The Daosa Story
The Daosa vineyard was planted by Christian Bizot in 1995/1996 exclusively to Chardonnay in a beautiful spot high in the Piccadilly Valley in the Adelaide Hills. It was planted with several clones, including Burgundy clones 76, 95 and 96. It was also one of the first Australian vineyards to have been planted in part using rootstocks. The fruit from the Daosa Vineyard has always been used as a major component for Petaluma’s Croser sparkling wine. However in 2009, the fruit from clones 76 and 95 in the higher part of the vineyard was retained for the first time by Terre à Terre in order to produce a Single Vineyard Blanc de Blancs.
Why's this wine for you?
A masterstroke. A complete and pure example of sparkling wine, with an Australian twist. Made by Xavier Bizot in the Picadilly Valley of the Adelaide Hills, it's such a unique and flavour-packed rendition of pristine Chardonnay fruit. Years, generations even, of vinicultural and viticultural know-how means that this gorgeous sparkling from a power couple (made with the assistance of Lucy Croser and guidance from father Brian) of the industry is not to be missed.

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The Brief
Alcohol
13.0%
Net Volume
750ml
Vintage
N/A
Cellar to
2030
Sweet Very Dry
Wine Scale 3
How's it taste?
The current release shows classic Pinot Noir characters with some sweet strawberry fruit on middle palate and some nice complexity and length. A classic example of Australian sparkling wine made following traditional method.
How was it made?
The Bizot vineyard in the Piccadilly Valley was planted by Petaluma in 1995/1996 with Chardonnay. It was planted with several clones, including French "Burgundy" clones 76, 95 and 96. The terroir in the higher slopes of the Piccadilly Valley makes it ideal for the production of Sparkling wine using the méthode traditionnelle.

DAOSA Natural Réserve is made following the méthode traditionnelle, which is used in the Champagne region of France to produce Champagne. Perfectly ripe Pinot Noir fruit for Sparklingwas hand-harvested late February 2016. The fruit was whole bunch pressed, retaining only 550L per tonne of fruit pressed. This gave very fresh acidity, clean juice and good primary fruit characters in the juice prior to fermentation. The juice was run into tank for primary fermentation. Once primary fermentation was completed, the wine stayed in tank for a further 5months where it went through malolactic fermentation. Before triaging, the wine was blended (assemblage) with some 2015 Chardonnay aged for 18 months in old barrels on no Sulfur. 

The wine was then "tiraged" in October 2016, 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 for 18months in a bottle before being disgorged with the addition of a low dosage of 7.5g/L in April 2018. 
Critic Reviews
Expert Review
Expert Review
98 Points
Decanter
Strong aromas of fruit blossom, honeysuckle, brioche and dewy herbs show a very developed nose, with plenty more to follow. The delicate, creamy palate is dark and sensual, slowly revealing layers of strawberry, apple, marzipan and quince, kept long by lingering acidity. A complete seduction!
Expert Review
Expert Review
96 Points
James Halliday - Halliday's Wine Companion
85% pinot noir, 15% chardonnay, hand-picked, whole-bunch-pressed, 85% fermented in tank, 15% in used French barriques, 18 months on tirage, 7.5g/l dosage. Ticks all the boxes; elegance, balance, length; ripe citrus, some Granny Smith apple.
Expert Review
Expert Review
93 Points
Joe Czerwinski - Wine Advocate
The NV Natural Reserve reviewed here is 77% 2018 vintage base wines and 23% reserve wines. A blend of 83% Pinot Noir and only 17% Chardonnay, it does have a slightly coppery hue in the glass and pronounced notes of sous bois. Hints of cherries, apple and musky scents round out the nose, while the medium-bodied palate is fresh, direct and appealing, with a slightly chalky feel becoming evident on the mouthwatering finish. Boasting excellent length and drive, this is an attractive, fruit-forward sparkler for drinking over the next few years.
Expert Review
Expert Review
93 Points
James Suckling
This cleverly conceived sparkling has around 20% oxidatively aged reserve wine blended into a base of 2017 vintage and makes for a rich, complex style with dried-lemon and bread notes, as well as some grilled nuts and a dry, smooth-honed finish. Drink now.
Expert Review
Expert Review
93 Points
Tony Love - Halliday's Wine Companion
83/13% pinot noir/chardonnay, with vigneron Xavier Bizot employing full champenoise technique (but he uses the term Method Classic rather than Traditionelle). The base wine was matured for 9 months on full lees before reserve wines were added. Second fermentation and 18 months' maturation in the bottle. Disgorged Aug '20. The barest of blushes, with a light golden tone, baking spices inhabiting a rich palate of red berry and citrus flavours. A most satisfying mouthful.
Expert Review
Expert Review
93 Points
James Suckling
With very attractive focus and purity, this has a lot to offer. The complexity is subtle, the length good and a sense of seamlessness prevails. Silky, elegant style. Drink or hold.
Expert Review
Expert Review
92 Points
Campbell Mattinson - The Wine Front
From the Daosa website: 'The Daosa Natural Reserve is a blend of 85% vintage wine and 15% Reserve wines, and spends 18 months on lees in bottle. The 2016 tirage is 85% Pinot Noir and 15% Chardonnay.' It smells and tastes like apple pie, served with a side of both fresh strawberries and strawberry jam. It's fresh, zippy, bright-faced and lengthy, with complex wholemeal pastry notes ricocheting through the finish. It's above average for quality.
Customer Reviews
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