The first Glaetzers settled in the Barossa Valley in 1888 after emigrating from Brandenburg, Germany. The family left Germany on board the Nord-Deutscher Lloyd steamer ?Habsburg? and took seven weeks to reach their final destination of Port Adelaide. 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.Over a century later, winemaking patriarch Colin Glaetzer established Glaetzer Wines, a boutique family owned winery producing premium Barossa Valley wines. Today Colin?s son Ben carries on the wine making traditions at Glaetzer Wines. Indeed it was the birth of Glaetzer Wines that signalled a new era for Colin?s family which boasts more than its fair share of winemakers.Today, Ben Glaetzer carries on this family winemaking tradition and has created a small, focused portfolio of classic Barossa Valley reds which draw on traditional Barossa viticulture but are unmistakably new wave Barossa in style. The exceptional fruit for all Glaetzer wines is supplied by a loyal group of third and fourth generation Barossa grape growers and comes from a small sub-region (1.5 sq miles) of the Barossa Valley called Ebenezer. The dry-grown vines range from 30-120 years old and are a unique part of Australia?s viticultural heritage; producing wines of great intensity and elegance. The Australian Langtons Fine Wine Guide wrote ?Glaetzer is one of the emerging stars of the Barossa... philosophically and by heritage.?With minimal intervention, Ben Glaetzer makes unique, elegant wines which are regarded as classics and unmistakably Barossan. With quality fruit as the priority, a specific neutral strain of yeast is used for all ferments and is selected to help express the fruit?s natural flavours. All pump-over regimes are dependent on the initial flavour of the fruit but generally they pump over twice daily and chill if required. Ferments receive an extended period of time on skins which Ben feels adds softness, palate structure and tannin development. The wine is then pressed and transferred to French and American hogshead barrels to undergo natural malolactic fermentation. It is racked and matured for a further 12 to 18 months, depending on the vintage.Ben has won innumerable awards over the last 10 years, starting with the Qantas Young Winemaker of the Year in 2004 and the Robert Parker Wine Personality of the Year in 2005. He has been made a "Baron of the Barossa" for his contribution to the cultural fabric of the Barossa Valley. Life membership of this wine fraternity is by invitation only. Glaetzer Wines has been named a 5 Star Winery by James Halliday for the last 5 years.