Wine writer and critical thinker Huon Hooke ponders the limitations of the term ‘traditional method’ to describe Australia’s most premium sparkling wines.
Wine writer and critical thinker Huon Hooke ponders the limitations of the term ‘traditional method’ to describe Australia’s most premium sparkling wines.
This is only the second DAOSA Late Disgorged (LD) Blanc de Blancs produced. The sparkling was aged for 88 months on lees before disgorgement on
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
DAOSA (Dedicated Artisans of South Australia) is the sparkling arm of Terre à Terre wines: Xavier Bizot and Lucy Croser. Winemaking sees the DAOSA signature: