Glaetzer-Dixon Uberblanc

Glaetzer-Dixon Uberblanc

Tasmania,

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 flavor. These grapes then ferment into riesling wines with delicate citrus flavors and aromas, versus those on the tropical spectrum of a riper harvest. The mid-palate structure of Glaetzer-Dixon Riesling is often invigorated through sur lie, keeping the finished wine on ferment lees for 2-3 months.