Glaetzer Wallace, Barossa Valley 2002

Now Sold Out

Colin Glaetzer established his own label, Glaetzer Wines, to create the wines he’s passionate about – limited quantities of benchmark Barossa reds.

This family-owned company is an expression of more than 30 years of winemaking for Colin, and a new chapter for the Glaetzers who have been in the Barossa since 1888.

Colin and his winemaker son Ben craft small volumes of super-premium wines, using exceptional fruit from ancient, dry-grown vineyards in the Ebenezer district of the valley.

With minimal intervention, they turn this fruit into wines which show Glaetzer’s trademark elegance and softness.

Wallace is a wine greater than the sum of its parts, a fusion of Shiraz, Cabernet and Grenache from the Barossa Valley.

Parcels of premium fruit are picked at full ripeness for vibrant colour, an abundance of juicy, berry flavours and spice. The wine also shows the elegance and finesse which underpins the Glaetzer style.

Ripe, peppery old vine Shiraz from the famed Ebenezer vineyard dominates and adds weight, texture and a fleshy richness. The Cabernet Sauvignon (also from Ebenezer) gives the nose a spicy, herbaceous lift and firm structure on the palate and the Grenache contributes sweet cherry, toffee and earthy characters. This robust red, with trademark Glaetzer elegance, was matured in seasoned French and American oak for 14 months.
The Wallace is superb drinking now, and will reward careful cellaring for a decade.

Colin's wife Judith often finds she's outvoted in her male-dominated family (with Colin and her three sons) so she's redressing the balance - Wallace is named after her side of the family!

"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

Technical details

Winemaker: Colin Glaetzer, Ben Glaetzer
Growing region: Barossa Valley, South Australia
Variety: Shiraz (60%), Cabernet (20%) Grenache (20%)
Alcohol: 14%
Acidity: 6.3g/l
pH: 2.55

Vinification: The wine has been fermented in small, open vats.
It was matured for 14 months in seasoned (four-year-old) French and American oak hogsheads, with 4% new oak which adds nose definition. Regular pumping extracts colour and flavour.