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Glaetzer Anaperenna Shiraz Cabernet 2007The Glaetzer Family
The Glaetzer family has been a part of the Barossa Valley and its
viticulture history since 1888. After thirty years of winemaking, Colin
Glaetzer established the family winery to create wines he's passionate
about - limited quantities of benchmark Barossa Valley reds. Today, Ben
Glaetzer carries on this winemaking traditon at Glaetzer Wines. Name & Label
The name Anaperenna has been inspired by Anna Perenna, the Roman
goddess of the New Year. Anna Perenna symbolises the year's cycle and
her name translates as "enduring year". Romans honoured Anna Perenna
with a festival in March (the first month in the Roman calendar). On
March 15th, which was the first full moon of the year, they would ask
Anna Perenna to grant them longevity, praying that Anna would grant
them a healthy year for each glass of wine they drank on that day. The
symbol on the label is the Egyptian Ankh (pronounced: onk). Historically the ankh symbolised sunrise, regeneration, regrowth and renewal. The Wine
Anaperenna is a seamless fusion of two varieties: Shiraz and Cabernet
Sauvignon. An intriguing nose of chocolate, crushed herbs, cedar,
blackberries and smoke leads into a tightly-focused palate with
fine-grained tannin and incredible density. As with the 2006 vintage we
have used 25% Cabernet Sauvignon in the blend. This is to maintain the
style over two vintages but also in 2007 the very low cropping Cabernet
Sauvignon gave us intense fruit flavours and a low extraction rate
(smaller berries, large seeds, greater skin to flesh ratio).
This low extraction rate of the Cabernet Sauvignon has been extremely
important for the savoury texture of the 07 Anaperenna. Due to the
slightly angular tannins of the Cabernet Sauvignon in 2007 we used more
French oak which will soften the tannin. Overall, the tight, savoury
Cabernet Sauvignon combines with the more generous Shiraz to give this
blend great texture, structure and restraint. Variety: 75% dry-grown Shiraz, 25% dry-grown Cabernet Sauvignon
Region: All fruit for Glaetzer wines is taken from the
small sub-region of the northern Barossa Valley, called Ebenezer. The
viticulture is standard single wire, with permanent arm rod and spur.
Many of the very old vines (80-120 years old) have now been trained
onto a trellis for ease of pruning, harvesting and for disease and
frost control.
Age of vines: 30-100 year-old Shiraz vines, 30-120 year-old Cabernet Sauvignon vines
Vineyard yield: 1/2-1 Ton per acre (1.2-2.4 Tonnes per hectare)
Vinificaiton: Fermented in 1 tonne open fermenters, hand plunged 3
times daily. Completed primary on skins and malolactic fermentation in
oak and then matured for 15 months in oak. Matured on lees to
maintain fruit profile and animation, minimal SO2. Topped up every 3
weeks.
Oak: 10% American and 90% French (90% hogsheads & 10% barriques)
Age of barrels: 100% new oak
Time in barrel: 15 months, then bottled unfiltered
Alc/Vol: 14.5%
pH: 3.52
Total Acidity: 7.8 g/l
Residual Sugar: 0.6g/l
Cellaring: 15 years + 2007 Vintage report - Ebenezer, Barossa Valley
The 2007 vintage in the Barossa was a difficult year with both drought
and frost resulting in below average yields -only 1/2 Ton-1 Ton per
acre across our range. The greatest challenge at Glaetzer has been to
harness the intensity and concentration of fruit to keep the elegance
and balance across our portfolio of wines. Three years of low rainfall
and the resultant dry sub-soil, meant less radiant heat around the
vines and therefore greater risk of frost. The frost struck at bud
burst and we lost 30% of this original crop. Due to this early damage,
secondary bud burst was delayed and ripening was later than usual by
about 3 weeks. The weather remained mild throughout the growing season
but our crop was the smallest in many years.
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