Producer Tasting Notes 

This is the third release of our DAOSA Rosé from our Piccadilly Valley vineyards. This wine is made mainly from Pinot Meunier and Pinot Noir, with a hint of Chardonnay, following the principles of our Method ClassicTM. The rosé colour comes from more time in the press as well as from the addition of a small volume of still Pinot Noir wine at tirage. It is a very complex style of rosé, with a pink salmon colour.  The strawberry aromas and subtle red blossom fragrances carry through on the palate, with a dry and spicy finish.  

Winemaking 

DAOSA Rosé is made following the Méthode Traditionnelle (Method ClassicTM ), the method used in the Champagne region of France. Perfectly ripe Pinot Noir, Chardonnay and Pinot Meunier fruit for sparkling was hand-harvested in mid-March 2022. The fruit was whole bunch pressed at slightly higher pressure than the Natural Réserve to get some colour extraction. This gave more colour in the juice and good primary fruit characters prior to fermentation, whilst retaining a good acidity. The juice was fermented in tank for the Pinot Meunier and in barrel for the Pinot Noir. Once primary fermentation was completed, the wine went through malolactic fermentation in tank and barrel. The barrels were blended in tank pre tiraging and a small volume of Pinot Noir was added to stabilise the colour. The wine was then "tiraged" in November 2022 by the addition of yeast and sugar to the wine just before bottling to induce the secondary fermentation in bottle. The resultant sparkling wine was aged for 22 months in bottle before being disgorged with the addition of a very low dosage of 6g/L in September 2024.