The Winemaking
Vinification
With minimal intervention, Colin and Ben make unique, elegant wines which are regarded as classics and unmistakably Barossan.
With quality fruit as the priority, 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.
Ben Glaetzer
Ben Glaetzer makes unique, elegant wines with minimal intervention, which are regarded as classics and unmistakably Barossan. His ability to blend traditional winemaking techniques with a modern flair is reflected in the style of all wines under the Glaetzer label.
Colin Glaetzer
Colin, along with wife Judith and their three sons established Glaetzer Wines in 1995. Colin was awarded the title of Baron of the Barossa in recognition of his winemaking skills and his contribution to the cultural traditions of the Valley.
Our Wines
The Glaetzer philosophy focuses simply on the production of small-volume, super premium red wines. The Glaetzer range consists of four individual offerings; Wallace Shiraz Grenache, Bishop Shiraz, Anaperenna Shiraz Cabernet Sauvignon and the iconic flagship Amon-Ra Shiraz.
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