The wine was “tiraged” early October 2021 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 on lees before disgorging (first batch disgorging late 2022).
This is the sixth release of our DAOSA Natural Réserve from our Piccadilly Valley vineyards. This wine is a Pinot Noir and Chardonnay blend with a drop of Pinot Meunier, made following the principles of our Method ClassicTM. The wine shows classic Pinot Noir characters with subtle strawberry notes and ripe Chardonnay fruit on the middle palate, tempered by a fine bead and a beautiful complexity and length from the Réserve wines. A classic example of Australian sparkling wine, made in the traditional method. Full PDF Tasting Notes.
Planted by Charles “Chilly” Hargrave in 1987, the Summertown Vineyard (Piccadilly Valley) is one of the oldest vineyards in the Adelaide Hills. It is planted with Chardonnay and Pinot Noir and the fruit has always been used for sparkling wine – and some years for top end table Chardonnay.
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.
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