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DAOSA Blanc de Blancs 2015 Sparkling Wine

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Pale gold with fast, fine beading. Opens a little reductive yet the power is obvious: a melange of oak influence over rich citrus, baked apple, spiced raisin bun and smoky nougat. The palate is exquisite. Length and persistence are the order of the day, coursing with energy. Spiced apple and peach flavours with lingering deep citrus. The finish of just briny salinity elicits a fine texture. This rightly, is a serious and compelling release.

Regular price $90.00
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Club Member Price: $85.50

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This is the fifth vintage of our single vineyard Blanc de Blancs from DASOA's Chardonnay vineyard in Summertown on the higher slopes of the Piccadilly
Valley. It is a riper style of Chardonnay with stone fruit and apple and pear characters and lots of complexity on the palate. DAOSA Blanc de Blancs is recognised as one of the top Australian sparkling wines.

Pale gold with fast, fine beading. Opens a little reductive yet the power is obvious: a melange of oak influence over rich citrus, baked apple, spiced raisin bun and smoky nougat. The palate is exquisite. Length and persistence are the order of the day, coursing with energy. Spiced apple and peach flavours with lingering deep citrus. The finish of just briny salinity elicits a fine texture. This rightly, is a serious and compelling release.

DAOSA (Dedicated Artisans of South Australia) is the sparkling arm of Terre à Terre wines: Xavier Bizot and Lucy Croser. While their still wines come from quality dirt in Wrattonbully, the fruit for DAOSA is sourced from the Bizot Vineyard situated in Piccadilly Valley, Adelaide Hills. One of the highest vineyards in the valley it sits at 500m altitude. The vineyard soil is “red clay and sandy loams over a 70 million-year-old shale rock formation.” The vineyard so named after Xavier’s father Christian, the former head of lauded Champagne house Bollinger (indeed: Christian was nephew of Lucy Bollinger) who planted it in the 1990’s. Often an integral part of Petaluma’s “Croser” sparkling wine, it wasn’t until 2009 that a parcel was kept separate to produce a single vineyard Blanc de Blancs.

For the 2015 release: Vin Clair (1st fermentation and maturation) in 100% old oak for 24 months on full lees. Secondary fermentation in bottle and further aged on lees for 28 months.

Grilled South Australian crayfish with tarragon and lime.