The Daosa vineyard was planted by Christian Bizot in 1995/1996 to Chardonnay (with a small block of Pinot Noir) in a beautiful spot high in the Piccadilly Valley in the Adelaide Hills.
It was planted with several clones, including Burgundy clones 76, 95 and 96. It was also one of the first Australian vineyards to have been planted in part using rootstocks.
The fruit from the Daosa Vineyard has always been used as a major component for Petaluma’s Croser sparkling wine. However in 2009, the fruit from clones 76 and 95 in the higher part of the vineyard was retained for the first time by Terre à Terre in order to produce a Single Vineyard Blanc de Blancs.
The inaugural 2009 Daosa Blanc de Blancs was released in August 2012 after extended time (39 months) on lees.