Ben Glaetzer Anaperenna 2013 is made with fruit from the estate vineyards in the Barossa valley. The juice is fermented in small open vats with 3 times daily punching down of the skins before undergoing malolactic transformation in oak vats. The wine is then matured for 15 months on the less in a mix of new French (90%) and American (10%) oak barrels. The finished wine is all herbs, dark fruits, coffee and liquorice on the nose. Firm tannins on the palate supporting the fruit sweeteness. Long fresh, pure finish.
|Style||Red - Powerful|
|Food Match||Roast Pork, BBQd Meats|
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