Truly the best value Tasmanian Pinot Noir on the market. None of this wish-washy sweet Pinot that I see too often from the Apple Isle. This has density and strength in structure like no other at the price. It's also showing layers of complexity to add to it's repertoire of character. Dark fruited with elements of mushroom and sweet spice. This should be front of mind when it comes to Aussie Pinot Noir. - Chris L
A lesson In humility- I first tried this wine shortly after bottling at their cellar in Hobart, after most of the day at MONA. “Yeah, it’s OK” I thought. But I was wrong. This is now a complex pinot, offering way more than sweeter Tassie fruit. The unfiltered darker dusty red brick colour immediately signals intrigue. Tastes and smells are of dark cherry with hints of the countryside and softer spices (helped by exposure to French oak). Finishing with a very fine chalk texture. 13.7% alc. Quality! - Michael L
Nick Glaetzer moved to Tasmania in 2005, driven by his obsession with cool climate pinot noir. In 2011 Nick was named Young Winemaker of the Year by Gourmet Traveller Wine Magazine. His 2010 Mon Père Shiraz was the first Tasmanian wine to win Australia's most coveted wine award, the Jimmy Watson Memorial Trophy.
Nick cut his teeth in the cellars of his family's Glaetzer Wines in the Barossa Valley and completed his oenology and viticulture degree in Margaret River. He worked in Margaret River, (Leeuwin Estate), the Hunter Valley (Rosemount Estate), the Pfalz region of Germany (Weingut Eugen Muller), Burgundy (Domaine Albert Morot) and the Langeudoc (Domain de la Ferrrandière) before a love of pinot noir drew him to Tasmania. He initially worked alongside Alain Rousseau and Andrew Hood at Frogmore Creek Winery in the Coal River Valley.
In 2008 Nick set up Glaetzer-Dixon Family Winemakers, initially sharing winemaking facilities at Frogmore Creek and Moorilla before moving to a purpose-built cellar in a former ice factory on the edge of Hobart's CBD.
|Product Type||Wine Red Pinot Noir|