The 2014 edition of James Halliday’s annual Australian Wine Companion has hit the shelves, with Dasoa doing very well.
Pale straw-green, good mousse; from the Daosa Vineyard in the Adelaide Hills at an elevation of 550m; after primary fermentation and nine months’ maturation in used French oak barriques, it was tiraged and kept on lees for 30 months. It is delicately structured, with a very low dosage of 5g/l; the flavours of citrus and apple are enhanced by the crisp, dry finish.
94 points
