TASSIE SHIRAZ …

THE COOL CLIMATE VARIETY FOR TRUE WINE LOVERS

Glaetzer-Dixon’s award winning Mon Pére (“My Father”) Shiraz was named in honour of winemaker Nick Glaetzer’s father Colin, a Baron of the Barossa and famous shiraz producer. Elegant, savoury and complex, this true cool climate shiraz, made from grapes grown in the Upper Derwent and Coal River valleys, is the fastest wine to sell out each year.

In 2011 the Mon Pére won the coveted Jimmy Watson Trophy at the Melbourne Wine Show. The most prestigious wine prize in Australia, the Jimmy is awarded each year to the best young red wine in the country.

While the shiraz quickly sold out after the trophy win, Nick kept a precious few cases of the 2010 aside for a 10-year anniversary museum release. In late 2021 Glaetzer-Dixon will be offering a very limited number of bottles for sale, with first rights going to Press Club members (Press Club members receive 10 to 15% off all wines and receive their selection delivered for free, four times a year). Enquire now about the 2010 Mon Pére museum release.

Glaetzer-Dixon is one of the largest and most highly regarded Tasmanian shiraz producers. Shiraz plantings on the Apple Isle have increased at a faster rate than any other variety (read The Australian’s article on the rise of Tasmanian shiraz). Not so very long ago many believed it was too cold in Tasmania to grow shiraz (also known as syrah), but tastes have changed dramatically over past decade and the state’s producers can no longer keep up with demand, as wine lovers seek out cool climate reds reminiscent of those produced in the Rhone Valley in France.

Newspaper article: Tasmanian shirazzamatazz winning over winemakers and drinkers.