Glaetzer Bishop 2023
- 93
- $40
- Drink by: 2026-2038
Share
Cracking Shiraz from the Ebenezer sub-region in the Barossa Valley, the vines which provided the fruit ranged in age between 35 and 120 years of age. The grapes underwent an extended maceration before maturation for sixteen months in French oak, 40% new and the remaining 60% two- to three-year-old hogsheads. Deep maroon with a blood red rim, the nose offers notes of plums, chocolate, hints of smoked meats, root vegetables and blackberries, with subtle oak integration. There is a slight dusting of cocoa powder as well. The wine exhibits good focus through to fine powdery tannins and the balance is never out of kilter. The palate sees the emergence of more chocolate notes. A lovely style which will provide pleasure for the next ten to twelve years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
