Another review from the online world. This one comes from Jeremy Pringle at Wine Will Eat Itself.
The fruit for this Sparkling wine was sourced from a single vineyard in the higher, cooler slopes of the Piccadilly Valley. It spent time in old oak barrels and saw a total of 38 months on lees although it’s not really a wine driven by autolysis derived characters of brioche and biscuit – more nuts and bread with a dab of Vegemite perhaps.
Linear, structured and elegant with a firm emphasis on chalky minerality and citrus fruit. White peach and flowers appear as the wine gets some air and opens up. Hints of sea shell, spice and marzipan as well. The bead is extremely fine and whilst it drives through its line, it never feels coarse in the mouth. Very dry though, can’t imagine there’s more than 5g/l dosage in here. Best served in a larger flute or even a white wine glass. I think this will actually hit its stride over the next couple of years. 92+ Very Good
Original review here: http://winewilleatitself.com/2013/02/01/2009-daosa-blanc-de-blancs/