96 points - "This is 66/30/4% pinot meunier/pinot noir/chardonnay. Disgorged September 2024. This is a delight. Frisky sparkling of great energy, immense character, light savouriness and distinct, expressive mineral charm. A striking saline, briny vein through tart cranberry, rosehip tea, crisp red cherry and dashes of sweet spice, green almond and white pepper. So fragrant; tightly wound fizz with a light, white balsamic zing in tow. Quite focused in its way. So much character here, fine detail in fruit, savouriness, minerality and pristine bubbles. Wonderful stuff." - Mike Bennie (Halliday Wine Companion)

96 points - "Light salmon pink colour. Red cherry, mixed flowers and quince aromatics. Powerful in the mouth, red cherry, cured meat and red spices all fill across the palate. The intensity and complexity is serious here with acidity working well to keep it lifted, with a fine mousse and a brush of tannin completing the framework. Great length: it lingers long with a real vinous character that speaks of pinot noir. Will be a phenomenal match to more powerful dishes. (disgorged 09/24)" - Stuart Knox (The Real Review)

95 points - "Pinot Meunier takes the majority of the blend with 66% followed by Pinot Noir 30% and Chardonnay 10%. Grown in a few sites across the cool Piccadilly Valley. 22 months in bottle on lees with a low dosage of 6g/L. A pale tangelo hue in the glass. Macerated Alpine strawberries, bayberry and rambutans. There is some gala apple skin too and a ruby grapefruit citrus push. A wondrous world of flavour with acidity that pulls the berries back into stone fruit tones. Some gravelly clay and blood orange juice. This is almost spritz-like in that it has all the dimensions for a good time. A very giving wine that would be superb with a saffron and shellfish risotto, but equally delicious on its own sipped with your bestie by your side." - Shanteh Wale (Wine Pilot)

94 points - "This is very good, and in some ways is more vinous than you would expect, almost into a Provence rosé thing. A bit salty, rosehip and strawberry, some aniseed and floral perfume, white cherry, some pepper. The texture is excellent, a soft but present bubble, a little bit of umami and mushroom character, again that saline and ‘mineral’ thing, almond biscuit and spice, with a blood orange and redcurrant finish of excellent length. This is complex and very tasty. So impressive. Excellent. It’s a banger, and better than many a Champagne rosé that are often twice the price." - Gary Walsh (The Wine Front)

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 Classic™. 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.

Harvest Date:
Mid-March 2022

Vineyard Description:
The fruit is sourced from several high-altitude vineyard sites in the Piccadilly Valley, most of them with eastern aspects. All vineyards are on clay soils, with geological formations mainly Basket Range Sandstone, Woolshed Flat Shale, or Barossa Complex. All the vineyards are at a minimum altitude of 500m and were planted in the 1980s and 1990s. The Piccadilly vineyards are all managed by Terre à Terre, following the same strict management practices as the Crayères Vineyard—i.e., hand pruning (Guyot Double), shoot thinning, green harvest to control yields, and hand-harvesting.

Vintage Description:
The climate in the Piccadilly Valley has a long-term average of 1,172 degree days during the growing season. Yearly rainfall is approximately 1,100mm. The 2021/2022 growing season was on average at 1,182 degree days, with average rainfall for the growing season. Yields were low, especially for Pinot Noir, and the quality for sparkling base is superb in 2022, with very good acidities and flavour profiles.

Winemaking:
DAOSA Rosé is made following the Méthode Traditionnelle (Method Classic™), 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 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.

Cellaring Potential:
5–10 years

Food Pairing Ideas:

Hiramasa kingfish with fresh ginger and pomegranate salad

Balsamic strawberries with Thai mint and cracked white pepper

Grape Varieties:
Pinot Meunier (66%) Pinot Noir (30%) Chardonnay (4%)

Closure:
Diam