DAOSA is the sparkling wine project of Xavier Bizot and Lucy Croser, produced from high-altitude vineyards in Piccadilly Valley in the Adelaide Hills.
Part of the same family estate as Terre à Terre, DAOSA brings together French sparkling-wine tradition and Australian cool-climate viticulture. The focus is firmly on site: carefully selected vineyards, detailed management throughout the growing season and fruit with the natural acidity and flavour required for serious sparkling wine.
Made using the traditional method, with secondary fermentation in bottle and extended ageing on lees, the wines combine freshness and precision with texture, complexity and depth.
Piccadilly Valley
Piccadilly Valley sits among the coolest and highest parts of the Adelaide Hills, providing an ideal environment for Chardonnay, Pinot Noir and Pinot Meunier.
DAOSA works with selected vineyard sites across the valley, with the fruit managed by the Terre à Terre team. The vineyards used for the 2022 Rosé, for example, sit at a minimum elevation of 500 metres and were predominantly planted during the 1980s and 1990s.
Cool temperatures and elevation allow the grapes to ripen slowly while retaining natural acidity, creating base wines with both flavour and structure. This balance sits at the centre of the DAOSA style.
Natural Réserve
DAOSA Natural Réserve NV is at the heart of the range, bringing together classic sparkling varieties in a house expression of Piccadilly Valley.
Traditional-method production and extended time on lees build texture and complexity while retaining the freshness of its cool-climate Adelaide Hills fruit.
Available in both standard bottle and 1.5L magnum, Natural Réserve offers a clear introduction to the DAOSA style, balancing precision and freshness with the additional dimension that comes from time in bottle.
DAOSA Sparkling Rosé
The DAOSA Sparkling Rosé 2022 takes a Pinot Meunier-led approach, with a blend of 66% Pinot Meunier, 30% Pinot Noir and 4% Chardonnay.
Fruit is hand-harvested before whole-bunch pressing, with the Pinot Meunier fermented in tank and Pinot Noir in barrel. A small amount of still Pinot Noir is added at tirage before secondary fermentation in bottle. The 2022 spent 22 months ageing in bottle before disgorgement in September 2024 with a low dosage of 6g/L.
The result is a more structured expression of sparkling rosé, combining strawberry and subtle red blossom aromatics with supple texture, freshness and a dry, spicy finish.
The 2022 is available in both 750ml and 1.5L magnum.
Blanc de Blancs
DAOSA Blanc de Blancs 2017 brings the focus entirely to Chardonnay and the variety's affinity with the cool conditions of the Adelaide Hills.
As a vintage Blanc de Blancs, it offers another perspective on the DAOSA approach: traditional-method sparkling shaped by extended ageing, cool-climate fruit and a focus on structure and longevity.
Alongside Natural Réserve and Sparkling Rosé, it shows the breadth of sparkling wine possible from Piccadilly Valley.
Traditional Method, Australian Expression
DAOSA refers to its approach as Method Classic™, drawing on the traditional method used in Champagne while working specifically with the vineyards and conditions of the Adelaide Hills. For the Rosé, this includes secondary fermentation in bottle followed by extended maturation before disgorgement.
The intention isn't to recreate Champagne in Australia. Instead, French sparkling-wine practices provide the framework for wines that remain distinctly grounded in Piccadilly Valley.
This meeting of traditions defines DAOSA: classic technique, high-altitude Australian fruit and sparkling wines built around freshness, texture and a clear sense of place.
Shop DAOSA at Kent Street Cellars
Explore DAOSA sparkling wines from Piccadilly Valley in the Adelaide Hills, including Natural Réserve, Sparkling Rosé, Blanc de Blancs and large-format magnums.
Delivery is available Australia-wide, with same-day delivery also available across eligible Sydney metropolitan areas.
