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Graeme Melton and a mate were travelling across South Australia in 1973, their EH Holden was in dire need of maintenance and Graeme took up casual work at a passing winery. The site supervisor was Peter Lehmann and young Graeme had his epiphany on the road to Barossa Valley. Lehmann suggested that Graeme change his name to Charlie and take the pilgrimmage to Vallee Rhone. Charlie became prepossessed with the culture of old vines Grenache, Shiraz and Mourverdre. He returned to the Barossa, at a time when old vineyard fruit was made into flagon Port and growers were destroying their historic sites in return for government grants. Charlie emabarked on a crusade to conserve and restore the ancient vines, establishing his cellars at Tanunda along Krondorf Road. He has since retained the most precious parcels, once destined for the logger's axe, they are now the genesis of fruit for the distinguished Barossa brand known as Charles.. Melton makes a mean mourvedre»

Glaetzer Bishop Shiraz CONFIRM VINTAGE

Shiraz Barossa South Australia
Only ever made in the finest vintage years, the backbone of this substantive Shiraz is exceptional old vine fruit from a qabal of famed, gnarled and dry grown Barossa vineyards at Ebenezer. Bishop is assembled from components which are up front and generous, showing animated, youthful characters, as opposed to the more restrained and structured components of the sibling Glaetzers. These old veterans are young at heart, a coterie of old, very old and ancient blocks, up to a hundred and thirty years of age, are called upon to make a contribution towards the Bishop.
Available in cartons of six
Case of 6
$197.50
Bishop is the maiden name of the estate matriarch. The Bishops hail from Mount Gambier, whence Judith's mother was the first female mayor in Australian political history. From vines up to 120 years of age and averaging 60, grown to the Glaetzer estate's Ebenezer parcels, vinified and assembled into the final wine alongside batches of very old vine fruit from distinguished growers. Vinified in 1½ to 2 tonne open fermenters, hand plunged two to three times daily. Extended maceration achieves good tannin development which makes the wine soft and approachable. Selected batches are treated to barrel fermentation, followed by sixteen months in a high proportion of new French oak hogsheads.
Deep garnet colour. Aromas of liquorice, violets and clove, mulberries and cassis. Opulent flavours on the palate, dark fruits and freshly cut plum are beautifully balanced by firm, velvety tannins from ageing in French and American oak. Refinement, elegance and solid structure, Bishop is rich voluptuous and mouth filling, with spicey fruit characters and a long elegant finish.
Glaetzer
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