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The Dr Edge single vineyard wines are all produced in exactly the same way, the only difference being the vineyard site, resulting in individual and unique wines that perfectly express the regional diversity of Tasmania. Dr Edge East is produced from fruit sourced from the Hazards Vineyard on unique Tasmanian Dolerite, small iron rich, volcanic rock in the East Coast sub-region. The wine undergoes carbonic maceration of 50% whole bunch before aging for 9 months in old oak casks.
96 Points - James Halliday "The Dr Edge Pinots are part of a voyage of discovery, so it is that the East, North and South are all clone 115 (the ‘16s were MV6), and all have identical vinification: half whole-bunch carbonic maceration, half whole berries, once wild fermentation begins, 80% of the bunches are destemmed on top with 20% remaining as whole bunches, matured in French barriques (10% new) for 9 months. Fragrant, with more red fruits, long and silky; reflects the clonal change, driven by the very cool vintage, the tannin sotto voce."
This is sappy, crunchy, and quite stalky, with layers of spice, red fruits mainly, and a tense bony feel. It’s savoury and sappy, structure over flavour to an extent, but does carry through the palate and finish very well. Really like how the tannin and sappy acidity gives it a nervous energy. It’s really very good, but needs a few years to relax.
Gary Walsh (The Wine Front)
Zalto Denk-Art Burgundy Glass
The Zalto Burgundy glass is recommended for all Pinot Noirs, designed almost specifically for Pinot’s delicate aromas. The aromas of Pinot Noir are often the most delicate, but when revealed can be the most enticing and pretty. The Zalto Burgundy glass is the widest of all the Zalto glasses providing the largest surface area for wine. This allows for rapid aeration, revealing all of the delicate spice, herb, floral, earth and berry aromas to be maximized. The narrower rim holding these aromas for an unparalleled experience of the elegant subtleties. The Zalto Burgundy is also very good for Nebbiolo, especially Barolo.
"Dredgy as he has always been known as to his friends, has had an incredible career starting out at Petaluma in Adelaide Hills which is where he gained the nickname Dr Edge. His wines have become a cult icon of Tasmanian wine and his releases are eagerly anticipated"
Peter Dredge also known as Dr Edge produces world class Pinot Noir from three different vineyard sites in Tasmania located on the North, East and South side of the island. Three of his wines are individual single vineyard wines that are designed to show the unique expressions of each vineyard and highlight the regional diversity across Tasmania. The three wines are simply named North, made from grapes from the Stoney Rise Vineyard in the Tamar Valley, East, produced from Hazards Vineyards in the East Coast region and South which is made from Meadowbank Vineyard in the Derwent Valley. Dr Edge also produces a fourth Pinot Noir that is blend of all three sites that he has named Tasmania.
Peter, or Dredgy as he has always been known as to his friends, has had an incredible career starting out at Petaluma in Adelaide Hills which is where he gained the nickname Dr Edge and also where he was encouraged to travel in order to gain experience working a harvest at Dr Loosen in Germany. With a developing interest in Pinot Noir and cool climate winemaking, Peter took a temporary job at Bay of Fires winery in Northern Tasmania which ended up turning into a permanent position as the senior winemaker and site manager. It was here that he was introduced to such names as Paul Lapsley, the chief winemaker at Hardys and sparkling wine legend, Ed Carr of House of Arras.
The Dr Edge wines have become a cult icon of Tasmanian wine and his releases are eagerly anticipated. The single vineyard wines are only made in small quantities each year with tiny allocations being offered, most of which are snapped up by the eagerly waiting Australian market. Peter’s experience working with such great names as Bay of Fires, Petaluma and House of Arras is testament to his talents as a winemaker, a fact that speaks in volumes through his wines.
"Without question, Tasmanian wines have been one of the greatest discoveries for us over the past few years. Some of the greatest Chardonnay and Pinot Noir we’ve ever tasted come from this tiny island."
Positioned just over 400 km from mainland Australia’s south east coast, Tasmania has rapidly gained a reputation for being a premium, cool climate wine region, not just for sparkling wines but also for top quality still wines such as Chardonnay, Pinot Noir and Shiraz. With vineyard sites positioned on the north and south east side of the island taking full advantage of the cool, maritime influences and coastal breezes that help to preserve the crisp acidity and freshness that is so important in producing wines of this Calibre. Wine makers in Tasmania utilise the whole region often blending parcels from vineyards across the different sub-regions that each lend its own specific identity to the wines.
Tamar Valley on the north coast is one of the warmer sub-regions with a higher level of rainfall producing fruit with a riper character. Just to the east of this is Pipers River, one of Tasmania’s coolest regions with a terroir dominated by red, ferrosol soils. As we travel south we come to the East Coast region followed by Coal River Valley, Derwent Valley and Huon Valley. Based in the Huon Valley is Glaetzer-Dixon, responsible for producing, amongst others, the legendary La Judith Pinot Noir with 3 years of aging in new oak. Dr Edge is a producer that focuses on the unique expression of each terroir creating three individual, single vineyard Pinot Noirs each from a different sub-region. Simply named North - from Stoney Rise vineyard in Tamar Valley, East – from Hazards Vineyard in the East Coast and South – from Meadow Bank vineyard in Derwent Valley. As well as these single vineyard expressions Dr Edge also produces a blend of all three named Tasmania.
Based in the Huon Valley is Sailor Seeks Horse who brought a derelict, 6.5 hectare vineyard back to life from which they now produce exquisite Pinot Noir and Chardonnay. Hughes & Hughes can be found in a tiny hamlet called Flowerpot, who as well as Pinot and Chardonnay, produce Riesling and Sauvignon Blanc from grapes sourced from growers across the island. Our range of Tasmanian wines is continuously growing and we believe the region is just beginning to discover its potential for world class class Pinot Noir and Chardonnay as still wines as well as the famous sparklings to come out of Tasmania.
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