Terre à Terre and DAOSA

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Terre à Terre and DAOSA

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Creating Classic Australian Wines

Visit our new Tasting Room in the Piccadilly Valley, South Australia

23/07/2026

Back to where it all began.

We recently opened a bottle of DAOSA 2009 Blanc de Blancs, our first vintage of sparkling wine under DAOSA label. Every time we open a bottle we are taken by the signature honeycomb development characters which lift the aromatics and coat the bright palate acidity. The white peach and granita flavours linger on, a sign of fine quality sparkling wine. A memorable good first vintage for DAOSA!

14/07/2026

Happy Bastille Day from a cool, sunny Piccadilly Valley! To celebrate, we’re disgorging magnums of our DAOSA Natural Réserve, and they look absolutely beautiful. We think that sparkling wine from magnums is always the best way to enjoy it, and we hope you do too.

Adelaide Hills Wine Region

26/06/2026

This week, we wrapped up our disgorging with the DAOSA Late Disgorged Blanc de Blancs 2018, made from 100% Chardonnay grapes grown in our high-altitude Bizot Vineyard in the Piccadilly Valley, Adelaide Hills. These wines rested undisturbed on lees for 88 months and will spend a few more months in bottle to settle before release later this year.

Adelaide Hills Wine Region

23/06/2026

We are back in the winery today, disgorging our 2023 DAOSA Rosé after 31 months on lees. Our 2022 DAOSA Rosé was a big favourite, and we cannot wait for you to try the next vintage!

Adelaide Hills Wine Region

15/06/2026

Winter in our vineyard means pruning! Now that the leaves have fallen, our teams are working their way through the vineyards, pruning the vines back for winter, starting with our young Pinot block last week. The young vines have shown great vigour over the past growing season. Now, they are being cut back to one spur and one cane, giving them the structure needed to grow strong when spring returns.

11/06/2026

The greatest things in life take time, and at DAOSA we know that patience is a virtue. Part of our Method Classic process involves extended lees aging in bottle. After tirage—the step where a small amount of yeast and sugar is added to the base wine to begin secondary fermentation—the wines mature on lees, which are the spent yeast cells after fermentation is complete.

Each bottle of DAOSA is matured for at least 19 months on lees and often spends even longer (up to 90 months). This time helps the wine develop a richer texture and velvety mouthfeel before the wines are finally disgorged and prepared for release.

(These are our Blanc de Blanc 2018’s)

10/06/2026

Xavier discussed the DAOSA story, the history of Adelaide Hills sparkling, and its future path on a recent episode of the Wine Blast podcast with Susie and Peter. Speaking alongside a selected panel of other Adelaide Hills wine producers, including Brian Croser, the podcast is an excellent deep dive into our little pocket of the winemaking world:

“I think Adelaide Hills has a great future. I think both, because it has pockets like Piccadilly Valley and Lenswood… They’re on the long voyage of centuries of perfecting viticulture and understanding how to improve.” - Xavier Bizot.

Find the episode anywhere you listen to podcasts, or at the link in our bio.

05/06/2026

Xavier’s vintage report for 2026 is out now! 2026 was a vintage that had all the hallmarks of a cool-climate wine region with a warm, dry summer. Fruit was harvested a month later than in 2025 because of the cool, wet conditions in spring, and the delayed budburst postponed the onset of flowering, which delayed the start of harvest to the 10th of March. While the kick-off of vintage took longer than in years past, the wait was worth it, as the fruit quality across all our Piccadilly Valley vineyards was outstanding. Read Xavier’s full vintage report at the link in our bio.

04/06/2026

Our Piccadilly Valley Cellar Door will be open each day of the King’s Birthday long weekend from 11am – 4 pm. The fresh, cool breeze of the Piccadilly Valley is a gorgeous companion to the fine, delicate bubbles of DAOSA sparkling. To avoid disappointment during the busy long weekend, please book your tasting so we can have your table ready on arrival.

Bookings can be made at the link in our bio.

Cellar door open 7 days | 11am-4pm

03/06/2026

This week, we began disgorging our latest batch of DAOSA Natural Réserve after 31 months on lees. Now a finished wine, it will spend a few more months in bottle before its release later this year.

Address

Opening Hours

Wednesday	11:00 - 16:00
Thursday	11:00 - 16:00
Friday	11:00 - 16:00
Saturday	11:00 - 16:00
Sunday	11:00 - 16:00

Telephone

+61400700447

Website

http://terreaterre.com.au/daosa/

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