Daosa is a traditional method, single vineyard, vintage, blanc de blancs. Grown on the “Bizot Vineyard” in the Piccadilly Valley in the Adelaide Hills. Just 2,500 bottles have been produced from the single vineyard, which was planted by Xavier’s father, Christian Bizot, formerly chairman of Bollinger. Planted in 1995 and 96 in the higher slopes of the valley which are perfect for making quality sparkling wine. The wine spent 8 months in barrel and then 51 months on lees.
Stone fruits, cashews, hazelnuts, toasty, rich and floral. This is classy Australian sparkling wine. The palate is fairly weighty and has a lot of nuance and savoury notes. This is a food wine for sure, roast check or a schnitzel. Aging is an interesting thought, Id happily leave it for 5-7 years and see where it is going.
This is a big and varied region that basically stretches from the top of the McLaren Vale all the way to the bottom of the Barossa. This means there is a big scope for climatic conditions. In the central part where its altitude is quite high you can get some of the best sites in the world for Sparkling wine. In the slightly warmer parts of the centre, Chardonnay and Pinot Noir reign supreme. Riesling, Shiraz and Sauvignon Blanc worthy of honourable mentions.
The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.