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Daosa Natural Reserve - Adelaide Hills

Daosa Natural Reserve NV - Adelaide Hills

Vintage: Non - Vintage | Type: Sparkling Wine | Producer: Daosa
Region: South Australia
Blend: Pinot Noir - Chardonnay
Alc: 12.8%
Closure: Cork
Bottle size: 750ml

The Wine Front

$41.99: Per bottle (Online Only)
$503.88: Per case of 12 (free shipping)

This is the fourth release of our DAOSA Natural Réserve from our Piccadilly Valley vineyards. This wine is a Pinot Noir and Chardonnay blend, made following the principles of our Method ClassicTM. The wine shows classic Pinot Noir characters with subtle strawberry notes and ripe Chardonnay fruit on the middle palate, tempered by a fine bead and a beautiful complexity and length from the Réserve wines. A classic example of Australian sparkling wine, made in the traditional method.

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Our notes

This is quite simply one of the best sparkling wines in Australia.  


The Wine Front
I am very kind to my beloved Murray River Retriever dog and have always fed her good quality wet food in the form of raw meats and leftovers, but I spare no money on the dry dog food. There’s a point here. On the dry dog food bag, the word ‘Natural’ appears no less than ten times, in varying font sizes from ginormous to small print. Stick with me. Natural wine comes with mouth-frothing, apoplexy-inducing anger about lack of definition, but lo and behold the word natural is increasingly appearing all over the place in wine. Natural is increasingly a buzz word of phrase that works as a virtue, not just in the wine world, but all over, right? To bring us back to our quarry, here’s a wine that has Natural in the name (Brut Nature makes sense to me but Natural Reserve seems like gibberish) – the back label explains ‘blended with older reserve wines naturally aged in oak on no sulphur’. Even as someone who understands natural wine pretty well, and understands how ‘natural’ as a word can give connotation of something, say, organic, or un-tinkered with, I don’t get what ‘naturally aged’ means here, at all. Naturally, I had no knowledge of this when I blind tasted and took notes. Delightful sparkling wine. Shows light oxidative, saline and warm nutty notes, ripe apple, pretty citrus and some deeper toasty notes. Some gentle sweetness and richness in the palate is met ably with layers of saline acidity, apple tart and cinnamon spice. It’s such a delight to sip on! Complex, rich, nuanced style of high interest and drinkability. Really good.

Mike Bennie

Producers notes

The Bizot vineyard in the Piccadilly Valley was planted by Petaluma in 1995/1996 with Chardonnay. It was
planted with several clones, including French "Burgundy" clones 76, 95 and 96. It is also one of the first
Australian vineyards to have been planted using rootstocks (in part of the vineyard). The Bizot vineyard is in the heart of Piccadilly Valley in the Adelaide Hills and is one of the highest vineyards in the valley at 500-550m altitude. The soil is red clay and sandy loams over a 70-million-year-old shale rock formation. The Chardonnay is planted on a north-north east facing slope.

The Summertown Vineyard was planted by Charles “Chilly” Hargrave in 1987 mostly with Pinot Noir. It is also high altitude at 500M, and its East facing slopes are ideal to grow Pinot Noir for Sparkling wine.
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 terroir in the higher slopes of the Piccadilly Valley makes it ideal for the production of Sparkling wine using the méthode traditionnelle. 

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