The company holds a firm belief that the wines are made in the vineyard - a combination of the French notion terroir and Australian vineyard site knowledge.
The Barossa Valley is one of the most famous regions of South Australia. With an abundant history dating back to 1847 and a distinctive – and profound - Silesian (German) influence, it is asserting its importance, and the immeasurable value of its storehouse of century old vines and historic wineries.
All fruit for Glaetzer Wines is taken from the small sub-region of the northern Barossa Valley, called Ebenezer.
The ancient dry-grown vineyards in the renowned Ebenezer district are an important part of Australia’s winemaking heritage and a living link to traditional Barossa viticulture. Exceptional fruit from a loyal group of third and fourth generation Barossa grape growers is the backbone of Glaetzer wines. The viticulture used is standard single wine, with permanent arm, rod and spur.
The most exceptional fruit is sourced from 80-110 year old, non-grafted bush vines which are extremely low yielding. The oldest vines bear only 0.5 to 1 tonne per acre. Younger vines produce 2.5 to 3 tonnes per acre.
Most of the vineyards are non-irrigated but some of the newer vines (propagated from original plantings) have supplementary drip irrigation to combat stress in drought years.
The very old vines require minimal attention. Their deep root structure means they are self-sufficient and can adapt to climatic extremes.
Vintage Conditions: A wet winter and spring coupled with cooler than average spring temperatures resulted in slower yet balanced canopy development and healthy flowering and fruit set. A mild summer with regular rainfall events followed allowing the fruit to be in no rush to mature, perfect for consistent ripening. Harvest commenced a few weeks later than recent years. The 2017 wines are of excellent quality exhibiting purity and lift with firm tannins and exceptional length.
Vinification: Old vine Barossa Grenache has a liveliness and structure that does not benefit from oak maturation—oak contact was thus minimised for the Grenache component to preserve the purity and animation of the fruit. The Shiraz was matured for 16 months in 2—3 year old oak hogshead barrels (80% French / 20% American).