Press
Ben Glaetzer’s quirky blend boomerangs back into the 100 with its 2009 vintage." "I can assure you that oddball wine fans out there will be delighted with the plum, liquorice-stick, oba leaf and mulberry pie notes in this wine! Drink it with a rogan josh and let your mind boggle away!
Matthew JukesMatthew Jukes Top 100, 2011
A piece of inspirational wizardry from winemaker Ben Glaetzer, this blend of two of the most unusual grape varieties is a mercurial delight. Spicy and herbal notes punctuate the lusty blueberry and blackberry palate and it keeps you guessing with every sip.
Matthew JukesDaily Mail, March 2011
Ben Glaetzer is best known for his work with Shiraz in the grape variety's traditional Australian home, the Barossa Valley. Here, he's working with a pair of Italian grape varieties that aren't found all that often in Australia - Dolcetto and Lagrein - to make a sumptuously pleasurable, succulent red that has typically Australian rich dark berry fruit flavours with a pleasantly bitter twist.
David WilliamsThe Observer, November 2011
Winemaking
2009 was a vintage of extremes but resulted in some excellent parcels of fruit. It was an early, compressed harvest period for both Langhorne Creek & Limestone Coast. A record-breaking heatwave in March meant red varieties required special attention to avoid overstress during the final stages of ripening. The Dolcetto fruit was crushed and macerated for 2 days prior to yeast addition. A cool ferment (22degreesC) followed by 4 times daily hand-plunging. The wine was left on skins for 10 days before pressing. Approximately 50% of the Dolcetto was transferred to French oak hogsheads for completion of ferment, the remainder was un-oaked. The Lagrein was also fermented at cool temperatures (18-20 degrees C) to preserve aromatics and limit bitter tannin extraction. The Lagrein was transferred to new French & American oak for 11 months maturation prior to blending & bottling. Oak type: 70% French, 30% American. Age of vines: 12-15 years. Yield: 3.5-4.8 tonnes/ha (1.5-2 tons/acre). Cellaring potential: 4-6 years
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Biodynamically produced
Organically produced
Vegetarian
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