Glaetzer-Dixon Family Winemakers

25/07/2026

Unicorn wine = rare, (often very) expensive, usually globally acclaimed, sometimes controversial.

tasting organised by Sierra Rose Blair for some Tassie vino folk last night at the Glaetzer-Dixon Family Wines urban winery in Hobart.

Great to try some of the world’s most hyped drops. A few absolute crackers in there.

Thanks to Mia McIntyre for supplying the hardware.

21/07/2026

Chuffed to be named as making “some of Tasmania’s most age worthy offerings” in Antonio Galloni’s publication Vinous.

Thanks to writer Angus Hughson for helping to spread the word about this “genuine unicorn of a place” to the US market 👌

01/07/2026

Sharing some more before-and-after shots of our winery in Glebe, Hobart.

Four years ago Sam Dobransky rang our bell and offered to paint the roller door.

We already loved Sam’s work, so engaged him immediately.

It’s been a great investment as a tagging deterrent and an easy way to describe to visitors where we are!

01/07/2026

Love this old photo of the building that’s now our winery in Glebe, Hobart.

If only those porthole windows were still intact when we bought it from Eski in 2013!

Hobart, Tasmania

29/06/2026

A few reasons to book in for a wine tasting …

Thanks to everyone who’s taken the time to leave us a review, it is hugely appreciated.

19/06/2026

How incredible does this look 🤤🤤 It’s a 7 year old Cape Grim breeding cow that has spent almost 5 months in our dry ager. We have just 8 400g portions available. We’ll be pouring the 18 LaJudith Pinot from our friends at Glaetzer-Dixon Family Winemakers to pair with it if you want to experience one of the best meat and wine combos Tassie has to offer 😊🙏🍷🥩

There is no other restaurant in Tasmania, possibly the country that you will be able to taste something like this, we could not be happier with how this one has come out. It’s pretty special 😉

13/06/2026

Open winery today! 3pm to 5pm.

We’re opening up the winery for a couple of hours each Friday and Saturday afternoon of Dark M**o.

It’s a fun opportunity to come and see a working winery while there’s some interesting fermentation business happening in the cellar.

Stay for a glass of wine and some great tunes.

Or just pop by and say hello on your way to the festival!

3pm to 5pm

Saturday 13 June
Friday 19 June
Saturday 20 June

08/06/2026

Forget seniors hour / kids o’clock - here’s why 5pm is the coolest time for a sneaky dinner out in Hobart.

Firstly, it’s the perfect option if you (like us) tend to leave your dinner plans to the last minute.

Secondly, 5pm happens to coincide with two of Hobart’s best aperitivo / happy hours.

Here are our recommendations for where to eat in Hobart when you’ve left it to the last minute (or when you simply want a fabulous night out).

The best places to eat in Hobart in 2026. Coming to Hobart for Dark M**o and want to eat like a local? Need a last minute dinner booking or ideas for late night snacks? We have you covered with our insiders’ guide to Hobart, sharing our tips for the best restaurants, wine bars and pubs to make the...

25/01/2026

Things often come full circle in the wine industry. This month we hosted delightful Jana and Nicklas from in Germany’s Pfalz region.

Back in 2000 Jana’s dad Stephan worked with Colin, Ben and Nick at and the following year Nick worked vintage at (we’re digging up some old photos to share soon!).

Looking forward to gen 3 of this legacy when Colin’s grandkids make their way to Germany. Let’s hope they work as hard as Jana and Nicklas have this past month!

12/01/2026

Facebook got upset with us for breaching community standards by posting about “smoko break” at the vineyard.

There’s no smoking during smoko - it’s just the Australian term for a quick break from work (see ABC article below).

We’ve since changed the original post to say “tea break” although we didn’t drink tea either!

What should we call it instead?

https://www.abc.net.au/news/2023-01-06/its-time-for-smoko-australian-slang-history/1018216e w

Whether you're a tradie or working on the land, when it's time to take a load off that means it's time for smoko. But where did this iconic Australian word originate?