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Nick Glaetzer began his wine making journey with his family in the Barossa Valley, following with vintages in the Languedoc, the Pfalz, Margaret River, the Riverland, Sunraysia, the Hunter Valley and Burgundy. In 2005 Nick landed in Tasmania, searching for cool-climate, super-premium vineyards; perfect for crafting pinot noir, riesling and savory shiraz.

Established in 2008, Glaetzer-Dixon is now an eminent Tasmanian wine maker. The Glaetzer family of winemakers has roots in the Barossa Valley dating back to 1888. In 2011 Nick was named “young wine maker of the year” by Gourmet traveller magazine. Also in 2011 Nick’s 2010 Mon Pere Shiraz was awarded the prestigious Jimmy Watson Memorial trophy at the Royal Melbourne Wine Show - the first time in the trophy’s 50 year history for a Tasmanian wine. 

Cool climate. In the best sense of the words. This is a beautiful wine. Fluid, riven with pepper-spice, satiny and long. The Jimmy Watson wasn’t a fluke. This is quite exquisite. Meat, cloves, liquorice, roasted nuts and black cherries. Woodsmoke drifting through. Herbage as an afterthought, but an important one. Water-based flavours but with a gentle slink of alcohol. Multi-media. 400 dozen produced. Expect them to fly. Rating: 96 Points; Drink: 2015-2026+; Price: $50; Date Tasted: July 2015; Alcohol: 13.7%; Campbell Mattinson - The Wine Front

As remarkable as it sounds/seems, this label makes shiraz in Tasmania look easy. This is a top-notch wine in anyone's language. It's cool climate by nature but mostly it's exquisitely well polished. Peanuts, licorice, bright cherries, cloves and a wide assortments of spices. It all unfolds slowly, magically, inexorably. Quite mesmerising.  Rating: 96 Points; Drink by: 2028; Price: $50.00; Date Tasted: July 2015; Alcohol: 13.7%; James Halliday Wine Companion

 
 

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