An amazing wine with lovely brioche yeasty notes on the nose, like standing in a bakers on a Saturday morning.
There is a slight hint of vanilla also making each mouthful seem like you are about to bite into a custard pastry. Unsurprisingly this wine was over 4 years on lees, in barrel and in bottle before being disgorged. At 7g/L dosage this is as dry as they come which only helps to add to the flavour and complexity.
A very generous wine offering crisp green apples and lots of texture on the palate. An effervescent bead creates a soft mousse, which almost tickles.
This is a beautiful wine, if you have not tried it…you should.
In my mind this is the best or one of the best vintage Blancs de Blancs on the market in Australia and can easily hold its own against most Champagnes under $100. I would also suggest that at $85 it is still a value propostion.
Why buy this wine?
Once sparkling wine lovers discovered the Daosa Blanc de Blancs the 2012 vintage sold out in a flash - amazing reviews by wine writers helped. The 2015 is the very next vintage and Xavier thinks this is his best so far. 429 cases (6 packs) were produced, Bennelong (the restaurant) has already taken nearly half. So there are about 200 cases left to last until the next vintage.
It is worth it. I do not think there are many Australian Sparkling Wines that can match the quality of this wine. I don't think many Champagnes under $100 come near it either.