Leanne Altmann: “yeasty savouriness”

Surely it must have been impossible for Xavier Bizot and Lucy Croser, scions of the Bollinger and Croser winemaking families, not to have been drawn to sparkling wine production. Daosa is sourced from their Piccadilly vineyard, historically an area known for some of Australia’s finest fizz. With cashew butter creaminess, and a little oak spice for complexity, there’s plenty of richness and flavour. Then a drive of brisk acidity tightens up the palate, with biscuity, yeasty savouriness to close.