Paso Robles is roughly equidistant from San Francisco and Los Angeles, and its vineyards are known for producing red grapes, particularly cabernet sauvignon. Brothers Daniel and Georges Daou chose this area to create big red wines. More than 100 acres under vine are focused on Bordeaux varietals, and this wine is a blend of 88 percent cabernet sauvignon, 8 percent merlot, 2 percent cabernet Franc; the remainder is malbec and petit verdot. After hand harvesting, the "must," or freshly pressed juice, is not separated from the skins for three weeks during vinification, and the wine aged 10 months in 60 percent new French oak. It offers aromas of red and black currants, earthy notes and a hint of cedar. On the palate, the full-bodied wine tastes of dark cherry, espresso, cassis and spice. Drink it now or cellar for up to 10 years. Decant 30 minutes before serving. Drink it with rare steak. Buy it at: Elio's Wine Warehouse, Hopper's Carte de Vins, Dorignac's and Rouses Markets on Power Boulevard in Metairie and West Esplanade Avenue in Kenner. Drink it at: Galatoire's, The Pelican Club, The Grill Room, Gautreau's, Palace Cafe, Ruth's Chris Steak House, Vincent's Italian Cuisine, Oak, Legacy Kitchen, Bar Redux and Impastato Cellars.