Daosa Rosé 2022
- 93
- $65
- Drink by: 2024-2030
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Mostly Meunier (66%) from an array of blocks, with disgorgement in September 2024, giving it twenty-two months on lees. The dosage is kept at a low 6 grams/litre. There is also 30% Pinot Noir, fermented in barrel (the Meunier was fermented in tank) and 4% Chardonnay. The colour was “stabilised” by the addition of a small dollop of Pinot Noir. Pale orange/pink, the nose is all fresh strawberries, florals, spices and rose petals. A supple texture, even a little bit decadent. There is good length here, with a clean, fresh finish dominated by those strawberries. Finally balanced, this should provide immense pleasure over the next half dozen 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.
