This is the seventh release of our DAOSA Natural Réserve from our Piccadilly Valley vineyards. The wine is a Pinot Noir, Chardonnay and Pinot Meunier blend, made following the principles of our Method ClassicTM. The wine exhibits classic Pinot Noir characters with subtle strawberry notes, and expressive Chardonnay fruit on the middle palate. It is tempered by a fine bead, with a beautiful complexity and length from the Réserve wines. A classic example of Australian sparkling wine, made in the traditional method.

"Tasted blind. Baked apple, pear, lemon meringue - generous and attractive fruit character. On the palate, that development continues with an oxidised, cider-type maturity that nonetheless retains freshness. Long, balanced and complex on the finish."
17/20, Richard Hemming MW - jancisrobinson.com

"Xavier Bizot and Lucy Croser own and operate Terre à Terre in the Piccadilly Valley and have been involved in wine their whole lives, having been born into the Bollinger (Bizot) and Croser families. In 2009, they kept the highest portion of the Bizot Vineyard in the Piccadilly Valley and produced a single vineyard Blanc de Blancs that they call DAOSA (Dedicated Artisans of South Australia). The fruit comes only from their vineyards and is treated with great care there and in the winery. They make three sparkling wines: the DAOSA Blanc de Blancs, a DAOSA Rosé, and the winning wine DAOSA Natural Réserve (a blend of Pinot Noir and Chardonnay). This bubbly is powerfully aromatic, full-flavoured and intensely yeasty. It is pure, with a fine zestiness and a long, satisfying finish."
Sparkling WIne of the Year, Peter Forrestal - Money Magazine

"Smells quite sublime: super-deep, super-pure, with tangerine peel and baby pineapple*, held in creaminess like a set brûlée before the torch. So a slight wobble among the fruit intensity; so maybe more panna cotta. Gets crystallised peel and panettone dough with air. (This tasting note could be of a fine Franciacorta ��). On the palate the fruit is delicate, compressed, dry coulis peach and sharp-juicy baby pineapple (again). And a super-fine mousse breaking on the tongue among Meyer pithy peel and melty pink saltiness. There's gentle white stonefruit kernel and fuzz too, and subtle mouth-aroma wafts of shiny sour-dough brioche crustiness. A most fabulous bubbly."
95 points, Tim White

(Above notes are for 7th Release)