PRECISE, FINE BONED, REFRESHING.
WHY WE LOVE IT:
PEACH, WATERMELON AND STRAWBERRY WITH A DECADENT BRIOCHE LIKE FINISH. BEAUTIFULLY CRAFTED TRADITIONAL METHOD SPARKLING ROSÉ - SOPHISTICATED AUSSIE DRINKING!
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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 2021. 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 old oak barrels. Once primary fermentation was completed, the wine went through malolactic fermentation in barrel. The barrels were blended in tank pre triaging and a small volume of Pinot Noir was added to stabilise the colour. The wine was then "tiraged" in November 2021 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 20 months in bottle before being disgorged with the addition of a very low dosage of 6g/L in June 2022.
PRECISE, FINE BONED, REFRESHING.
WHY WE LOVE IT:
PEACH, WATERMELON AND STRAWBERRY WITH A DECADENT BRIOCHE LIKE FINISH. BEAUTIFULLY CRAFTED TRADITIONAL METHOD SPARKLING ROSÉ - SOPHISTICATED AUSSIE DRINKING!
———
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 2021. 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 old oak barrels. Once primary fermentation was completed, the wine went through malolactic fermentation in barrel. The barrels were blended in tank pre triaging and a small volume of Pinot Noir was added to stabilise the colour. The wine was then "tiraged" in November 2021 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 20 months in bottle before being disgorged with the addition of a very low dosage of 6g/L in June 2022.
VARIETAL: PINOT NOIR, CHARDONNAY, MEUNIER
REGION: ADELAIDE HILLS, SA
COUNTRY: AUSTRALIA
FORMAT: 750ML
ABV: 13%
VINTAGE: 2021
