Dr Edge Pinot Noir 2018
- Medium bodied
When it comes to wine reviews, sometimes it’s all about the wine and the points don’t matter. But when a wine like the Dr Edge Pinot Noir gets such good scores from a host of different reviewers, then something’s seriously cooking. They all love it. And with good reason.
This could be the perfect lunch time wine on the weekend. It delivers plenty of quality and complexity, yet it remains light on its feet so it won’t weigh you down. Peter Dredge is a Tassie-pinot master and this lives up to the lofty expectations that come with it. The purity of fruit is amazing. It’s so fine and focussed with attractive red cherry fruit at the forefront. Dive deeper and you’re in the undergrowth. The oak is spot on. You notice it - but it never gets in the way. Break out the Peking duck.
“This wine comes from vineyards with MV6 and/or 115 clones, and was whole berry open-fermented with the exception of some whole bunch and/or carbonic. Ethereal spice, flower and berry aromas lead into a relatively light-bodied palate, with flawless line, length and balance; a juicy red fruits finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Basil pesto pasta
- 375g dried linguine pasta
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
- Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
- With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
- Add pesto to pasta. Toss to combine. Serve