The Winemaking
Vinification
With minimal intervention, Ben Glaetzer makes unique, elegant wines which are regarded as classics and unmistakably Barossan. With quality fruit as the priority, a specific neutral strain of yeast is used for all ferments and is selected to help express the fruit’s natural flavours. All pump-over regimes are dependent on the initial flavour of the fruit but generally they pump over twice daily and chill if required. Ferments receive an extended period of time on skins which Ben feels adds softness, palate structure and tannin development. The wine is then pressed and transferred to French and American hogshead barrels to undergo natural malolactic fermentation. It is racked and matured for a further 12 to 18 months, depending on the vintage.
