Glaetzer-Dixon uberblanc Riesling 2019


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.

“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


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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), 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.

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.

The mid-palate structure of GDF riesling is invigorated by sur lie ageing, which involves keeping the finished wine on ferment lees for 6-18 months.

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.

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