DAOSA Blanc de Blancs 2016
This single vineyard Blanc de Blancs is from the family Chardonnay vineyard on the higher slopes of the Piccadilly Valley. Méthode Traditionnelle (Method ClassicTM). Fruit was hand harvested and whole bunch pressed, retaining only a small amount of the first press, which presents a very bright acidity, clean juice and good primary fruit characters. The juice was cold settled in tank for one week before being run into old barrels for primary fermentation. Once primary fermentation was completed, the barrels were topped and the wine stayed in barrel, with some lees stirring for a further 10 months where it went through malolactic fermentation. The wine was then ‘tiraged’ for the secondary fermentation in bottle. Aged for more than 42 months in bottle before being disgorged. Dosage 6g/L. This wine has spent more than four years on lees in total.
DAOSA Blanc de Blancs – the 2016 is a new release. I tasted the 2015 on my visit, which is now sold out. The 2015 won a Platinum medal at the Decanter World Wine Awards (awarded to just 178 wines out of 16,500+), was the top-rated sparkling wine in Gourmet Traveller Wine and was featured in James Halliday’s ‘Best of the Best’ Sparkling Wines. I tasted the 2016 when we had it on the list at The Bubbles Festivals around the country, and it was extremely well received. The 2017 has since been released, and you can see my virtual tasting on The Bubbles Review Facebook page. “
Natalie Pickett, The Bubbles Review. December 2021