Glaetzer Bishop Shiraz 2017
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James
Suckling -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Dark red with garnet edges. Black cherries, dried spice and blackcurrant. Plush yet focused, ripe tannins provide structure to the flavors of blackberry and plum.
Professional Ratings
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James Suckling
A rich shiraz with plenty of ripe blackberry and plum aromas and flavors, as well as baking spices. Quite long, plush and assertive tannins.
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Robert Parker's Wine Advocate
Like all of the Glaetzer bottlings tasted this year, the fruit comes from the Ebenezer subregion in the northern reaches of the Barossa Valley. The 2017 Bishop Shiraz combines blueberry and boysenberry fruit on the nose, and flavors from the fruit flow easily across the palate, picking up hints of raspberries and baking spices. It's medium to full-bodied, supple and juicy, with a long, mouthwatering finish.
Other Vintages
2018-
James
Suckling -
Robert
Parker
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Robert
Parker -
Wine &
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James
Suckling
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Wine
Enthusiast -
Robert
Parker
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Robert
Parker -
Wine
Spectator
The first Glaetzers settled in the Barossa Valley in 1888 after emigrating from Brandenburg, Germany. From here, they settled in a country town called Nuriootpa in the Barossa Valley where they started their new life in Australia. The family were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley and the current generation is firmly entrenched in the family wine business.
Winemaking patriarch Colin Glaetzer established his own label to create wines he's passionate about - limited quantities of benchmark Barossa Valley reds. The birth of Glaetzer Wines signalled a new era for Colin's family which boasts more than its fair share of winemakers. The clan includes Colin, his oenology-trained wife Judith, twin brother/winemaker John, and five winemakers among the couple's three sons and their wives.
With the 2004 vintage, Ben Glaetzer took over winemaking at Glaetzer and brought his own flagship wines, Amon Ra and Godolphin, into the fold. Young Glaetzer has implemented many changes at the winery, particularly with regard to harvesting upon physiological ripeness vs. analysis, longer skin contact and the use of the highest possible quality oak barrels.