Daosa Blanc De Blanc is made following the Méthode Traditionnelle, the method used in the Champagne region of France. The 2017 is the seventh vintage of the single vineyard Blanc de Blanc from our Chardonnay vineyard in Summertown on the higher slopes of the Piccadilly Valley.

Fruit was hand harvested on the 25th of March 2017 and whole bunch pressed, retaining only 560L per tonne of fruit pressed. This gave very bright acidity, clean juice and good primary fruit characters in the juice prior to fermentation. The juice was cold settled in tank for two months before being run into old 600L barrels for primary fermentation. Once primary fermentation was completed, the barrels were topped and the wine stayed in barrel, with some lees stirring, for a further 8 months where it went through malolactic fermentation. The wine was then “tiraged” on 31st of January 2018, by the addition of yeast and sugar to the wine just before bottling, in order to induce the secondary fermentation in bottle. The resultant sparkling wine was aged for more than 42 months in bottle before being disgorged with the addition of a low dosage of 5g/L late July 2021. The DAOSA Blanc de Blancs 2017 has spent more than 4 years on lees in total, in barrel and in bottle.

The Finer Details
Style - Sparkling Wine
Varietal - Chardonnay
Country - Australia
Region - Piccadilly Valley, South Australia
Vintage - 2017
Bottle Size - 750ml
ABV - 13.2%