Founded by acclaimed winemaker Colin Glaetzer, Glaetzer Wines is a family-owned producer dedicated to showcasing the exceptional old-vine vineyards of the northern Barossa Valley.

Rather than owning vineyards outright, the family works closely with generations of trusted growers, sourcing fruit from some of the region's oldest and most distinguished vines.

This long-standing collaboration allows meticulous selection of premium parcels while preserving the unique character of each site.

The Bishop is named after Colin Glaetzer, whose lifelong contribution to Australian winemaking helped establish the family's outstanding reputation.

Barossa Valley, just north of Adelaide in South Australia, is one of the world’s classic warm-climate wine regions. Broad valley floors and rolling hills sit in the rain shadow of the Mount Lofty Ranges, creating hot, dry summers, cool nights and long, even ripening. Gully breezes, altitude shifts, and (often) dry-grown old vines help preserve acidity and concentrate flavour, while irrigation is used sparingly where needed.

Soils are diverse and a key to site expression: red-brown loams over clay, sandy loams on the valley floor, ironstone and quartz gravels around Marananga and Greenock, and leaner, stony patches on slopes. This mosaic supports some of the world’s oldest surviving, own-rooted vines.

Shiraz is the emblem—typically full-bodied and plush—with Cabernet Sauvignon, Grenache and Mataro (Mourvèdre) close behind; GSM blends are a regional specialty. Whites include textured Semillon, generous Chardonnay and a rising cast of Mediterranean varieties (Fiano, Vermentino).

Styles span rich, oak-matured icons to fresher, medium-bodied interpretations. Classic Barossa reds deliver dark plum, blackberry and black cherry layered with chocolate, licorice, anise and warm spice; whole-bunch and French-oak regimes can add peppery lift and floral top notes. Semillon shows lemon curd, brioche and honey with age, while modern whites lean citrus, pear and a faint saline snap. The best wines combine power, polish and age-worthy depth.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.