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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.
Wines sold "In Bond" (including BBX) or “En Primeur” are not available for immediate delivery and storage charges may apply.
Duty and VAT must be paid separately before delivery can take place.
Bottle 6 x 75cl
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.