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Tiny Tasmanian winery wins prestigious prize -

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Reporter: Martin Cuddihy

A tiny boutique label from Tasmania has won the nation's most prestigious wine award for a
two-year-old Shiraz made with cool climate grapes.


CHRIS UHLMANN, PRESENTER: South Australia's Barossa Valley is usually regarded as the heartland of
Australian Shiraz but a tiny boutique label from Tasmania has won the nation's most prestigious
wine aware wine award for a 2-year-old Shiraz made with cool climate grapes.

So will this transform Australia's idea of Shiraz, and has Tasmanian wine come of age?. From the
island, one British wine judge recently labels, "little champagne", Martin Cuddihy reports.

MARTIN CUDDIHY, REPORTER: The Barossa Valley is home to some of Australia's oldest and most famous
wineries. The grapes grown here go on to produce some of the finest Shiraz in the country.

It's where wine maker Nick Glaetzer grew up. Initially he spurned the family trade and pursued a
career in mechatronic engineering, or building robots, but it seems a love of wine is in his blood.

NICK GLAETZER, WINEMAKER: It's just a great product. You know we're making a product that is bought
to celebrate occasions, celebrate birthdays, weddings, anniversaries.

It's drunk to enjoy food with, to enjoy good company.

MARTIN CUDDIHY: He made the move from the Barossa six years ago and now works in the Coal River
Valley, a wine region 20 minutes drive from central Hobart.

The stable, temperate weather and fertile soils combine to produce conditions suited to his
favourite drops.

NICK GLAETZER: I saw Tasmania as being the best place in Australia to work with pinot noir and
other cool climate varieties to make those styles.

MARTIN CUDDIHY: But it seems Nick Glaetzer can't escape his Barossa roots. He's one of a handful of
producers of Shiraz on the island state. All up, just less than five hectares of vines.

NICK GLAETZER: The cold climate means the vines are hanging out on the vine for another two months
longer than usual than on the mainland. So you get a slower rate of ripening and I feel that that
gives you a more fine flavour profile.

MARTIN CUDDIHY: He makes about 3,500 bottles of Shiraz a year, tiny in comparison with more
established labels.

So how does that wine compare with the Barossa Shiraz?

NICK GLAETZER: It's a little less alcoholic, a bit less fruit intensity, richness. It's more subtle
characters, more savoury characters and it's a bit softer and bit more elegant.

MARTIN CUDDIHY: The wine is called mon pere.

NICK GLAETZER: So mon pere is French for "my father." Obviously he was the one who taught me about

COLIN GLAETZER, FATHER: Once I knew the translation meant "my father" I was absolutely delighted
and very honoured.

MARTIN CUDDIHY: Nick Glaetzer's father Colin is a renowned winemaker and one of the barons of

COLIN GLAETZER: A good one's really soft.

MARTIN CUDDIHY: He passed on the family enthusiasm for Shiraz.

COLIN GLAETZER: He likes trying new things and he is forever trying different techniques, trying to
make the product much, much better and obviously it's working.

MARTIN CUDDIHY: This is the ultimate prize on offer at the Royal Melbourne wine Show and the Jimmy
Watson memorial trophy this year has been won by Nick Glaetzer's Mon Pere.

About 1400 young red wines compete for Australia's most famous wine award.

Nick Stock is a wine drinker, wine critic, wine author and wine judge. He was on the panel that
awarded the Jimmy Watson.

NICK STONEK, AGE/SMH GOOD WINE GUIDE: It's a beautiful wine. It's fragrant, it's complex, it's
young. It's juicy, you know it's full of energy. It's a very delicious wine to drink. It's a very
easy wine to like.

COLIN GLAETZER: It's like winning the Melbourne Cup or probably more important than that for wine
makers. It is the aim; every winemaker worth his salt would aim for.

MARTIN CUDDIHY: 2011 marks a radical departure for Australia's wine establishment.

NICK STONE: Traditionally this award has gone to the bigger, warmer, richer and probably more
famous red wine regions, places like the Barossa Valley, McLaren Vale, Margaret River.

SHERALEE DAVIES, CEO, WINE TASMANIA: A Tasmanian wine has never taken out the Jimmy Watson trophy,
so all of a sudden, people are firstly trying to find out about this wine maker, about his wine and
also about Tasmania.

So I think the implications of this are enormous and we're seeing the world's attention focus on
Tasmanian wine at the moment.

MARTIN CUDDIHY: The Jimmy Watson Award, coupled with some other recent wins, has captured the
attention and imagination of Australia's wine industry.

SHERALEE DAVIES: There are a range of different things that are all aligning right at the perfect
time for people to really sit up and pay attention to Tasmania and help us cement our place on the
world stage.

JULIAN ALCORSO, CONTRACTC WINEMAKER: For a State producing less than 10,000 tonnes and picking up
awards and accolades all around Australia, we're punching way above our weight.

MARTIN CUDDIHY: Julian Alcorso has been making wine in Tasmania for more than 30 years. He
attributes the recent success of the industry to more professional winemakers and viticulturists.

So would you want to grow grapes anywhere else in the country?

JULIAN ALCORSO: No, and if I was 20 years younger, I'd be out there planting as much as I could lay
my hands on at the moment because there is a desperate shortage of Tasmanian grapes at the moment.

MARTIN CUDDIHY: Not enough grapes seems to be the industry's only limiting factor and Nick
Glaetzer, he's in the same boat, so if you are thinking you'd like to get your hands on some of his
shiraz,... have you got enough?

NICK GLAETZER: I don't have enough, no. I could have probably made about 10 times the volume I
reckon and still not have enough. But that's just part of the game, unfortunately.

CHRIS UHLMANN: Martin Cuddihy with that tipple from Tassie.