Glaetzer-Dixon Überblanc Riesling 2019

Tasmania
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£20.50 per bottle
194 in stock

Stuart McCloskey “What a glorious nose – truly so. It’s brimming with dried apricot, salt / saline, layers of mineral, oyster shell, lemon oil, orange peel and smoked almonds.  The palate soars and the glycerol-richness is admirable for such a young wine. Given the intensity, this reminds me of drinking Grosses Gewächs wines from Germany. This is extraordinarily complex – I am honestly left speechless as it’s so young. Like Nick’s Chardonnay, the texture is velvety and super-expansive. Riesling without acidity is dead and flat – this, however, provides a perfect acid structure which creates a discreet frame around the juicy, ripe fruit (it’s almost dripping with ripe peach). Stony minerality along with a gorgeous, salty pang is a triumph. I love the mandarin note – perhaps a little iodine too. Unquestionably, the best, young Aussie Riesling I have ever sampled and certainly a step-up from the previous vintage. Utterly gorgeous now but, and over the next 5-15 years, you will be taken to new heights. Breathtaking purity. Sampled using Zalto Universal glassware.”

Winemaker Notes: Delicate lime zest, floral aromas and aniseed fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy acid finish. While working in the Pfalz wine region of Germany, Nick was converted to the local method of selecting the harvest date of Riesling grapes based on their acid content and structure ‒ rather than the traditional Australian manner of harvesting on sugar concentration and grape flavour. These grapes then ferment into Riesling wines with delicate citrus flavours and aromas, compared to the tropical spectrum of a riper harvest.

“Lurking among the delicacy and freshness is also the most extraordinary, intense flavour of mandarin marmalade. Powerful and racy, I’d say. Just gorgeous.” — Max Allen, Gourmet Traveller

Taste & Aroma

Stuart McCloskey “What a glorious nose – truly so. It’s brimming with dried apricot, salt / saline, layers of mineral, oyster shell, lemon oil, orange peel and smoked almonds.  The palate soars and the glycerol-richness is admirable for such a young wine. Given the intensity, this reminds me of drinking Grosses Gewächs wines from Germany. This is extraordinarily complex – I am honestly left speechless as it’s so young. Like Nick’s Chardonnay, the texture is velvety and super-expansive. Riesling without acidity is dead and flat – this, however, provides a perfect acid structure which creates a discreet frame around the juicy, ripe fruit (it’s almost dripping with ripe peach). Stony minerality along with a gorgeous, salty pang is a triumph. I love the mandarin note – perhaps a little iodine too. Unquestionably, the best, young Aussie Riesling I have ever sampled and certainly a step-up from the previous vintage. Utterly gorgeous now but, and over the next 5-15 years, you will be taken to new heights. Breathtaking purity. Sampled using Zalto Universal glassware.”

Winemaker Notes: Delicate lime zest, floral aromas and aniseed fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy acid finish. While working in the Pfalz wine region of Germany, Nick was converted to the local method of selecting the harvest date of Riesling grapes based on their acid content and structure ‒ rather than the traditional Australian manner of harvesting on sugar concentration and grape flavour. These grapes then ferment into Riesling wines with delicate citrus flavours and aromas, compared to the tropical spectrum of a riper harvest.

“Lurking among the delicacy and freshness is also the most extraordinary, intense flavour of mandarin marmalade. Powerful and racy, I’d say. Just gorgeous.” — Max Allen, Gourmet Traveller

Glassware

Glassware

Zalto Denk-Art Universal Glass

The Zalto Universal glass is recommended for richer, oaked Sauvignon Blancs, white Graves or Semillon/Sauvignon blends as well as young and non-vintage Champagne. The Zalto Universal is a very good 'all-rounder', designed for all types of wine but in our opinion may not maximize the potential of certain wines quite as much as the Bordeaux or Burgundy glass.

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Glaetzer-Dixon

Producer

Buy Glaetzer-Dixon Wines

 

"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."

 

Nick Glaetzer of Glaetzer-Dixon is a member of one of Australia’s most recognised winemaking families, son of Baron of Barossa Colin, brother to Ben of Barossa’s Glaetzer Wines and nephew of John, the chief winemaker at Wolf Blass and creator of the famous John’s blend.

