The Dr. Edge ‘Tasmania’ Pinot Noir is a blend of three vineyard sites from the north, south, and east, but the majority comes from Meadowbank in the Derwent Valley in the south. This vineyard was planted in 1987, which is pretty old for Tasmanian vineyards. Peter is calling the 2021 vintage in Tasmania the best vintage he’s seen in 12 years, thanks to healthy diurnal shifts, no terribly inclement weather, and cool temperatures overall that helped lengthen the ripening period and allow for the development of flavor compounds and aroma precursors in the cooler part of the year. Like with all of the Dr. Edge wines, Peter likes to focus on blends of sites to really encapsulate the entirety of the vintage across Tasmania. Plus, this way, he gets to play with the percentages of each block to bring out the elements he desires, which are consistently drive, energy, and texture.
The grapes were hand picked from three vineyards, with multiple vineyard passes. They were hand sorted and then two thirds went through whole-cluster carbonic maceration for 10 days, with the remaining third fermenting whole-berry. All fermentations occurred spontaneously in stainless-steel tanks, after which the wines were racked to old French oak barrels where they aged for 9 months. The wine was then sent through cross-flow filtration and bottled unfined with just a 55 ppm sulfur addition.