Daosa Picadilly Valley Rosé 2023
- 93
- $65
- Drink by: 2026-2034
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A Piccadilly Valley sparkling Rosé, all estate fruit, this is 50% Meunier, 46% Pinot Noir and 4% Chardonnay. The closure is Diam. The team was very happy with the base wine from this vintage. The fruit was whole bunched pressed at a slightly higher pressure than their Natural Reserve, in order to extract a little more colour. Fermentation of the Meunier was in tank, while that of the Pinot Noir and Chardonnay was in barrel. The wine underwent malolactic fermentation and spent 31 months on lees before disgorgement. Dosage was 7.5 grams per litre. The colour of an orange sunset, the nose is all florals and strawberries, with a touch of watermelon. Rose petals abound. Fresh and well-balanced, this is a delightfully gentle style of Rosé, yet certainly not lacking in flavour. There is a clean, lingering finish here. Possibly at its best now, it will certainly continue to provide pleasure for the next five to eight 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.
