BenGlaetzer：
Ben Glaetzer graduated in Winemaking from Adelaide University. After working at Barossa Valley Estate during school anduniversity holidays,having worked in the Hunter Valley and ravelling extensively throughout many of the worlds wineregions, Ben returmed to the Barossa and joined the family company., Ben could blend traditional winemaking techniqueswith a modern flair and this .is reflected in the style of all wines under the Glaetzer label.
Wneneling：
With minimal intervention, Ben Glaetzer makes unique, elegant wines which are regarded as dassis and unmistakably Ba-rossan. With quality fruit as the priority, a specfic neutral strain of yeast is used for all ferments and is selected to help express the fruits natural flavours. All pump-over regimes are dependent on the itial flavour of the fruitbut generally theypump over twice dailly and chill if required. Ferments receive an extended period of time on skins which Ben feels addssoftness, palate structure and tannin development. The wine is then pressed and transferred to French and Americanhogshead barrels to undergo natural malolactic fermentation. It is racked and matured for a further 12 to 18 monthsdepending on the vintage.