Press
Dense purple-crimson; the bouquet is redolent of black fruits and licorice, the full-bodied palate a masterpiece of winemaking, rich and thickly textured on the mid-palate, then slimming down on the finish, with savoury notes inviting the next glass.
Cork Rating 96 Drink 2030 Date Tasted Jan 10
James HallidayAustralian Wine Companion 2011
Red wines don't come much bigger than Glaetzer's Amon-Ra Shiraz. The 2008 release tastes like liquefied blackforest cake with cedary, vanillin oak on top. It's as rich and voluptuous as that. It oozes aniseed and various exotic spices too. Needless to say, it's a full-bodied wine. Super-smooth in its texture and for all its might and power, it remains fresh, almost frisky. In short, this is a case of liquid seduction. Drink 2010- 2018. 96 Points.
Campbell Mattinson & Gary WalshThe Big Red Wine Book 2010/11
Winemaking
2008 in the Barossa will be remembered as a difficult year to manage due to a heat spike during vintage. Daily monitoring of fruit quality and flavour development was extremely important. Several different parcels were harvested separately in short breaks before the main heat burst. With smart canopy management during the growing season, we have a vintage, albeit small, that we are very proud of. The 2008 vintage shows great purity of fruit and firm but fine tannins, giving great structure and power to the wines.
100% dry grown shiraz from Barossa Valley (Ebenezer sub-region). Age of vines: 50-120 years old. Vineyard yield: 1/2 T/acre (1.2 Tonnes per hectare)
Vinification: fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. A small percentage completed primary fermentation in oak. Matured on lees to maintain fruit profile and animation. Minimal SO2. Topped up every 3 weeks. Oak: 20% American and 80% French (90% hogsheads, 10% barriques). Age of barrels: 100% new oak. Time in barrel: 15 months, then bottled unfiltered
Glass closure
Screw cap
Biodynamically produced
Organically produced
Vegetarian
Vegan
New wines this year
