Barossa Valley

The Glaetzer philosophy focuses simply on the production of small-volume, super premium wines.

The company holds a firm belief that the wines are made in the vineyard - a combination of the French notion terroir and Australian vineyard site knowledge.

The Barossa Valley is one of the most famous regions of South Australia.  With an abundant history dating back to 1847 and a distinctive – and profound - Silesian (German) influence, it is asserting its importance, and the immeasurable value of its storehouse of century old vines and historic wineries.

Vineyards

Fruit comes from the famed Ebenezer vineyard in the north west of the Barossa Valley. The old vines of Ebenezer are an important part of Australia's winemaking heritage and a living link to traditional Barossa viticulture.

The exceptional fruit used in the flagship Glaetzer Amon-ra Shiraz and Glaetzer Shiraz is sourced from 80-110 year old, non-grafted bush vines which are exceptionally 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 but some of the newer vines (propagated from original plantings) have supplementary drip irrigation to combat stress in drought years.

The very old vines require minimal attention.  Their deep root structure means they are self-sufficient and can adapt to climatic extremes.

Climate

The climate and soils of the Barossa Valley vary markedly from north to south.  The warmer Ebenezer district has low rainfall and relative humidity which results in full, intensely-coloured wines.  The softness, elegance and approachability of Ebenezer fruit has become the hallmark of the Glaetzer 'house style’.

Soil

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.

Vinification

With quality fruit as the priority, Colin and Ben opt for a minimalist approach.  A specific neutral strain of yeast is used for all ferments and is selected to help express the fruit's natural flavours.

All pump-over regimes are dependent on the initial flavour of the fruit but generally they pump over twice daily and chill if required.

Ferments are taken off skins early as Colin and Ben favour softness and palate structure over excessive extracted characters.

The fermentation is then completed in either French or American oak, or a combination of both.  The wine is racked and allowed to undergo natural malolactic fermentation.

It is racked once more and matured for a further 12 to 18 months, depending on the vintage.

After completing his degree at Roseworthy in 1970...more

Colin's son Ben, also a Roseworthy graduate... more

Glaetzer Wines...more

Colin and Ben Glaetzer ...more