The wine was then “tiraged” on 7th of February 2019, by the addition of yeast and sugar to the wine just before bottling, in order to induce the secondary fermentation in bottle. The resultant sparkling wine was aged for more than 42 months in bottle before being disgorged with the addition of a low dosage of 5g/L late September 2022. The DAOSA Blanc de Blancs 2018 has spent more than 4 years on lees in total, in barrel and in bottle.
This is the eighth vintage of our single vineyard Blanc de Blancs from our Chardonnay vineyard in Summertown on the higher slopes of the Piccadilly Valley. This wine is made following the principles of our Method ClassicTM. It is a pure expression of sparkling Piccadilly Valley Chardonnay with ripe stone fruit characters, fine bead, texture and long finish. DAOSA Blanc de Blancs is recognised as one of the top Australian sparkling wines.
The Bizot vineyard is situated in the heart of Piccadilly Valley, and is one of the highest vineyards in the valley at 500m altitude. The soil is red clay and sandy loams over a 70 million-year-old shale rock formation. The Chardonnay is planted on a north-north east facing slope.
The terroir in the higher, cooler slopes of the Piccadilly Valley makes it ideal for Sparkling wine produced using Méthode Traditionnelle.
Read more about the Bizot Vineyard.
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