Nick’s father, Colin began as a winemaker for the Seppelt’s at Rutherglen and Great Western before establishing the Glaetzer name in the Barossa Valley where Nick worked his first vintages. Nick then moved on to work with some of the great names in Australian wine including Leeuwin Estate, Wolf Blass, Lindeman’s, Rosemount, Evans & Tate and Frogmore Creek as well as working some vintages in France at Domaine de la Ferrrandière in the Languedoc, Domaine Albert Morot in Burgundy and Weingut Egon Müller in Germany.

This broad experience created a passion for Pinot Noir and Riesling and with his family name being firmly rooted as one of the greats of the Barossa Valley, Nick began to search for the finest terroir to produce the finest wines from these grape varieties. After tasting what he thought was a Grand Cru Burgundy at a blind tasting at Leeuwin Estate, Nick was stunned to discover the wine was in fact a Tasmanian Pinot Noir and his mind was made up.

Nick moved away from his roots in Barossa and headed for the cooler climate of Tasmania where he converted an old ice factory in Hobart into a winery that Nick and his family live above, and established Glaetzer-Dixon in 2008.

Sourcing some of the finest fruit from the Tamar, Derwent and Coal River Valleys, Nick’s passion is for Pinot Noir but it was his Mon Père Shiraz that earned him the coveted Jimmy Watson Trophy, an achievement made even more special as it was the first time in its 50 year history that the trophy has been awarded to a Tasmanian wine.

Exclusive Q&A with Nick Glaetzer - Read more

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Region

Tasmanian Wine UK

 

"Without question, Tasmanian wines have been one of the greatest discoveries for us over the past few years. Some of the greatest Chardonnay and Pinot Noir we’ve ever tasted come from this tiny island."

 

Positioned just over 400 km from mainland Australia’s south east coast, Tasmania has rapidly gained a reputation for being a premium, cool climate wine region, not just for sparkling wines but also for top quality still wines such as Chardonnay, Pinot Noir and Shiraz. With vineyard sites positioned on the north and south east side of the island taking full advantage of the cool, maritime influences and coastal breezes that help to preserve the crisp acidity and freshness that is so important in producing wines of this Calibre. Wine makers in Tasmania utilise the whole region often blending parcels from vineyards across the different sub-regions that each lend its own specific identity to the wines.

Tamar Valley on the north coast is one of the warmer sub-regions with a higher level of rainfall producing fruit with a riper character. Here we discovered Grey Sands, who offer a stunning collection of wines and produce one of our favourite Pinot Gris’ to come out of the New World. The Grey Sands site delivers plenty of tannin, colour and structure. Just to the east of this is Pipers River, one of Tasmania’s coolest regions with a terroir dominated by red, ferrosol soils.

Just to the east of this is Pipers River, one of Tasmania’s coolest regions with a terroir dominated by red, ferrosol soils. As we travel south we come to the East Coast region followed by Coal River Valley, Derwent Valley and Huon Valley. Based in the Huon Valley is Glaetzer-Dixon, responsible for producing some incredible wines and one of our favourite Pinot Noirs. Dr Edge is a producer that focuses on the unique expression of each terroir creating three individual, single vineyard Pinot Noirs and Chardonnays each from a different sub-region.

Based in the Huon Valley is Sailor Seeks Horse who brought a derelict, 6.5 hectare vineyard back to life from which they now produce exquisite Pinot Noir and Chardonnay. Hughes & Hughes can be found in a tiny hamlet called Flowerpot, who as well as Pinot and Chardonnay, produce Riesling and Sauvignon Blanc from grapes sourced from growers across the island. We’ve also added Ghost Rock to our increasing portfolio. They are one of Tasmania’s pioneering grower-producers. Over 20 years the Arnold family have almost single-handedly created the Cradle Coast wine region of Northern Tasmania. Their estate now spans 27 hectares of high density, hand-tended vineyards, mostly comprised of Pinot Noir, with significant plantings of Chardonnay and Pinot Gris in behind. Ghost Rock’s wines are driven by depth, sophistication and intensity. They produce a terrific duo of sparklings; Catherine and Zoe..

Wild and dramatic, cultured and quirky - Read more

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