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Dr. Edge

2022

Riesling

Tasmania - Australia
Shelf Talker Spec Sheet Wine Label Bottle Image

About

The Dr. Edge ‘Tasmania’ Riesling comes from two sites, one in the south (Meadowlark vineyard in the Derwent Valley) and the southeast (Cambridge Valley Vineyard). The Riesling, same as ever, is made in a similar fashion to Dr. Edge Chardonnay to build texture and flavour into the high acid profile of Tasmanian Riesling. Peter adds whole clusters during fermentation and aging to help with the aging process. He says that most Rieslings are a race to market, but he thinks that Tasmanian Rieslings in particular need time to mellow out so that they don’t “taste like a glass of acid reflux.” The whole clusters give the wine texture, flavor, and drinkability, and the nine months on the lees help to relax the razor sharp acidity. 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 then whole-bunch pressed straight to old French oak barriques. Every four barrels, about 10% whole clusters were left un-pressed to soak with the juice. Those clusters stayed there through spontaneous fermentation and the nine months of aging on the lees. It was bottled unfined with a gentle cross-flow filtration and a 70 ppm sulfur addition.

Stats

  • Grapes: 100% Riesling
  • Vineyard: Meadowbank Vineyard (Derwent Valley) - Cambridge Valley Vineyard (Coal River Valley)
  • Vine Age: Average: 30-years-old
  • Soil Type: Loose sand & sandstone overlying dark brown coffee rock (Derwent Valley) - volcanic, iron-rich soil (East coast)
  • Viticulture: Sustainable - practicing organic
  • Fermentation: Native – old French oak barriques (100% whole-bunch pressed)
  • Skin Contact: 1 in 4 casks contain small amounts of whole Riesling clusters through fermentation and aging
  • Aging: 9 months on the lees in old French oak barriques
  • Alcohol: 11.5%
  • Residual Sugar: 4 g/L
  • pH: 3.01
  • Total Acidity: 7.9 g/L
  • Total SO2: 70 ppm
  • Total Production: 200 cases
  • UPC: None

Tasting Notes

This is a distinctively nutty Riesling, almost like a Fino sherry or Vin Jaune de Jura. There is a succulent honey character that is matched with 8 g/L of acidity. The palate is savory and and mineral bordering on salty, but all in a tightly wound balance with the sweeter elements. This is Riesling to sip and ponder.

Press & Reviews

Halliday Wine Companion

94

"A blend of Derwent Valley and Coal River Valley riesling; pressed to old oak, wild ferment, matured for nine months on lees. Pale straw with aromas of citrus, poached pears and spiced apples along with hints of grapefruit pith, light mountain herbal tones, lemon butter, stone and pressed flowers. The gentle old oak sashays in on the palate in soft spice and light toasty nuance, the acidity coiling then releasing with impressive drive on the finish. Delicious."

- Dave Brooks

The Wine Front

95

"Gooseberry, green apple, a cinnamon pie crust thing happening, fresh mint and chamomile. It’s so intense and tangy, it almost makes you pull a funny face, but has some gentle buttery richness, a whole lot of flinty/chalky texture, pink grapefruit, green herbs and bitter lemon on a glossy/crunchy finish of excellent length."

- Gary Walsh
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Producer


Dr. Edge

Region


Tasmania

Country


Australia

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