# Glaetzer Bishop Shiraz (2023)

- **Producer:** Glaetzer Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Shiraz
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €29
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackberry, black pepper, mint, liquorice, chocolate, cedar, vanilla, cloves, nutmeg, game

## About this wine

Glaetzer Bishop is an iconic Australian red wine produced by Glaetzer Wines in South Australia's Barossa Valley. The cuvée is named in honor of Judith Bishop, wife of winery founder Colin Glaetzer, and features the sign of Venus on its label. Sourced exclusively from old-vine parcels aged between 35 and 120 years in the renowned Ebenezer sub-district, this wine represents the rich heritage and exceptional terroir of the northern Barossa Valley under the guidance of winemaker Ben Glaetzer.

## Interesting facts

- Named after Judith Bishop, featuring the Venus symbol on the label to reflect feminine energy and link visually to flagship cuvées Amon-Ra and Anaperenna.
- Crafted exclusively from old vines in the Ebenezer sub-district aged between 35 and 120 years old with low yields of ~3 tonnes per hectare.
- Matured for 16 months in French oak hogsheads and bottled unfiltered to preserve natural texture.

## Food pairing

The high intensity, robust tannins, and rich body of this Barossa Shiraz demand rich, savory dishes packed with protein and fats, such as braised meats or aged hard cheeses, which soften the firm tannic structure and complement the deep dark fruit flavors.

## Wine making process

The grapes are harvested from low-yielding old vines (35 to 120 years old) and fermented in 1-tonne and 2-tonne open fermenters with regular hand plunging. A neutral yeast strain is used during fermentation to retain natural fruit intensity, accompanied by extended skin maceration to extract fine tannin structure. The wine undergoes 16 months of maturation in 100% French oak hogsheads (40% new oak and 60% 2- to 3-year-old seasoned oak barrels) before being bottled unfiltered.