Glaetzer

The Winemaking

Vinification

With minimal intervention, Ben Glaetzer makes 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 receive an extended period of time on skins which Ben feels adds softness, palate structure and tannin development. The wine is then pressed and transferred to French and American hogshead barrels to undergo natural malolactic fermentation. It is racked and matured for a further 12 to 18 months, depending on the vintage.

The Glaetzer Winemaking Style

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.

> Ben's Profile

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.

> Colin's Profile

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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