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We managed to get our mitts on a limited quantity of Dr. Edges rare-as-rocking-horse-poop 2019 Pinot Noir, direct from the island we pine for. We could write some sentences on this tasty Tassie treat, but instead we’re quoting an excerpt for the Doc himself.Â
“All the classic house style tricks are there including natural ferment, considered whole bunch inclusion, carbonic maceration and an overall 'soft,' approach to vineyard work, picking window, tannin extraction and time on skins.
Additive, gluten, vegan and mostly bullshit free. Minimal Sulphur and a piece of string added. I don't know how much or how long either of those two things are.”