“Home grown Australian sparkling doesn’t get the love it deserves. And wines like this DAOSA Blanc de Blanc 2016 show it.
More table wine with bubbles than aperitif Champagne style, but very enjoyable. If your tastes lean towards rich grower fizz, you’ll know the vibe.
This Adelaide Hills sparkling from Xavier Bizot and Lucy Croser’s Terre à Terre spends 10 months in old oak, with 42 months on lees. Golden, nutty and even a little fatty, it’s broad and expressive in a mouthfilling mode. The acid isn’t quite there to make it perfectly refreshing, but the layered, buttered palate is most delicious.
Lovely bubbles with texture and flavour.
Best drinking: good now, will be in good shape for at least five years.”
Andrew Graham, ozwinereview.com