“...And we’ve been obsessed with their wines ever since”
When Dylan and Kirby from the Sometimes Always team visited Glaetzer-Dixon a few years ago while in Hobart, you best believe the rest of us heard about their experience. The design of the tasting room. The tour of the facility. How nice Nick Glaetzer was and how good the wines were. In Kirby's own words: “and we’ve been obsessed with their wines ever since”. It doesn't really do it justice. Glaetzer-Dixon produce wines that are simple, expressive, very well-regarded and yet, humble.
It’s truly a passion project that has been carried through and executed from the product on the shelf to the experience on site. And it sparks passion in others who stumble upon it. Clearly.
Grapes for Glaetzer-Dixon wines are sourced from approximately a dozen Tasmanian growers, from Coal River and Derwent valleys in the south and Tamar Valley in the north. Many of the vineyards were some of the first planted in Tasmania when the wine industry was first established in the 1970s, under the guardianship of those same growers. Moreover, Glaetzer has planted his own 12ha vineyard at Tea Tree in the Coal River Valley, with the first harvest expected in 2021.
Throughout Nick Glaetzer’s worldly travels, he has picked up local knowledge and methods from the regions he’s worked in that he’s adapted, whether it be in the vineyard, harvest day or in the winery. In the winery, Glaetzer has introduced some techniques that add a depth to the wines not always seen in the region, including incorporating stalks in ferments, co-fermentation with Pinot Gris, carbonic maceration, cold soaking and post-ferment maceration for his Pinot Noir winemaking. Given his worldly experience, it’s no surprise that the oak he imparts on his wine is sourced from all over. French oak barriques sourced from coopers in Burgundy, Nièvre, Cognac, Rhône Valley and Barossa Valley all have their place in the Hobart winery and influence over particular wines in the Glaetzer-Dixon stable.