Ben Glaetzer makes unique, elegant wines with minimal intervention, which are regarded as classics and unmistakably Barossa. His ability to blend traditional winemaking techniques with a modern flair is reflected in the style of all wines under the Glaetzer label. 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. Exceptional fruit from a loyal group of third and fourth generation Barossa grape growers is the backbone of Glaetzer wines. The most exceptional fruit is sourced from 80-110 year old, non-grafted bush vines which are extremely low yielding. The very old vines require minimal attention. Their deep root structure means they are self-sufficient and can adapt to climatic extremes. Ebenezer has a unique soil profile. The well-drained sandy clay loam over a solid limestone pan is perfect for growing Shiraz. The soil is 'mean' and encourages deep roots which helps produce hugely concentrated wines of great character.
What The Critics Say
98/100 Parker's Wine Advocate, Joe Czerwinski
"Certainly one of the best vintages of young Amon Ra I've ever tasted, the 2018 Amon Ra Shiraz is a stupendous effort. From old vines in the Ebenezer section of the northern Barossa, it starts off with a whirlwind of mocha, blackberry and dried spices, then actually gets more red-fruited as it sits in the glass. Full-bodied, rich and concentrated without being jammy or overdone, the wine finishes long and savory, framed by dusty tannins and mouthwatering black olives. Winemaker Ben Glaetzer compares 2018 to 2004 (which continues to drink well). Expect the 2018 to drink well young, but easily age through 2035, perhaps longer. — Ben Glaetzer sources all of his fruit from the Ebenzer district of the Barossa Valley, which doesn't mean it's in any way monochromatic. "We've got 14 soil types in eight different vineyards," he explained via Zoom this June. He's especially keen on the 2018 releases, from a vintage he compares to 2004 in terms of its quality. "Pure is the way I'd describe the 2018s. It's an absolute cracking year—you're going to see some great wines." Certainly, Glaetzer's 2018s don't disappoint, combining ripe fruit with enough structure to suggest a long, positive evolution for his top efforts." Drink 2021 - 2035
96/100 The Real Review, Huon Hooke
"Deep, dense, glass staining purple/red colour, with a rich dark chocolate and graphite bouquet which is ripe and oak-infused - but not 'oaky'. The palate is also very rich and ripely fruit-sweet, lush and very lovely. A sumptuous wine that will age long-term but also gives great pleasure now. 22 JUL 2020." Drink 2020 - 2035
95/100 Halliday's Wine Companion, James Halliday
"From vines 50-130yo in Ebenezer yielding 2t/ha, open-fermented, hand-plunged three times daily, matured for 16 months in new hogsheads (5% American). Full-bodied to the point where it's difficult to give any guidance for cellaring time. Similarly, what will be the quality of the wine as it steadily develops, the points somewhere in the middle of the range of possibilities." Drink by 2030
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