After completing the Roseworthy Oenology course, Colin Glaetzer worked in the Hunter Valley at Tyrrell's from 1970 to '72, in fact making the first commercially available Chardonnay in Australia with Murray Tyrrell. From there Colin moved to the Riverland before travelling to Bristol to work at Avery's prior to a French vintage for Remoissenet in Beaune. After this he returned to Australia to work as a winemaker for Seppelt's Rutherglen winery followed by a move to Seppelt's Great Western to become senior winemaker. In 1985 Colin moved to the Barossa Valley to run Barossa Valley Estate, where he created the now revered E&E Black Pepper Shiraz and the Ebenezer range of wines. In 1995 Glaetzer Wines was established, allowing the production of boutique super premium wines under a family owned label. Ben Glaetzer, also a Roseworthy graduate, worked at Barossa Valley Estate while finishing secondary school and studying at University. In 1997 and 1998 he went to Tyrrell's as a winemaker, based in the Hunter Valley. In late 1998 Ben returned to Glaetzer to make wine with Colin, while also acting as a consultant winemaker to a number of wineries throughout Australia, France and Armenia. Our wines are produced from vines grown in well drained sandy clay loam over a solid limestone pan. This particular soil, widely recognised as the best for dry grown Shiraz, is limited to the Ebenezer region in the north west Barossa Valley. All of our fruit is grown in this area, with yields often exceptionally low - 1 to 1½ tonnes per acre of Shiraz from some of the 80 year old vines being common. We have exceptional fruit, and thus opt for a minimalist approach. All of our ferments use a particular strain of yeast, selected for neutrality enabling natural flavour expression. All pump-over regimes are dependent on the initial flavour of the fruit. If we feel the fruit lacks intensity we will work the ferment harder to aid extraction , largely however the ferment is pumped over twice daily and chilled if required. We take our ferments off skins relatively early, softness and palate structure are the aims rather than over excessive extraction. The wine completes fermentation in oak, is then racked and allowed to proceed through a natural malolactic fermentation. The wine is then racked once more and then matured for between 12 and 18 months in oak. For the Bishop we use a combination of French (Allier, Troncais) and American hogsheads (300 litres), all three to four years old to minimise wood character and allow the complex fruit lift to dominate. One hundred per cent French oak hogsheads are used for the Malbec Cabernet and one hundred per cent American oak puncheons (500 litres) are used for the Glaetzer. Our ambition for Glaetzer is to consistently produce a selection of some of Australia's finest and most sought after premium wines. We have access to the best Barossa Valley grapes, Colin and Ben having the passion to see the fruit fulfil its potential. Visit the Glaetzer website.
Deep garnet-purple in color, the 2011 Amon-Ra shows off very spicy, peppery aromas over black fruit, anise and violets but is a bit closed beyond that. Perfumed and elegant on the palate, it is a very fresh, medium to full-bodied style of wine with just enough fruit to balance the ... more
Enticing liquorice and fragrant herb notes on the nose, revealing hints of dark stone fruits and cassis with layers of roasted coffee beans. The key characteristic on the palate is the textural tannins that provide support for the supple yet restrained palate - finishing with freshness, purity and length. more
Wine which is produced and bottled under strict supervision and meets all standards to be certified Kosher.
Wine which is produced using organic practices and is free of all synthetic chemicals, antibiotics, hormones and pesticides.
Biodynamic designation is regulated by Demeter, an international certification organization. Biodynamic agriculture is based on the view of a farm as a self-contained organism. Certified organic vineyards must meet Demeter"s additional criteria for a period of one year before earning the designation "biodynamic."
Sustainable practices incorporate organic standards and may exceed them and include ecologically and socially sound business practices such as fair pay for farm workers and energy conservation.
Wines sealed with a screw cap as opposed to a cork, which experts report protects and preserves wine more effectively than does a cork, while also eliminating the possibility of cork taint.
All wines naturally contain some sulfites, however wines that contain less than 10 parts per million sulfites are not required to include "Contains Sulfites" on their labels.
Wines that are still in the barrel and have yet to be bottled. Futures offer the opportunity to invest in a wine before it arrives in our store.
Like futures, pre-arrivals are wines that have not yet arrived on our shelves, however they may or may not be a new release. Pre-arrivals may already be bottled and en route to our store.
The Wine Advocate is a bimonthly wine publication featuring the consumer advice of wine critic Robert M. Parker, Jr. Initially titled The Baltimore-Washington Wine Advocate the first issue was published in 1978. Accepting no advertising, the newsletter publishes in excess of 7,500 reviews per year, utilizing Parker's rating system that employs a 50-100 point quality scale.
Wine Spectator is a lifestyle magazine that focuses on wine and wine culture. It publishes 15 issues per year with content that includes news, articles, profiles, and general entertainment pieces. Each issue also includes from 400 to more than 1,000 wine reviews, which consist of wine ratings and tasting notes.
International Wine Cellar
Since 1997, the 100% subscriber-supported IWC has also been available in French and Japanese editions.
Wine Enthusiast Magazine is a lifestyle magazine covering wine, food, spirits, travel and entertaining topics. It was founded in 1988 by Adam and Sybil Strum and reaches 686,000 readers. Its wine ratings, conducted by reviewers in major wine-producing areas of the world, are considered an influential gauge for consumers and professionals in the wine industry.
Wine & Spirits
Wine and Spirits is America's practical guide to the straightforward, enlightened enjoyment of fine wine and and premium spirits. We have for 18 years served customers and marketers alike with a lively mix of wine reviews, features, profiles, food and wine pairings, new product introductions, travel pieces, history, opinion and wine business news.
Burghound.com was the first of its kind to offer specialized, and more importantly, exhaustive coverage of a specific wine region. The first Issue was released in January of 2001 and there are now subscribers in more than 50 countries and nearly all 50 states. Allen Meadows spends over four months a year in Burgundy and visits more than 300 domaines during that time.
James is one of the world’s leading authorities on Australian wine, matching intelligent, honest reviews with unparalleled knowledge of, and passion for, the wine industry.
Ultimate Wine Shop
The Wine Staff of the Ultimate Wine Shop has extensive knowledge of wine tasting, wine history, wine geography and much more!
Connoisseurs' Guide to California Wine
For thirty-five years, Connoisseurs’ Guide has been the authoritative voice of the California wine consumer. With readers in all fifty states and twenty foreign countries, the Guide is valued by wine lovers everywhere for its honesty and for it strong adherence to the principles of transparency, unbiased, hard-hitting opinions.
I rate wines using the 100-points scale. I have used this point system for close to 25 years. I still believe it is the simplest way to rate a wine, with its origins from grade school in the United States. A wine that I rate 90 points or more is outstanding (A), and worth buying. If I rate a wine 95 points or more (A+), it is a must buy.
View from the Cellar
View From the Cellar, an electronic wine newsletter published bi-monthly by John Gilman.
Homepage for wine writer, Neal Martin's, "Diary of a Wine Writer".
Malt Advocate magazine is America's leading whisky magazine. It's the number one source for whisky information, education and entertainment for whisky enthusiasts.
The Rhone Report
Dedicated to the wines and grapes of the Rhone Valley
Wine Review Online
Wine Review Online was originally conceived by Publisher Robert Whitley as an all-encompassing platform for the many talented wine journalists he came across in his travels as wine columnist for the Creators Syndicate.
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