The ‘Tyrannosaurus dREDge’ is named after a touchy subject for Peter. As the story goes, one of his younger, cheeky co-op mentees called him a ‘dinosaur’ of the wine industry. Peter didn’t take it well and… here we are. Sometimes you have to take those crusty old dinosaur lemons and turn them into dinosaur lemonade. Two different vineyards of Pinot Meunier are gathered for this one. Meadowbank is light, bright and in sparkling maturity range. The riper portion comes out of the Pipers River area for depth. 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 are harvested around the same time and once back in the cellar, they are placed into stainless-steel fermenters for spontaneous fermentation. Both the 80% whole berry portion and the 20% carbonic maceration portion see 8 days on the skins before being pressed. The wines are racked to old barriques to age on the lees for 2 months before being blended and bottled without fining or filtration, and with just a 40 ppm sulfur addition.