Gary Walsh – The Winefront – Dec 2014
Toasty with floral perfume, pie apple, citrus, mint and crackers. Fine. Full flavoured. Complex. Vinous. Almost silky. Then dry with lemon soda, brine and toast to close. Lovely wine Super Australian sparkling.
Andrew Graham – Australian Wine Review – Nov 2014
Grower Champagne meets top-shelf Adelaide Hills Chardonnay.
That’s the brief for this Daosa bubbles, with this 2010 iteration following closely in the mode of the 2009 before it.
Drawn from the close planted Bizot vineyard, which was planted alongside the Brian Croser’s Tiers vineyard in 1996, this is fermented and matured in old oak for 8 months and then spends 43 months on lees.
In many ways its more Chardonnay than Champagne, with a custard apple fatness and milky yeasty edges. It’s quite soft to finish and perhaps not as Champagne like in its minerality but in the complexity and mouthfeel stakes this is a winner.
Score: 18/20. 93/100