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.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
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.