Daosa Blanc de Blancs 2020
- 95
- $90
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From one of the highest sites in the Adelaide Hills being the Bizot Vineyard at 550 metres. Traditional method, of course. Following primary fermentation in large 600 litre barrels, the barrels were topped and the wine stayed there, with some lees stirring, for a further 6 months where it went through malolactic fermentation. 5 grams dosage. A total of four years on lees in barrel and bottle. Grilled nuts and toast sit above lemon zest, white peach and pear. Some air unlocks pretty white floral notes that dance alongside saline oyster shell minerality and lees derived brioche complexity. The palate balances tension and richness beautifully. Lemon zest, grilled nuts, pear, brioche, peach skin, oyster shell and green apple are pulled into linearity thanks to brilliant zesty acidity. The wine’s richness and power are wonderfully controlled and shaped thanks to its firm but integrated structure. Waves of the aforementioned acidity roll through the finish which melds precise zesty fruit with autolytic complexity to a tee. Lovely preserved lemon bitterness bringing a gastronomic edge through a long and poised finish. This is wonderfully crafted. A very smart sparkling wine.
Tom Kline is a wine writer, reviewer, presenter, and educator based in Victoria, Australia. He is the Australian correspondent for the internationally respected publications Jasper Morris Inside Burgundy and Jane Anson Inside Bordeaux, where he highlights the top tier of Australian wine for a global audience. Tom also writes for leading outlets including Decanter (UK), Wine Spectator (US), and Halliday Magazine, among others. An experienced wine show judge and WSET educator, he has authored several consumer-focused wine courses aimed at making wine more accessible and engaging. In 2023, Tom was awarded Best Published Feature Article or Wine Column at the prestigious Wine Communicator Awards, presented by Wine Communicators of Australia.
