Glaetzer Shiraz, Barossa Valley 1999

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Glaetzer Shiraz is the family’s flagship wine.

This limited production, luxury wine is made exclusively with premium fruit sourced from 80-year-old, dry grown vines in the Ebenezer district of the Barossa.

This is a powerful, rich wine which blends intensity with the Glaetzer hallmarks of complexity and elegance .

A food-friendly wine, The Glaetzer has aromas of mocha, licorice and chocolate  and a subtle, herbaceous, star anise character on the nose. The wine is beautifully balanced and has a firm structure throughout the palate.

Influential wine critic Robert Parker Jnr awarded the 1999 Glaetzer Shiraz 90 points in his respected publication, The Wine Advocate. He described the wine as: "The 1999 Shiraz exhibits an opaque purple colour and copious quantities of melted asphalt intermixed with blackberry liqueur, cassis, smoke, leather and earth. With additional intensity and tannin, it is  wine to drink now and over the next 10 to 14 years"

"Glaetzer Shiraz epitomises the strong sense of place emerging in the Barossa... Glaetzer is one of the emerging stars of the Barossa... philosophically, and by heritage, Glaetzer is Barossa down to its bootstraps".
Langtons Fine Wine Guide, Fifth edition,  Aust, 2002

 "(Glaetzer’s) flagship Shiraz is a dark, brooding giant of a wine and has a nose overflowing with cassis, tar, leather and earth, introducing a velvety palate that is fruit rich, supple, generous and with very good structure, depth and length...”
Bill Thompson in Perth Sunday Times, Dec 29, 2002

"(Glaetzer shiraz)... deep crimson. Dark chocolate, mocha – plummy - mulberry aromas. Lovely chocolate - mocha – rich plummy spice flavours - fine ripe tannins which build up firm, subtle oak and plenty of flavour length…"
Langtons Fine Wine Guide, Fifth edition, Aust 2002

Technical Details

Winemaker:  Colin Glaetzer, Ben Glaetzer
Growing region: Barossa Valley, South Australia
Variety: Shiraz, 100%
Alcohol volume: 14%
Acidity:  5.8g/L
PH:  3.41

Vinification: The wine was initially fermented in small, open vats and then completed in American oak puncheons (new and up to two years old). Blending and bottling of the wine after maturation allows superb integration.