Glaetzer-Dixon
There's a big swell building down in Tasmania and former Barossa resident Nick Glaetzer has paddled into it with a smile. He began his winemaking journey with his Barossa Valley family, following with vintages in the Languedoc, the Pfalz, Margaret River, the Hunter Valley, Burgundy and more. Since arriving on the Apple Isle in 2005 Nick has been making his own inspired and distinctive Glaetzer-Dixon wines, when not excelling in his day job as winemaker at Frogmore Creek. YGW
History does not relate what Nick Glaetzers high-profile Barossa Valley winemaker relatives thought of his decision to move to Tasmania in 2005, commencing a search for cool-grown, super-premium vineyards to make cutting edge cool climate styles. Obviously wife Sally approves, and Nick has a full-time job as one of the winemakers at Frogmore Creek. While his winemaking career began in the Barossa Valley, he then reached into scattered parts of the New World and Old World alike, working successively in Languedoc, the Pfaltz, Margaret River, Riverland, Sunraysia, Hunter Valley and Burgundy. It is a virtual winery operation, an eminently sensible first step. JAMES HALIDAY
Nick Glaetzer began his wine making journey with his family in the Barossa Valley, following with vintages in the Languedoc, the Pfalz, Margaret River, the Riverland, Sunraysia, the Hunter Valley and Burgundy. In 2005 Nick landed in Tasmania, searching for cool-climate, super-premium vineyards; perfect for crafting pinot noir, riesling and savory shiraz.
Established in 2008, Glaetzer-Dixon is now an eminent Tasmanian wine maker. The Glaetzer family of winemakers has roots in the Barossa Valley dating back to 1888. In 2011 Nick was named “young wine maker of the year” by Gourmet traveller magazine. Also in 2011 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 has planted a 12ha vineyard at Tea Tree in the Coal River Valley, with the first harvest due in 2021.
