The fruit is entirely from the Bizot vineyard in Piccadilly Valley, an elevated site planted 1995/1996 in the village of Summertown. The fruit is fermented
So bright and playful with citrus blossom, lemon curd, oyster shell, wet stone and a flinty, steely reduction. The palate is tightly knit with taut
The 12th release of this wine, it is 100% Chardonnay from the Bizot Vineyard in Piccadilly Valley. Under Diam. 2022 was a very fine vintage
This is quite something. Indeed it’s a fundamentally compelling bottle of sparkling wine. The intensity of flavour, the underlying chalkiness, the frame of steel, fruit
Light, bright yellow colour; slightly rubbery sulfides on the nose at first, straw and oyster-shell beneath, turning spicy with time in the glass. A hint
The 2021 Blanc de Blancs is toasty and reductive, with notes of crushed shells and lemon curd, pith and zest. The wine in the mouth
DAOSA is up there with the best of them in sparkling wine terms. I took a sip and I just wanted to drink it, even
Smells quite sublime: super-deep, super-pure, with tangerine peel and baby pineapple*, held in creaminess like a set brûlée before the torch. So a slight wobble
One of the select non-cellar-sourced wines to make it into this lineup, I thought this Daosa Blanc de Blancs 2021 was another clean and pure release from
DAOSA (Dedicated Artisans of South Australia) is the sparkling arm of Terre à Terre wines: Xavier Bizot and Lucy Croser. Fruit is whole bunch pressed