Nick Glaetzer relocated from the Barossa to Tasmania in 2005, drawn by cool-climate shiraz and pinot noir. His urban winery occupies a former ice factory near Hobart's CBD, sourcing fruit from about a dozen growers across the Coal River, Upper Derwent and Tamar valleys. Minimal intervention, no additions, wild yeast — the rieslings spend up to 30 months on lees; the pinots incorporate whole-bunch carbonic maceration.
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