DAOSA Natural Réserve 8th Release NV

The 8th Release was “tiraged” early November 2023 by the addition of yeast and sugar to the wine just before bottling in order to induce the secondary fermentation in bottle. The resultant sparkling wine was aged on lees before disgorging (first batch disgorging June 2025).
Vineyard description:
Our fruit was grown in several high altitude vineyard sites in the Piccadilly Valley, most of
them with eastern aspects. All vineyards are on clay soils, with the geological formation
mainly Basket Range Sandstone, Woolshed Flat Shale, or Barossa Complex. All vineyards
are at a minimum altitude of 500m, and were planted in the 1980’s and 1990’s. The
Piccadilly vineyards are all managed by DAOSA, following the same strict management
practices as the Crayères Vineyard, including hand pruning (Guyot Double), shoot thinning
and hand harvesting.
Vintage description:
The climate in the Piccadilly Valley has a long-term average of 1,172 degree days during the
growing season. Yearly rainfall is approximately 1,100mm. The 2022/2023 growing season
was significantly cooler than average, over the whole of the growing season, including post
veraison. Rainfall was just above average and spread evenly over the whole growing season
as well. Yields were average to low, in particular for Chardonnay. Quality for the sparkling
base is superb in 2023, with very high acidities and ripe flavour profiles.
Winemaking:
DAOSA is made following the Méthode Traditionnelle (Method ClassicTM) used in the
Champagne region of France. The hand-harvested fruit was whole bunch pressed,
retaining only 600L per tonne of fruit pressed. This gave very fresh acidity, clean juice and
good primary fruit characters prior to fermentation. The juice was fermented cool in
stainless-steel tank. Once primary fermentation was complete, the wine went through
malolactic fermentation in tank. Before tirage, the wine was blended (assemblage) with some
2021 and 2022 Réserve Pinot Noir, Chardonnay and Pinot Meunier (25% Réserve wines in
the final blend) which have been aged in large old foudres without sulphur. The blended
wine was then "tiraged" early November 2023 with the addition of yeast and sugar prior to
bottling, to induce secondary fermentation in bottle. The resultant sparkling wine was aged
on lees before disgorging, with first batch disgorging in June 2025 at the winery

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