Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2016

  • 95 Robert
    Parker
  • 92 Wine &
    Spirits
2018 Vintage In Stock
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Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2016 Front Bottle Shot
Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2016 Front Bottle Shot Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2016  Front Label

Product Details


Varietal

Region

Producer

Vintage
2016

Size
750ML

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Somm Note

Winemaker Notes

Deep garnet with bright purple hues. Lovely herbal lift with notes of blackberry, anise and spice box. Tightly wound, layered spice complements deep, dark fruit elements. Supple tannins contribute to palate length with well integrated seamless acidity. 

Professional Ratings

  • 95
    Even bigger, richer and darker than the 2015, the 2016 Anaperenna Shiraz-Cabernet Sauvignon is 84% Shiraz and 16% Cabernet. These are not wines for fans of shy, delicate wines, but neither are they clumsy fruit bombs. This is pleasantly multifaceted, with complex notes ranging from charred beef, black olive and asphalt to blackberries and cassis, all underscored by loam, vanilla and cedar. Full-bodied (15.5% alcohol), it's hugely ripe but balanced, with supple tannins and enough acidity on the long, velvety finish to balance the ledger.
  • 92

    This blend, from the Ebenezer district of Barossa, is mostly shiraz (84 percent), the vines rang- ing from 30 to 100 years in age; the balance is cabernet sauvignon, from vines 30 to 130 years old. It’s brash and intense, with bright spice that makes the wine feel lighter than it is. There’s a high-toned, sweet cherry tomato note, along with fresh herb scents that keep the dark fruit opening upwards. Decant it for pork off the grill.

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Glaetzer

Glaetzer

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Glaetzer, Australia
Glaetzer Ben Glaetzer Winery Image

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.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Barossa Valley Wine

Barossa, Australia

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.

The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.

While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.

PHXGLRANA16750_2016 Item# 525243

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