This is by far the best vintage for Daosa. Surprisingly for a cooler vintage, the classic floral and pear aromas unfold gently into riper flavours on the front palate.
The sharp acidity from partial malolactic fermentation has not been masked by a generous dosage, but is more effectively balanced by the delicate texture of the intertwined fine oak and lees, fleshing out the acid backbone to a lengthy finish. This wine will be improving in bottle with age for the next 20 years.
786 cases of 6 bottles and 100 cases of 3 magnums made.
Current tasting note: PDF file