guess is that this is a 100 pointer down the road and drinks like a top old school Napa Cab.  It would be interesting to find out.  If drinking now, it is probably best to drink on its own and enjoy the ride.  

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