Glaetzer 'Anaperenna' Shiraz Cabernet 2022

Glaetzer 'Anaperenna' Shiraz Cabernet 2022

Barossa Valley, South Australia.  Anaperenna is a seamless fusion of two varieties: Shiraz and Cabernet Sauvignon. Almost opaque in colour, the wine has masses of blackcurrant fruit on the nose with aromas of liquorice and mixed spice. The palate is full-bodged yet has great refinement and focus. The Cabernet structure will take some time to fill out and develop meaningthe wine is precise and tight at release with a high degree of minerality...
Our Price$51.99

free delivery within Australia for all orders over $250.00

Discount
Quantity Our Price
6 to 12$50.69
13 to 24$49.39
25 to 36$48.09
37 to 96$48.09

Further discounts available on larger quantities. Contact us for details.


Barossa Valley, South Australia. Anaperenna is a seamless fusion of two varieties: Shiraz and Cabernet Sauvignon. Almost opaque in colour, the wine has masses of blackcurrant fruit on the nose with aromas of liquorice and mixed spice. The palate is full-bodged yet has great refinement and focus. The Cabernet structure will take some time to fill out and develop meaningthe wine is precise and tight at release with a high degree of minerality. This will be one of the longest lived of the Anaperenna releases thus far.

Variety: 75% dry-grown Shiraz, 25% dry-grown Cabernet Sauvignon

Region: All fruit for Glaetzer wines is taken from the small sub-region of the northern Barossa Valley, called Ebenezer. The viticulture is standard single wire, with permanent arm rod and spur. Many of the very old vines (80-120 years old) have now been trained onto a trellis for ease of pruning, harvesting and for disease and frost control.

Age of vines: 30-100 year-old Shiraz vines, 30-120 year-old Cabernet Sauvignon vines

Vineyard yield: 1/2-1 Ton per acre (1.2-2.4 Tonnes per hectare)
Vinificaiton: Fermented in 1 tonne open fermenters, hand plunged 3 times daily. Completed primary on skins and malolactic fermentation in oak and then matured for 15 months  in oak. Matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every 3 weeks.

Oak: 10% American and 90% French (90% hogsheads & 10% barriques)

Age of barrels: 100% new oak

Time in barrel: 15 months, then bottled unfiltered
No recommended products at the moment.