2016 Dasoa Blanc de Blanc

Produce from the 20 year old Bizot vineyard in the Piccadilly Valley and less than 500 litres of juice per tonne. The wine was fermented and aged in old oak for 10 months on lees before bottling and further lees ageing for 42 months.

This is a sparkling of the highest order and the best Australian Blanc de Blanc I have enjoyed , holding its own with the best of Champagne. This should be no surprise given the pedigree of the producer.

A light golden yellow in colour with a nose of creamy white peach, faint touches of marzipan and red apple. The palate unravels with layers of complexity, there is a lifted richness to stone fruits with a backdrop of blanched almond and clotted cream. The textural grip is savoury and moreish. There is a lovely freshness to finish with brioche and almond meal before a final embellishment to oyster shell and peach.