98 points for DAOSA Natural Reserve in Decanter!
July 6, 2021
Author: David Sly Decanter Magazine Date: 5 July 2021 The third release of what has taken shape as an outstanding regional wine statement of Piccadilly Valley fruit
DAOSA Natural Réserve
Reviews & Tasting Notes
DAOSA Natural Réserve 3rd Release – “a rich, generous style of sparkling”
June 11, 2021
DAOSA Natural Réserve 3rd Release therealreview.com – Huon Hooke “Pale-ish rose-gold colour with a subtle pink tinge. The bouquet is creamy and cashew-nutty with touches
DAOSA Natural Réserve 3rd Release: “finesse and detail”
June 11, 2021
DAOSA Natural Réserve 3rd Release winepilot.com – Angus Hughson “While the Adelaide Hills was for many years considered the home of Australia’s greatest sparkling wines,
Piccadilly, “the Adelaide Hills’ valley of Chardonnay”, Tony Love
April 28, 2021
Exploring the Adelaide Hills’ valley of Chardonnay In the cradle of modern winemaking in the Adelaide Hills, one wine variety still rules. Here’s a guide
DAOSA Natural Réserve 3rd Release – 91 Wine Advocate
March 2, 2021
DAOSA Natural Réserve 3rd Release Wine Advocate – Issue 253 End of February 2021 “The NV Natural Reserve reviewed here is 77% 2018 vintage base
DAOSA Natural Réserve 3rd Release in Decanter
December 24, 2020
DAOSA Natural Réserve 3rd Release, Piccadilly Valley Part of Sarah Ahmed article on Terre à Terre in Decanter Premium “Beguiling blend of 83% Pinot Noir
In the Press: Terre à Terre in DECANTER
December 24, 2020
Croser & Bizot: A family vision in Wrattonbully Sarah Ahmed December 22, 2020 Wrattonbully, in South Australia’s Limestone Coast region, is home to two powerhouse
2020 Vintage Report
May 7, 2020
2020 has been a superb vintage, and the wines from our Piccadilly Valley and Wrattonbully Vineyards have the potential to be world class. Every year
“Complex, rich, nuanced”: Mike Bennie gives DAOSA Natural Réserve 94 Points
February 20, 2020
DAOSA Natural Réserve “Delightful sparkling wine. Shows light oxidative, saline and warm nutty notes, ripe apple, pretty citrus and some deeper toasty notes. Some gentle
DAOSA in the press: Andrew Graham on Method Classic™️
December 20, 2019
In his recent article for National Liquor News, wine writer Andrew Graham comments on the trend towards investment in craft products in the Champagne and
