2022 Daosa Blanc de Blancs, Adelaide Hills

The fruit is entirely from the Bizot vineyard in Piccadilly Valley, an elevated site planted 1995/1996 in the village of Summertown. The fruit is fermented in older oak barrels. The wine spends around four years on lees. A very vinous sparkling wine, textural and rich, elevated by big, effervescent bubbles. The wine feels saline and minerally, and finds complexity from sweet brown spices through to nougat, vanilla cream and toasted brioche notes. Green apple and candied citrus lead nectarine in the primary fruit profile. There's an opulence here, a generosity; a layered and nuanced sparkling wine overall.

94 points Mike Bennie, Halliday Wine Companion 

DAOSA is the sparkling wine venture of Xavier Bizot and Lucy Croser, the husband and wife team behind Terre à Terre in South Australia's Piccadilly Valley. Xavier brings his French winemaking heritage, while Lucy comes from one of Australia's most celebrated sparkling wine families. Together, they have created a collection of beautifully crafted, traditional method sparkling wines that showcase the exceptional Chardonnay grown in the cool Adelaide Hills. Their 2022 Blanc de Blancs is a fine example, combining vibrant citrus freshness with delicate texture and the complexity of extended lees ageing.

Made entirely from Chardonnay, the wine benefits from the cool conditions of Piccadilly Valley, where slow ripening preserves natural acidity and delicate aromatics. Traditional bottle fermentation and ageing on lees contribute a fine mousse and subtle pastry notes, while the 2022 vintage provides lovely citrus definition and freshness.

Pale straw gold with a lively, delicate bead. Fresh lemon, green apple and white nectarine mingle with white blossom, toasted almond and a hint of brioche. The palate is crisp and beautifully textured, with fine bubbles, bright citrus and gentle creamy richness. A subtle chalky note and refreshing acidity carry through a long, clean finish.

Try it with Coffin Bay oysters dressed with finger lime, prawn and coriander dumplings or crispy salt and pepper squid. A tart of asparagus, goat's cheese and fresh herbs would be equally delicious.

Cellaring: Drink now to 2032. Its fine acidity and lees derived complexity should reward further ageing.