DAOSA (Dedicated Artisans of South Australia) is the sparkling arm of Terre à Terre wines: Xavier Bizot and Lucy Croser. Wine making similar to previous vintages: Cold settled juice in tank for 6 weeks before transfer to two 600L old oak barrels for primary and then malolactic fermentation for 8 months (some lees stirring). Secondary fermentation in bottle and further aged on lees for 3.5 years with a low dosage (6g/L) at time of disgorgement. Note: bottle image is of 2018, but nought else has changed.

DAOSA, Blanc de Blancs, Chardonnay, Piccadilly Valley, 2019

Very pale lemon hue. Very fast and fine beading. Richer Jersey caramel notes under white flowers, almond husks, white nectarine, torn bread crust, a little sea spray, grapefruit citrus and gunflint. Precision and freshness with incredible focus and intensity. Complex layers of powerful fruit and a little rumble of texture. The length of flavour is undeniable and lasts for an incredible amount of time. An outstanding marque at a fraction of a ‘comparable’ Champagne.

RRP: $90
Alc: 12.9%
Rating: 97/100

Wine sample courtesy of Terre à Terre Wines