Wallace By Ben Glaetzer 2007
This peppery blend of Shiraz and Grenache is densely packed and has plenty of meat on its bones but gets great lift and structure from its high toned acidity. Super bright in the mouth with velvety mulberry and blackberry fruit and spicy currents of clove and black pepper. Made by winemaker Ben Glaetzer who has taken the reins from his father, Colin.
Blueberries and other soft fruit come through on a slightly muted nose - a product, no doubt, of the Grenache element in the blend (20%). Upon entry, the wine is round, supple and very Rhone-like in texture - without the over-powering (but equally appealing) nature of Glaetzer's other higher-end offerings. A medium, very satisfying blueberry cordial finish. This is a wine that begs for lamb or wild game as a pairing. A masterful wine for the price and highly recommended Barossa Oz.
Three and a half glasses
External Reviews for Wallace By Ben Glaetzer
Glaetzer Wallace Shiraz / Grenache 2007: Dekantier-Empfehlung (1 Std. vorher belüften), Empfohlene Serviertemperatur: 16-18°C, in Barriques gereift (12 Monate), lagerfähig 7-10 Jahre ab JahrgangJahrgang: 2007Inhalt: 0,75 LRegion: Barossa ValleyWeingut: Glaetzer WinesRebsorte: 75% Shiraz, 25% Grenache Restzucker: 1 g/LiterRestsäure: 6,75 g/LiterAlkoholgehalt: 14,5 % Rotwein
Very approachable in its youth and this wine will develop great complexity as it ages. The Glaetzer family has been a part of the Barossa Valley and its viticulture history since 1888. Colin Glaetzer established the family winery to create limited quantities of benchmark Barossa Valley red wines, with his son Ben, now continues his fathers passionWallace is an ancestral name of Colin s wife, Judith, whose family hail from the old market town of Cupar in Fife, Scotland. Judith s Celtic ancestry is reflected in the three elements of the Wallace symbol - the Celtic cross, thistle and the Celtic knot pattern.Grapes: 75% Shiraz and 25% GrenacheRegion: Australia / Barossa Valley / EbenezerMaker: Ben GlaetzerNotes: Bright red fruit and lifted spice on the nose with the palate displaying spicy richness alongside primary red fruit. Very approachable in its youth and this wine will develop great complexity as it ages.Serve: At 16-18c with any red meat, grilled or roasted lamb/beef especially with spices. Barbecue, beef stew, strong hard cheeses, especially cheddar.ABV: 14.5%