I’m not drinking at the moment (on heavy anti-inflammatory drugs to get on top of my ankle issues. Too many kms over the winter. Pain won’t go away), so it’s tasting only for the moment (I miss beer already).
I’d empty a bottle of the Glaetzer-Dixon Nouveau Pinot Noir 2016 pretty quick if I could drink though.
Intended to be an easy, smashable Pinot, this blend of Upper Derwent and Tamar Valley fruit uses plenty of carbonic maceration and no oak to deliver a deliciously light and effortless style that is oh-so easy.
I’ve sometimes thought that the more serious Glaetzer-Dixon Pinots can look a little too dry-reddish, but this red is the opposite. Think raspberry, a little mint and gentle red raspberry fruit with some earthen edges. Beaujolais is the inspo, sure, and the confection through the middle is all carbonic. Still, this isn’t a one-mode wine, and it’s not just simple fruit.
Well made, great packaging (love the label) and there is so much latent demand for wines like this. It’s not going to satisfy a hunger for Pinot intensity, but drinkability is v. high. Best drinking: 2017-2019. 17.5/20, 91/100. 13.8%, $26. Would I buy it? Sure would.
(Side note: Nick Glaetzer and crew have announced that they’ve secured some land in the Coal River Valley for a vineyard too. Fun times ahead).
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