• Region: Paso Robles, California (Adela ida District)
• Blend: 86% Cabernet Sauvignon, 10% Cabernet Franc, 4% Petit Verdot
• Alcohol: 14.7%
• Cases Produced: -2,200
• Price Range: Around $150 (when released)

Tasting Notes

• Appearance: Opaque. deep midnight purple.
• Aromas: Coconut, dark chocolate, cassis, black currant, plum, vanilla, incense, and hints of licorice and oak
• Palate: Full-bodied, rich, and layered with smooth, silky tannins. Flavors mirror the nose with added complexity-blackberry, plum, blueberry, and subtle minerality. The wine is balanced and concentrated with a persistent, dry finish
• Texture: Velvety with fine acid structure and a long, evolving finish

“Soul of a Lion” is the flagship wine of DAOU Vineyards, representing the pinnacle of their winemaking artistry. It’s crafted from meticulously selected fruit grown on DAOU Mountain, a site praised by legendary winemaker Andre Tchelistcheff as a “jewel of ecological elements.” The wine undergoes a nine-year journey of curation, including aging in custom French oak barrels and extended bottle maturation.

The 2022 Domaine Vacheron Sancerre from the Loire VaUey is a highly regarded expression of Sauvignon Blanc, crafted by one of the most respected producers in the region.

Producer: Domaine Vacheron

• Located in Sancerre, Domaine Vacheron is known for its biodynamic farming and
  meticulous wine making.
• The estate is run by the Vacheron family, who emphasize terroir-driven wines with precision and elegance.

Terroir Influence

• Vacheron’s vineyards span various soil types including silex (flint) and limestone,
  which contribute to the wine’s minerality and tension.
• The 2022 vintage is noted for its clarity and balance, with a slightly riper fruit profile due to favorable growing conditions.

Why Sancerre Works

• Acidity: Cuts through the richness of pork belly and the demi-glace.
• Minerality: Complements the earthy tones of braised rabbit and onions.
• Citrus & Herb Notes: Brightens the dish and balances the savory depth.

Pairing Dynamics

• Braised Rabbit: Mild and lean, rabbit benefits from the crisp acidity and herbal notes of Sancerre.
• Gemelli Pasta: Neutral base that allows the wine’s minerality to shine.
• Crispy Pork Belly: Rich and fatty—Sancerre’s acidity helps cleanse the palate.
• Caramelized Cipollini Onions: Sweetness contrasts nicely with the wine’s citrus
  edge.
• Mustard Demi-Glace: The mustard’s tang and spice echo the wine’s sharpness and zest.

The 2003 Jane Ventura Finca Els Camps Macabeo from Penedes is a rare and aged white wine from the Catalonia region of Spain, made primarily from the Macabeo grape (also known as Viura). While detailed tasting notes for this specific vintage are scarce, here’s what we can reasonably infer based on the producer, grape, and region:

Producer: Jane Ventura

• A respected family-run winery in the Penedes region, known for crafting expressive wines with a focus on terroir and traditional Catalan varietals.
• The Finca Els Camps vineyard is located in the Serra del Montmell, one of the cooler, higher-altitude zones in Penedes, which helps preserve acidity and aromatic complexity.

Grape: Macabeo (Viura)

• Typically produces wines with floral aromas, green apple, pear, and citrus notes.
• With age, Macabeo can develop nutty, honeyed, and oxidative characteristics,
  especially if oak-aged or made in a traditional style.

Vintage: 2003

• A hot year across much of Europe, which may have led to riper fruit, lower acidity,
  and fuller body in the wine.
• If well-stored, this wine could show dried fruit, almond, and sherry-like notes, depending on its vinification and aging.

Food Pairing Suggestions: Given its age and likely oxidative depth, it could pair well with:

• Roast poultry or duck with fruit sauces, Game

Vinification & Aging

• Fermented in new French oak barrels (300 liters) at controlled temperatures
  (∼18°C).
• Aged on lees with biltonnage (stirring of the lees) for 5 months, contributing to
  texture and complexity.
• The wine is described as dense, unctuous, and glyceric, with great balance, finesse, and elegance

 The 2013 Denner Vineyards “The Ditch Digger” from Paso Robles is a standout Rhonestyle blend that showcases the unique terroir of the Willow Creek District, a sub-AVA known for its dramatic diurnal temperature shifts and limestone-rich soils.

Wine Composition

The 2013 vintage is composed of:

50% Grenache, 25% Mourvedre, 15% Syrah, 5% Cinsault, 5% Counoise

This blend is inspired by classic Southern Rhone wines, particularly Chilteauneuf-du-Pape, but with a distinctly Paso Robles expression—richer, more fruit-forward, and often more
opulent.

Winemaking Approach

Winemaker Anthony Yount crafted the 2013 vintage using:

• 70% whole cluster fermentation, which adds complexity and tannic structure.
• Delestage (rack and return) instead of punchdowns, enhancing mouthfeel and
  extracting fruit and spice from stems.
• Aging in a mix of used puncheons and concrete, which helps preserve purity of
  fruit and adds texture.

Tasting Notes

The wine is described as:

• Aromas of leather-bound journals, blueberries, and pipe smoke
• Flavors of black and red fruits, with hints of earth, spice, and floral notes
• Full-bodied with medium-plus acidity and tannins, and a long, gently tannic finish

Name Origin

The name “The Ditch Digger” pays homage to Ron Denner, the vineyard owner, who made his mark in the L1nderground construction business using a machine called the Ditch
Witch. It reflects a blue-collar ethos, though the wine itself is described as “pure sophistication.”