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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
BN#483667
  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
BN#407324
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time. All pricing and availability subject to change. Artwork does not necessarily represent items for sale. |
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