Daosa Natural Reserve NV

Producer Profile

Daosa is the sparkling wine project of Xavier Bizot and Lucy Croser, and a meeting point between two remarkable wine families.

Xavier grew up in Champagne as part of the Bizot family, while Lucy is the daughter of Adelaide Hills pioneer Brian Croser. Together they established Terre à Terre and, in 2009, made their first Daosa from the family’s high-altitude vineyards in Piccadilly Valley.

The choice of site was deliberate. At around 500 metres elevation, Piccadilly Valley offers the cool climate, long growing season and natural acidity that sparkling wine demands. Chardonnay and Pinot Noir thrive here, producing fruit with both delicacy and intensity.

Daosa is made with the same rigour applied to the best traditional-method sparkling in France: hand-picked fruit, whole-bunch pressing, careful selection of the finest juice and extended ageing on lees. The Natural Réserve also incorporates reserve wines matured in large, old foudres, adding depth and complexity without compromising freshness.

But Daosa is not an attempt to recreate Champagne in Australia. It is a distinctly Australian expression of traditional-method sparkling, combining French technique with the character of one of the Adelaide Hills’ coolest and highest sites. The result is sparkling wine of remarkable precision and finesse – bright, mineral, textural and built to age.