Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2017

  • 97 Robert
    Parker
  • 95 Decanter
  • 92 James
    Suckling
  • 92 Wine
    Spectator
3.8 Very Good (6)
2018 Vintage In Stock
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Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2017  Front Bottle Shot
Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2017  Front Bottle Shot Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2017  Front Label

Product Details


Varietal

Region

Producer

Vintage
2017

Size
750ML

ABV
15%

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Impenetrable black with a hint of purple. A spectrum of spicy yet plummy fruit, intense notes of liquorice and mixed herbs. Displaying dense dark flavours yet with freshness and drive.

Blend: 82% Shiraz, 18% Cabernet Sauvignon

Professional Ratings

  • 97
    I love what Glaetzer's inclusion of Cabernet brings to the 2017 Anaperenna Shiraz-Cabernet Sauvignon, giving it additional fragrance and length. Lifted aromas of mint, raspberries and dark chocolate mark the nose, while the full-bodied palate is rich and velvety but never heavy, framed by supple tannins that turn silky on the long, long finish. Showing great focus, energy and intensity, expect it to still be going strong in a decade.
  • 95
    My repetitious tasting note reads ‘very sexy, very flashy, demonstrative and juicy, spice and leather, very sexy, layered, delicious, forward’. With 18% Cabernet it gets a guest pass in this line-up.
  • 92
    I like the anchoring effect of the cabernet in this blend, which really adds a central spine to the palate and brings length to the wine. Plenty of ripe dark fruit – cassis and blackberries – that really hold the finish long.
  • 92
    Opens with a mouthful of perfectly ripe, thick wild blackberry and kirsch flavors, with details of white pepper, bay laurel and orange zest, plump and smooth. Offers thick but seamless tannins, revealing a touch of malt on the finish. Shiraz and Cabernet Sauvignon. Drink now through 2034.

Other Vintages

2018
  • 97 Robert
    Parker
  • 94 James
    Suckling
2016
  • 95 Robert
    Parker
  • 92 Wine &
    Spirits
2015
  • 92 Wine &
    Spirits
  • 92 James
    Suckling
  • 91 Wine
    Spectator
2014
  • 92 Robert
    Parker
2013
  • 94 Robert
    Parker
  • 92 Wine
    Spectator
  • 91 Wine &
    Spirits
2012
  • 93 Robert
    Parker
  • 92 Wine
    Spectator
2010
  • 95 Wine
    Enthusiast
  • 92 Wine &
    Spirits
2009
  • 94 Robert
    Parker
2006
  • 97 Robert
    Parker
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.

CWL83610217_2017 Item# 620532

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