“Same recipe but about a third of the blend slipping over to clay amphora for maturation on lees and fruit and shit rather than oak.” That’s Peter Dredge explaining his complex winemaking technique. It also says ‘clay matured’ on the back label. Claymation! White peach, honey almond, brine, lemon and lemon zest, a little aniseed too, which is very nice. It’s tight, with a zipline of acidity, distinctly chalky/stony texture, intense in flavour, some umami button mushroom character, and a zinging lime/grapefruity finish of considerable length. Terrific. Leave it alone for another year or two, else you may go blind, such is its brightness. 95+pts.”
Gary Walsh, The Wine Front
Dr Edge Tasmania Chardonnay is a blend of Tamar Valley (60%) & Derwent Valley (40%) fruit. 2023 marks the first year of pressing juice to 1,000L clay amphora and some seasoned oak casks as per previous years. The juice is fermented naturally, matured for 9 months on lees. The clay vessel holds around 10% by volume whole Chardonnay fruit clusters for fermentation and maturation. Bottled without fining agents.
