DAOSA (Dedicated Artisans of South Australia) is the sparkling arm of Terre à Terre wines: Xavier Bizot and Lucy Croser. While their TaT wines are grown in the ancient soils of Wrattonbully, this exquisite sparkling fruit comes from the cooler Piccadilly in the Adelaide Hills.
Serious winemaking here: Cold settled juice in tank for two months before transfer to two 600L old oak barrels for primary and then malolactic fermentation for 8 months. Secondary fermentation in bottle and further aged on lees for 42 months before a low dosage (5g/L) at time of disgorgement. Precision and care.
DAOSA, Blanc de Blancs, Chardonnay, Piccadilly Valley, 2017
Pale straw gold with almost green highlights. Intense and fast, fine beading. Rich aromas of citrus of lemons, limes and grapefruit partnered with peach stone fruit, grilled nuts, protein rich hard cheese rind and soft spiced bun, yet never losing any of its freshness with sea spray coolness. Effortless power and grace with precision, texture and length. The mousse is elegant and ethereal revealing soft stone and citrus fruit pierced with fine acidity and vibrancy. A haunting coda of honey blossom echo remains to emphasise the experience. A beautiful sparkling wine.
Rating: 19.25/20 (96/100)
Wine sample courtesy of Terre à Terre Wines