Daosa Natural Reserve NV
- 92
- $55
- Drink by: 2024-2028
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A non-vintage blend of the trio of great champagne grapes, Chardonnay (39%), Pinot Noir (60%) and Pinot Meunier (1%), from the Piccadilly Valley in the Adelaide Hills. The base wine is combined with reserve wine, which has spent a year or two in large oak. This is the sixth release of this wine, which usually spends between fifteen and twenty-two months on lees. A very pale lemon colour here, the aromas weave through garden herbs, spices, lemons, a hint of raspberry and a touch of honeycomb. A medium length sparkler with a soft and appealing texture. Tight and focused with decent length, I like it a lot. Now for the next three to four years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
