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Glaetzer Dixon Avance Tasmanian Pinot Noir

Winemaker's Notes

Bright strawberry and cherry aromas continue to a full flavoured palate of raspberries and subtle toasty and smokey notes. Silken tannins and well balanced acid lengthens the delicious finish.

Nick Glaetzer began his winemaking 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 savoury shiraz. Established in 2008, Glaetzer-Dixon is now an eminent Tasmanian winemaker.
Avancé is the first red from GDF to advance from barrel to bottle each season. Working and travelling through many winemaking regions on the European Continent gave Nick insight into the lighter wine styles, keenly sought after by the local village people for their fresh fruit driven flavours.
Nick’s experience helping Jacques Gau at Domaine de la Ferrandière in the Minervois region of Southern France during vintage 2001, highlighted the advantages of minimalist winemaking. These principles are respected throughout the making of Avancé Pinot noir; from grapes to wine.

Vineyards: 40% Coal Valley, 40% Tamar Valley, 20% Derwent Valley
Yield: 6 − 8 tonnes per hectare (2.4 – 3.2 tonnes per acre).
Winemaking: 2−7 day pre−ferment soak. Some co−fermentation with pinot gris. 10% whole bunch, plus 30% stalk addition. Inoculated ferment in 1 and 2.5 tonne open fermenters, hand plunged 3−times daily. Post−ferment soak 7−21 days. Transfer into oak for natural MLF.
Oak: 7 months in seasoned French oak barriques.
Filtration: Cross−flow filtered to preserve fruit freshness.
Alcohol: 13.3 %
pH: 3.65
Total Acidity: 6.0 g/L
Residual sugar: 0.1 g/L

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