The pinnacle release of the DAOSA range, Xavier Bizot’s prized traditional method Chardonnay from his family vineyard in the Adelaide Hills’ Piccadilly Valley. After an initial 9 months in old oak, then resting on full lees in the bottle for a further 88 months, the wine was disgorged in June this year. Royal treatment all the way has resulted in a subtle tonic water note and yellow grapefruit bitters, with a lovely lemon curd/cream yeast bun thread the palate lifting to a zesty tingle in the finish, all delicately edged with faintly woody spices. Fully expressed Australian Sparkling heroics – and bloody delicious from start to finish.
98 Points