Exclusive to The Vinorium
Campbell Mattinson (The Wine Front) “The legend that is Glaetzer Dixon Mon Pere Shiraz. Drinking it is like rummaging around a forest floor, the wine’s juicy acidity, satiny texture and choc-nut notes providing all the light/shade/life/interest you could hope for. ”
Elegant red berry, cassis and white pepper aromas mix with integrated raspberry, spice and smoked lardon flavours. Savoury velvet tannins boost the length.
Zalto Denk-Art Bordeaux Glass
The Zalto Bordeaux glass is recommended for weightier style reds, probably our most widely used glass when tasting in house, this glass is great for many different wines. The large bowl helping aerate and soften tannins whilst accentuating the wine's depth and concentration. The Bordeaux glass is the ideal choice for Cabernet Sauvignon, Shiraz, Zinfandel, Bordeaux or Rhône style blends and many other red wines. Surprisingly, it is also the glass of choice for oaked Chardonnay, the shape of the bowl accentuating the balance of ripe fruits and oak.
"Just gorgeous and not to be missed”
"Quality and value are both on offer here"
"Cherry, violets and sweet spices, gorgeous.
17 Points - Jancis Robinson "Very northern Rhône nose"
"Certainly one of the best bottles of Pinot Noir I have drunk sub fifty-pounds."
"Silky, supple and elegant with an earthy finish"
"Powerful and racy, I’d say. Just gorgeous."
"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 Domain de la Ferrrandière in the Languedoc, Domain 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 Pere Shiraz that awarded him the coveted Jimmy Watson Trophy, an achievement made even more special as it was the first time in it’s 50 year history that the trophy has been awarded to a Tasmanian wine.
"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. 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, amongst others, the legendary La Judith Pinot Noir with 3 years of aging in new oak. Dr Edge is a producer that focuses on the unique expression of each terroir creating three individual, single vineyard Pinot Noirs each from a different sub-region. Simply named North - from Stoney Rise vineyard in Tamar Valley, East – from Hazards Vineyard in the East Coast and South – from Meadow Bank vineyard in Derwent Valley. As well as these single vineyard expressions Dr Edge also produces a blend of all three named Tasmania.
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. Our range of Tasmanian wines is continuously growing and we believe the region is just beginning to discover its potential for world class class Pinot Noir and Chardonnay as still wines as well as the famous sparklings to come out of Tasmania.
Please login to add a review.
0 of 0 reviewers would recommend this product to a friend.