2013 Glaetzer-Dixon "Mon Père" Shiraz Tasmania (Elsewhere $50)

SKU #1208895 94 points James Suckling

 Plenty of sweet biscuity spices on offer in this rare Tasmanian Shiraz, this has bright raspberry and red plum fruits on the nose, some musky florals and fine-ground peppery elements too. Good complexity. The palate delivers a really supple, even and juicy spread of fine juicy tannins, sweet raspberry fruit flavors, succulent and juicy. This is really seductive cool-climate Shiraz, and some toasty oak spice lingers off the finish.  (11/2015)

93 points Vinous

 (aged for 18 months in French oak barrels, 20% new): Deep ruby. An array of fresh red and blue fruits on the highly perfumed nose, with complicating suggestions of cola, potpourri and smoky minerals. Silky, seamless and spicy on the palate, offering sappy black raspberry and floral pastille flavors that tighten up on the back half. Shows wonderful clarity and energy on the strikingly persistent finish, which features fine-grained tannins and a hint of spicecake. (JR)  (3/2016)

92 points Wine & Spirits

 Nick Glaetzer hails from a family of grape growers in Barossa. He settled in Tasmania in 2005, producing wines from vineyards focused in the Coal Valley, this one a blend of fruit from two vineyards: Pooley Cooinda Vale and Glen Ayr. He ferments it in small open fermenters, and co-ferments a portion with Pinot Gris, adding to the crunchiness of the fruit and the racy red-currant electricity of the flavor. As tart as the red fruit may be, as edged in crushed green peppercorn scents, it’s also silky and smooth. Check it out if you like the spicy energy of cool-climate Syrah.  (2/2016)

91 points Wine Spectator

 Velvety, ripe and peppery, with a distinct spicy note running through the plum and currant fruit, finishing with a fleshy texture and zippy balance. Drink now through 2021. (HS)  (6/2015)

90 points Robert Parker's Wine Advocate

 Medium garnet-purple, the 2013 Mon Pere Shiraz exudes black pepper and cloves aromas over a core of black cherries, mulberries and plums. Medium-bodied, it gives plenty of freshly crushed black berry and pepper-laced flavors with a racy acid line and just enough rounded tannins, finishing very spicy. This is lovely cool-climate Shiraz! (LPB) 90+  (4/2015)

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- One of France's noblest black grape varieties, Syrah is known for its intense and distinctive perfume reminiscent of briar fruit, tar, spice and black pepper and its firm structure. One of few black grape varietals frequently vinified on its own, the best examples of Syrah come from the Northern Rhône, particularly Hermitage, but also Côte-Rôtie, Cornas, Crozes-Hermitage and St-Joseph. These wines are very astringent in their youth, though some Crozes-Hermitage and St-Joseph can be enjoyed young, relatively speaking. Given the requisite patience, though, these wines can reveal amazing complexity and secondary fruit characteristics like plum and blackcurrant as well as subtle hints of smoke and flowers. In the Southern Rhône, Syrah is used to add structure and complexity to wines dominated by Grenache and complemented by Mourvèdre, like the more immediately drinkable Côte du Rhônes, as well as the long-lived wines of Châteauneuf-du-Pape. In recent years, plantings of Syrah have spread throughout the Languedoc-Roussillon where it is produced on its own or blended with other varietals. Outside of France, the most important Syrah growing country is easily Australia, where it is called Shiraz. Quality levels here depend greatly on yields and geography, and the wines range from bold, fruity and easy-drinking to intense and ageable, like the famed Penfolds Grange. Often bottled on its own, in Australia Syrah is also can be blended with Grenache and Mourvèdre, as in the Southern Rhône, and is increasingly combined with Cabernet Sauvignon. Syrah has also been steadily increasing in popularity in California, thanks to a group of advocates called the Rhône Rangers. Its most successful iterations come from the Central and Sonoma Coasts, where winemakers are pushing boundaries and creating some incredible wines. In recent years Syrah has also found a number of proponents in Washington State, which is definitely a region to watch for this variety.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.
Alcohol Content (%): 13.9