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
96/100 Parker's Wine Advocate, Joe Czerwinski
"A profound example of Ebenezer fruit and skilled winemaking, the 2017 Amon Ra Shiraz is full-bodied and velvety in texture, picking up more nuances the longer it sits in the glass. Floral and mint notes appear on the nose, along with a mix of raspberries, blackberries and baking spices. There's plenty of new oak, but it's been mostly absorbed into the wine, leaving a drink that's rich and sumptuous. And just when you think it's over, a bit of licorice appears on the long finish to add a pleasant finale. -- There's not much new to report from owner-winemaker Ben Glaetzer, other than that he continues to make some stunning wines from Barossa Valley fruit, sourced mainly from the Ebenezer district in the north of the GI. Talking about the 2017s, Glaetzer says he fears they may be a bit overlooked between the 2016s and the 2018s, but says, "I really like the savory tannin structure. The wines just need time." He compares the wines to those from 2005 (drinking well at the moment) and 2015 vintages. Frost lowered the yields in many Barossa vineyards, which led to fast-ripening fruit, but there weren't any major heat spikes. Don't forget to keep an eye out for his new 2016 Eye of Ra Shiraz (reviewed last year), which will be released later in 2019." Drink 2020 - 2035
95/100 Halliday's Australian Wine Companion, James Halliday (2016 vintage)
"From 50-130yo vines, open-fermented, hand-plunged, matured for 16 months in new hogsheads, 95% French. Deep, dense, inky hue; every step (other than a wine-stained crease along the side of the cork) along the way has been carefully scripted, starting and finishing with 15.5% alcohol. If you enjoy mammoth wines of enormous power and depth, go for it."
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If for any reason you are not entirely happy with your order or you suspect that they may be affected by a quality issue, please do not hesitate to contact us and we will remedy the problem straight away. Contact us on 0800 422 767.