Sparkling Wine - Daosa- Piccadilly Valley
Tasting Notes
 |
ADELAIDE HILLS |
 |
NV |
 |
Pinot Noir (81%) & Chardonnay (19%) |
 |
Consume me at well-chilled, between 6 to 8 degrees. |
 |
The fruit is selected from 5 different vineyards in the cooler part of Adelaide Hills, Piccadilly Valley, most of them are located on eastern aspects. All vineyards are on clay soils, with the 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 such as hand pruning (Guyot Double), shoot thinning, green harvest for yield manipulation, and hand-harvesting. As for the blend, the majority of wine comes from the vintage 2017, at 81% while others are réserve of vintage 2015 and 2016. Once the second fermentation has taken place in individual bottles, the wine undergoes lees contact for 18 months with a low dosage of 7.5 grams per litre after disgorgement. |
 |
|
 |
One the nose, fresh fruity aromas with apples, lemon and a hint of red fruits, following by yeasty characters like flavoursome apple pie, lingering brioche and toasted sourdough. |
 |
One the palate, an impressive creamy mousse coats up your mouth with delightful fruity flavours such as apple, lemon, red fruits, accompanying with mouth-watering brioche, apple pie notes. Overall, I am a crispy yet complex sparkling wine with fine mousse, and I am able to be kept in your fridge for 2-5 years after released. |
 |
I am perfect with your choice of seafood, sushi, duck liver parfait or fine poultry. You will not be struggled on food & wine pairing because I am absolutely versatile. |