“creamy textures, fine indelible acidity and persistent mousse.”


DAOSA Blanc de Blancs 2017

“The attractive DAOSA Blanc de Blancs style reflects a culture of precision winemaking and nurture. I particularly like the refinement, freshness and complexity of the 2017. The decision to increase aging on yeast lees to around 42 months compared to 28 months (2015), takes the style to a new level. It’s a delicious aperitif drink.

Pale colour. Lovely fresh grapefruit, lemon curd, marzipan aromas with flinty notes. Generous and mouthfilling with plentiful grapefruit, nectarine, grilled nut, yeasty flavours, creamy textures, fine indelible acidity and persistent mousse. Finishes chalky dry and fruity. A delicious single-vineyard South Australian sparkling wine with superb chardonnay fruit expression and yeasty complexity. From the 1996-planted Bizot Vineyard, Piccadilly Valley (550m). Drink now – 2027.” 96 points

Andrew Caillard MW, The Vintage Journal

November 2021


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