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2007 Glaetzer Anaperenna Shiraz Cabernet

Barossa Valley, South Australia, AUSTRALIA
$46. 99
$563.88 Dozen
Cellar: 3 - 4 Years (2012-2013)
ABV: 14.5%
Closure: Cork

Winemaking patriarch, Colin Glaetzer, established his own label in order to make the wines he’s passionate about - benchmark Barossa Valley reds. The creation of the revered Barossa Valley Estates 'E & E Black Pepper Shiraz' was one of the pinnacles of his thirty year career. Colin’s family also boasts more than its fair share of winemakers, including his oenology-trained wife Judith, twin brother/winemaker John and five winemakers among the couple's three sons and their wives! With such a pedigree, it's not so surprising that the young Ben Glaetzer has rapidly risen to become a world class producer of Shiraz and is regarded as the new 'Maestro of the Barossa'.

Tasting Notes: The 2007 Anaperenna is produced from a blend of 75% Shiraz (30-100 year old vines) and 25% Cabernet Sauvignon (30-120 year old vines). Yields were extremely low at 1/2-1 ton per acre resulting in fruit of great flavour intensity. The wine was matured for a period of 15 months in a combination of 10% new American oak and 90% new French oak and then bottled unfiltered. Totally opaque black purple colour with black purple hue and paint like cling. Superb nose, loaded with blackberry, vanilla and fresh liquorice. Mouthfilling – explosive palate. Black pepper, ripe plum, cassis and vanilla – a concentrate of flavours, followed by a touch of dark chocolate and spice on the back palate. Fine grained tannins in perfect balance. Exceptionally long aftertaste of blackcurrant, black pepper and dark chocolate. A triumph!
Cellar 3-4 years (2011-2012)
Alc/Vol: 14.5%

Other Reviews....
Star winemaker Ben Glaetzer sources all of his fruit for this label from the Ebenezer district in northern Barossa Valley. Many knowledgeable experts consider this the finest sub-region of Barossa.
The 2007 Anaperrena Shiraz (75%)-Cabernet Sauvignon (25%) was sourced from 30- to 120-year-old vines with yields ranging from 0.5 to 1.0 tons of fruit per acre. It spent 15 months in new oak, predominantly French. Purple/black in color, it offers up a splendid nose of pain grille, mineral, scorched earth, blueberry, and black currant. Dense and massive on the palate, it has layers of ripe fruit, excellent balance, and a long, fruit-filled finish. Allow it 3-4 years to round out and drink it from 2011 to 2022.
95 points
Dr Jay Miller – Robert Parker’s The Wine Advocate