Winemaker Notes
Glaetzer Anaperenna is a seamless fusion of the two varieties Shiraz and Cabernet Sauvignon. Voluptuous, opulent and yet refined, with a very long and satisfying finish.
Blend: 84% Shiraz, 16% Cabernet Sauvignon
Professional Ratings
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Australian Wine Companion
84/16% shiraz/cabernet sauvignon from Ebenezer; 30–100yo shiraz; 30–130yo cabernet sauvignon. Matured 16 months in new (92% French and 8% American) oak hogsheads; unfiltered. Ben Glaetzer's superpower is upholding glossy brightness and freshness even in the wake of considerable ripeness, all the more impressive in warm drought seasons in the generous northern Barossa. Anaperenna is a showpiece for the modern great Australian blend, brimming in bountiful red and black fruits, backed generously with dark chocolate and coffee-bean new oak. It holds its proportions and considerable alcohol with astonishing confidence, thanks most of all to a bright flash of pure, fresh acidity.
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Robert Parker's Wine Advocate
The 2019 Anaperenna Shiraz-Cabernet Sauvignon is an 84-16 blend, all sourced from the northern end of the Barossa Valley. Bottled in October 2020 and scheduled to be released in October 2021, it features lovely lift and delicate herbal nuances on the nose, plus hints of red and black currants and blackberries. Full-bodied and supple, it's also crisp, long and velvety on the finish, picking up delicious nuances of vanilla, dark chocolate and bright, fresh fruit.
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Vinous
The classically bold and modern wine from Ben Glaetzer, 84% Shiraz and 16% Cabernet Sauvignon, will hit the spot for many Barossa fans. It explodes out of the blocks with layers of powerful blackberry, rum and raisin chocolate, baked earth with a rich vein of malty oak. A freight train of flavor follows, decadent and vibrant, with dense tannins and sweet oak providing a muscular and lengthy finish.
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.
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.