The terroir in the higher, cooler slopes of the Piccadilly Valley makes it ideal for the production of méthode traditionnelle sparkling wine, the method used in the Champagne region.

Fruit for DAOSA comes primarily from our Bizot Vineyard, which was planted in the 1990s by Xavier’s father Christian Bizot in a beautiful site high in the Piccadilly Valley. Fruit from the Bizot Vineyard has always formed a major component of Petaluma’s Croser sparkling wine.

However in 2009, Chardonnay from the highest part of the vineyard was retained for the first time by Terre à Terre in order to produce a single vineyard Blanc de Blancs, named DAOSA (Dedicated Artisans of South Australia).

The inaugural 2009 DAOSA Blanc de Blancs was released in 2012, after extended aging on lees. In 2018, the Blanc de Blancs was joined by a non-vintage Pinot Noir/Chardonnay blend, the Natural Réserve.