A few months back we said we would be conducting a short interview with one of the world’s top winemakers, Ben Glaetzer. True to his word, the man himself has returned exclusively for Curious Wines to answer your questions.

1. What Rhone Syrah producers do you admire (if any) and who in the wine trade inspires you?

First and foremost would be Guigal for their ability to produce regionally indicative wines across the majority of pricepoints and volumes whilst maintaining an aura of prestige about the brand.

2. You’ve been gaining incredible scores from wine advocate, Robert Parker. Is it tempting to tailor a wine to suit his palate?

Fortunately our wines have been well received across all of our 38 export markets, from Europe, through Asia and the USA and Canada. I admire RP’s overriding passion for wine, and that is the basis of his writing. He actually enjoys tasting and writing about wine. I find Matthew Jukes equally as passionate as are people like Jancis Robinson and Anthony Gismondi. It sounds clichéd but I very much enjoy the company and conversation of people such as these and don’t really spend much time watching the scores.

3. If you couldn’t make any more wine in Barossa Valley, where would you go to make your wine?

As strange as it may sound, I’d probably be in Champagne. Australia does make sparkling wines (Red and White), some of them are exceptionally good but none have the personality, elegance and charisma of a great Champagne from a great vintage.

4. A silly question perhaps, but what is your favourite grape variety, and why?

That’s a difficult one to answer as quite a few varieties show attributes and personalities that I enjoy. Classically speaking I have always admired well made Cabernet Sauvignon but I find that in most cases it requires other varieties blended in to make it complete (as in Bordeaux, Northern Italy and the Barossa).

Shiraz is obviously a passion for me, I enjoy the diversity of the flavour profile and the varietal/regional snapshot that can be created within the wine. The world’s best Shiraz/Syrah is generous yet elegant, structured and balanced and can be an exceptional food partner……(in contrast there are of course many that are overworked, to hot and dominating!).

My current favourites to grow and make are Lagrein (originally ex Trentino/Alto Adige) and Vermentino – both Italian origin but display characters that are ideal for the Barossa/Langhorne/McLaren Vale. These include a sturdy canopy which protects the fruit during some of our warm days and very good natural acid retention which keeps the flavours bright and fresh. Above all they’re producing very food orientated wines.

5. What do you feel is the long-term outlook for the Aussie wine industry?

Like any agricultural industry the Aussie wine Industry has had it’s fair share of peaks and troughs. As a whole the industry needs a degree of compression. There have been too many vineyards planted in the wrong areas, with unsuitable varieties by groups of people who are not well versed in the vagaries of growing, making and selling wine. This has led to overproduction at the lower price point as company owners try vainly to quit the stock that they have in their wineries.

There has been a significant impact on the top end as well, a lot of that is to do with the early Australian hype in the US market and producers feeling that creating dollars was more important than setting and maintaining sensible, affordable pricepoints. Australia is only a young country… we have a lot of growth yet and a lot of time to learn!

Thanks to Ben Glaetzer and Vicki Arnold at Glaetzer Heartland Wines, and to our readers for your contribution.

Our range from Ben:

Heartland Wines

Glaetzer Wines