The Wine: 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.
The Review: Gary Walsh, The Wine Front - 95+pts "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."
