The ‘Tyrannosaurus dREDge’ is named after a touchy subject for Peter. As the story goes, one of his younger, obviously self-confident employees 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. The grapes are sourced from two vineyards, half coming from the Meadowbank vineyard in the Derwent Valley and the other half coming from the Pipers Brook vineyard in the north. 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. The 50% whole berry portion sees 8 days on the skins, while the remaining portion undergoes carbonic maceration for 10 days before being pressed. The wines stay in stainless steel tanks on the lees for 2 months before being blended and bottled without fining or filtration, and with just a 20 ppm sulfur addition.