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Glaetzer
Shiraz ‘The Eye of Ra’
Australia, Barossa Valley, Barossa Valley
Red
Winery Overview
The Glaetzer family has been part of the Barossa Valley and its viticulture history since 1888, and are some of the earliest recorded viticulturalists in the region. Over a century later, and after 30 years of winemaking, Colin Glaetzer established the family winery to create limited quantities of super premium Barossa Valley red wines. Today, Colin's son Ben makes unique and elegant wines which are regarded as classics and unmistakably Barossan.
All fruit for Glaetzer Wines is taken from a small sub district of the Northern Barossa Valley called Ebenezer which produces exceptional fruit from very old vines. The softness and elegance of Ebenezer fruit, coupled with Ben Glaetzer's winemaking style, results in generous wines with great depth of flavor that are also elegant, multilayered, and finely balanced.
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 froma loyal group of third and fourth generation Barossa grape growers is the backbone of Glaetzer wines. The most exceptional fruit is sourced from 80-110 year-old non-grafted bush vines which are extremely low yielding.
Terroir
The Eye of Ra Shiraz was sourced from selected vines from four outstanding vineyards out of the famed Ebenezer sub district at the northern tip of the Barossa Valley. In Egyptian mythology, The Eye of Ra was the powerful feminine counterpart to the sun god Ra. The Eye of Ra represented a polarity of the extreme force of the sun’s heat countered by the sun’s nurturing gaze. Similarly Ben Glaetzer developed The Eye of Ra Shiraz that features incredible depth and power countered by exemplary elegance.
Viticulture
The fruit was hand harvested from low yielding vines aged up to 110 years predominantly in deep sandy soils of a red brown texture known as contrast soils.
Vinification
The parcels were fermented separately in small open fermenters and gently hand plunged 3 times daily. During fermentation the temperature was kept very cool (sub 18˚ C) to enhance the fresh aromatic profile without over extraction.
Aging
Matured for 16 months in 100% new French oak hogsheads with natural malolactic fermentation continuing in oak during maturation. The fine grained French hogsheads were of the highest quality with tannin profiles selected to best express the flavors of the individual parcels.
Tasting Notes
The Eye of Ra 2016 Shiraz offers a bouquet of radiant intensity with masses of wild herbs, spiced plum and a cornucopia of blackberry and cedar scents. Showing astounding depth and volume at all levels, the dark and brooding nature of the wine is only enhanced with time in the glass.
