Bishop

Glaetzer is a family-owned South Australian producer with deep Barossa roots dating to 1888. Founded by Colin Glaetzer and now led by his son Ben, the Barossa estate focuses on Shiraz and blends from very old, dry-grown Ebenezer vines, farmed with low yields, minimal irrigation, and organic-minded, minimal-intervention practices. Ben’s wines are polished yet distinctly Barossan, combining pure fruit, deep spice, careful oak integration, and balance. Traditional methods such as open fermentation, hand plunging, and unfiltered bottling appear in the range. The wider family also includes Nick Glaetzer’s Tasmanian Glaetzer-Dixon project, which makes low-intervention wines with natural yeast and low sulphur. No formal sustainability certification is noted.