Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2006

  • 97 Robert
    Parker
4.3 Very Good (7)
2018 Vintage In Stock
79 99
OFFER Take $20 off your order of $100+
Ships today if ordered in next 5 hours
You purchased the 2021 9/7/22
1
Limit Reached
You purchased the 2021 9/7/22
Alert me about new vintages and availability
Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2006 Front Label
Glaetzer Anaperenna Shiraz/Cabernet Sauvignon 2006 Front Label

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

Features
Collectible

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

"The 2006 Shiraz (75%) – Cabernet Sauvignon (25%) "Anaperenna" is the wine formerly known as Godolphin, the change resulting from a trademark dispute. It was aged for 15 months in new French and American oak. Opaque purple, it offers a sensational bouquet of pain grille, scorched earth, meat, game, blueberry, and black currants. This is followed by a surprisingly elegant yet powerful, structured wine with gobs of spicy fruit, ripe tannins, and a plush texture. The long, 60-second finish is succulent and sweet. Give this classy wine 4-6 years in the cellar and enjoy it through 2030. Hats off to Ben Glaetzer for producing an extraordinary portfolio! The renowned winemaker, Ben Glaetzer, sources all of his fruit for this label from the Ebenezer district in the northern Barossa. Many knowledgeable experts cite this sub-region as the finest in the Valley."
-Wine Advocate 94-97

"Densely packed blackberry, blackcurrant and plum fruit with ripe, plush tannins woven throughout, plus scoops of vanilla and chocolate. Shiraz/Cabernet Sauvignon."
-James Halliday

Professional Ratings

  • 97

Other Vintages

2018
  • 97 Robert
    Parker
  • 94 James
    Suckling
2017
  • 97 Robert
    Parker
  • 95 Decanter
  • 92 Wine
    Spectator
  • 92 James
    Suckling
2016
  • 95 Robert
    Parker
  • 92 Wine &
    Spirits
2015
  • 92 Wine &
    Spirits
  • 92 James
    Suckling
  • 91 Wine
    Spectator
2014
  • 92 Robert
    Parker
2013
  • 94 Robert
    Parker
  • 92 Wine
    Spectator
  • 91 Wine &
    Spirits
2012
  • 93 Robert
    Parker
  • 92 Wine
    Spectator
2010
  • 95 Wine
    Enthusiast
  • 92 Wine &
    Spirits
2009
  • 94 Robert
    Parker
Glaetzer

Glaetzer

View all products
Glaetzer, Australia
Glaetzer Ben Glaetzer Winery Image

The first Glaetzers settled in the Barossa Valley in 1888 after emigrating from Brandenburg, Germany. From here, they settled in a country town called Nuriootpa in the Barossa Valley where they started their new life in Australia. The family were some of the earliest recorded viticulturalists in the Barossa Valley and Clare Valley and the current generation is firmly entrenched in the family wine business.

Winemaking patriarch Colin Glaetzer established his own label to create wines he's passionate about - limited quantities of benchmark Barossa Valley reds. The birth of Glaetzer Wines signalled a new era for Colin's family which boasts more than its fair share of winemakers. The clan includes Colin, his oenology-trained wife Judith, twin brother/winemaker John, and five winemakers among the couple's three sons and their wives.

With the 2004 vintage, Ben Glaetzer took over winemaking at Glaetzer and brought his own flagship wines, Amon Ra and Godolphin, into the fold. Young Glaetzer has implemented many changes at the winery, particularly with regard to harvesting upon physiological ripeness vs. analysis, longer skin contact and the use of the highest possible quality oak barrels.

Image for Other Red Blends content section
View all products

With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

Image for Barossa Valley Wine Barossa, Australia content section

Barossa Valley Wine

Barossa, Australia

View all products

Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.

The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.

While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.

SSAANAPERENNA_2006 Item# 94426

Internet Explorer is no longer supported.
Please use a different browser like Edge, Chrome or Firefox to enjoy all that Wine.com has to offer.

It's easy to make the switch.
Enjoy better browsing and increased security.

Yes, Update Now

Search for ""