About This Wine
Nick Glaetzer has just released his 10th Uberblanc Riesling and it is delicious. Unlike any Riesling produced in Australia, Nick allows this wine to ferment slowly for up to eight weeks, leaving it on lees through Winter and into Spring and bottles it with a touch of residual sugar.
Delicate lime zest and floral aromas fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy acid finish.
The Tasmanian wine region is a cool climate region, the most southerly of all wine regions in Australia. Due to the lower temperatures, the area grows primarily Chardonnay, Pinot Noir and Sauvignon Blanc, with smaller plantings of Riesling, Pinot Gris and Cabernet Sauvignon.
“Having been to many wine tastings over the years, I can definitely say from a personal standpoint that Tasmanian Chardonnay and Pinot noir are always ones I look forward to trying if they are on the menu. They are almost always high calibre wines that can easily compete against what the rest of the world has to offer in these varietals.” Jason C. – World Wine.
While Tasmania makes great still wines, the exceptional Chardonnay and Pinot Noir also make for excellent sparkling wines.
More recent vintages since 2005 have been positively impacted by the effects of global warming. With slightly higher temperatures the grapes are ensured to ripen fully and produce more vibrant wine.