Why You'll Love This Wine This isn't just any rosé—it's a love letter to Provence from two brothers who came of age in Cannes. Georges and Daniel Daou grew up sipping dry rosés along the Côte d'Azur, and their Reserve Rosé captures that spirit with California sunshine. Made from Grenache grown on limestone soils (just like southern France), barrel fermented and aged on the lees—the most meticulous (and expensive) way to make rosé. 92 points, Wine Enthusiast.
Tasting Notes Pale flamingo pink with gorgeous radiance in the glass. The nose is delicate and alluring—peach, apricot, mango, and lemony vanilla lifted by floral hints of hibiscus and honeysuckle. On the palate, it's perfectly poised: light and airy yet lush and crisp. Flavors of nectarine, papaya, and Crenshaw melon give way to lingering notes of apple and citrus zest, finishing clean and silky with refreshing acidity.
Food Pairings
- Grilled shrimp or salmon
- Charcuterie and soft cheeses
- Sushi and light Asian dishes
- Summer salads with citrus vinaigrette
Why It Works Daniel Daou sources high-end Grenache from vineyards planted on limestone soils—chosen specifically because they impart the acidity, minerality, and balance that define the best Provençal rosés. The fruit is grown exclusively for rosé production (not a byproduct of red wine), then barrel fermented in neutral French oak with regular lees stirring to build texture and complexity. The result transports you to the south of France while showcasing Paso Robles' pure fruit character. This is rosé done the DAOU way—elegant, joyful, and made to be savored.
