A Tasmanian Pinot Noir, made in the Beaujolais style. If you were to create a Venn diagram of this particular author’s wine preferences, Tasmanian Pinot Noir and Beaujolais would be the two larger circles and this wine would be the overlap. Maraschino cherries. Plums. Mixed spice. Drink now. **Chef’s kiss**
In 2005, Nick Glaetzer, a fifth generation vigneron from the Barossa Valley, made the move to Tasmania to pursue his love for cool climate wines; Pinot Noir, in particular. He transformed an old ice factory on the edge of Hobart into Tasmania’s first urban winery and tasting room, Glaetzer-Dixon. In the year since, he has been rewarded as Gourmet Traveller Wine’s Young Winemaker of the Year and the distinguished Jimmy Watson, being the first Tasmanian Shiraz to do so.
Sometimes Always are very lucky to have a range of wines from Glaetzer-Dixon. These wines are in short supply and aren’t always easy to find. However, given the team’s personal affinity for the brand following one of their most memorable winery visits of anywhere in the world, they would have paddled it back over the Bass Strait themselves if they had to.