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Feted winemaker Ben Glaetzer, with wine-apprenticeships at Tyrell's and Heathcote wineries, makes premium, low-yield wines "a cut above the rest" in his Barossa Valley, boutique winery. All fruit for Glaetzer Wines is taken from the small sub-region of the northern Barossa Valley, called Ebenezer. The ancient dry-grown vineyards in the renowned Ebenezer district are an important part of Australia’s winemaking heritage and a living link to traditional Barossa viticulture. The most exceptional fruit is sourced from 80-110 year old, non-grafted bush vines which are extremely low yielding. The oldest vines bear only 0.5 to 1 tonne per acre. Younger vines produce 2.5 to 3 tonnes per acre. Most of the vineyards are non-irrigated. Ben Glaetzer believes passionately in making wines which reflect the unique character of the Barossa valley and has been rewarded with a clutch of prestigious awards in recent years. Not the least of these was Robert Parker naming him Wine Personality of the Year in 2005. Philosophically Ben favours a policy of minimal intervention in his winemaking and seeks elegance rather than power, with very restricted extraction and skin contact.
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Bottle 6 x 75cl
Yields here are very low, further enhancing the concentration and intensity in the wine. The wine is aged for 16 months in 100% new oak, of which 95% is French and 5% American.
The bouquet exhibits blackberry and dark plum aromas, laced with a hint of pepper, while on the palate there is a lush richness which embraces more black fruits, coffee and dark chocolate. There is a wonderful purity and freshness allied to the density mentioned above, and the length on the finish is quite extraordinary. A wine which can be drunk now but which will age comfortably for at least a decade or more.